Vegan Gluten-Free Quinoa Chocolate Cake with Raspberry Ganache
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A fudgy double-chocolate cake made with cooked quinoa, flaxseed, and aquafaba instead of eggs. It is finished with a rich coconut-milk ganache and fresh raspberries.
- Time
- 1 hour 30 minutes
- Equipment
- Stovetop, oven, and microwave
- Good for
- Snacks
- Contains
- Gluten and alcohol
- Diet
- Vegan
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Cake
- 75 g
- 40 g
- 370 g
- 145 g
- 12 g
- 7 g
- 13 g
- 30 g
- 175 g
- 120 g
- 2 g
Ganache
- 120 g
Garnish
Weights are estimates. Together, the ingredients weigh about 1.71 kg before cooking, which is about 170 g per serving.
Steps
Preheat the oven to 350°F (180 °C) (175°C (350 °F)). Grease a 9-inch round cake pan, lining the bottom with parchment if desired for easier release.
Make the flax egg by stirring the ground flaxseed with 3/4 cup water. Refrigerate the mixture for about 10 minutes, until it thickens and becomes gelatinous.
Melt the cake chocolate and coconut oil together gently, using a double boiler or short microwave intervals. Stir until smooth, then set aside slightly to cool.
In a large bowl, combine the oat flour, cooked quinoa, coconut sugar, baking soda, cinnamon, and salt.
In a separate bowl, stir together the coconut yogurt, vanilla, prepared flax egg, and aquafaba until evenly combined.
Pour the yogurt mixture into the bowl of dry ingredients and stir until incorporated.
Add the melted chocolate and coconut oil mixture. Stir until the batter is evenly chocolate-colored and no dry pockets remain.
Transfer the batter to the prepared pan and smooth the surface. Bake for 50–55 minutes, until the cake is set and a tester inserted in the center comes out with a few moist crumbs.
While the cake bakes, make the ganache. Melt the ganache chocolate gently, then stir in the coconut milk until glossy and fully combined.
Let the cake cool completely in the pan or on a rack before topping it; the center will firm as it cools.
Pour the ganache over the cooled cake and spread it gently toward the edges. Garnish with raspberries and serve.
Notes
The creator notes that the recipe was adapted from a Costa Rican wellness-retreat quinoa chocolate cake and uses aquafaba and flaxseed in place of eggs. Allow the cake to cool fully before adding ganache so the topping remains thick and glossy.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 490
- Protein
- 6 g
- Carbs
- 51 g
- Fat
- 30 g
- Fiber
- 9 g
Where the calories come from
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