Decadent, moist and most of all coeliac friendly!
This is my health(ier) nourishing quinoa chocolate mud cake recipe. It’s perfect for Coeliacs, It’s high in protein, It’s gluten free & It’s for anyone that wants a delicious and moorish treat!
I have never been a huge chocolate person myself, I mean, don’t get me wrong, I love chocolate. But I was never that kid that wanted a chocolate mud cake for their birthday. This recipe was actually trying to be a caramel quinoa cake but failed miserably, I couldn’t get the caramel taste into the cake how I wanted. I didn’t just want to throw out the mixture and start from scratch again so I rumbled (no pun intended) around my pantry and came across some cacao that needed to be used. It wasn’t my first option but luckily it soon progressed into a decadent rich chocolately cake – which I am SO glad it did.
By using pre-cooked quinoa, the cake takes on this oddly delicious texture that leaves you wanting more.
I found this killer frosting recipe from Oh She Glows – which really just tops this cake off and turns it into something very special.
What is even more special is the fact that the main ingredient is cooked quinoa – making this gluten free and high in protein (winning!).
This is truly a very rich and decadent special birthday cake and I can assure you it will be a winner in your house hold too!
Quinoa Chocolate Mud Cake Recipe
2 cups cooked golden quinoa (cooled)
1/3 cup almond milk
4 large eggs
1 teaspoon vanilla bean paste
¾ cup of organic pasteurized butter (melted and slightly cooled)
¼ cup coconut oil (melted and slightly cooled)
1 cup coconut sugar
½ cup unsweetened cocoa powder
½ cup cacao powder
½ teaspoon baking powder
½ teaspoon baking soda
pinch of Himalayan sea salt
1 can (400ml) full fat coconut milk
300g dark non-dairy chocolate
- Lightly grease two circular baking tins.
- Preheat over to 170 degrees conventional.
- Add milk, eggs, vanilla, blend in food processor until combined. Gradually add the quinoa and the melted butter and continue to blend until smooth.
- Once smooth, sift the sugar, cacao, cocoa, baking powder, baking soda and salt. Blend until just combined. Spoon mixture into the baking tins, once filled, tap on a bench to remove the air bubbles.
- Place in oven for approximately 40 – 45 minutes.
- Cool on a wire rack for 5 minutes.
For the frosting – head to Oh She Glows to get the full run down of this amazing frosting!
- Whip up frosting, once cakes are cooled, spread half of frosting on top of one cake and place the other cake on top to make a middle frosting layer of goodness. Spread the remaining frosting on the cake and sprinkle with some shredded coconut.