Cake: Nonstick cooking spray, for spraying the pan 8 ounces semisweet chocolate 3/4 cup coconut oil 1 1/3 cups almonds 2 cups cooked quinoa 1 cup coconut sugar 2 teaspoons baking powder 2 teaspoons cinnamon 1/2 teaspoon baking soda 1/2 cup coconut milk 1 teaspoon vanilla extract 4 large eggs
Ganache: 8 ounces semisweet chocolate 1 cup coconut milk 1 cup raspberries, for garnish
For the cake: Preheat the oven to 350 degrees F. Grease a 9-inch springform pan with cooking spray.
Place a medium saucepot on medium heat and bring 2 1/2 cups of water to a simmer. Place a medium bowl on top of the saucepot and add the semisweet chocolate and coconut oil. Using a heatproof spatula, stir the chocolate until fully melted and combined with the coconut oil, 7 to 10 minutes. Remove the chocolate mixture from the heat and set aside. Leave the saucepot with the water on the stove.
Place the almonds in a food processor and grind until a powdery consistency is reached. Transfer the almonds to a large bowl and add the quinoa, coconut sugar, baking powder, cinnamon and baking soda. Stir to combine the dry ingredients, then add the melted chocolate mixture, coconut milk, vanilla and eggs and mix until fully incorporated. Pour the cake batter into the prepared pan and bake until a toothpick or cake tester inserted into the center comes out clean, 50 to 55 minutes. Let cool slightly.
For the ganache: Reheat the water in the saucepot over medium heat to bring to a simmer. Place another medium bowl over the water and add the semisweet chocolate and coconut milk. Using a heatproof spatula, stir the chocolate until fully melted and combined with the coconut milk.
Drizzle the ganache over the cake, top with berries and serve.