Torta al cioccolato e quinoa, vegana e senza glutine

Ingredienti

• 4 cups Ancient Harvest Organic Quinoa (cooked)
• 2/3 cup Blue Diamond Almond Breeze Almondmilk
• 1/2 cup flax meal
• 1/2 cup water
• 1 cup applesauce
• 1 1/2 cup cocoa powder
• 2 cups sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• Extra cocoa powder (optional for decorating)
• 16 oz Miyoko’s Kitchen Organic Vegan Cream Cheese (softened)
• 1 cup coconut oil (room temperature)
• 4 cups confectioner’s sugar

Preparazione

1. 1

   --- Make the Cake: ---

2. 2

   Preheat oven to 350 degrees Fahrenheit.

3. 3

   In a food processor or blender, blend the cooked quinoa, almond milk, flax meal, water, and applesauce. Set aside.

4. 4

   In a large bowl, combine the cocoa powder, sugar, baking powder, baking soda, and salt. Pour in the quinoa mixture and stir until well combined.

5. 5

   Line two 7” round cake pans with parchment paper.

6. 6

   Pour half of the chocolate quinoa cake batter into each cake pan.

7. 7

   Bake for 50-60 minutes, until a toothpick inserted comes out clean.

8. 8

   Set the cakes on a cooling rack and allow to cool completely before frosting.

9. 9

   --- Make the Frosting: ---

10. 10

    In a stand mixer, whisk together the vegan cream cheese and coconut oil.

11. 11

    Slowly add in the confectioner’s sugar, one cup at a time, and continue whisking until a thick frosting is formed.

12. 12

    --- Assemble the Cake: ---

13. 13

    When cake layers are completely cooled, place one layer onto a serving dish.

14. 14

    Spread a thick layer of frosting across the top. Place the second layer of cake on top of the first.

15. 15

    Frost the outside of the cake, until completely covered.

16. 16

    If desired, sprinkle with cocoa powder for decoration.