Makes 3-layer 7-inch cake
190 grams Quinoa flour
190 grams All Purpose flour
120 grams high quality cocoa powder
3 tsp baking soda
2 tsp baking powder
1 tsp fine sea salt
300 grams Medjool dates, pitted and soaked in water for 30 minutes, then drained
240 grams Tahini
480 grams filtered water
2-3 tbsp apple cider vinegar
1 tablespoon vanilla extract
300 grams Tahini
170 grams Maple syrup
120 grams filtered water
80 grams cacao powder
½ tsp. fine sea salt
Preheat oven to 350-degrees Fahrenheit or 180 degrees Celsius.
Line the three cake pans with parchment paper at the bottom and oil the edges with a little sunflower or coconut oil.
Whisk quinoa and all-purpose flour, cocoa powder, baking soda and baking powder, sea salt in a large bowl and blend well.
Place the dates, water, tahini, and vanilla extract into a blender and blend until smooth, then whisk this blended mixture into the flour mixture until well blended. Whisk in the apple cider vinegar until bubbles form.
Pour the cake into the prepared pans and gentle tab on the kitchen surface to remove air bubbles. Bake in the oven for about 25 – 30 minutes, or until a wooden skewer comes out clean.
Remove from the oven, let cool for 10 minutes in the pan, then gentle un-mold them and let cool completely.
Wrap the cake sponges in cling film and put in the fridge until you are ready to frost.
To make the frosting, combine all ingredients in a food processor and blend until completely smooth.
To assemble, place one cake layer on a plate, and spread about ½ cup frosting over it. Place the other cake layer on
the top and repeat. Spread the remaining frosting down the sides of the cake and put the cake in the refrigerator for the frosting to set a little.
Top with your favorite topping like fruits, chocolate chunks or eat as it is.