Chocolate Quinoa Cake Recipe

Introduction

This Chocolate Quinoa Cake is a delightful and nutritious twist on a classic dessert. Combining the wholesome goodness of quinoa with rich cocoa and naturally sweet dates, it offers a moist and flavorful treat that’s perfect for any occasion.

Ingredients

• 1 1/2 cups cooked quinoa (about 1/2 cup raw quinoa)
• 9 ounces dates*
• 1/3 cup coconut oil
• 2 eggs
• 1 teaspoon vanilla
• 1/4 cup cocoa powder
• 1/4 cup arrowroot powder
• 1/2 teaspoon sea salt
• 1/2 teaspoon baking soda

Instructions

1. Step 1: Preheat the oven to 350º F. Line an 8×8 pan or a 9-inch cake pan with baking paper, then grease the sides with coconut oil. Set aside.
2. Step 2: Pit the dates and pour boiling hot water over them. Let them soak for 1-2 minutes to soften, then drain well.
3. Step 3: Add the cooked quinoa and drained dates to a food processor bowl. Process for 1-2 minutes until dates are finely chopped but quinoa still has some texture.
4. Step 4: Add coconut oil, eggs, and vanilla to the food processor. Process for another minute until well combined.
5. Step 5: Add cocoa powder, arrowroot powder, sea salt, and baking soda. Process until the dry ingredients are fully incorporated and the batter is smooth.
6. Step 6: Pour the thick batter into the prepared cake pan. Use a wet spatula or wet hands to spread it evenly. Bake for 18-20 minutes.
7. Step 7: Let the cake cool for 10 minutes in the pan, then remove it and allow it to cool completely on a wire rack.
8. Step 8: Frost the fully cooled cake with your favorite chocolate frosting, such as a healthy chocolate frosting or any chocolate icing of choice.

Tips & Variations

• For a nutty flavor, try adding 1/4 cup chopped walnuts or pecans to the batter before baking.
• Use almond flour instead of arrowroot powder if you prefer a different texture and a boost of protein.
• If you don’t have arrowroot powder, cornstarch can be substituted in equal amounts.
• Make sure to soak the dates well for easier blending and a smoother cake texture.

Storage

Store the cake in an airtight container in the refrigerator for up to 5 days. To keep it longer, freeze the cake wrapped tightly for up to 2 months. Reheat slices in the microwave for 15-20 seconds or let thaw at room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake vegan?

You can try replacing the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg), but note that the texture may be slightly different. Coconut oil remains a great vegan fat option.

Is quinoa noticeable in the texture of the cake?

The quinoa adds a subtle texture but is well incorporated into the batter. It provides a slight bite without overpowering the chocolate flavor, giving the cake a moist and unique consistency.

Chocolate Quinoa Cake Recipe

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★★★★★

4.7 from 704 reviews

• Author: Rafael
• Total Time: 35 minutes
• Yield: 8 servings 1x
• Diet: Gluten Free

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Description

A rich and moist Chocolate Quinoa Cake that combines the nutritional benefits of quinoa with the natural sweetness of dates, enhanced by cocoa and a hint of vanilla. This gluten-free and naturally sweetened cake is perfect for a wholesome dessert or snack.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 1 1/2 cups cooked quinoa (about 1/2 cup raw quinoa)
• 9 ounces dates, pitted
• 1/3 cup coconut oil
• 2 eggs
• 1 teaspoon vanilla extract

Dry Ingredients

• 1/4 cup cocoa powder
• 1/4 cup arrowroot powder
• 1/2 teaspoon sea salt
• 1/2 teaspoon baking soda

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Instructions

1. Prepare the Pan: Preheat your oven to 350º F (175º C). Line an 8×8 inch pan or a 9-inch cake pan with baking paper, and lightly grease the sides with coconut oil to prevent sticking. Set aside.
2. Soften the Dates: Pit the dates and place them in a bowl. Pour boiling hot water over the dates and let them sit for 1-2 minutes to soften. Drain the dates thoroughly to remove excess water.
3. Process Quinoa and Dates: Add the cooked quinoa and softened dates into a food processor. Pulse for 1-2 minutes until the dates are finely chopped while the quinoa maintains some texture.
4. Add Wet Ingredients: Into the food processor, add the coconut oil, eggs, and vanilla extract. Process for about one minute until the mixture is smooth and well combined.
5. Incorporate Dry Ingredients: Add the cocoa powder, arrowroot powder, sea salt, and baking soda to the food processor. Blend until all dry ingredients are fully incorporated, forming a thick batter.
6. Transfer Batter and Bake: Pour the batter into the prepared cake pan. Use a wet spatula or wet hands to evenly spread and smooth the batter. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool the Cake: Remove the cake from the oven and let it cool in the pan for about 10 minutes. After that, gently remove it from the pan and allow it to cool completely on a wire rack.
8. Frost and Serve: Once fully cooled, frost the cake with your choice of a healthy chocolate frosting or any preferred chocolate icing. Slice and enjoy!

Notes

• For a vegan version, substitute eggs with flax eggs or another egg replacer suitable for baking.
• Arrowroot powder can be replaced with cornstarch or tapioca starch if unavailable.
• Make sure to drain the dates well after soaking to prevent excess moisture in the batter.
• Use a wet spatula or wet hands to handle the batter easily and avoid sticking.
• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• This cake pairs well with fresh berries or a dollop of coconut whipped cream.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: International

Keywords: chocolate quinoa cake, gluten-free cake, healthy chocolate cake, quinoa dessert, date sweetened cake, coconut oil cake