yields a 9×13 rectangular cake or (2) 8-inch round layers
| milk | 1/3 cup |
| eggs | 4 |
| vanilla extract | 1 tsp |
| dry quinoa | 3/4 cup |
| butter | 1/2 cup |
| coconut oil | 1/4 cup |
| maple syrup | 1 cup |
| cacao powder | 1 cup |
| baking soda | 1/2 tsp |
| baking powder | 1 tbsp |
| sea salt | 1/2 tsp |
quinoa: Bring 1 1/2 cups water to a boil. Add the 3/4 cup dry quinoa, and then reduce to a simmer. Cover and cook for 10-12 minutes, until soft and fluffy. Remove from heat and fluff with a fork. Set aside to cool.
Preheat the oven to 350°F, and then line two round cake pans (or a 9×13” pan) with parchment paper. In the bowl of a stand mixer, beat together the milk, eggs and vanilla extract until combined. Add the cooked and cooled quinoa, butter, coconut oil and maple syrup, then blend until completely smooth, about 30-60 seconds.
Sift together the dry ingredients in a large bowl (cocoa powder, baking powder, baking soda and sea salt). Add the wet ingredients to the dry, and mix together until well-combined. Divide the batter between the two pans, and bake for 30 minutes. Remove the cakes from the oven and allow to cool.
