Gluten-free chocolate almond cake

Ingredients:

Cake

• 240 g dark chocolate
• 3/4 tbsp. coconut oil
• 1 and 1/3 cups almonds
• 2 cups cooked quinoa
• 1 cup coconut sugar
• 2 tsp baking powder
• 2 teaspoons cinnamon
• 0.5 tsp baking soda
• 0.5 cup coconut milk
• 1 tsp vanilla extract
• 4 large eggs

Ganache

• 240 g dark chocolate
• 1 cup coconut milk
• 1 cup raspberries, for decoration

Preparation:

1. Preheat oven to 350°F (175°C). Spray a 9-inch springform pan with cooking spray.
2. Pour 2.5 cups of water into a medium saucepan, set it over medium heat, and bring to a boil. Place a medium bowl on top and add the dark chocolate and coconut oil. Using a heatproof spatula, stir the chocolate until it is completely melted and combined with the coconut oil, 7 to 10 minutes. Remove the chocolate mixture from the double boiler, leaving the saucepan with the water on the stovetop.
3. Place the almonds in a food processor and pulse until finely ground. Transfer the almonds to a large bowl and add the quinoa, coconut sugar, baking powder, cinnamon, and baking soda. Combine the dry ingredients, then add the chocolate mixture, coconut milk, vanilla, and eggs, mixing thoroughly. Pour the batter into the prepared pan and bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean. Cool the cake slightly.
4. Ganache: Heat water in a saucepan over medium heat and bring to a boil. Place another medium bowl over the double boiler and add the dark chocolate and coconut milk. Stir with a heatproof spatula until the chocolate is completely melted and combined with the coconut milk.
5. Pour ganache over the cake, garnish with raspberries and serve.