Indulge in this delicious, guilt-free chocolate cake made without dairy, eggs or gluten. It is so simple to make and your friends and family will love it! I used the same ingredients as in my Vegan Chocolate Muffins recipe to make this chocolate cake and used my Raw Chocolate Mousse recipe to make the tasty chocolate icing! I plan to make it as a birthday cake on my birthday!

Cake Ingredients

150g              Quinoa

150g              Brown Rice

1tbsp             Coconut Oil

3tbsp             Ground Flaxseed

5tbsp             Cacao Powder

6tbsp             Agave Nectar

1tsp               Apple Cider Vinegar

3tsp               Baking Soda

1/4tsp            Pink crystal salt

500ml            Almond Milk

Chocolate Icing Ingredients

1                     Ripe Avocado

4tbsp              Cacao powder

2tbps              Agave nectar

300ml             Almond milk

1/4tsp             Pink crystal salt

Topping

100g               Raspberries

Method

Preheat the oven to 180C.

Grease a cake tray with the coconut oil.

Add the quinoa and brown rice into a Vitamix blender and blend on full power for 30 seconds to make the flour. Now add in all the other ingredients. Blend for 30 seconds until well mixed.

Next pour the mixture into the cake tray.

Bake in the middle of the oven for 25 minutes.

When the cake is cooked, leave it to cool for 5 minutes and then carefully remove it from the tray and place on a rack to cool.

Now make the icing. Add the icing ingredients into the blender and blend for 30 seconds on full power until well combined.

Spoon out the icing on top of the cake and spread evenly with the back of a spoon. Place the raspberries around the edge of the cake.

Store in the fridge and eat within 4 days.