Quinoa Chocolate cake is a guilt free and sugar free dessert. It is a great way to enjoy your favorite dessert without feeling guilty. I have used fresh quinoa flour in place of refined flour for added health benefits. And yet it has the same texture as that of cake made with refined flour. It is a very healthy dessert which is sugar free as well. But that does not mean it is without sweetness. For sweetness I have added date paste to it. This makes it ideal for all – even diabetics. Dates are a very healthy addition to this dessert. Apart from being good natural sweetener, dates are also high in fiber and disease fighting antioxidants. It also has potential to control blood sugar level among other things.
My family is strictly vegetarian. So, I mostly try to come up with cakes recipes that are eggless as these are suitable for both vegetarians and non-vegetarians. Quinoa chocolate cake is very easy to make and require few easily available ingredients.
About Quinoa Chocolate Cake
I like my desserts to be rich in taste. Hence I added thick evaporated milk to this cake. And I must say it does make this an amazing dessert.
Note: For a homemade evaporated milk boil 4 cups of whole milk till it is reduced to 1 cup.
I came up with this idea of quinoa chocolate cake when I published my Quinoa and dal soup recipe. Thinking of the possibilities to make more dishes with quinoa as a key ingredient got me thinking and here we are. An amazing and beautifully moist chocolate cake which is healthy as well.
I have added walnut and cashews to this cake because frankly I can’t imagine any chocolate cake that I make without nuts in it. But adding nuts is optional and you can make this dessert without any if there are nut allergies in your family. For chocolate flavor I used unsweetened cocoa powder keeping with the sugar free theme of the cake.
So, try out this recipe and let me know if this was your tummy to heart moment…
195g or 1 cup Quinoa grains
(Or 1 1/2 cup Quinoa flour)
400g dates, chopped
1 cup water for date paste
62g or ½ cup unsweetened cocoa powder
1 cup thick unsweetened evaporated milk
1 tsp baking powder
½ tsp baking soda powder
2 tsp vanilla essence
150g unsalted butter
38g or 20 cashews (optional)
43g or 16 halves (optional)
¼ cup water for cake batter
- In a mixer grinder add chopped dates and add 1 cup water. Grind dates to fine paste. later keep it aside for further use. This makes around 2 cups of date paste.
- Grind quinoa grain in a mixer grinder to a fine powder consistency and keep it aside for further use.
Note : If store bought quinoa flour is available then take 1 1/2 cup of quinoa flour.
- Sieve the mix of quinoa flour, cocoa powder, baking powder and baking soda powder 3-4 times. Later keep it aside for further use.
- In a mixing bowl add evaporated milk, date paste and butter. Mix everything with an eggbeater.
- Next add half of dry sieved mix into the wet mix and mix with light hand.
- Next add ¼ cup water, remaining half of dry mix and vanilla essence. Blend everything together lightly and then later use electric beater to blend the ingredients properly.
- Then add chopped cashews and walnuts and lightly mix with cake batter.
- Later pour the batter in a greased and flour dusted cake container.
- Then tap the cake container to release any trapped air in the batter.
- Next bake the cake for 50-55 minutes at 350-degree Fahrenheit or 175-degree Celsius in a preheated oven.
- Later remove the cake from the oven and let it cool.
- Serve it plain or with a drizzle of maple syrup or honey.