Craving a rich chocolate dessert that won’t derail your healthy eating goals? This Flourless Chocolate Quinoa Cake is a delicious and surprisingly simple option for Healthy Chocolate Desserts Ideas. You’ll love how moist and deeply chocolatey it is, making it a perfect guilt-free indulgence.
Key Ingredients & Substitutions:
- Cooked Quinoa: Use leftover cooked quinoa or cook a fresh batch.
- Cocoa Powder: Opt for unsweetened natural cocoa powder for best flavor.
- Eggs: Crucial for structure in this flourless cake.
- Sweetener: Maple syrup or agave nectar work well.
Ingredients:
- 1 ½ cups cooked quinoa, cooled
- ½ cup unsweetened cocoa powder
- ¾ cup granulated sugar (or maple syrup/agave nectar)
- ½ cup milk (dairy or non-dairy like almond or oat milk)
- ¼ cup vegetable oil (or melted coconut oil)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- Pinch of salt
- Optional: Chocolate chips for sprinkling
How Much Time Will You Need?
- Total Time: 50 minutes
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Servings: 8
- Calories per serving: Approximately 250
- Tools Needed: 8-inch round baking pan, blender or food processor, mixing bowls.
Step-by-Step Instructions:
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Lightly grease an 8-inch round baking pan and dust it with a little cocoa powder to prevent sticking. This ensures your beautiful cake will come out easily.
2. Blend the Wet Ingredients
In a blender or food processor, combine the cooked quinoa, milk, oil, eggs, and vanilla extract. Blend until the mixture is completely smooth and creamy. You want no visible quinoa grains remaining.
3. Combine Dry Ingredients
In a separate medium bowl, whisk together the cocoa powder, sugar, baking soda, baking powder, and salt. Make sure there are no lumps in the cocoa powder. This step ensures even distribution of your leavening agents.
4. Mix Wet and Dry
Pour the wet quinoa mixture into the dry ingredients. Stir gently with a spatula until just combined. Be careful not to overmix, as this can lead to a tough cake.
5. Bake Your Cake
Pour the batter into your prepared 8-inch round baking pan. If desired, sprinkle some chocolate chips over the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool and Enjoy
Let the cake cool in the pan on a wire rack for at least 15 minutes before attempting to invert it. This helps the cake set and prevents it from breaking. Once cooled, slice and enjoy your delicious healthy chocolate dessert.
Variation Ideas:
- Nutty Crunch: Add ½ cup chopped walnuts or pecans to the batter for extra texture.
- Peppermint Twist: Stir in ¼ teaspoon peppermint extract for a festive flavor.
- Spice It Up: Add ½ teaspoon of cinnamon or a pinch of cayenne pepper for a warm, spicy kick.
- Glaze It: Drizzle with a simple chocolate ganache made from melted chocolate and a splash of milk.
Storage Instructions:
Store your Flourless Chocolate Quinoa Cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week. To reheat, warm a slice gently in the microwave for 15-20 seconds.
Frequently Asked Questions (FAQ):
Q: Can I use instant quinoa?
A: Yes, you can use instant quinoa, just ensure it is cooked and cooled before blending.
Q: Is this cake gluten-free?
A: Yes, since it uses quinoa instead of wheat flour, this cake is naturally gluten-free.
Q: Can I make this cake dairy-free?
A: Absolutely! Just use a dairy-free milk alternative like almond or oat milk.
Q: Can I reduce the sugar in this recipe?
A: You can reduce the sugar slightly, but keep in mind it may affect the texture and sweetness.
Q: Why is my cake sinking in the middle?
A: This can happen if the cake is underbaked or if you open the oven door too early. Ensure it’s fully cooked.
Q: Can I freeze this cake?
A: Yes, you can freeze individual slices in an airtight container for up to 2 months. Thaw at room temperature.