finding cake

1st try at a gluten+dairy free chocolate cake

Friend gave me a copy of this; no idea where she got it. Makes a moist, spongy cake. Going to try another with some almond flour. Still looking for that fluffy texture. The avocado to replace the fat is brilliant! Comes in under 200 calories/serving when made into 16 servings. Small, but satisfying.

1 cup quinoa
1-1/2 cup water

Rinse and drain quinoa. Add to boiling water, reduce heat, simmer for 10 minutes. Allow quinoa to cool.

Grease a cake pan, line the bottom with parchment paper. I used an 8" spring form pan. Preheat oven to 350 degrees.

Wet ingredients

1/2 unsweetened almond milk
(I added 1 tsp instant espresso powder)
5 large eggs
1 tsp vanilla extract
1/4 cup agave nectar
1 medium avocado
3 tbsp coconut oil, melted

Dry ingredients
1 cup cocoa powder
1/4 cup splenda baking blend (could use 1/2 cup any sugar)
1-1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

In a food processor or blender, blend wet ingredients until smooth. Add quinoa, blend to get it as smooth as possible. Mix the dry ingredients, before adding to the wet. Mix until combined.

Bake 45-60 minutes or until a toothpick comes out clean (pulled mine out after about 42 minutes). Cool in pan 5-10 minutes, before cooling on a wire rack.

Ganache

4 tbsp coconut oil, melted
1 tsp vanilla
3 tbsp agave nectar
6 tbsp cocoa powder

Blend until creamy. Spread over cooled cake.