The other day, I came across a group of friends who were devouring chocolate cake made with the superfood, quinoa…sounded kinda gross but wow, was it amazing!  I had to try it out for myself.  I made it the next week and it was gone within a few days, forked to death by myself and my kids standing in front of the open fridge. It stayed moist and rich and tasted better than a traditional cake. The only downside was that it is very delicate due to its composition with the quinoa. I’ll definitely make it again and I will also try cupcakes with this recipe.  Here it is…. it’s really a must!

Awesome Quinoa Chocolate Cake

2 cups cooked quinoa
1/3 cup unsweetened almond or coconut milk
4 eggs
1/2 cup melted butter
1 teaspoon vanilla

1 cup sugar
1 cup cocoa powder
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon fine seasalt

Frosting

1 can (13.5) coconut milk that has been solidified in fridge or freezer
12 ounces semi-sweet chocolate (not for baking)

Frosting should be made first by combining the solid parts of the coconut milk (solid will separate from liquid when very cold) and chocolate in saucepan over medium heat. Once mixture is silky, transfer to fridge and start cake.
Preheat oven to 350 degrees farenheit. Combine the first 5 ingredients in a blender and the second 5 ingredients in a separate large bowl. Once both mixtures are combined, fold them together. Place batter into 2 parchment lined 8″ cake pans OR one rectangular pan OR cupcake wrappers. Bake for 30 minutes and let cool.
When frosting is nice and cold, beat on high with a stand-up or hand mixer and frost cooled cakes/cake/or cupcakes. Transfer your scrumptious dessert back into fridge for at least 2 hours. Serve and enjoy!