Healthy quinoa 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.
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 Chocolate Avocado Cake Video Recipe
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.
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.
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 Quinoa Chocolate Cake Recipe
Quinoa Chocolate Cake
- 1½ 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
- 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.
- Soak the quinoa for at least 15 mins, then drain. Soaking for an hour or overnight is preferable.
- Add everything else for the batter into the blender and blend until smooth.
- Split into two lined 6″ pans and bake for 35-45 mins at 180 C / 350 F.
- You can tell when it’s cooked when a knife comes out clean.
- Leave to cool for 15m before taking out of the pan.
- Blend all of the icing ingredients together.
- Ice the top of one cake, place the other cake on then ice the top and sides.
- Decorate with berries, store in the fridge and enjoy within 3 days.