Vegan "Peanut Butter" Quinoa Chocolate Cake

Slice of quinoa chocolate cake on an orange plate.

Vegan "Peanut Butter" Quinoa Chocolate Cake

This Vegan Peanut Butter Quinoa Chocolate Cake is a rich but healthy chocolate cake recipe! If you're craving a peanut butter and chocolate dessert that you don't have to feel guilty about, this quinoa flour chocolate cake is perfect!

Prep Time10

Cook Time11

Total Time21

Course: Dessert

Cuisine: American

Keyword: chocolate cake with applesauce, quinoa chocolate cake, vegan chocolate cake recipe

Servings:

Calories: 128kcal

Author: Alyssa

Ingredients

1/4 cup raw carob chips or chocolate chips if you prefer
1 tablespoon coconut palm sugar
3 tablespoons coconut milk or any other kind of milk
2 tablespoons organic unsweetened Vermont applesauce
1 ½ teaspoon apple cider vinegar
1 teaspoon pure vanilla extract
6 tablespoons toasted quinoa flour see notes in instructions
1 tablespoon raw cocoa powder
½ teaspoon stevia more if you like sweeter cakes
¼ teaspoon baking soda
¼ teaspoon baking powder
⅛ teaspoon guar gum
unsweetened shredded coconut for dusting

Instructions

For the Cake:

Preheat your oven to 350 degrees F. Grease the inside of a small, round springform pan (I used a 4" pan) with cooking spray and set aside.
Whisk together all the dry ingredients in small bowl and set aside.
Melt the carob chips and coconut sugar together in a double boiler. Once the chocolate is melted, remove it from the heat and add the remaining wet ingredients, whisking them all together until you have a uniform chocolatey liquid.
Add the dry ingredients to the wet ingredients and whisk until you have a brownie batter-like consistency. It will be thick and kind of fluffy.
Pour the chocolate batter into the greased springform pan and bake in the center of a warm oven for 11 minutes. The less cook time, the more gooey the center of the cake will be. If you're looking for a molten type cake, try baking this for 9 - 10 minutes.
Let the cake cool for about 5 minutes, release from the pan, cut into quarters, sprinkle with coconut and enjoy with a delicious side of ice cream!

For the Toasted Quinoa Flour:

Preheat the oven to 300 degrees F. Add 1 or 2 cups (depending how much flour you would like) onto a baking sheet and roast in the oven for about 20 minutes. Continue to check the quinoa throughout the process, moving it around the sheet so it doesn't burn. You want it to be nice and golden brown when you're done.
Once the quinoa is nicely toasted, grind it in a spice grinder, blender or food processor, until you have a fine flour. If you notice that the flour still seems kind of gritty and not all the quinoa was ground, put it through a fine mesh strainer. Keep the extra quinoa grits - I'm planning to experiment using them like cornmeal!
Store in an air tight container in the fridge for up to two months.

Notes

Adapted from Veggie Grettie
Serves 4 small pieces

Nutrition