What I love about this cake is that it’s so versatile. One week I’ll make it with raspberries, and the next I’ll use stem ginger or almond essence and decorate with almond flakes.
Preheat the oven to 350F/180C/160Cfan.
Lightly grease two 8-inch round cake pans, and line the bottoms of the pans with parchment paper.
Combine the milk, egg replacer and vanilla in a food processor. Process for a minute, then add the cooked quinoa and the coconut oil/butter. Blend well until smooth.
In another bowl, whisk together the sugar, cocoa, baking powder, bicarbonate of soda and salt, then add to the quinoa mix. Mix well. Divide batter in half between two cake pans, then bake for 30 minutes.
Allow to cool for half an hour.
Handle with care when removing from pans. Place palm, with fingers outstretched, to hold the cake as you empty it from the pan.
Place raspberries (or raspberry jam or frosting) between the two layers, if desired, and cover with frosting.
Put into the fridge for two hours.
Decorate with flowers and raspberries.
(This cake refrigerates beautifully, and will last a couple of days.)
Combine a tub of vegan cream cheese with ½ cup cocoa powder and ½ cup coconut sugar, and process until smooth.
Serve with soya cream or ice cream, if desired.