Oh Sweet Mother of Quinoa and all things Chocolate...

I am an absolute cake fiend...and that is why aside from Birthdays I try not to have it on the house. You see, one slice is just not enough. I could eat a LOT of cake...just ask my husband. My favorite has to be anything chocolatey-gooey with a fudgy icing. 

Once in a while I try to re-create a healthier version which usually turns out....well, healthier:( (insert black beans, beets, extra hemp hearts). So on this chilly day, after a couple weeks of eating lots of protein and veggies, the chocolate urge hit, and once again I wanted to see if there was a 'healthier' version that would finally satisfy. I wanted to make it gluten free without any added flour, so whole grain quinoa was what I started with. Quinoa gives it that extra little hit of protein so you don't need to take a nap 20 min. after consuming a slice. The eggs make it super moist and satisfying, and give it a dose of healthy fat and again some more protein. Coconut oil makes it great for anyone that is dairy intolerant (and who doesn't love the health benefits of coconut oil these days). Yes there's sugar. It's brown, get over it. Cake needs to be a little sweet. You can cut back if you don't like sweet things. The protein and fiber will slow down the release of the sugar into the blood stream. A good quality cocoa powder will give you that chocolate fix AND give you the antioxidant benefits of a good dark chocolate.

Well ladies, I have to say I nailed it (even ask my neighbour Karla who got a slice fresh out of the oven). The kids loved it and asked for seconds EVEN after I told them it was all quinoa. Enough said. Oh, and if you don't like this cake, I don't think we could be friends.
So here goes....

Gooey Chocolate Quinoa Cake

2 cups cooked quinoa (cooled)
1 cup cocoa powder
4 eggs
1 tsp vanilla
3/4 - 1 cup brown sugar or coconut sugar
1/2 cup coconut oil (softened)
1/4 cup almond milk (or whatever milk you use)
1/2 tsp salt
1.5 tsp baking powder
1 tsp baking soda
1/2 cup dark chocolate chips

Preheat your oven to 350 C. Put the eggs, coconut oil, almond milk, vanilla, sugar and quinoa into a BLENDER (Vitamix, Blendtec, Bullet etc) and blend until smooth. In a separate bowl sift your cocoa powder, baking powder and baking soda. Add salt and chocolate chips. Pour the blender mixture into your bowl and mix until incorporated. Transfer batter into a parchment lined rectangular cake pan (9x13 pan is good - please note that the cake will be thin, like a brownie. If you want a thicker cake use a smaller pan OR double your ingredients!). Bake for 40 min. Insert knife to ensure it's done, if not, bake another 5 min. 

Icing:
2 Tbsp coconut oil
6 squares Lindt dark chocolate (or whatever you have on hand)
1 Tbsp cocoa powder

Microwave for 1 min. 30 sec. and mix until blended. Drizzle over the cake and then top with large flaked coconut . Serve, and try not to eat the whole thing!