As a kid, when I would bake with my mom, she would always tell me: “Take out all the ingredients before you start baking. That way you know if there is anything missing and you can go buy it”.
Well… even if I always hear her telling me this… I don’t have enough counter space. So I usually do the dry ingredients first and then the wet ingredients.
This time, I was missing most of the ingredients for my recipe. I definitely did not feel like going to the store, and so I started using the alternatives I already knew.
I am really happy with the turnout of this vegan, gluten-free cake. The texture came out great and the taste was heavenly ehehe. Just a warning: it is pretty filling because of the quinoa, flaxseeds and avocado!
So here it is for you to make as well!
Recipe modified from Mel’s Kitchen Cafe: http://www.melskitchencafe.com/decadent-chocolate-cake/
- 2 cups cooked and cooled quinoa
- 1/3 cup almond milk
- 4 tablespoons of ground flaxseed
- 12 tablespoons of water
- 1 teaspoon pure vanilla extract
- 3/4 cup avocado, puree
- 1 1/4 cups panela (raw, unprocessed sugar)
- 1 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Chocolate, passion fruit and mango jam (bought at the Choco Museo in Peru)
- Chopped almonds (optional)
- Cook the quinoa in water and let it cool. 1/2 cup dried quinoa will make about 2 cups cooked. Make a little extra just in case.
- Preheat the oven at 350F or 176C. Lightly grease two round cake pans (I used coconut oil for this).
- In a measuring cup, combine the flaxseeds and water together. Mix well.
- Using a blender or food processor, combine the milk, flaxseeds, and vanilla. Then add the cooked quinoa and avocado and blend until the mixture is smooth (and it will be slightly green!).
- In a large bowl, combine the cocoa, sugar, baking powder, baking soda, and salt.
- Pour the mixture from then blender into the large bowl and mix well with a wooden spoon until all the ingredients are combined.
- Pour the batter into the cake pans.
- Cook for 35 minutes, or until a toothpick comes out smooth.
- Remove the cake from the over and after about 20 minutes, take it out of the pans and let it cool completely.
- Cover with chocolate, passion fruit, and mango jam and with chopped almonds if desired.
4 thoughts on “Vegan Chocolate Cake”
Reblogged this on balabhaska and commented:
Add nuts to cream
Ya, nuts are always an amazing option!!
My mum used to say the exact same thing! I’ve recently started to bake with cooked quinoa as opposed to quinoa flour and much prefer it – it makes everything so moist, dense and delicious! Perfect for brownies and incredible looking choc cakes like this one ❤
Ya it’s really great!!! And so nutritious! Thanks for the feedback, I’m going to continue using it 🙏😬