Gluten-Free Quinoa Cake with coconut flakes, coconut milk AND coconut oil
This flourless chocolate cake is super moist and flavourful! The quinoa really keeps things moist and the dried cranberries add such a nice tartness. As per my recipe below, dried tart cherries would also be totally amazing instead of cranberries. The best part about this recipe is that you’ll probably have these ingredients in your kitchen already because it’s nothing fancy or out of the ordinary. PLUS, it’s gluten-free!
What is Gluten?
Gluten refers to the protein that is found in wheat products and is composed of two different proteins. It’s what makes dough stick and have elastic-like qualities, which makes it easy to cook with. Despite it’s usefulness in the kitchen, gluten can cause abnormal immune responses in some of us that ingest it, causing inflammation and irritation to our stomach linings.
In some cases (of gluten intolerance or celiac disease), it can actually damage the intestines. If you experience diarrhea, fatigue and joint pain you may possibly have celiac disease. To be sure, contact your doctor and review some of the symptoms you are experiencing.
This recipe is perfect for those who have any kind of sensitivity to gluten but love desserts.
This recipe is shared with permission from our friends at joyoushealth.com.
Gluten-Free Chocolate Quinoa Cake
Prep time: 15 minutes
Cook time: 35-50 minutes
- 2 cups* cooked quinoa
- 1/3 cup nut milk (I used coconut milk)
- 4 large eggs
- 1 tsp liquid vanilla extract
- ¾ cup coconut oil, melted and cooled
- ¾ cup pure maple syrup
- ½ cup coconut sugar
- 1 cup cacao powder or unsweetened cocoa powder
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp sea salt
- 1/4 cup dried cranberries or cherries, chopped
- 2 tbsp mini chocolate chips (sugar-free kind)
- 1/4 cup unsulfured coconut flakes or shreds
- Preheat the oven to 350 degrees Fahrnheit. Lightly grease the bottom and sides of a 9” springform pan or a 9” square pan.
- Combine the milk, eggs and vanilla in a food processor. Add 2 cups of cooked quinoa, maple syrup and the cooled melted coconut oil and continue to blend until smooth.
- Combine together in a medium bowl the coconut sugar, cacao powder, baking powder, baking soda and salt and mix well. Add this mixture to the food processor and mix just until blended.
- Stir in dried cranberries.
- Pour the batter into the pan. Sprinkle with chocolate chips. Place on the middle rack in the oven. Bake for 45 to 50 minutes or until a cake tester or a knife inserted in the middle comes out clean. If using a convection oven bake for 35 minutes.
- Cool completely before serving. When cool sprinkle toasted coconut flakes on top (instructions below). Delicious served plain or with some vanilla ice cream.
- Will keep in the fridge for up to one week or can be frozen and enjoyed at any time.
- *If cooking quinoa, 2/3 cup dry with 1 1/3 cup water yields approximately 2 cups. Don’t worry if it is off a smidgen.
- Toasted Coconut
- Spread coconut on a cookie sheet. Bake at 350F degrees for a couple of minutes. Watch carefully because it turns golden brown very quickly.
The natural sugars in this recipe make this cake a true “treat”. However, it is far healthier and more delicious than any birthday cake you could buy at a grocery store so reward yourself for making the healthier choice!