Vintage Blue Balloon: Give me all the guilt free chocolate cake!

Hey guys! As promised, our favorite Chocolate cake recipe! Its so easy! and bakes in 30 min! win. Enjoy!

*** Before you make this cake, First make you frosting. I hate it when I make something and then I find out that a part of the recipe needs additional time to set up (clearly, this is a learn from my mistake type of advice :)) So, the night before you make this frosting put your can of coconut cream in your fridge. The next morning you can make your frosting, it needs to sit in the refrigerator for at least 4 hours, so I usually make it in the morning, then I'll make the cake in the afternoon.

Frosting ingredients

1 can coconut cream

1/2 bag semi-sweet chocolate chips

Making the frosting, melt the chocolate in a sauce pan over low-medium heat. Grab the coconut milk from the refrigerator but don’t shake the can or turn it upside down before opening. Open the can and scoop out the solid parts with a spoon, placing them into the pot with the chocolate. It’s okay if it the solid parts aren't completely separated, just try to get as much of the thicker portions as possible. Melt the coconut cream and chocolate together then transfer to a large bowl that you can later use to whip it in. (note: if the melted chocolate/coconut milk mixture still appears really dark you can add more coconut milk to lighten it up so that the end result isn't bitter)
Allow to cool on the counter then cover and refrigerate for several hours, until thickened. Once it has thickened, remove from the refrigerator and beat on high for thirty seconds to one minute, until a fluffy icing has formed. (I made mine the night before baking the cake).

Cake Ingredients

2 cups cooked quinoa*

1/3 cup milk (or preferred milk)

4 whole eggs

1 teaspoon vanilla extract

1/2 cup melted butter

1/4 cup melted coconut oil

1 cup or organic white sugar/ or coconut sugar (I do 1/2 cup sugar 1/2 cup coconut sugar)

1 cup unsweetened cocoa powder (I use raw cacao that i order off amazon)

1/2 teaspoon baking soda

1 and 1/2 teaspoon baking powder

1/2 teaspoon salt

Instructions

Preheat the oven to 350°F and then line two round cake pans (or a 9x13” pan) with parchment paper.
In a food processor or blender, combine the eggs, milk, and vanilla extract then blend for ten seconds to combine.
Add the cooked and cooled quinoa along with the melted and cooled butter and coconut oil (could also use all regular butter) then blend until completely smooth, about thirty seconds to one minute. -side note: I never shy from good full fat butter, I am a believer in healthy fats, so don't worry!
Sift together the dry ingredients in a large bowl (cocoa powder, sugar, baking powder, baking soda and sea salt).
Add the wet ingredients in the blender to the bowl with the dry and mix together until well-combined.
Divide the batter between the two pans. *My favorite tip: trace your pan on parchment paper and cut it out and put it in the bottom of your pan, it will come out so nicely! Bake for 27 minutes. Remove the cakes from the oven and allow to cool.
Transfer the cakes to a surface for icing with the bottom side up. I recommend that you only transfer the cakes once as they are fragile and difficult to hold together once removed from the parchment paper.
Frost the cake and refrigerate until ready to serve. The icing will melt in really warm conditions but should be fine for a few hours in cooler settings.

Quinoa Chocolate Cake!!!

once you've made your batter divide it into two round cake pans

If your lucky like me, you get the cutest little taste tester!

don't worry, she approved, and I washed her hands...after and before hehe.

Once they come out, let them cool and then your ready to frost your cakes

*Now, I didn't make my frosting ahead of time. However, in this case I had whipping cream in my fridge that i didn't want to go to waist, and sometimes I like to make it into a Cookies n' cream cake instead. I mean, who doesn't love that? Its so delicious. I definitely recommend both ways. but the frosting mentioned above is incredible.