Chocolate Quinoa Cake with Coconut Cream


It’s my husband’s birthday tomorrow and I’ve just finished the birthday cake. Hopefully it will taste as good as it looks. I will have to update the blog to let you know. It’s super quick and easy to make, here is the recipe:

Ingredients for the base:

  • 2 cups cooked quinoa
  • 3/4 cup coconut oil melted
  • Egg replacement for about 4 eggs (or 4 eggs if not vegan)
  • 1/3 cup almond or soya milk
  • 1 shot espresso or coffee alternative (I used barley & chicory Whole Earth non caffeine coffee alternative)
  • 2 tsp vanilla extract
  • 1 cup of agave syrup
  • 1 cup of raw cocoa powder
  • 1 1/2 tsp baking powder or 1 sachet
  • 1/2 cup of brown rice flour (optional)
  • 1 tsp baking soda
  • 1/2 tsp salt


Ingredients for the coconut cream

  • Coconut cream (buy cream, not milk) – discard any liquid and keep only the thick part
  • 1 tsp of vanilla extract
  • 1 tbsp of icing sugar (I used Sukrin icing sugar replacement)


  • Blend all the base ingredients in a food processor or with a blender and pour the content in two cake tins
  • Bake in the over at 180 degrees (fan) for 30 minutes or until when piercing it with a fork, the fork comes out clean
  • While it cooks mix the coconut cream ingredients in a cooled bowl
  • Allow the base to cool completely on the tin (this is important since it won’t be very consistent until it cools)
  • Add the coconut cream and top with fresh or frozen fruit

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