Lovers Chocolate Raspberry Quinoa Cake
Recipe type: Gluten free, Vegan, Dairy free
Prep time: 
Cook time: 
Total time: 
Serves: 9×9 double layered cake
When’s the last time you had a slice of cake that was 1 full serving of protein? Switch things up by trying this delicious cooked quinoa cake, complete with pretty pink [naturally colored] frosting. Your first bite will surprise you with a mouse-like consistency, deep and rich chocolate flavor, with a slight taste of coconut. What’s more romantic than that? Sheesh! Inspired by: Quinoa 365 and Elana’s Pantry
  • 1½ cup full fat coconut milk
  • ½ cup honey
  • 5 teaspoon arrowroot powder
  • 1 tablespoon water
  • 1 cup melted coconut oil
  • 1 teaspoon pure vanilla extract
  • ½ cup raspberries [if frozen, make sure to defrost]
  • ⅔ cup red quinoa, uncooked
  • 1⅔ cup water
  • ½ cup Almond Breeze Almond Milk – Original Unsweetened – or you can use another milk of your choice
  • 4 flax eggs – 4 tablespoon freshly ground flax mixed with 8 tablespoon water
  • 1 teaspoon pure vanilla extract
  • ¾ cup melted coconut oil
  • 1½ cup sucanat sugar
  • 1 cup cacao powder or cocoa powder
  • 1½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon himalayan rock salt
  • 2 cups frozen raspberries, defrosted and mashed with a fork
  1. In a medium size saucepan, combine coconut milk and honey. Cook on medium heat, whisking every-so-often until it comes to a boil.
  2. Meanwhile, in a small bowl, mix arrowroot powder and water. Add to saucepan.
  3. Continue to whisk icing until it thickens [about 1 minute]. Remove from heat and slowly add in coconut oil, whisking to combine.
  4. Place vanilla, icing mixture and raspberries in blender. Blend until smooth.
  5. Place icing in a glass container, leave on counter until cool, then place in fridge. Allow to cool in the fridge for 1.5-2hrs. Consistency should be that of icing. Once ready to ice the cake, whip up the icing with a hand blender.
  6. Now, to make the cake!
  7. In a medium saucepan, combine quinoa and water. Cover, bring to a boil, then reduce to simmer for 10 minutes.
  8. Remove from heat [keep covered!] and allow to sit for 10 minutes. Once complete, fluff with fork and set aside.
  9. Meanwhile, preheat oven to 350F
  10. Lightly grease two 9 inch round pans. Line the bottoms with parchment paper [believe me, it’s worth the effort. Just DO it!]. Set aside.
  11. Combine milk, flax eggs, and vanilla in blender. Blend until smooth.
  12. Add 2¼ cup of the cooked quinoa, and the coconut oil. Blend until smooth [may be challenging to do, just blend it as best you can]
  13. In a large bowl, whisk together sucanat, cacao powder, baking powder, baking soda, and salt. Add the contents of the blender to the bowl and mix well with a hand mixer.
  14. Divide the batter evenly between the two pans and bake on the middle rack of your oven for 40-50 minutes [my cake was perfectly cooked at 48 minutes]. You can test to determine if the cake is done by inserting a toothpick in the middle.
  15. Allow cakes to cool for a couple of hours before removing from the pans and topping with icing.
  16. Serve with raspberry sauce drizzled over top.
Instead of flax eggs, 4 real eggs can be used. [The recipe would not be vegan if this change was made]

Instead of sucanat sugar, regular brown sugar will do the trick
Can be stored in a sealed container in the freezer for 14 days, or in the fridge for 3 days.
Recipe by Healthful Pursuit at