Recently I attended a conference in Sante Fe, New Mexico where we were treated to wonderful meals at the IHM Retreat Center. One of my favourite desserts was a gluten-free, vegan Chocolate Almond Quinoa Cake. I’ve altered the recipe slightly to include more almonds and chocolate. I think the result is sure to please any crowd.
Chocolate Almond Quinoa Cake (Vegan & Gluten Free)
Cake:
1 1/2 cups semisweet chocolate chips
3/4 cup coconut oil
1 1/2 cups almonds
2 cups cooked quinoa
1 cup coconut sugar
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon baking soda
1/2 cup coconut milk
1 teaspoon vanilla extract
3 Tablespoons chia seeds – mixed with 1/3 cup hot water
1 1/2 cups semisweet chocolate chips
3/4 cup coconut oil
1 1/2 cups almonds
2 cups cooked quinoa
1 cup coconut sugar
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon baking soda
1/2 cup coconut milk
1 teaspoon vanilla extract
3 Tablespoons chia seeds – mixed with 1/3 cup hot water
Ganache:
1 1/2 cups semisweet chocolate
1 cup coconut milk
1 cup raspberries, if desired for garnish
1 1/2 cups semisweet chocolate
1 cup coconut milk
1 cup raspberries, if desired for garnish
Directions:
Mix the chia seeds with 1/3 cup hot water. Set aside
Preheat the oven to 350 degrees F. Grease a 9-inch springform pan with cooking spray.
Place a large frying pan on medium heat and bring 2-3 cups of water to a simmer. Place a medium bowl in the pan and add the chocolate and coconut oil. Stir the chocolate until fully melted and combined with the coconut oil, 7 to 10 minutes. Remove from heat and set aside.
Place the almonds in a food processor and grind until a powdery consistency is reached. Mix almonds, quinoa, coconut sugar, baking powder, cinnamon and baking soda together in a large bowl. Stir to combine the dry ingredients, then add the melted chocolate mixtures, coconut milk, vanilla and chia seeds. Mix until well blended together. Pour the cake batter into the prepared springform pan and bake until a toothpick comes out clean, about 55-65 minutes. Let cool slightly.
For the ganache: Place the chocolate and coconut milk in a bowl and melt in the same manner as earlier. Stir until chocolate is fully melted and combined with the coconut milk. Pour over slightly cooled cake. Allow the ganache to set before serving (can be cooled in the fridge).
Put on the coffee and enjoy!
