Yes, it’s true, quinoa is the base of this cake! The superfood keeps it dense, rich and flourless. Oh and gluten-free and dairy-free too!

There is a quinoa cake recipe found on several different websites that I used to make. I finally took the time to tweak and change it to make it work to my liking. It’s moist and delicious! Pair it with my sweet potato chocolate frosting and you can have the leftover cake for breakfast!

Ingredients

• 2 cups cooked quinoa (cooled)

• ¼ c water

• ½ c fresh squeezed orange juice (juice from 2 oranges)

• ¼ c maple syrup

• 4 eggs

• 1 t vanilla

• ¾ c coconut oil (softened)

• 1 c coconut sugar

• ¾ c cacoa powder

• 1 ½ t baking powder

• ½ t baking soda

• ½ t salt

• Sweet Potato Frosting

Instructions

Prepare oven to 350°. Trace the circle shape of a round cake pan on parchment paper and cut out two circles of parchment paper to line two round cake pans. Spray the pans and the parchment paper with cooking spray

Combine quinoa, water, orange juice, maple syrup, eggs, vanilla, and coconut oil in a power blender or food processor. Blend on high until batter is smooth. In a separate mixing bowl, combine coconut sugar, cacoa powder, baking powder, baking soda, and salt. Whisk together thoroughly. Add batter to dry mixture and blend together until completely combined. Pour the batter in the two pans and bake for 30-35 minutes. Use a toothpick to ensure doneness. Allow cake to completely cool before generously spreading the frosting between the two layers and on top of the cake. Adorn with dark chocolate shavings, sea salt, crushed nuts, or fresh fruit. This cake is rich and dense so cut smaller servings. Serves 10-12.