Decadent and Moist Chocolate Quinoa Cake Recipe

Indulge in the rich and moist Amazing Chocolate Quinoa Cake. This gluten-free and dairy-free cake is made with cooked quinoa, cocoa powder, and almond flour, resulting in a dense and fudgy chocolate cake that is sure to satisfy your sweet tooth. Topped with a silky chocolate ganache, this cake is perfect for any special occasion or for simply treating yourself to a delicious dessert.

Ingredients

• 1 cup cooked quinoa
• 1/2 cup unsweetened almond milk
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup coconut oil, melted
• 1 1/2 cups coconut sugar
• 1 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups almond flour
• 1/2 cup boiling water
• 1/2 cup unsweetened almond milk
• 1 cup dark chocolate chips
• 1/4 cup coconut oil

Directions

1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a blender or food processor, combine the cooked quinoa, almond milk, eggs, and vanilla extract. Blend until smooth and creamy.
3. In a large mixing bowl, whisk together the melted coconut oil and coconut sugar until well combined. Add the quinoa mixture and mix well.
4. Sift in the cocoa powder, baking powder, baking soda, and salt. Stir until just combined.
5. Fold in the almond flour until evenly incorporated into the batter.
6. Pour the batter into the prepared cake pan and smooth the top with a spatula.
7. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
8. Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer the cake to a wire rack to cool completely.
9. To make the chocolate ganache, heat the boiling water and unsweetened almond milk in a small saucepan over medium heat. Bring to a simmer.
10. Place the dark chocolate chips and coconut oil in a heatproof bowl. Pour the hot milk mixture over the chocolate chips and let it sit for 1-2 minutes.
11. Whisk the ganache until smooth and glossy. Let it cool for 15 minutes, stirring occasionally.
12. Pour the cooled ganache over the top of the cooled cake, allowing it to drip down the sides.
13. Refrigerate the cake for at least 1 hour to allow the ganache to set.
14. Slice and serve the Amazing Chocolate Quinoa Cake. Enjoy!

Interesting Facts