For the past couple of weeks, I’ve been trying new
vegetarian/vegan recipes to satisfy my sweet tooth. Not only am intolerant to
dairy, but I also have an allergy to gluten. After trying cake recipes with
things like avocado and rice flour, I still hadn’t found “the one.”
That is until Mel’s Kitchen Cafe’s recipe. This cake was made
using quinoa, a healthier alternative to other grains. It is surprisingly moist
and holds a great cake texture. I found the recipe on Pinterest and adapted it to my own taste.
Ingredients for cake:
-2 cups of cooked and cooled quinoa boiled in
water (do not overcook quinoa as this makes a soggy cake rather than a moist
one)
-4 eggs (Vegan alternative: 3 ripe medium bananas)
-1/3 cup almond milk
-1 cup unsweetened cocoa powder
-1 cup granulated sugar
-½ cup coconut oil
-1 ½ teaspoon baking powder
-½ teaspoon baking soda
-½ teaspoon salt
Ingredients for frosting:
-1 can of coconut milk (cooled in fridge
overnight or for at least 5 hours)
-1 teaspoon of cocoa powder
-3 tablespoons of honey (Vegan alternative: maple syrup!)
-Unsweetened coconut flakes (optional)
Directions:
1. Preheat oven to 350 F. Grease two 8-inch round cake pans or one 8×11 rectangular pan
with coconut oil.
2. Combine almond milk, eggs and vanilla in a food processor. Process until combined and
add cooked quinoa and coconut oil. Blend until smooth.
3. In a large bowl whisk together sugar, cocoa, baking powder, baking soda and salt.
Add the contents from food processor to bowl and whisk until combined.
4. Bake for 30 to 40 minutes or until a knife inserted in the center comes out clean.
Remove the cake from the oven, cool for 10 minutes and stick it in the freezer
for 40 minutes. (You can remove the cake from the pan(s) and place on cooling
racks too if you’re not in a rush)
5. For the frosting, open the cooled coconut milk can. Use a spoon to scoop out the
cream on top into a bowl. Add one teaspoon of cocoa powder. Use a hand mixer to
whisk for five minutes or whip by hand for 10 minutes. Add 1 tablespoon of
honey at three intervals.
6. Take out the cake(s) from the freezer. For the 8×11 inch cake, divide in the middle,
top with frosting, add second layer and frost. For the round cakes frost the
middle, add second layer and frost. You can frost the sides with leftover
frosting.
7. Sprinkle the top with unsweetened coconut flakes.
8. Serve immediately or chill the cake in the fridge for two hours before serving.
Enjoy!
Check out more of my recipes here.
