vegan chocolate quinoa cake

Chocolate Quinoa Cake | Vegan + Gluten-Free

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If you’re
looking for an indulgent chocolate cake that’s vegan-friendly, gluten-free, and
entirely flourless, you’ve come to the right place! This chocolate quinoa cake
is totally delicious and easy to make in under an hour.

vegan chocolate quinoa cake

I know what you’re thinking
– a cake without flour? Is that even possible?

Well you’re in for a treat.

Quinoa is the base for this
delicious chocolate cake. And this ingredient is just magical. It’s packed with
protein and gives the cake a rich, nutty texture that I really love.

This chocolate quinoa cake
is:

  • 100% vegan
  • Flourless – so
    it’s gluten-free too!
  • Easy to make in
    under an hour.
  • Totally delicious!

I was able to pick up all
the star ingredients for this cake on promotion at Publix. I just love that
Publix is running an entire promotion dedicated to plant-based products. How cool is
that?

I was able to grab great savings on Ancient Harvest Organic Quinoa, Blue Diamond Almond Breeze Almondmilk, and Miyoko’s® Kitchen Organic Vegan Cream Cheese.

And of course, there are
tons of other great vegan-friendly brands included. Check out getthesavings.com/plant-based for a full list of savings offers.

vegan chocolate quinoa cake with ingredients being served

How
to Make a Vegan Chocolate Quinoa Cake

Start off by cooking the
quinoa. I used the Ancient Harvest Organic Quinoa, which is super simple to
prepare. Just boil some water, add the quinoa, cover, and simmer for 15
minutes. I cooked two cups of dry quinoa, which gave me enough for this cake,
plus a little extra.

I love cooking with quinoa –
and the Ancient Harvest brand is a staple in our house. It’s great for cooking
into chilis, soups, and even vegan “burgers”.

A little tip: You’ll know
the quinoa is done, when those little white “tails” appear!

quinoa on a spoon over a white bowl

In a food processor or blender,
combine the quinoa and the almond milk.

Almond milk is always my
preferred substitute for traditional milk, and I really enjoy the Blue Diamond Almond
Breeze brand. I drink it in my coffee every morning too!  

Next, add the applesauce to
the food processor. Applesauce is a great way to add moisture into vegan baking
recipes. It’s a handy substitute for traditional butter.

And lastly, add in the flax
meal and water. Flax meal and water can be used to create an egg substitute –
you may have heard it referred to as flax eggs or “fleggs”.

blending the batter for chocolate quinoa cake

To make a flax egg, you
simply whisk together 1 tbsp of flax meal and 2-3 tbsp of water and use it to
replace one egg in just about any vegan baking recipe. In this case, we can
just blend the flax meal straight into our cake batter for the same result.

Process the quinoa mixture
in the food processor until smooth.

preparing the cake batter in the food processor for vegan chocolate cake

In a separate large bowl,
combine the cocoa powder, sugar, baking soda, baking powder, and salt.

adding cocoa to the flourless chocolate cake batter

Make sure your cocoa powder
is vegan-friendly, as some brands sneak in extra ingredients. Just check the
label.

Slowly pour the quinoa
mixture into the dry ingredients and stir well to combine everything into a
cohesive cake batter.

prepared vegan chocolate quinoa cake batter in a red bowl

Line the bottom of two 8”
cake pans with parchment paper.

A little trick – I like to
place my cake pans on a piece of parchment, trace around the pan lightly with a
pen, and then cut it out. Perfect size every time!

tracing around the cake pan on parchment paper

Divide the cake batter
between the two pans and bake for 50-60 minutes at 350 degrees Fahrenheit.

vegan chocolate cake in the oven

When the cakes are done, set
them aside on cooling racks and make sure they cool completely before
you attempt to ice them.

Make
the Vegan Cream Cheese Frosting

Next up is the vegan cream
cheese frosting.

Frosting is always the best
part of a cake, right?

The star of the show here is
this Miyoko’s Kitchen Organic Vegan Cream Cheese. This was my first time
working with this particular brand, and I was so impressed!

vegan cream cheese in package

It’s the perfect consistency
– just like traditional cream cheese! I don’t think I would have even known the
difference in a taste test.

To make the frosting, simply
whisk together the vegan cream cheese and coconut oil in a stand mixer.

vegan cream cheese frosting being whisked in the mixer

Add confectioner’s sugar in
one cup increments and continue whisking until you have a thick icing.

And there you have it – a
perfect cream cheese frosting with no dairy in sight. Amazing, huh?

vegan cream cheese frosting in stainless bowl

Frosting
the Vegan Chocolate Quinoa Cake

Ok, now we get to the most
important part – putting it all together!

The two vegan chocolate
cakes that we’ve baked will become the two layers of our cake.

Remove your cooled cakes
from the cake pans, and place one onto a serving dish.

spreading icing on the first layer of vegan chocolate cake

Spread a thick layer of the
vegan cream cheese frosting across the top of the first cake layer. Then place
the second chocolate cake on top.

adding the second layer to the vegan chocolate quinoa cake

Generously
frost the outside of the cake, covering the top and all sides.

frosting the vegan chocolate quinoa cake with vegan cream cheese frosting

If the icing seems too soft,
you can refrigerate the cake for a few hours before serving. This will help the
vegan frosting firm up more.

I decorated my cake with a
little dusting of cocoa powder. You could also top it with fresh fruit or dark
chocolate chips for a fun variation.

And you’re ready to dig in!

vegan chocolate quinoa cake topped with cocoa powder

Get
the Ingredients at Publix

Don’t forget to grab all the
star ingredients for this vegan chocolate quinoa cake on promotion at Publix right
now
!

From now until 10/11/2019,
you can get these great deals:

  • 2 for $4 Blue
    Diamond Almond Breeze Almondmilk (32 oz)
  • $7.99 for
    Ancient Harvest Organic Quinoa (23-27 oz)
  • $4.99 Miyoko’s
    Kitchen Organic Vegan Cream Cheese (8 oz)

And there are plenty of other great savings on plant-based products too. Check out all the offers at getthesavings.com/plant-based.

vegan chocolate quinoa cake with the ingredients on a table
vegan chocolate quinoa cake

Chocolate Quinoa Cake {vegan, gluten-free}

If you’re looking for an indulgent chocolate cake that’s vegan-friendly, gluten-free, and
entirely flourless, you’ve come to the right place! This chocolate quinoa cake
is totally delicious and easy to make in under an hour.

Print Pin Rate

Course: Dessert

Cuisine: gluten free, vegan, vegetarian

Keyword: flourless chocolate cake, Quinoa Cake, vegan chocolate cake

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Calories: 690kcal

12 servings

Ingredients

For chocolate cake:

  • 4 cups Ancient Harvest Organic Quinoa cooked
  • 2/3 cup Blue Diamond Almond Breeze Almondmilk
  • ½ cup flax meal
  • ½ cup water
  • 1 cup applesauce
  • 1 ½ cup cocoa powder
  • 2 cups sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • Extra cocoa powder optional for decorating

For vegan cream cheese icing:

  • 16 oz Miyoko’s Kitchen Organic Vegan Cream Cheese softened
  • 1 cup coconut oil room temperature
  • 4 cups confectioner’s sugar

Instructions

Make the Cake:

  • Preheat oven to 350 degrees Fahrenheit.

  • In a food processor or blender, blend the cooked quinoa, almond milk, flax meal, water, and applesauce. Set aside.

  • In a large bowl, combine the cocoa powder, baking powder, baking soda, and salt. Pour in the quinoa mixture and stir until well combined.

  • Line two 7” round cake pans with parchment paper.

  • Pour half of the chocolate quinoa cake batter into each cake pan.

  • Bake for 50-60 minutes, until a toothpick inserted comes out clean.

  • Set the cakes on a cooling rack and allow to cool completely before frosting.

Make the Frosting:

  • In a stand mixer, whisk together the vegan cream cheese and coconut oil.

  • Slowly add in the confectioner’s sugar, one cup at a time, and continue whisking until a thick frosting is formed.

Assemble the Cake:

  • When cake layers are completely cooled, place one layer onto a serving dish.

  • Spread a thick layer of frosting across the top. Place the second layer of cake on top of the first.

  • Frost the outside of the cake, until completely covered.

  • If desired, sprinkle with cocoa powder for decoration.

Nutrition

Calories: 690kcal | Carbohydrates: 124g | Protein: 14g | Fat: 21g | Saturated Fat: 7g | Sodium: 473mg | Potassium: 636mg | Fiber: 12g | Sugar: 76g | Vitamin A: 14IU | Vitamin C: 1mg | Calcium: 135mg | Iron: 5mg

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