A few days ago, my YouTube channel turned 1 year old! To celebrate this special occasion I decided to make a healthy version of a chocolate cake. This cake is gluten-free and vegan. It doesn’t contain any flour or white sugar. You might be asking yourself, “How is that even possible?”. Well my friends, it is!
I used cooked quinoa as the base for this cake and I sweetened it with agave nectar and coconut palm sugar which is considered the healthiest alternative to white sugar according to Dr. Oz.
For icing, I made some delicious vegan chocolate ganache using coconut milk and dark chocolate and I decorated this chocolate goodness with fresh strawberries.
You can also use raspberries, bananas or peaches to decorate this cake. I’ve tried all these variations and the cake always turns out incredibly scrumptious!
This heathy dessert is definitely a treat for your body. So do not feel guilty if you end having a second slice. 😉
If you’re a chocolate lover like me, try my Raw Vegan Chocolate Macaroons as well. You won’t regret it.
I promise! 😀
- ⅔ cup of quinoa (2 cups of cooked quinoa)
- ⅓ cup almond milk
- 1⅓ applesauce
- 1 tsp vanilla
- ½ cup agave nectar
- ¾ cup melted coconut oil
- ¾ cup coconut palm sugar
- 1 cup cocoa/cacao
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- baking sprat or coconut oil to grease baking pans
- 400 gr strawberries
- 200 gr dark chocolate (70 or 85% cocoa solids)
- 200 ml coconut milk
- 3 tbsp agave nectar
- pinch of salt
- Preheat the oven to 350F/175C.
- Grease 2 baking pans with baking spray or coconut oil and line the bottom with parchment paper.
- In a blender, combine almond milk, applesauce, vanilla and agave nectar. Blend for about 20 seconds. Then add cooked quinoa and melted coconut oil.
- Blend all ingredients for another 30-40 seconds until smooth.
- In a large bowl, mix together coconut palm sugar, cocoa, baking powder, baking soda and salt.
- Add the quinoa mixture to the dry ingredients. Mix well so that all ingredients are well incorporated.
- Divide evenly between the 2 baking pans and bake for 1hr-1hr 20 mins.
- After an hour, check if your cake is ready by inserting a knife or toothpick. If it comes out clean, your cake is done.
- Remove from the oven and let cool completely in the baking pans.
- Meanwhile, wash strawberries and cut them lengthwise.
- When the cake is completely cool, place the first layer on a plate. You want to invert it so that the surface is flat.
- Cover with ⅓ of chocolate ganache and strawberries.
- Place the second cake layer on top and frost the top and the sides of the cake with the rest of the ganache.
- To decorate the cake with strawberries, start by placing a ring of strawberries with their points facing out. Continue layering rings of strawberries around the cake, overlapping each layer, until you reach the centre.
- Heat coconut milk in a small pot over medium heat, stirring occasionally.
- Melt chocolate in a double boiler. If you don't have one, fill half of a medium pot with water and bring to a simmer. Place a ceramic or glass plate on top of the pot. Add chocolate to the plate and melt, stirring occasionally.
- Remove coconut milk and chocolate from the heat and combine.
- Add pinch of salt and agave nectar. Mix well.
- Let set at room temperature for 1h 30min - 2 hours.
The cake can be stored in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 1 month.