Happy 4th Birthday my beautiful angel! I stayed up late making a cake just for her the night before. We went to the fair for part of her Birthday and then celebrated at home with Greek food and this Quinoa Chocolate Chip Cake. It was a bit challenging trying to make it Body Ecology Friendly so I did cheat a bit.
Dry Ingredients:
1 cup Quinoa Flakes
1/4 cup Coconut Flour
1/8 cup Amaranth Flour
1/8 cup Tapioca Flour
1/8 cup chia seed
1/2 tsp Stevia powder
1/4 cup Lakanto
1/2 tsp Baking Soda
1/4 tsp Baking Powder
1/4 tsp Sea Salt
Mix all dry ingredients in a big bowl.
Wet Ingredients:
1/3 cup coconut oil melted
3 tsp Energy Egg Replacer mixed with 4 TBSP Water
1/2 cup Almond Butter
1 TBSP Vanilla Flavoring
1/3 cup chocolate chips Enjoy Life Dairy free chips
Preheat oven to 350 degrees. In a small bowl mix the egg replacer with water and put aside. Melt the coconut oil and add the almond butter to it and mix well, then add vanilla and egg replacer mixture. Stir until smooth. Add it to the dry ingredients and mix well. Add in the chocolate chips and put in square pan greased with coconut oil. Bake for 20 min, let cool.
Icing:
Coconut milk yogurt
Lakanto
Natural Food Dye
Mix together and add Lakanto to taste. Tastes good without the icing too.
Not the prettiest cake so I decorated with edible flowers and candles!
