Quinoa Avocado Chocolate Cake Recipe

Quinoa Avocado Chocolate Fudge Cake Recipe

Healthy quinoaΒ chocolate cake that’s vegan, eggless and refined sugar free. If you’re cooking this quinoa cake for a sceptic just call it chocolate fudge cake. They may guess it is gluten free as its heavier than a traditional cake but they are unlikely to guess it’s bursting with nutrition and good for you.

Iced with a healthy chocolate avocado frosting. It’s moist and deliciously stodgy so a small slice is very filling. Suitable for gluten-free, refined sugar-free, vegan, plant-based, paleo and general healthy diets.

Quinoa Chocolate Cake With avocado frosting, raspberries and blueberries close up

This gluten-free quinoa cake recipe has been in development for a while. I’ve been working on it since making quinoa pizza bases and chocolate avocado mousse and this is a hybrid of them together.

What can be better than a cake made from high protein quinoa and heart-healthy avocado? No oil, flour, gluten, stabilisers eggs or butter in sight. This quinoa cake is just under half raw, so great if you are trying to eat a diet high in raw foods.

Quinoa ChocolateΒ AvocadoΒ Cake Video Recipe

View FAST video or No music video

You can grease your pan with some coconut oil if you prefer and it will give a sharper edge to the chocolate cake. As I’m filming this recipe I want to guarantee it will come out of the pan easily so used parchment paper. The rough edges don’t matter as it’s being iced.

Make this a triple chocolate quinoa cake by adding a handful of chocolate chunks to the cake batter before baking.

This recipe uses dates as the sweetener for the base they can vary in sweetness significantly. I used very sweet fudgy dates so If you use less sweet dates or want a sweeter cake then add some maple or other syrup to the cake bases. To make without dates just use another dried fruit or natural sweetener.

Try a tiny bit of the cake before icing and if it’s too bitter for your taste add some extra sweetener to the icing or brush on top.

Moist and healthy Quinoa Cake with chocolate and one slice taken out

The cake is gluten-free without any stabilisers it will only get a small lift in the oven. It’s a dense but moist and delicious cake. One slice contains a huge amount of nutrition from the quinoa, avocados, dates, cocoa and chia.

Soaking the quinoa is needed to make the seed easier for the body to absorb and easier to blend. When you soak the seeds they start to grow and it’s said the vitamins and minerals are more bio-available.

As the quinoa is soaked this chocolate quinoa cake is paleo friendly.

inside of a chocoalte quinoa cake with two layers and chocolate avocado frosting

When blending the healthy cake batter you will probably want to do it in two batches if you have a small blender. The quinoa and dates are hard so you don’t want to be putting too much stress on your blender as it may cause damage.

Even if you are using pitted dates do still check that no stones are left in as even just a fragment can ruin the whole cake. A 600w small jug type blender is powerful enough to make this.

Most quinoa is pre-rinsed in the UK so you don’t get a bitter taste. If the quinoa you use can sometimes be bitter do rinse the grain thoroughly before blending to remove any quinoa bitterness.

Vegan Healthy Quinoa Chocolate Cake - flour and egg free with a chocolate avocado frosting #vegan #healthy #healthycake #veganrecipe #quinoa

Vegan Quinoa Chocolate Cake Recipe

Ingredients

Quinoa Chocolate Cake

  • 1Β½ cups / 250g Quinoa
  • 2 cups / 450mlWater
  • 1 cup / 175g Dates, pitted
  • 1 tsp Vanilla
  • 1 tsp Baking powder
  • 4 tbsp Cocoa powder
  • 2 tbsp Chia seeds
  • a pinch of Salt
  • optional, 2-4 tbsp Sweetener such as Maple or Coconut syrup

Avocado Chocolate Frosting

  • 2Avocados
  • 4-6 tbsp Sweetener such as Maple or Coconut syrup
  • 2 tbsp Coconut oil or Coconut Butter
  • 4 tbsp Cacao/Cocoa powder

Fruit for decoration, any bright berries are good – raspberries, Inca or strawberries. Also chunks of dark chocolate or cacao nibs work great on this quinoa cake to give a deep rich chocolate flavour.

Method

  1. Soak the quinoa for at least 15 mins, then drain. Soaking for an hour or overnight is preferable.
  2. Add everything else for the batter into the blender and blend until smooth.
  3. Split into two lined 6″ pans and bake for 35-45 mins at 180 C / 350 F.
  4. You can tell when it’s cooked when a knife comes out clean.
  5. Leave to cool for 15m before taking out of the pan.
  6. Blend all of the icing ingredients together.
  7. Ice the top of one cake, place the other cake on then ice the top and sides.
  8. Decorate with berries, store in the fridge and enjoy within 3 days.
Rate Recipe
  • 4.6/5
  • 79 ratings
79 ratingsX
Very bad!BadHmmmOkGood!
0%0%5.1%25.3%69.6%
4.6/579

Tags: , , , , , ,

66 thoughts on “Quinoa Avocado Chocolate Cake”

  1. Can you please include a print button on you recipes. I can’t work from an iPad in the kitchen, I’m a bit old fashioned and like a printout to work from. If there is already a way to print this out could you please share? Thanks

    1. Bastian Nest and Glow

      Hello, It’s something I will try to put in. Just select the text and click print in the meantime, hope that helps πŸ™‚

  2. I made it. Turned out a little bit like a quinoa cocoa pudding sort of thing – my food processor didn’t chop the quinoa very much. I would double the frosting and make it a bit sweeter. I will try to make it out of raw buckwheat instead of quinoa next, sounds promising to me:).

    1. Bastian Nest and Glow

      Hello, sadly I don’t think a food processor will blend the quinoa smooth enough – it really needs to be a liquidiser. But a small 600w one is good enough, but will need to be done in batches. You’re right that buckwheat is much softer and a food processor will break that down. If you do have a blender I would recommend to try the original recipe.

    1. Bastian Nest and Glow

      Hi Egle, that’s a shame that it didn’t work on the first time. It could be because of the dates and how much they can vary in sweetness – unlike normal sugar. Try next time adding a few more dates or some maple to the cake batter. If the cake base is too bitter add some extra sweetness to the frosting. I’ll update the recipe to help with this πŸ™‚

  3. This turned out really well, I added 2 table spoons of maple into the cake batter and it was just right for the children and 6 table spoons in the frosting. It’s a bit flatter than I expected, but that often seems to be the way of gluten free baking but my body feels much better giving up gluten and normal sugar.

    1. Bastian Nest and Glow

      You’re welcome and I very much agree that with gluten free baking you need to reprogram your expectations. Glad you liked it πŸ™‚

  4. Oh… I did have both (a belnder and a food processor) at hand but somehow thought the latter to be better. I’ll try again πŸ™‚

    1. Bastian Nest and Glow

      Hi Nadia, it would probably work although the end result would be different and the quantities will need to be adjusted. I’ll do some testing in the kitchen when I have some time πŸ™‚

  5. This is a great recipe, I added honey to the base and used honey for the icing and it turned out great. Was diffcult to tell when it was cooked and I thought that I overbaked it and it would be dry – But it turned out perfect πŸ™‚ Not much lift but nevermind its the best gluten free chocolate cake I’ve made so far.

  6. Hello, I was excited to taste this cake but it went absolutely wrong and now I have to throw it away just because in the recipe was mentioned to soak the quinoa for at least 15 minutes but I soaked it for more than 2 hours and after I baked it and try it the quinoa wasn’t cooked at all and was hard and crunchy to bite
    So soaking it for at least 15 min as you mentioned it wouldn’t have worked better!
    Its a shame because otherwise would have been a nice cake..
    Thank you anyway

    1. Hi Julia, a 15 minute soak should be enough although longer is better. It sounds like your blender hadn’t ground up the quinoa. In this case don’t bin the cakes – a light steaming will cook the cakes and make them great to eat. Next time you make the recipe (if there is a next time!) I would advise to only stop blending once all the quinoa is broken up. This is quick in a high-speed blender but a less powerful one may take longer. Hope that helps πŸ™‚

  7. hi! going to try this recipe this week for an event. do you think it would taste better the same day or kept in the fridge and eaten the day after? thanks!

    1. Bastian Nest and Glow

      Hi Ami, it tastes great if the base is made a day in advance and then the frosting is made and iced on the day of eating – my mum did exactly that over the weekend and my (very picky eating) niece loved it. I don’t think it tastes any better freshly baked :), but I would freshly ice

    1. Bastian Nest and Glow

      Hi, I wouldn’t advise that as its good to soak and sprout the quinoa. I’ve not used the flour but I imagine it will work, but you will probably need to add more water. Let me know how you get on.

    1. Bastian Nest and Glow

      I invented this recipe – this is the original recipe! Many people have tagged me saying how well this turned out for them πŸ™‚

    1. Bastian Nest and Glow

      This is the nutritional information: Calories kcal 393, Carbs 46g, Fat 24g, Protein 7g, Sugar 22g

  8. Hi, I have a question – what size pans do I need to use – 6″ as the Method explanation says or 8″ as shown at the video? Thanks!

    1. Hi Galina, I’ve made it in both and it turned out great. I would recommend 6″ purely as it gives a higher cake πŸ™‚

    1. Bastian Nest and Glow

      Hi Ashvini, as this is a plant based website I wouldn’t suggest people use honey but it would probably work in this recipe – just aim for a sweetener that is a runny liquid and pours similarly to maple or coconut syrup. πŸ™‚

    1. Bastian Nest and Glow

      Thanks so much for your kind words Hannah, glad it went down well and coconut ice cream sounds like a great combo πŸ™‚

  9. I made this as my birthday cake on Tuesday and it was amazing!!! Everyone loved it, had to stop my other half (who is a non vegan, junk eater) consuming the whole thing. I love the raised eyebrows when they ask what it is made of first, then they tried it and loved it. You can see a picture of it over on my Instagram @psoriasisbuddy.

    1. Bastian Nest and Glow

      Thanks so much for sharing that Jon, it’s great to hear when such healthy food goes down that well. Just had a look at your cake and it looks amazing πŸ™‚

  10. It was like the thickest most satisfying double brownie and chocolate pudding concoction ever. I am now truly hooked on your website and it has a firm place in my favourites on my browser. When I make this cake again (and I will!) I might try adding mint to it as chocolate and mint is a big addiction of mine. Oh and one with chilli!

    1. Bastian Nest and Glow

      Chilli and and mint sounds like a great call, I’ve got a few ideas to try out also – so keep an eye out on the site πŸ™‚

    2. Bastian Nest and Glow

      Chilli and mint sounds like a great call, I’ve got a few ideas to try out also – so keep an eye out on the site πŸ™‚

  11. fernanda carbajal ascencio

    Hi, I want to try this recipe, but Im not sure i can finde dates where I live, what can I use as substitute??

    1. Bastian Nest and Glow

      You can use another dried fruit or just whatever sweetener you like – the dates are just there for sweetness and a bit of fibre πŸ™‚

  12. If you download the Printfriendly app, you can always print just the contents of a page and not all the stuff around it. You also get the option to remove images if you’re saving on coloured ink.

    1. Bastian Nest and Glow

      That’s a good idea. I’ll fix the site soon so that when you print only the article is printed and not everything else on the site. πŸ™‚

  13. The printed recipe doesn’t list adding 2 cups water into the blender but the video does. I wanted to clarify and find out what to do

    1. Bastian Nest and Glow

      Hello Tricia, the written recipe says this – it’s the second ingredient on the list. Is it showing for you?

  14. Thankyou for the inspiration!

    I am making this tomorrow … I was thinking of putting it into a cake baking pan 9 x12 x 2 and then cutting the cake in half and icing the square cake … any comments or concerns would be appreciated … 350 for the same time or perhaps 60 minutes?

    Also what about doubling the recipe and putting it in a 10 x 15 x 2 cake baking pan?

    these baking pans I have are professional series sheet cake pans with safe anodized seal … any comments?

    1. Bastian Nest and Glow

      Hi Nancy, I think that would work in a 9 x12 x 2 and then cutting in two. Although as it’s gluten-free and quite a dense cake leaving it to cool and lining the pan is important. Use a cocktail stick to check it’s cooked through, I’m not an expert or pans or timings but I think about 50-60 mins sounds about right. Have fun πŸ™‚

    1. Bastian Nest and Glow

      Hi Carol,

      No need to cook the quinoa, it is cooked when baked in the oven. Does this make the recipe clear? πŸ™‚

  15. I had the same confusion about the water added – because the recipe makes it sound like the water is used for soaking and then discarded… but clearly it needs the water to mixup!

    Plan on making this a regular recipe – really delicious!!! Thanks so much for posting it!!

    Hugs!

    1. Bastian Nest and Glow

      Hi Vlad, You could use a banana in its place. Some people on social media have done that for this recipe. Or you could use any of the non avocado frostings in my other cakes.

  16. This is my favorite vegan healthy chocolate cake! I’ve made it at least a dozen times and love it. So rich one cake will last me for a couple of days and is a healthy meal on its own. I’ve ordered your book and can’t wait to get it!

  17. Yum yum nom nom everyone loves this high protein cake! I make the frosting without any coconut oil and add a banana instead. It works great without any oil

Leave a Comment

Your email address will not be published. Required fields are marked *