Chocolate Quinoa Cake

This chocolate quinoa cake was a happy mistake. A very, very happy mistake.

A few years ago, Starbucks started carrying gluten free quinoa brownies. I loved the idea– but the reality was they were uber-sweet, and the ingredients were corn starch and sugar, with a little bit of quinoa in the mix.

I’ve been meaning to recreate those brownies with healthier ingredients and less sugar since I discovered them. I loved the little pops of quinoa– they were made with whole cooked quinoa, not flour.

I’ve made about 15 batches the past month trying to figure out how to make a brownie-textured dessert, and what I’ve ended up with are lots of dense brownie energy bars (awesome in their own way– we have been loving them smeared with sunflower butter), and cake. Light, fluffy, perfectly sweet, but not-too-sweet, cake.

Cake that inspired this amazing healthy chocolate frosting — a fudgey treat made with a base of sweet potatoes! Both recipes are gold mines. They are certainly ones that will be made over and over again in this house.

Ingredients

• 1 1/2 cups quinoa cooked (about 1/2 cup raw quinoa)
• 8 1/2 ounces dates*
• 1/3 cup coconut oil
• 2 eggs
• 1 teaspoon vanilla
• 1/4 cup cocoa powder
• 1/4 cup arrowroot powder
• 1/2 teaspoon sea salt
• 1/2 teaspoon baking soda

Instructions

1. Preheat oven to 350 degree F.
2. Line an 8x8 pan with baking paper and set aside.
3. Pit dates, and then pour boiling hot water over the dates and allow to sit for 1-2 minutes to soften.
4. Drain dates well, and then add to a food processor with cooked quinoa.
5. ................................

for full instruction please see : sunkissedkitchen.com

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