A Mud Cake that is decadent, moist and most of all coeliac friendly!
This is my health(ier) nourishing quinoa chocolate cake recipe. This mud cake is 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 gluten free 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 cake which would be a great birthday cake, I can assure you it will be a winner in your house hold!
Quinoa Chocolate 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.