This fudgy cake with peanut butter frosting is one super cake. Unbelievably decadent, rich and fudgy, with a velvety and delicious frosting, it’s surely a winner. It’s healthfully made, mindfully sweetened, and packed with nutritional value.
Fudgy Chocolate Quinoa Cake with Peanut Butter Frosting [Vegan]
For the Cake:
- 2 cups (370 g) – cooked quinoa (2/3 cup/180 g– org uncooked quinoa needed) *See Tip#1
- 1 cup (150 g) – org oat flour
- 1 cup (240 ml) – oat milk (or any plant-based)
- 1/2 cup (115 g) – org turbinado sugar (or any unrefined sugar)
- 1/2 cup (75 g) – org raw cacao powder
- 1/3 cup (83.3 ml) – org raw coconut oil
- 2 Flex Eggs (4 tbsp/59 ml water: 2 tbsp/28.4 g chia seeds)
- 1 teaspoon (5 g) – baking powder
- 1 teaspoon (5 g) – baking soda
- 1 teaspoon (4.2 g) – pure chocolate extract (optional)
- 1 teaspoon (5 g) – himalayan or celtic salt
Peanut Butter Frosting:
- 1 cup (240 ml) – org coconut cream (full fat)*refrigerated)
- 4 tablespoons (26 g) – org peanut butter powder (gluten-free) (or creamy peanut butter)
- 1 tablespoon (21.87 ml) – org pure maple syrup
For the Cake:
- Pre-Heat oven to 350° F degrees. Prepare a 7-inch round cake spring form (with removable bottom & quick release handle) and slightly grease with coconut oil (add baking sheet only at the bottom) Step 1 In the large bowl of your food processor or stand up mixer with a paddle, combine ALL the following ingredients: - cooked quinoa (cooled) - oat flour - sugar - raw cocoa - baking soda - baking powder - salt Blend slightly (10-20 sec) until the cooked quinoa is well-combined with the other dry ingredients.
- Add the following remaining ingredients straight into the blender with the other mixed ingredients: - milk - coconut oil - flax eggs - chocolate extract
- Blend well stopping and scraping the sides of the blender as needed. The composition should blend fairly well due to the majority of the wet ingredients. The final composition should be firm enough that it should stick to the whisk and not drip (as a runny mixture would).
- Pour the beautiful chocolate mixture into the pan, even out the top, and bake at 350° F (180°C) degrees for 50-55 minutes. The final toothpick test in the middle of the cake will show a slightly wet batter, and that is fine. If preferred, turn off the oven (after the 55 min) and leave cake to bake for five extra minutes.
- Let rest for at least 30 minutes before proceeding to remove the cake from the pan. Overnight refrigeration is recommended before adding the frosting.
For the Frosting:
- Add all the frosting ingredients to a high-speed blender (or use a mixing bowl and large whisk). Blend at high speed for approx 1 minutes until the mixture looks well blended and creamy. If using a whisk, whisk until the frosting looks fluffy and smooth.
- Refrigerate until ready to frost the cake. Add frosting just before serving – top the cake with three to four spoonfuls of frosting, and work around in circles towards the edge, and then covering the sides evenly. Powder raw cocoa if desired or chocolate shavings. E
- Enjoy cold!
2:1 ratio liquid to dry uncooked quinoa – in this case – 1 1/3 cup of filtered water needed to 2/3 cup of quinoa . Rinse quinoa well (using a colander) under cold water, and add to a medium sized saucepan. Add the water and a pinch of salt. Bring to boil under medium heat. Reduce heat and simmer, covering saucepan with a lid until all liquid is absorbed (10-15 min). Remove from heat when fluffy looking, and leave covered for extra steaming. Tip#2: Prepare the flex egg(s) the day before and refrigerate 1:2 ratio – 1 tbsp white chia seeds to 2 tbsp water – in this case – mix the 3 tbsp of white chia seeds with the 6 tbsp of cold bottled or filtered water