Recipe for Gluten-free, Dairy-free Chocolate Cake | Epiphany Bakes | TouchWood Editions

Ingredients

• 1 cup (135 g) cocoa powder
• 1½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 4 eggs
• ¾ cup (180 ml) vegetable oil
• ⅓ cup (80 ml) full-fat coconut milk
• 2 tsp vanilla extract
• 2 cups (300 g) cooked organic white quinoa (see note)
• 1½ cups (300 g) sugar
• 1 cup (250 ml) full-fat coconut milk
• 1½ cups (250 g) dark chocolate callets
• 1 tsp coconut oil
• Fresh blueberries