Cake made with coconut milk Recipes

I know I’m supposed to be baking Christmas cookies and peppermint bark but I couldn’t help myself with this one. I made it on Saturday morning and between the two of us, the entire thing is gone already. Actually, I was joyfully looking forward to last piece for dessert tonight but a certain someone got to it first. He’s lucky I love him.

So this cake, it’s almost too good to be true. To start, it’s completely flourless, yet the texture is so soft and moist, you will swear it is made from good old whitey mcbleachy.

It’s also naturally gluten-free without the help of starches or gums and oh, most importantly, it’s the most decadent chocolate cake you will ever have.

The base of this cake is made from quinoa. Not quinoa flour, but cooked quinoa.

I know it sounds complicated but it’s actually pretty easy. You mix the quinoa with eggs, milk {I used almond milk}, butter {I used a mixture of Earth Balance and coconut oil} and vanilla extract in a blender, add it to a bowl of unsweetened cocoa powder that’s sifted with a few basics like salt, sugar, baking soda, and baking powder, and then poof!

You’ve got yourself a decadent, mind-blowing chocolate cake. After you cook it, of course.

I still can’t believe it’s made from quinoa.

But wait, then there’s the frosting…oh, the frosting. Two ingredients y’all. Coconut cream and chocolate. Yeah, you will want to smash your face into it.

It might even make for a good facial but I can’t quite guarantee that one.

If you use vegan chocolate then the cake and the frosting are completely dairy free {not vegan!}. If I could figure out how to make it without sugar, I’m sure I’d be rich. But it is dessert, after all, and one cup of sugar ain’t so bad. If you cut into sixteen pieces then it’s only 14 grams of sugar per slice. For as good as this cake tastes, it’s more than worth it.

The original recipe {from the book Quinoa 365} uses a little more sugar and 3/4 cup butter in the batter so if that’s your thing then feel free to replace the Earth Balance and coconut oil with buttah.

The icing, however, I recommend trying as is. Even if you aren’t a coconut fan, I bet you will love it. You can’t even taste the coconut! It’s smooth, creamy and chocolately, just like real dairy icing. I’m officially in love.