The Ultimate Chocolate Cake // Coconut Cream icing
- judithstred
- Mar 19, 2015
- 2 min read
Yup, I said it: it is the best...and it's not full of what you'd expect...whoever said gluten- and lactose-free can't take the cake?
*Scroll to the bottom for Coconut Cream Icing recipe*
Chocolate Quinoa Cake
2/3 cup quinoa 1 1/3 cup water 1/3 cup milk
(almond, soy, etc, for lactose-free version) 4 eggs
(can be replaced by oil 1/4 cup:1 egg, or other egg alternatives) 1 tsp vanilla 3/4 cup coconut oil
(or melted butter, at room temperature) 1 1/2 cup sugar
(or natural sugar alternative such as Stevia) 1 1/2 cup cocoa powder
(ideally raw cacao powder) 1 tbsp baking powder 1/2 tsp salt 1/2 tsp baking soda
1. Rinse quinoa grains and place in saucepan with 1 1/3 cup water, bring to a light boil, reduce heat and simmer for approximately ten minutes until grains are fluffy and water is gone. Fluff with a fork and allow to cool.
2. Put eggs, vanilla, milk and 2 cups cooked quinoa in blender (or use a hand/wand mixer) and mix until smooth. Then add coconut oil and mix until combined.
4. Mix dry ingredients separately, pour wet into dry and mix until combined. Pour batter into greased 9" cake pan, muffin tin, loaf pans, depending on what shape/form you'd like.
5. Bake at 180 for 50 minutes. Allow to cool before icing. To keep extra moist: cover and refrigerate.
Serve plain with ice cream, top with caramel sauce and pistachios with fresh figs (pictured above), or with this delicious Coconut Cream Icing!
Coconut Cream Icing
1/3 cup reduced coconut milk/cream
(bring can of milk to a boil, reduce heat to medium low and boil for 25-30 minutes and cool) 1 cup coconut oil 2 1/2 cup icing sugar 1 1/2 tsp vanilla 1/8 tsp salt 1 1/2 coconut flakes (optional)
Beat coconut oil; add sugar, coconut milk, vanilla & salt. To set icing, place cake in fridge immediately after icing. Coconut oil solidifies when cool so make sure to remove from fridge 10-15 minutes before serving to allow icing to soften.