Ingredients:
- 1 1/2 cups quinoa (uncooked)
- 3 cups water
- 250 g butter, melted
- 1 cup carob powder
- 1 cup raw cacao powder
- 1 cup coconut milk
- 1/2 cup honey (I normally use just 1 tbs, but we are sugar-free)
- 8 large eggs
- 2 vanilla beans
- 1 tsp baking soda
- 2 tsp. apple cider vinegar or lemon juice
- pinch of salt
- 200g shredded coconut
- 1 cup strawberries
- 1-2 tbs raw honey
1. Rinse quinoa well and cook it in 3 cups of water for 12-15 min, until all the water is absorbed. I normally soak quinoa for 12hrs, and sprout it for two days, but it's a matter of personal preference and not necessary for the success of the recipe.
2. Preheat oven to 160C, and line a 23cm round cake form with baking paper.
3. In your blender, beat together eggs, coconut milk, vanilla and honey. Add cooled quinoa & melted butter and mix until well combined.
4. Add carob & cacao to the mixture. If it's too dry, add a bit of water or coconut milk.
5. Finally, add the salt, baking soda and apple cider vinegar; mix on low speed until just combined.
6. Pour the cake batter into the prepared cake tin, and bake on 160C. After the first 45 min check the cake - once it's not wobbly in the middle, take it out of the oven and cool completely.
7. Prepare the frosting: In a high power blender make coconut "butter" (blend shredded coconut for a few minutes, occasionally scraping the sides, until it becomes quite creamy). Add strawberries and honey.
Frost the cake.
As with any mud cake, the flavour will develop fully after 24-48hrs (if it can last that long :)).