I must say that I am a chocolate snob! Now by that, I mean that I love chocolate, but not just any chocolate, it has to be dark chocolate, 85% or greater, or a really good chocolate. Not any light milk chocolate, I don’t even consider that chocolate, but I know that many do, so I appreciate how were are all different!
I used to love to make the devil’s food cake mixes, but when I started to clean up my diet, the processed packaged foods were replaced with homemade recipes. I love to cook and bake, and I love to try new recipes that are healthier options. This chocolate quinoa cake is one of my families favourites. It has become my go-to for birthday cakes or when I am just craving a good chocolate cake.
The best part is that it is actually made from cooked quinoa, it’s gluten-free and dairy-free. If you want to try it, I recommend you take the time to read the instructions as there is some prep with cooling the can of coconut milk overnight in the fridge (which is necessary) if you want to make the icing, as well as precooking the quinoa. But let me tell you, it is definitely worth it! 🤩
Here’s the recipe, I hope you give it a try and let me know what you think.
BEST-EVER CHOCOLATE QUINOA CAKE
FOR THE QUINOA CAKE
- 2 cups cooked quinoa*
- 1/3 cup unsweetened almond milk (or preferred milk)
- 4 eggs
- 1 teaspoon vanilla extract
- 1/2 cup olive oil
- 1/3 cup apple sauce
- 3/4 cup coconut sugar or unrefined sugar
- 1 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1 and 1/2 teaspoon baking powder
- 1/2 teaspoon salt
FOR THE WHIPPED CHOCOLATE COCONUT CREAM FROSTING
- 1 can of full fat coconut milk, refrigerated overnight**
- 1 bag chocolate chips
Preheat the oven to 350°F and then line two round cake pans with parchment paper, or use a 9×13” pan and spray with oil and lightly coat with cocoa powder.
In a food processor or blender, combine the eggs, almond milk (or preferred milk) and vanilla extract then blend for ten seconds to combine. Add the cooked and cooled quinoa along with the olive oil and apple sauce, then blend until completely smooth, about thirty seconds.
Sift together the dry ingredients in a large bowl (cocoa powder, sugar, baking powder, baking soda and sea salt). Pour the wet ingredients into the bowl with the dry and mix together until well-combined. Divide the batter in the pan(s) and bake for 30 minutes for the 2 pans, or longer for the one pan. Remove the cake(s) from the oven and let cool.
To make the frosting you will need to refrigerate the can of coconut milk overnight (in the coldest part of your refrigerator) so that the cream separates. Take the coconut milk from the refrigerator but don’t shake the can or turn it upside down before opening. Open the can and scoop out the solid parts with a spoon then place them in a medium-size saucepan. Add the chocolate chips to the saucepan then warm over medium heat, until the coconut cream and chocolate melt together. Whisk until smooth then transfer to a large bowl that you can later use to whip it in.
Allow to cool on the counter then cover and refrigerate for several hours, until thickened. Once it has thickened, remove it from the refrigerator and beat it on high for thirty seconds to one minute or so, until a fluffy icing has formed.
Transfer the cake(s) to a surface for icing. I recommend that you only transfer the cakes once as they are fragile and difficult to hold together once removed from the pan. If using the 9×13 pan, just leave the cake in the pan.
Frost the cake and refrigerate until ready to serve.
*approximately 3/4 cup dry quinoa will make 2 cups cooked quinoa. The quinoa should be soft and fluffy; you don’t want any crunchy pieces in the cake!
**using light coconut milk may not work out for the icing, full fat works best.
To Your Health and Beauty,
Recipe credit/adapted from Making thyme for health