Our Favourite Chocolate Quinoa Cake
This recipe is easily one of the best chocolate cakes I have ever had the pleasure of eating. It was also made for me on my birthday with lots of love which of course made it an extra special treat and topped with fresh raspberries, which are one of my all time favourite berries.
The moistness is unsurpassed and the chocolate flavour intense. Couple that statement along with the fact that this is Gluten free, vegan, and low on sugar and this is easily a recipe keeper.
2 cups cooked quinoa*
1/3 cup unsweetened almond milk (or preferred milk)
Egg replacer (equivalent to 4)
1 teaspoon vanilla extract
1/2 cup soy free Earth Balance, melted
1/4 cup melted coconut oil
3/4 cup organic evaporated cane juice or coconut sugar
1 cup unsweetened raw cacao (we use and love camino)
1/2 teaspoon baking soda
1 and 1/2 teaspoon baking powder
1/2 teaspoon himalayan pink salt
Coconut Cream Frosting Ingredients
1 (13.5 ounce) can of full fat coconut milk, refrigerated overnight
1 (10 ounce) bag bittersweet soy free camino fairtrade organic chocolate chips
Preheat the oven to 350°F
In a food processor or blender, combine the egg replacer, almond milk (or preferred milk) and vanilla extract then blend to combine.
Add the cooked and cooled quinoa along with the melted and cooled Earth Balance and coconut oil then blend until completely smooth.
Sift together the dry ingredients (cacao, sugar, baking powder, baking soda and himalayan salt).
Add the wet ingredients in the blender to the bowl with the dry and mix together until well-combined.
Divide the batter between two 8" round pans and bake for 30 minutes.
Remove the cakes from the oven and allow to cool.
Melt the chocolate over a double boiler. Grab 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, placing them into the pot with the chocolate. It’s okay if it the solid parts on completely separated, just try to get as much of the thicker portions as possible. Melt the coconut cream and chocolate together then transfer to a large bowl that you can later use to whip it in.
Cover and refrigerate until thickened. Once thickened, remove from the refrigerator and beat on high for thirty seconds to one minute, until a fluffy icing has formed.
Transfer the cakes to a surface for icing with the bottom side up.
Frost the cake and decorate with fresh raspberries.
Refrigerate until ready to serve.
Cake adapted from the cookbook Quinoa 365: The Everyday Superfood by Patricia Green and Carolyn Hemming
Frosting from Oh She Glows