Quinoa Chocolate Cake
This quinoa chocolate cake is vegan, gluten-free, and refined-sugar free. It is topped with a chocolate fudgy frosting and raspberries!
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 your oven to 350F and grease a 9 inch circular cake pan
- Make your flax egg by combining the flaxseed and ¾ cup water in a small bowl. Mix then let it set on the countertop for 10 minutes
- For the cake batter, melt your chocolate with coconut oil in a small bowl and set aside
- In a large bowl, mix your flour, quinoa, coconut sugar, baking soda, salt, and cinnamon together
- In a separate medium bowl, mix your yogurt, vanilla, aquafaba, and your flax egg mixture
- Combine the wet and dry ingredients with your chocolate/coconut oil mixture in the large bowl
- 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 combined
- Once the cake is baked and cooled (at least 45 minutes), pour the ganache over the cake and add your raspberries
- Storage: you can store this container in the fridge for up to 4 days. I recommend leaving it out for 15-30 minutes prior to eating so it can reach room temperature