2 cups cooked quinoa*
1/3 cup unsweetened almond milk (or preferred milk)
4 whole eggs
1 teaspoon vanilla extract
1/2 cup Earth Balance, melted (or butter)
1/4 cup melted coconut oil
1 cup organic evaporated cane juice/ or organic white sugar/ or coconut sugar
1 cup unsweetened cocoa powder (I used Hershey’s Special Dark)
1/2 teaspoon baking soda
1 and 1/2 teaspoon baking powder
1/2 teaspoon salt
Whipped Chocolate Coconut Cream Frosting
1 (13.5 ounce) can of full fat coconut milk, refrigerated overnight
1 (10 ounce) bag chocolate chips