Updated: Feb 25, 2019
JUST under the wire for Valentines Day!! So finally I’m introducing another show-stopping, decadent, rich dessert that fools EVERYONE. No one will even guess that this is clean and healthy (kinda like my avocado brownies...)! This is gluten-free, refined sugar-free, dairy-free, and SIN-FREE. As for whatever sinful Valentine’s activities it might lead to...don’t blame me!!!!
Chef’s Tip: I like to use a “clean” chocolate chip that Target has (some Whole Foods do as well). The brand is Enjoy Life. They’re non-GMO, dairy, soy and gluten free. You could also use the vegan chocolate chips that Whole Foods carries. Lastly, to avoid the coconut sugar, use granulated stevia that measures like sugar. My favorite brand is from Walmart by Great Value. Another good one is Stevia in the Raw.
[Notes for vegans:
Here are some egg substitution options that work well for this cake:
1. Flax egg- Mix 1 tbsp ground flaxseed in 3 tbsp water and let sit for 10 minutes to “set”. (That’s ONE flax egg...so this recipe calls for 4. So you’d need 4 tbsp flax seed and 12 tbsp water).
2. Aquafaba (chickpea liquid)- For that, 3 tbsp of aquafaba replaces one egg. So for this recipe, you’d need 12 tbsp.
3. Chia egg: To make a chia egg, you mix 1 tbsp chia with 1/3 cup water and let sit for 10 minutes. So for this recipe, you’d need 3 tbsp chia seeds and 1 cup water.]
• 2 cups of cooked quinoa, cooled to room temp
• 1/2 cup coconut sugar (or granulated stevia)
• 1 cup cocoa powder
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1/2 tsp sea salt
• 1/2 cup mini chocolate chips
• 1 tsp vanilla extract
• 1/3 cup almond or coconut milk
• 4 eggs
• 3/4 cup clean oil (coconut or avocado)
• 3/4 cup honey or real maple syrup
1. Preheat oven to 350F. Line the bottom of an 9" cake pan (or a springform pan) with parchment paper and grease the sides with clean oil.
2. In a blender or food processor, combine the quinoa with the almond/coconut milk, eggs, oil, honey/syrup, vanilla, coconut sugar, cocoa powder, baking powder, baking soda and sea salt.
3. Blend on high until fully combined and smooth. (It’s ok to see some of the quinoa texture in the thick batter.) Mix in the chocolate chips with a spoon.
4. Pour the cake batter into the cake pan. Smooth out top with a spatula so it's even.
5. Bake for 40-50 minutes until a knife inserted comes out clean.
6. Let the cake cool completely before removing it from the cake pan. (Or you can cut the slices directly from the pan).
7. Serve with berries and my coconut whipped cream or even with some shredded coconut. Enjoy!!