This Quinoa Avocado chocolate fudge healthy cake is always popular with everyone. If you’re cooking it 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. 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.
This 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 protein and fibre rich quinoa and heart-healthy avocado fats. No oil, flour, gluten, stabilisers, eggs or butter in sight. The end cake is just under half raw, so great if you are trying to eat a diet high in raw foods.
Quinoa Avocado Chocolate Fudge Cake Recipe
- Total time: 1h 20m
- Yield: 8 servings
- Calories: 390 cal
For the quinoa chocolate cake
- 1½ cups / 250g Quinoa
- 2 cups / 450ml Water
- 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 for a sweeter cake
For the avocado chocolate icing
- 2 Avocados
- 4-6 tbsp Sweetener such as Maple or Coconut syrup
- 2 tbsp Coconut oil or Butter, you can leave out if you prefer but the icing won’t set as firm
- 4 tbsp Cacao/Cocoa powder
Fruit for decoration, any bright berries are good – raspberries, inca or strawberries.
- 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.
Quinoa Avocado Chocolate Fudge Cake Video Recipe
You can grease your pan with some coconut oil if you prefer and it will give a sharper edge. As I’m filming this recipe I want to guarantee it will come out of the pan easily so use parchment paper – the rough edges don’t matter so much as it’s being iced. To make this a double chocolate cake add a handful of chocolate chunks to the cake batter before baking. As 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. 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.
As the cake is gluten-free without any stabilisers it will only get a small lift in the oven. It is 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 it the seeds they start to grow and it’s said the vitamins and minerals are more bio-available.
When blending 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. Also 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.