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Lovers Chocolate Raspberry Quinoa Cake

by August 25, 2017

Moist grain-free and dairy-free cake made with cooked quinoa, blended with cocoa powder. Can be made egg-free (and vegan), too.

Eating Style:

Dairy-free, Egg-free, Gluten-free, Grain-free, Refined Sugar-free, Soy-free, Vegetarian

Prep Time:

Serves:

12

Ingredients

Icing
  • 1 1/2 cup full fat coconut milk
  • 1/2 cup honey
  • 5 teaspoon arrowroot powder
  • 1 tablespoon water
  • 1 cup melted coconut oil
  • 1 teaspoon pure vanilla extract
  • 1/2 cup fresh raspberries
Cake
  • 2/3 cup red quinoa, uncooked
  • 1 2/3 cup water
  • 1/2 cup non-dairy milk
  • 4 tablespoon freshly ground flax mixed with 8 tablespoon water
  • 1 teaspoon pure vanilla extract
  • 3/4 cup melted coconut oil
  • 1 1/2 cup coconut sugar
  • 1 cup cacao powder or cocoa powder
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
Garnish
  • 2 cups fresh raspberries, mashed

Instructions

For the frosting

  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.

For the cake

  1. In a medium saucepan, combine quinoa and water. Cover, bring to a boil, then reduce to simmer for 10 minutes.
  2. Remove from heat [keep covered!] and allow to sit for 10 minutes. Once complete, fluff with fork and set aside.
  3. Meanwhile, preheat oven to 350F
  4. 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.
  5. Combine milk, flax eggs, and vanilla in blender. Blend until smooth.
  6. Add 2 1/4 cup of the cooked quinoa, and the coconut oil. Blend until smooth [may be challenging to do, just blend it as best you can]
  7. 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.
  8. 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.
  9. Allow cakes to cool for a couple of hours before removing from the pans and topping with icing.
  10. Serve with raspberry sauce drizzled over top.

Nutrition Information Per Serving

Calories:

564

Calories from Fat:

372.6

Total Fat:

41.4 g

Sodium:

65 mg

Carbs:

52.1 g

Dietary Fiber:

5.3 g

Net Carbs:

46.8 g

Sugars:

38.5 g

Protein:

3.6 g

HI! I’M LEANNE

Nutrition educator + keto enthusiast. I want to live in a world where every woman loves her body, nourishing fats are enjoyed at every meal, and the word “restriction” isn’t in the dictionary.

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