Place quinoa and 1 1/3 cup rice and quinoa beverage in a small pot and bring to a boil. Cover, lower the heat to medium-low, and cook, undisturbed, 15 minutes, or until the quinoa is tender and the liquid evaporated. Spoon the quinoa into a bowl and cool.
Preheat the oven to 350°F. Lightly grease 9-inch springform cake pan with oil spray. Line the bottom of the pan with parchment paper.
Sift the cocoa into a large bowl, or bowl of your stand mixer. Whisk in the sugar, baking powder and salt.
Place the 1/3 cup rice and quinoa beverage, eggs, coconut oil, vanilla and cooked quinoa in a food processor. Pulse until very smooth. Add the quinoa mixture to the dry ingredients and thoroughly combine. Spoon the batter into the pan.
Bake cake in the centre of the oven 65 minutes, or until it springs back when touched in the very centre. Cool the cake in the pan. Cover the cake and keep at room temperature until ready to serve.
To serve, remove the cake pan's outer ring. Slice the cake and plate. Garnish cake, if desired, with berries or other fruit.
Note: Rice and quinoa beverage is available in our baking supply aisle. If unavailable you could just use rice beverage. White and solid-looking coconut oil is available in our bottled oil aisle.