Lovers Chocolate Raspberry Quinoa Cake

For the frosting

1. In a medium size saucepan, combine coconut milk and honey. Cook on medium heat, whisking every-so-often until it comes to a boil.
2. Meanwhile, in a small bowl, mix arrowroot powder and water. Add to saucepan.
3. Continue to whisk icing until it thickens [about 1 minute]. Remove from heat and slowly add in coconut oil, whisking to combine.
4. Place vanilla, icing mixture and raspberries in blender. Blend until smooth.
5. Place icing in a glass container, leave on counter until cool, then place in fridge. Allow to cool in the fridge for 1.5-2hrs. Consistency should be that of icing. Once ready to ice the cake, whip up the icing with a hand blender.

For the cake

1. In a medium saucepan, combine quinoa and water. Cover, bring to a boil, then reduce to simmer for 10 minutes.
2. Remove from heat [keep covered!] and allow to sit for 10 minutes. Once complete, fluff with fork and set aside.
3. Meanwhile, preheat oven to 350F
4. Lightly grease two 9 inch round pans. Line the bottoms with parchment paper [believe me, it’s worth the effort. Just DO it!]. Set aside.
5. Combine milk, flax eggs, and vanilla in blender. Blend until smooth.
6. Add 2 1/4 cup of the cooked quinoa, and the coconut oil. Blend until smooth [may be challenging to do, just blend it as best you can]
7. In a large bowl, whisk together sucanat, cacao powder, baking powder, baking soda, and salt. Add the contents of the blender to the bowl and mix well with a hand mixer.
8. Divide the batter evenly between the two pans and bake on the middle rack of your oven for 40-50 minutes [my cake was perfectly cooked at 48 minutes]. You can test to determine if the cake is done by inserting a toothpick in the middle.
9. Allow cakes to cool for a couple of hours before removing from the pans and topping with icing.
10. Serve with raspberry sauce drizzled over top.