Everyone loves chocolate cake, right?? This cake is my most requested recipe as it is gluten-free, vegan, nut-free, and refined sugar-free! So many people can enjoy it!!
The Origins of this Cake
In 2021, I went to a yoga and wellness retreat in Costa Rica (The Retreat Costa Rica, loved it). I took cooking classes and ate gluten-free and vegetarian while I was there. One of the retreat's most famous meals is their quinoa chocolate cake. I wanted to make it at home to replicate the deliciousness, but I wanted to make it vegan! So, I played around and subbed out the eggs for aquafaba and flaxseed. I also made it with less coconut oil and coconut sugar to make it even healthier. And let me tell you, it tastes incredible! But don't take my word for it, give it a go!
Subbing Out Eggs
If you can eat eggs, feel free to use 4 eggs instead of the aquafaba and flaxseed mixture. However, I've found that this recipe is super moist and fluffy and the aquafaba (liquid from canned chickpeas) is a huge reason why!
When making a flaxseed egg, combine the flaxseed and the water (for this recipe 4 tbsp flaxseed + ¾ cup water) and let it sit for 10 minutes in the fridge to set. This helps create a more egg like consistency.
Ganache
The cake itself is super moist from the aquafaba and has a non gritty texture despite the quinoa. The fudgy ganache compliments the cake so well and is simple to make.
Just melt your dark chocolate chips, and stir with the coconut milk until it's combined. Then, once your cake has cooled, add a layer of the chocolate ganache frosting over the sides and top of the cake. The final touch is adding fresh fruit, my personal favorite being raspberries. It adds a burst of freshness to the densely chocolate-y cake! I hope you enjoy!
Quinoa Chocolate Cake
Ingredients
- 8 ounces dark chocolate
- ⅓-1/2 cup coconut oil
- ⅓ cup flour of choice I used oat flour
- 2 cups cooked quinoa
- ¾ cup coconut sugar
- 2 ½ teaspoon baking soda
- 2 ½ teaspoon cinnamon
- 6 oz non-dairy coconut yogurt
- 2 ½ teaspoon vanilla
- 4 tablespoon flaxseed + ¾ cup water
- ½ cup aquafaba chickpea container liquid
- ¼ teaspoon salt
Ganache
- 8 oz dark chocolate
- ½ cup coconut milk
Toppings
- Raspberries
Instructions
- Preheat oven to 350F
- Grease 9 inch circular pan
- Make your flax egg by combining the flaxseed and ¾ cup water, mix and let it set in the fridge for 10 min
- For the cake, melt your chocolate with coconut oil and mix all dry ingredients together. Then mix your yogurt, vanilla, flax eggs, and aquafaba. Combine the wet and dry ingredients with your chocolate/coconut oil mixture.
- Pour the batter into your pan and bake for 50-55 min
- In the meantime, make your ganache by melting your chocolate and stirring with coconut milk until combine.
- Once the cake is cooled, pour the ganache over the cake and add your raspberries.
- Enjoy!
I hope you enjoyed this recipe. Don't forget to rate and review below! And if you're looking for something to pair with this cake, I'd recommend some nice cream!
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