1/3 cup milk
4 whole eggs (3/4 Cup Egg Whites)
1 teaspoon vanilla extract
2 cups cooked quinoa
3/4 cup Butter, melted
1 cup white sugar
1 cup unsweetened cocoa powder (I used Hershey’s Special Dark)
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 spray two round cake pans (or a 9x13” pan) with Cooking Spray.
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 then blend until completely smooth, about thirty seconds to one minute.
Sift together (I didn't) the dry ingredients in a large bowl (cocoa powder, sugar, baking powder, baking soda and 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 and bake for 30 minutes. Remove the cakes from the oven and allow to cool.
To make the frosting you will need to refrigerate the pudding overnight.
Remove the pudding from the refrigerator and beat on high for thirty seconds to one minute, until a fluffy icing has formed.
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.
