Vegan - (& wheat-free!) Quinoa Kake

VEGAN Quinoa KAKE
w kremey chocolate avacado spread



this is a very imaginative kake -- Not only does this cake contain no wheat, it ‘s made with cooked quinoa (rather than quinoa flour), it has a dense, moist texture and intense chocolatey-ness. AND it is naturally sweet without shoogah. its the dates, cranberries and orange juice as well as the optional coconut makes it very sweet indeed! most amerikans dont eat this well for supper let alone for dessert! - enjoy!


ingredients:

2/3 cup white or golden quinoa
1 1/3 cup water

1/2 cups orange juice
30 medjool dates diced small

1/3 cup soymylk

4 Tbsp flax meal
4 Tbsp boiling water

1 tsp. pure vanilla extract
1/2 cup veg oil

1 cup cocoa powder
3 tsp. aluminum-free baking powder

optional:
1/4 cup desicated coconut
1/4 cup hulled hemp seeds
1/4 cup dried cranberries
1/4 cup nuts


DO IT:

1. Bring the quinoa and water to a boil in a medium saucepan. Cover, reduce to a simmer and cook for 10 minutes. Turn off the heat and leave the covered saucepan on the burner for another 10 minutes. Fluff with a fork and allow the quinoa to cool.

2. meanwhile - dice up the dates fine and add to the orange juice – add them to the cooking quinoa in the last minutes.

3. Preheat the oven to 350°F. Lightly oil and Line the bottoms of the pans cocoa dusting or parchment.

4. Whip up the soymylk, gummy flax and vanilla in a blender or food processor preferably.

5. add the oil slowly to the blender and continue to blend until smooth then pour it all into a large bowl.

6. By hand, mix the cooked quinoa and dates with its juice into the bowl.

7. last, sift the cocoa and baking powder together and add it - stir it well.

8. Divide the batter between the 2 pans and bake on the center oven rack for 40 to 45 minutes or until a knife inserted in the center comes out clean.

9. Remove the cake from the oven and cool completely in the pan before serving.

Some frosting ideas:

CHOCOLATE AVACADO SPREAD

mash up with a fork 2 very soft large avacados and add to it a dollop of aguave nectar and 2 heaping Tablespoons of cocoa powder. whip it up by hand with the fork, this is enough to frost the top and sides of an average kake.

IMPORTANT to note is avacado wont last more than a few hours so if i am making this for a birthday or other large gathering i will frost it just last minute. dont worry - there are never leftovers. if i am making it for just us 2 at home i make it with one small avacado at a time and put the frosting on when serving the kake. this gives a generous amount to 2 people and could stretch one avacado to 4 + easily with a large avacado.

Store in a sealed container in the refrigerator for up to 1 week or freeze for up to 1 month. Serves 8-16.