Chocolate Quinoa Flourless Cake

Chocolate has a way of putting me in the mood. In the mood for love, that ‘s it. The very darker, slightly bitter and just a tinge of sweetness is how I like it. I love it more when it is partly melted on my fingers, the velvety stickiness and the heady aroma of cocoa as I lick each finger clean, sending me into a slightly euphoria state of weightlessness and happiness. The state of being would only wander back until each finger is entirely savored. And until I am completely satiated, I would return for more.

You can imagine my joy when I found this recipe, now I can indulge in chocolate without the full carbohydrate guilt and its gluten free and lactose intolerant. A fairly easy recipe to attempt, when you have all the pantry ingredients. My version has been adapted from Katie Lee’s recipe.

Chocolate Quinoa Flourless Cake


  • 225g dark chocolate (70% cocoa)
  • 3/4 cup extra virgin coconut oil
  • 1 1/3 cups almond meal
  • 2 cups cooked quinoa
  • 1 cup coconut sugar
  • 2 tsp baking powder
  • 2 tsp cinnamon powder
  • 1/2 tsp baking soda
  • 1/2 cup coconut milk
  • 1 tsp vanilla extract
  • 4 large eggs
  • 340g dark chocolate
  • 1 1/2cup coconut milk
  • various berries for decoration


  1. Preheat the oven to 170C. Grease a 23cm springform pan with oil.
  2. Place a medium pot medium heat with 2 cups water and bring to boil. Place a medium bowl on top of the pot and add the chocolate and coconut oil. Stir till the chocolate and coconut oil are fully melted and combined. Remove and cool.
  3. In a separate large bowl, combine the quinoa, almond meal, coconut sugar, baking powder, cinnamon and baking soda together. Add the chocolate mixture, coconut milk, vanilla and eggs and mix until fully incorporated. Pour into the prepared pan and bake until a cake tester inserted into the center comes out clean - for 50 - 55 minutes. Let cool for at least 2 - 3 hours or place in the fridge until ready to use.
  4. To make the ganache, heat up the medium pot water again. Place the chocolate and coconut milk into another bowl and place it over the pot of water. Stir the chocolate until fully combined. Let it cool and leave it in fridge for at least 1/2 hour. The chilled ganache would help the whipping process later.
  5. Once you are ready to assemble the cake. Cut the cake sideways into two. Whip the chilled ganache until it thickens. Spread 1/3 of the mixture in the middle, place the other halve on top. Now spread the rest of the ganache on top and over the sides evenly. Chill until ready to use.
  6. Serve with mixed berries, and coconut ice cream if you so desire! I am swooning right now just thinking of chocolates :)

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