Flourless Quinoa Chocolate Cake Recipe

Name: Flourless Quinoa Chocolate Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Cake; 1/2 cup plain almond yogurt (or plain yogurt of choice); 4 large eggs; 1 teaspoon pure vanilla extract; 2 cups Alter Eco Royal Pearl Quinoa; 3/4 cup melted coconut oil; 3/4 cup raw honey; 2 bars of Alter Eco Blackout; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; For the Vegan Frosting; 3/4 cup mashed sweet potato; 1/4 cup maple syrup; 3 tablespoons melted coconut oil; 2 tablespoons unsweetened applesauce; 2 tablespoons cocoa powder; 1 tablespoon tapioca starch; 2 teaspoons vanilla; 1/4 teaspoon fine sea salt

Servings: persons

For the Cake
1/2 cup plain almond yogurt (or plain yogurt of choice)
4 large eggs
1 teaspoon pure vanilla extract
2 cups Alter Eco Royal Pearl Quinoa
3/4 cup melted coconut oil
3/4 cup raw honey
2 bars of Alter Eco Blackout
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
For the Vegan Frosting
3/4 cup mashed sweet potato
1/4 cup maple syrup
3 tablespoons melted coconut oil
2 tablespoons unsweetened applesauce
2 tablespoons cocoa powder
1 tablespoon tapioca starch
2 teaspoons vanilla
1/4 teaspoon fine sea salt

1
Preheat oven to 350u00b0F. Grease a 9-inch springform pan with non-stick cooking spray and line the bottom with parchment paper.
2
Combine yogurt, eggs and vanilla in a food processor fit with the steel blade, and process until smooth. Add quinoa, oil and honey, and process until fully combined and as smooth as possible, 2 - 3 minutes.
3
Whisk together dry ingredients in a separate mixing bowl. Melt chocolate and add wet ingredients to the dry mix until combined.
4
Transfer batter to the prepared pan and bake for 40 - 45 minutes, until a cake tester inserted into the center comes out clean.
5
While the cake is cooking, prepare frosting by adding all ingredients to a food processor and blending until smooth. Let frosting cool before covering the cake.
6
Remove cake from the oven and let it cool completely in the pan, then transfer to a wire rack.
7
When completely cooled, carefully slice the cake in half, making two layers. Frost the top of the bottom layer, then add the top layer and frost the rest of the cake.

894

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: For the Cake, 1/2 cup plain almond yogurt (or plain yogurt of choice), 4 large eggs, 1 teaspoon pure vanilla extract, and more.

Yes, Flourless Quinoa Chocolate Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Flourless Quinoa Chocolate Cake

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