• 1 Avocado (1 smaller avocado or 3/4 of a large avocado)
  • 1 very ripe banana
  • 1/4 cup maple syrup
  • 2 tbsp coconut oil or butter
  • 4 tbsp Cacao/Cocoa powder
  • *optional milk (if frosting mixture is still too thick, you can add in some milk to dilute the mixture down. You want the mixture to be the consistency of a normal frosting)


  • 2 cups cold cooked quinoa
  • 3/4 cup melted coconut oil
  • 4 eggs
  • 1/3 cup milk (can use regular or dairy-free)
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup pure maple syrup
  • 1 large or 2 small very ripe bananas
  • 3/4 cup cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/3 cup chocolate chips
  • 1/2 cup of toasted, slivered almonds (to sprinkled on top of cake after it’s frosted)


Preheat your oven to 375 degrees. Put all the ingredients for the cake into a bowl or a large blender and mix ingredients together well. If you don't have a blender, you can use a hand mixer. Once well mixed, scoop mixture into a 9x9 baking dish (you can use a cake pan or something else if you have it handy!)

Put the cake into the oven and bake for about 35-40 minutes. Now, we'll make our toasted almonds which will go on top of the cake after it's frosted. At the same temperature (375), you can also spread out your slivered almonds onto a baking sheet and put into the oven for about 5-8 minutes or until almonds turn a light brown (be sure to watch them carefully as they can burn quickly!)

While the cake and the almonds are in the oven, put all of the ingredients for the frosting into a food processor or blender. Blend together well. Once the cake is done (stick a tooth pick into it and if it comes out clean, then the cake is ready), you can let it cool for about 15 minutes and then frost it. Top it all off the toasted almonds and enjoy!

serves 8-10


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