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Ingredients
  • subheading: FOR THE QUINOA CAKE:
  • 2 cups cooked quinoa, see notes
  • ⅓ cup almond milk, or milk of choice
  • 4 pasture-raised eggs
  • 1 teaspoon vanilla extract
  • ½ cup melted and cooled vegan butter, Miyokos is my favorite
  • ¼ cup melted and cooled coconut oil
  • 1 cup coconut sugar, or cane sugar
  • 1 cup unsweetened cocoa powder
  • 1½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • subheading: FOR THE WHIPPED CHOCOLATE COCONUT CREAM FROSTING:
  • 1 13.5-ounce can full-fat coconut milk
  • 1 10-ounce bag dark chocolate chips
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