Soft and succulent, this cake is a decadent delight. Trust us, nobody will guess it's quinoa
2/3 cup quinoa
1 1/3 cup water
1/3 cup coconut milk
Seeds of one vanilla pod (or 1 teaspoon vanilla essence)
3/4 cup organic butter, melted (you could also use coconut oil, although it will be a lot more dense and heavy)
1 cup coconut sugar
1 cup cacao powder
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon Celtic or Himalayan salt
1. Preheat your oven to 180c/350F. Grease and line an 8 inch (approx..) cake pan.
2. Rinse quinoa thoroughly. Over medium heat, bring the quinoa and water to the boil. Cover, reduce heat and simmer for ten minutes. Turn off the heat and leave the covered saucepan on the stove, lid on, for a further ten minutes. Fluff with a fork and allow to cool.
3. Combine milk, eggs and vanilla in a blender. Add 2 cups of the cooked quinoa and butter and blend until smooth.
4. Combine the coconut sugar, salt, baking powder, baking soda and cacao in a bowl. Add the contents of the blender and mix well. Bake in the centre of the oven for 35-45 minutes. Remove from the oven and cool in the pan before turning out onto a wire rack.
This cake pairs well with coconut cream!