Rooibos Chai Chocolate Cake

Gluten-free and vegan, this choccie cake is fudgy and oh-so-delicious. Made with quinoa and raw cacao, it's the ultimate guilt-free treat. Thanks to Paula Shoyers of Food52 for the inspiration!
Ingredients
' cup quinoa or 2 ' cups cooked quinoa 1.5 cups pater 1 tsp melted coconut oil 2 tbsp Wellness raw Cacao for dusting the cake tin ' cup Theonista Chai Concentrate (or a shot of rooibos espresso) 4 tsp Organ Egg replacer mixed with 120 ml water 2 tsp vanilla ' cup Melted Wellness warehouse coconut oil 1 ' cups Kapthura coconut sugar 1 cup Wellness warehouse Raw Cacao 2 ' tsp baking powder 1 tsp salt 145g Cocofair dark chocolate 125ml amaizin coconut milk ' cup Theonista chai concentrate Optional: 2 Tbsp Wellness Warehouse Cacao Nibs Or A handful of Kapthura coconut chips
Method
Optional: Soak the quinoa for 4 hours in cool water. This helps the cake taste more 'clean' and less of quinoa. Heat the oven to 180'C Bring the water to the boil and add the quinoa, lower the heat and cook for 15 minutes or until the quinoa is completely soft, without any crunch (this is super important). Add more water as needed. Melt the 1tsp coconut oil and brush it all over the bundt cake tin. Sprinkle in the 2 Tbsp raw cacao and move it around until the tin is coated in a dusty choccie layer. This will stop the cake sticking. Turn the tin over the sink and pat out any excess cacao. Once the quinoa is cooked add the chai concentrate, egg replacer, vanilla, large quantity of melted coconut oil, coco sugar, raw cacao, baking powder and salt and blend on high in a food processor or blender. While the cake is blending melt 55g of the chocolate in the microwave, stopping to mix every few seconds until it's runny. Add the melted chocolate to the cake and blend for a further minute. Pour the cake batter into the prepared bundt pan and bake for 50 minutes (check at 40) until a skewer inserted into the cake comes out clean. To make the glaze place the remaining chocolate into a bowl. Warm the 125ml of coconut milk in the microwave / on stove. Pour this over the chocolate and leave to stand for 5 minutes. Mix together and add the 2nd ? cup of the chai concentrate. Place the glaze in the fridge to set and cool. Let the cake cool for 10 minutes and then gently turn it out of the pan onto a wire cooling rack. Let it cool on the rack. Once cool pour the glaze over the cake. Feel free to blast it for a few seconds in the microwave to reach the right pouring consistency. Whip up the very well chilled coconut whipping cream and serve the cake with a blob on the side.

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