Chocolate Quinoa Cake (gluten-free)

Chocolate Quinoa Cake 💗 You’d never guess this indulgent delight is actually a healthier version of chocolate cake. I bake this Chocolate Quinoa Cake every year for my birthday to share with family and friends — and whenever a special occasion calls for something a little extra. It’s far better for you than traditional chocolate cake, yet just as rich and satisfying. This cake is gluten-free, made with cooked quinoa instead of processed flour, and naturally sweetened with dates instead of refined sugar. Quinoa is a powerhouse whole grain packed with fiber, antioxidants, and protein. Often called a superfood, it’s one of the few plant-based foods that provides all nine essential amino acids our bodies can’t produce on their own. For a wholesome twist, skip the ice cream and top your slice with a dollop of Greek yogurt, a handful of fresh berries, and a few mint leaves. It’s a simple, refreshing finish to a decadent yet nourishing treat.

Chocolate Quinoa Cake (gluten-free)

Ingredients for Cake:

 

2 cups cooked quinoa

⅓ cup unsweetened almond milk 

4 whole eggs

1 tsp vanilla extract 

½ cup organic butter or ghee, melted 

¼ cup coconut oil

1 cup Medjool dates                                                                                          

1 cup unsweetened cacao powder 

½ tsp baking soda 

1 ½ tsp baking powder 

½ tsp sea salt 

 

Ingredients for Chocolate Coconut Frosting:

 

1 (13.5 ounce) can of full fat coconut milk, refrigerated overnight

1 (10 ounce) bag dark chocolate chips (date sweetened - Just Date)

 

Instructions for Cake:

 

1.  Preheat oven to 350 degrees and line two round cake pans with parchment paper.

 

2.   In a blender, combine the eggs, almond milk, dates, vanilla extract, and blend for 10 seconds to combine.

 

3.  Add the cooked and cooled quinoa, melted butter, coconut oil, and blend until completely smooth, about 30 seconds to 1 minute. 

 

4.  Mix dry ingredients in a large bowl: cacao powder, baking powder, baking soda, and sea salt. Add the wet ingredients to the bowl and mix until well combined. 

 

6.  Divide the batter between two pans and bake for 30 minutes. 

 

 

Instructions for Chocolate Coconut Frosting:

 

1. To make the frosting you will need to refrigerate the coconut milk overnight. 

 

2.  Open the can of coconut milk, and scoop out the solid parts with a spoon, placing them into the pot with the chocolate chips. Melt the coconut milk and chocolate chips together over low heat and transfer to a bowl. Refrigerate for several hours, until thickened or in the freezer for 15 minutes to quickly thicken the frosting.  

 

3.  Spread frosting between layers in addition to the top of the cake. Decorate with edible flowers and enjoy!