Preheat oven to 350 degrees. Lightly grease and line two 9-inch cake pans with parchment paper. In a blender, add quinoa, oil, milk, eggs, and vanilla extract; blend until smooth, about 1 minute.

In a large bowl, whisk sugar, cocoa powder, baking powder, baking soda, and salt. Pour in quinoa mixture and mix until batter is smooth. Pour batter into prepared cake pans. Bake until a toothpick inserted into the center comes out clean, about 40 to 45 minutes. Allow cakes to cool completely in the pans before removing and decorating.

In a small saucepan over medium heat, bring coconut cream just to a simmer. Remove from heat and add the chocolate chips. Let stand 3 minutes then stir to combine. Allow the mixture to cool to room temperature before decorating.