Rich Chocolate Quinoa Cake with Vanilla Buttercream Frosting

After my race on Saturday, we rushed home so I could make a birthday cake for my dad. I had originally planned to make Angela's no bake version of her Chilled Double Chocolate Torte, but the avocados I bought last Tuesday were still not ripe enough. So, I decided last minute that I'd whip up a chocolate quinoa cake similar to this one, minus the Valentine's Day theme.

It may have been a bad idea to embark on a 2 hour cake baking session after running a 10k, but I wanted to make my dad something fantastic! After all, birthdays only come once a year and fathers day is right around the corner. So I felt it was justified.

Rich Chocolate Quinoa Cake with Vanilla Buttercream Frosting

Gluten free, Dairy free, Sugar free, Yeast free, Corn free

Rich, velvety gluten-free chocolate cake made with cooked red or white quinoa, topped with a sweet, thick frosting. Can be made vegan, too!

Frosting For the butter cream frosting I used Kelly's Coconut Buttercream Frosting recipe with a couple of changes:

  • Increased the recipe by 50%
  • Used 2 cans of organic coconut milk, chilled overnight. Pierced a hole in the bottom of each can and drained out the coconut water. Allowed the coconut cream to soften on the counter for an hour before I began the recipe.
  • Increased pure vanilla extract to 2 tbsp total.
  • Mixed in my food processor instead of with a handheld mixer
  • note: recipe could be made vegan if agave nectar is used instead of unpasteurized honey.

Cake I used my Lovers Chocolate Raspberry Quinoa Cake recipe with a couple of changes:

  • Removed sucanat sugar from the recipe and replaced it with 1 cup coconut/palm sugar
  • Used 4 eggs instead of flax eggs to increase protein [flax eggs work just as well though!]

As long as the cake is covered in the fridge, it will keep for 3 days.

Guess how old my dad is turning? 58! It's hard to believe, really. It feels like just yesterday that I was sitting on the kitchen floor with a paper banner stretched across the room writing in the biggest letters imaginable "Happy 40th Birthday, Daddy. I love you!" We later pinned the banner over a bridge on the highway so he'd see it on his way home. That was 18 years ago? What. the. hay?!

I used unsweetened dried bing cherries for the numbers. They're so much healthier than sprinkles, and they actually have taste to them! The cake in action at my parents house...

Everyone really enjoyed it, especially my dad!

Thankfully, they gave us two pieces to take home so I could take pictures of them for you all to see. And for me to eat, of course!

I may or may not have had a slice for breakfast before going to the gym on Sunday. It may look and taste like cake, but underneath it's just quinoa, cacao, eggs, a little bit of low glycemic sugars, high fiber coconut flour, and honey! Sounds like a good breakfast to me :D

Have you ever made a cake from scratch for someone on their birthday? This was my first time!

What's your favorite cake flavor? As a kid I loved the vanilla with colored sprinkled! Now, it's definitely chocolate.

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