When I Started To Find Magic Everywhere: Dairy-Free Gluten-Free Chocolate Cake

IMG_3670 (1)It’s hit me like a ton of bricks. Many intentions were set, but nothing was planned. Everything that I thought was weird and nonsensical, is now guiding me. I’ll believe what I want, you guys! And right now, it’s magic.
The goal for me is self care and self love. I’m in the middle of big time intention-setting and lots of manifesting, a.k.a I’m really overwhelmed with all of the creative energy flowing around me. I need to find ways to root my mind and my heart. I’m calling on the intuitive people around me, the creative, knowledgable women in my circle, and reaching out to those I think can help. I’m trying to listen closer to myself, and to others. Without going all “Dear Diary” on you, these are my plans, and this is my life right now.
Seems like spring is when our minds wake up from the dark and the cold, and we realize ALL OF THESE BIG IDEAS we have – so, we start to act on them. The ideas turn into projects, projects turn into plans, into actions … and by the middle of the summer, we are in this big, sticky, humid mess of creativity, right? Does this resonate with anyone else? Now is the time to ground ourselves.
Where am I finding magic?

I didn’t intend on posting a recipe with these thoughts, but, the stars aligned and I struck magic, yet again. My friend, Berly, sent me a wonderful chocolate-beet cake recipe because we are both kind of over roasting the beets in our CSA boxes. I made it ASAP, with some alterations, and have struck GOLD. Full of beets, quinoa, and bananas, it’s practically the healthiest cake you’ll ever find – count it as dinner. It’s gluten-free, dairy-free, and only has 2 tablespoons of added fat. Indulge your magical, creative self.

Altered from the original from The Holistic Ingredient.

Beet-Quinoa Chocolate Cake Recipe

1/3 c coconut milk

4 eggs

1 tsp vanilla extract

2 overripe bananas

2 Tbsp oil (I used vegetable oil)

2 1/3 c cooked tri-color quinoa

1/2 c granulated sugar

1 c cocoa powder

3/4 c beets, grated

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

Grease an 8″ springform pan. Preheat the oven to 350F.
Add milk, eggs, vanilla to a blender – combine. Add in quinoa, bananas, beets, sugar, salt, baking powder, baking soda, and cocoa powder. Blend until combined.
Pour into the prepared pan and bake until an inserted toothpick comes out clean, about 35 minutes. Let the cake cool in the pan.

Chocolate Ganache Recipe

1/3 c coconut milk

1 c bittersweet chocolate

2 Tbsp honey

1 tsp instant espresso powder

pinch of salt

Heat the milk in a saucepan until just bubbling, and remove from heat. Add in chocolate, honey, espresso powder, and salt. Stir gently with a spatula. Set aside to cool to room temp. Once the cake is cool, put it on a serving plate and pour over the ganache, pushing it to the edges so it drips down the side (chocolate magic!). Garnish with roasted beets, or just a fork.