By Betsy Hicks

1 cup cooked quinoa
6 tablespoons whole milk or high fat dairy-free milk such as cashew milk or coconut milk
2 eggs
1/2 teaspoon vanilla
6 tablespoons butter
3/4 cup coconut sugar
1/2 cup unsweetened cocoa power
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt

Grease and flour 9 inch round cake pan and preheat oven to 350 degrees.

Combine the milk, eggs, and vanilla in a blender. Add quinoa and butter and continue to blend until smooth.

Whisk together sugar, cocoa, baking powder, baking soda, and salt in a medium bowl. Pour the contents of the blender into a bowl and mix well. Pour into cake pan.

Bake on the center rack for 20-25 minutes or until a tooth pick inserted comes out clean. Remove from oven and cool completely before removing the cake from the pan. Serve with fresh berries or ice cream.


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