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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
