VEGAN CHOCOLATE QUINOA CAKE!

HOORAY for CHOCOLATE CAKE!! Who's with me? Or does anyone stand a chance against me....especially while eating this cake? Probably not.......because it is THAT amazing.

This cake is

GOOEY
CHEWY
CHOCOLATE-Y
FUDGE-Y
MOIST
TENDER
& Straight-up D E L I C I O U S!!!

I have been eating mainly vegan for awhile now (coming up on a year), and I wouldn't trade it for anything. I currently am enrolled in a NON-VEGAN culinary school, and it actually makes me want to be MORE VEGAN. Pretty awesome, eh?

 This cake uses flax "eggs" instead of actual eggs, and is FLOUR-LESS!!! WHAT? Amazing, I know......

 The only question I have for you is.......WHAT ARE YOU WAITING FOR? You know you want to make this cake!

So, just cave in....after all, think of all the joy it will bring!


VEGAN CHOCOLATE QUINOA CAKE

2 cups cooked Organic Quinoa, loosely packed
1/3 cup NON-GMO PLANT based milk (I used Almond)
4 Flax "eggs" (1/4 C. Flaxseed Meal + 3/4 C. Warm Water, let sit 5-10 min)
1 teaspoon Organic Vanilla
3/4 cup Organic, NON-GMO Grapeseed Oil
1 1/2 cups Organic, NON-GMO Cane Sugar
1 cup unsweetened Organic, Fair-Trade Cocoa Powder
1 1/2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Sea Salt

Preheat the oven to 350 degrees. Grease two round cake pans (or a 9x13 pan), or 3 small (like I did) and then line the bottoms of the pans with parchment. (Do not skip the parchment if you want to be able to flip the cake out of the pan!)

Combine the milk, flax "eggs" and vanilla in the blender/food processor and pulse to combine. Add both the quinoa & oil, and puree until completely smooth. Stop the machine as needed to scrape the sides and make sure everything is well mixed. This will be a thick and creamy consistency once pureed. SIFT together the dry ingredients in a mixing bowl, make a "well" in your bowl, and add the contents from the blender. Stir until well combined.

Divide the batter evenly between the two cake pans (or 3 like me :)) and bake on a center oven rack for 30 minutes, until a toothpick inserted comes out clean (may need more time if you have a DEEPER dish, less for a more SHALLOW). Remove the cakes from the oven and let cool 10 minutes before inverting them onto a wire cooling rack. Peel off the parchment and let the cakes cool completely before frosting/icing/decorating. TA DA!!!!

Please let me know how yours turned out, if you've questions, comments & the like!

Love, Peace, & Joy,

Courtney