Chocolate Coconut Cake

2 Jun

ImageThis cake is SOOOOO stinkin deelish that I just about ate the whole pan of it in one day.  Definitely nothing left by the end of the weekend!  The secret ingredient (quinoa) seems weird, and might even make you hesitant to try it, but DON’T BE SCARED OFF!  It’s amazing!  Even hubby likes it, a lot, and he is a tough critic!  This is adapted from the Quinoa 365 Cookbook recipe for Moist Chocolate Cake.  It doesn’t rise a whole lot, and is quite dense… maybe more like a brownie-ish treat?  Either way, so good!

Chocolate Coconut Cake

  • 2/3 C quinoa
  • 1 1/3 C water
  • 1/3 C unsweetened almond milk
  • 4 large eggs (or substitute with some egg whites if you prefer)
  • 1 tsp. pure vanilla extract
  • 3/4 C coconut oil, melted and cooled
  • 1 1/2 C coconut sugar (or sucanat)
  • 1 C cacao powder (or cocoa powder)
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. sea salt


  1. Bring quinoa and water to a boil on the stove, cover, reduce to a simmer and cook for 10 minutes. Turn off the heat and leave it on the burner for another 10 minutes. Fluff with a fork and allow to cool
  2. Preheat oven to 350 F, grease a 9 x 13 rectangle pan (or two 8″ round pans)
  3. Combine almond milk, eggs, vanilla, coconut oil and 2 C cooked quinoa in blender or food processor.  Blend until smooth.
  4. Whisk together dry ingredients in medium bowl.  Add liquid ingredients and stir well.
  5. Bake for approx. 40 min. (or until a knife comes out clean)
  6. (allow to cool and…) shove it in your face!

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