Choc Quinoa Cake-made into 72 mini muffins/cupcakes(THM-S?)

By Kathy C.

Posted by Nicki Warren on THM Facebook page.
"These are the choc quinoa cake recipe made into 72 mini muffins/cupcakes with basic cream cheese frosting. Kids loved it. I subbed 1/3 cup +2Tbps truvia for sugar and used butter in the cake. . Baked 350° for about 12-15 mins"

Ingredients

• Whipped Chocolate Coconut Cream Frosting (or use THM Cream Cheese Frosting):
• 2 cups cooked quinoa*
• 1/3 cup unsweetened almond milk (or preferred milk)
• 4 whole eggs
• 1 teaspoon vanilla extract
• 1/2 cup Earth Balance, melted (or butter) **THM use butter
• 1/4 cup melted coconut oil
• 1 cup white sugar (**THM use 1/3 cup + 2 Tbs Truvia)
• 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
• 1 (13.5 ounce) can of full fat coconut milk, refrigerated overnight
• 1 (10 ounce) bag chocolate chips (must be THM acceptable)

Details

Servings 6
Adapted from facebook.com

Preparation

Step 1

Preheat the oven to 350°F and then line two round cake pans (or a 9x13” pan) with parchment paper.(**72 mini-muffins)
In a food processor or blender, combine the eggs, almond milk (or preferred milk) and vanilla extract then blend for ten seconds to combine.
Add the cooked and cooled quinoa along with the melted and cooled Earth Balance and coconut oil (could also use all regular butter) then blend until completely smooth, about thirty seconds to one minute.
Sift together the dry ingredients in a large bowl (cocoa powder, sugar, baking powder, baking soda and sea 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. (mini-muffins cook 12-15 minutes)
Remove the cakes from the oven and allow to cool.

To make the frosting you will need to refrigerate the coconut milk overnight (in the coldest part of your refrigerator) so that the cream separates.
When you are ready to make it, melt the chocolate in a sauce pan over low-medium heat. Grab the coconut milk from the refrigerator but don’t shake the can or turn it upside down before opening. Open the can and scoop out the solid parts with a spoon, placing them into the pot with the chocolate. It’s okay if it the solid parts on completely separated, just try to get as much of the thicker portions as possible. Melt the coconut cream and chocolate together then transfer to a large bowl that you can later use to whip it in. Allow to cool on the counter then cover and refrigerate for several hours, until thickened. Once it has thickened, remove from the refrigerator and beat on high for thirty seconds to one minute, until a fluffy icing has formed. (I made mine the night before baking the cake).
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.
Notes

*approximately 1/2 cup dry quinoa will yield 2 cups cooked quinoa. I like to soak it overnight, rinse and then cook it in 1.5 cups water by bringing the water to a boil, adding the quinoa and then reducing to a simmer. Cover and cook for 10-12 minutes. Quinoa should be soft and fluffy, you don’t want any crunchy pieces in the cake!
http://makingthymeforhealth.com/2013/12/04/best-ever-chocolate-quinoa-cake-gluten-free/