Chocolate Quinoa Cake

we just had some friends over for a great Mardi Gras pot luck feast and this is one of the recipes my friends were asking me to post!
Made with no flour... instead you use cooked quinoa as the base.

 2/3 cup quinoa
1 1/3 cup water
     (or 2 cups cooked quinoa)
3/4 cup butter
1/3 cup soy milk
4 eggs
1 tsp vanilla
1 1/2 cup sugar
1 cup cocoa
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Combine quinoa and water in a medium saucepan. Boil, cover, reduce to simmer and cook for 20 minutes. Remove from heat. Add the butter to the quinoa to melt the butter. (If using 2 cups leftover cooked quinoa, melt better gently and add to quinoa.)
While the quinoa is cooling, heat oven to 350F. Line two 8" round cake pans with parchment paper.
Combine the quinoa, milk, eggs, vanilla in a blender or food processor and blend until smooth.
In a medium bowl, mix sugar, cocoa, baking powder, baking soda and salt. Add the quinoa mixture and mix well.
Divide the batter into the two pans & bake 40 - 45 minutes. A knife inserted in the centre should come out clean.
Cool completely. Remove from pans & frost with mocha frosting.

Mocha Frosting:
1/2 cup soft butter
3 Tbsp very strong cold coffee
3 Tbsp cocoa powder
1 1/2  - 2 cups icing sugar
In your small mixing bowl, whip the butter, add the coffee, cocoa and 1 cup of icing sugar. Mix on high speed until smooth and creamy, adding the icing sugar 1/4 cup at a time until it is the correct consistency to spread on your cake. This makes enough frosting to split the cooled cake in half horizontally and fill it with frosting, plus cover the cake really nicely!