1. Preheat the oven to 350°F and then line two round cake pans (or a 9x13” pan) with parchment paper.

2. In a food processor or blender, combine the eggs, almond milk (or preferred milk) and vanilla extract then blend for ten seconds to combine.

3. Add the cooked and cooled quinoa along with the melted and cooled Earth Balance and coconut oil (could also use all regular butter) then blend until completely smooth, about thirty seconds to one minute.

4. Sift together the dry ingredients in a large bowl (cocoa powder, sugar, baking powder, baking soda, coffee and sea salt).

5. Add the wet ingredients into the bowl with the dry and mix together until well-combined.

6. Divide the batter evenly between the two pans ( this recipe fits two 7 inch pans for a perfect two layer cake) and bake on a rack in the middle position for 28-30 minutes or until a knife or toothpick inserted in the center comes out clean.

7. Remove the cake from the oven and cool for 10 minutes. Invert the cakes onto cooling racks (remove the parchment paper stuck to the bottom of the cakes).

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Stabilized Whipped Cream:
 

1. In a small pan, combine gelatin and cold water; let stand until thick. Place over low heat, stirring constantly, just until the gelatin dissolves. Remove from heat; cool (do not allow it to set)....or put it in the microwave for 10 seconds ;)
    

2. Whip the cream with the confectioner's sugar, until slightly thick. While slowly beating, add the gelatin to whipping cream. Whip at high speed until stiff.
    

3. Let stand in the refrigerator for 20 minutes to further stiffen up before piping.