Optional: Soak the quinoa for 4 hours in cool water. This helps the cake taste more “clean” and less of quinoa.

1. Heat the oven to 180°C
2. Bring the water to the boil and add the quinoa. Lower the heat and cook for 15 minutes or until the quinoa is completely soft, without any crunch (this is super important). Add more water as needed.
3. Melt the 1tsp coconut oil and brush it all over the bundt cake tin. Sprinkle in the 2 Tbsp raw cacao and move it around until the tin is coated in a dusty choccie layer. This will stop the cake sticking. Turn the tin over the sink and pat out any excess cacao.
4. Once the quinoa is cooked drain it well.
5. Place the quinoa in a blender/food processor, along with the chai concentrate, egg replacer, vanilla, large quantity of melted coconut oil, coco sugar, raw cacao, baking powder, quinoa and salt and blend on high until smooth (about 2 minutes). While the cake is blending melt 55g of the chocolate in the microwave, stopping to mix every few seconds until it’s runny.
6. Add the melted chocolate to the cake and blend for a further minute.
7. Pour the cake batter into the prepared bundt pan and bake for 50 minutes (check at 40) until a skewer inserted into the cake comes out clean.
8. To make the glaze place the remaining chocolate into a bowl. Heat 120ml of the coconut milk but do not boil. Pour this over the chocolate and leave to stand for 5 minutes. Mix the chocolate and coco milk together and add the ¼ cup of the chai concentrate. Place the glaze in the fridge to set and cool.
9. Let the cake cool for 10 minutes and then gently turn it out of the pan onto a wire cooling rack. Let it cool on the rack.
10. Once cool pour the glaze over the cake. Feel free to blast it for a few seconds in the microwave to reach the right pouring consistency. Scatter over some toppings and enjoy!