This blender chocolate quinoa cake is flourless and can be made in your blender. Did I mention the base of the cake is made entirely out of quinoa?
So this is a really exciting recipe for me to share because it’s my birthday tomorrow! Woohoo!
My birthday marks the start of February, which I always find exciting because it means we’re one step closer to spring. Also, I’m a huge sucker for Valentine’s day recipes. (Anyone else out there a huge chocolate fan?)
In celebration of my birthday, I decided what better time to share a cake recipe on the blog? I’ve actually never shared a recipe for a cake before, but thought this blender chocolate quinoa cake would make a perfect “first cake” recipe!
This cake is what I like to refer to as pure magic when it comes to baking. Seriously, you’ll be able to fool anyone into thinking this cake is made with regular flour.
The base of the cake is made entirely out of cooked quinoa. Sounds pretty crazy right?
The quinoa gives this cake a fudgy texture, while still being moist and fluffy like a chocolate cake should be!
This blender chocolate quinoa cake is:
- High in Protein
- Relatively low in sugar (for a cake I mean)
I topped my cake off with coconut whip cream and fresh berries, but you can use whatever you like on your cake, or even just leave it bare. (I promise it’s still delicious this way!)
This blender chocolate quinoa cake calls for regular eggs, but if you are looking to make this cake vegan-friendly you can use your favorite egg substitute. I haven’t tried this recipe using a flax egg, but I imagine that could work well too!Print
A healthier chocolate cake made from quinoa and entirely flourless!
- 2 cups cooked quinoa
- 3/4 cup coconut oil, melted
- 4 eggs (or vegan egg substitute)
- 1/3 cup almond milk
- 1 shot espresso
- 2 tsp vanilla extract
- 3/4 cup coconut sugar
- 1/4 cup xylitol (or more coconut sugar)
- 1 cup cocoa powder
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- Fresh fruit for topping (optional)
Coconut whipped cream
- 2 cans coconut milk, placed in the fridge overnight
- 1 tsp vanilla extract
- 1 tbsp coconut sugar
- Preheat the oven to 350 degrees F.
- Line 2 9-inch cake pans with parchment paper and grease the pan.
- Add the quinoa, coconut oil, eggs, almond milk, espresso and vanilla in a high-speed blender until smooth.
- Next add the coconut sugar, xylitol, cocoa powder, baking powder, baking soda, and salt to the blender and mix just until combined.
- Pour half the mixture into each pan.
- Bake for 23-28 minutes or until a toothpick comes out clean
- To make the coconut whipped cream, open the cans of coconut milk and scoop out the cream on top. (it should be separated from the liquid)
- Place in a chilled mixing bowl and beat on high until it forms stiff peaks
- Spread evenly onto the cake
- Top the cake with fresh fruit
No blender? You can make this cake in an electric mixer, or even a food processor.
I haven’t tried this recipe with flax-eggs, but I’m confident it will work well for a vegan substitution!
If you like this recipe you’ll also love these healthy quinoa brownies!
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