Feed your guilty pleasure with a clear conscience.
2 cups quinoa, cooked
1/3 cup almond milk, unsweetened
1 tsp. vanilla
½ cup butter, melted
¼ cup coconut oil, melted
1 cup evaporated cane juice
1 cup cocoa powder, unsweetened
½ tsp. baking soda
1 ½ tsp. baking powder
½ tsp. salt
1 (13.5 oz) can coconut milk, full fat, chilled
1 (10 oz) bag chocolate chips
Preheat oven to 350º. Blend together eggs, milk, vanilla, and quinoa. Add in the melted butter and coconut oil, blending until smooth. In a medium bowl, combine dry ingredients. Stir the blended ingredients into the dry mixture. Line two round pans with parchment and pour half of the batter in each. Bake for 30 minutes.
While your cake is cooling, prepare the frosting. Your coconut milk should be chilled long enough that the cream separates. Place chocolate chips in a microwave-safe bowl. Heat in the microwave in 15-20 second increments, stirring in between, until completely melted. Make sure to keep your eye on it near the end, so it doesn’t burn. Pour the melted chocolate into a small saucepan and add in the solids from your coconut milk. Melt this mixture together, then place back in the bowl you used to microwave the chocolate. Let cool, then chill for a few hours so that it can thicken. Remove and beat in a mixer on high for 30-60 seconds. Frost your cakes and serve.
Recipe from Making Thyme For Health