Servings: 1 Serving
Calories: 160kcal
Ingredients
Cake
- ½ tsp butter
- ½ cup quinoa cooked, room temp or cold
- 3 tbsp coconut oil melted
- 1 egg
- 4 tsp milk can use regular or dairy-free
- ¼ tsp vanilla extract
- 2 tsp pure maple syrup
- ¼ banana very ripe
- 9 tsp cacao powder
- ⅜ tsp baking powder
- 4 tsp chocolate chips
Frosting
- ¼ avocado
- ¼ banana very ripe
- 1 ½ tsp maple syrup
- 1 ½ tsp coconut oil can use butter
- 3 tsp cacao powder can use cocoa powder
- 2 tbsp almonds toasted, slivered; to sprinkle on top of the cake after it’s frosted
- milk optional; if the frosting mixture is still too thick, you can add some milk to thin it.
Instructions
- Preheat your oven to 375º. Put all the ingredients for the cake into a bowl or a large blender and mix well. If you don't have a blender, you can use a hand mixer.
- Use butter to grease the bottom and sides of a baking dish. Pour the cake mixture into the prepared baking dish.
- Bake in the oven for about 35-40 minutes.
- At the same temperature (375º), spread out the slivered almonds onto a baking sheet and put them into the oven for about 5-8 minutes or until the 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 toothpick into it and if it comes out clean, then the cake is ready), you can let it cool and then frost it. Top it all off with the toasted almonds and enjoy!
Notes
Makes approximately 4 servings.
Nutrition
Added Sugar: 4g | Serving: 1serving | Calories: 160kcal | Carbohydrates: 15g | Protein: 4g | Fat: 12g | Saturated Fat: 50g | Natural Sugar: 14g
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