I know it probably sounds a little unorthodox to make a cake out of quinoa, but trust me when I say, this cake couldn’t be any more delicious. It’s fluffy, light and tender, and just melts in your mouth.
Preheat the oven to 350 degrees F. Grease three 5" round baking pans and line them with a strip of parchment paper (use this method).
Add the milk, eggs, vanilla and vinegar to a blender or food processor. Blend on high until smooth. Add the oil and quinoa and blend again until smooth.
Whisk together the dry ingredients in a large mixing bowl. Add the contents of the blender into the mixing bowl and stir together until the batter is smooth. Set aside and let rest for 5 minutes.
Evenly divide the batter between the three baking pans. Bake on the center rack for 25 - 28 minutes until a cake tester inserted into the center comes out clean.
Remove the cakes and let cool in the pan for 10 minutes then turn them out onto a wire rack and cool completely.
While the cakes are cooling, prepare the frosting. Add the sweet potato, maple syrup and coconut oil into a food processor and process until smooth. Add remaining ingredients and process until incorporated and smooth. Taste and add stevia as needed.
Transfer the frosting to a bowl and place in the fridge until cakes are cooled.
When cakes are completely cool, frost and sprinkle with chocolate chips.