This rich and chocolatey flourless cake will make anyone who dismisses non-gluten desserts sit up and take notice. They’re sure to ask for a second serving, too.
Ingredients:
3/4 C uncooked quinoa
1 1/2 C room temperature water
1/3 C olive or avocado oil
4 eggs
3/4 C coconut milk
1 T vanilla extract
1 C coconut sugar
1 C cocoa powder
2 tsp baking powder
1 tsp baking soda
1/2 tsp sea salt
1/2 C cacao nibs or dark chocolate chips
1 C chopped walnuts
Use a 10″ round springform pan and parchment paper.
Instructions:
1. While the oven is preheating to 350ºF, line the bottom of a 10″ round springform pan with parchment paper and grease the sides with oil.
2. Bring quinoa and water to a boil in a small pot. Reduce heat to medium and simmer for 10 minutes. Remove from heat, cover with lid, and let sit for 15 minutes.
3. Add quinoa, oil, eggs, coconut milk, and vanilla to a high-speed blender. Blend until completely smooth.
4. Whisk together the sugar, cocoa powder, baking powder, baking soda, and salt in a large mixing bowl. Be sure all clumps of cocoa powder are broken down.
5. Stir the blended mixture into the bowl of dry ingredients until the batter is fully incorporated.
6. Fold in chocolate bits and walnuts. Pour into the springform pan and smooth out the batter with a spatula.
7. Bake for 35-40 minutes until the center feels stable, and an inserted toothpick comes out nearly clean.
8. Allow the cake to cool entirely. The center may sink slightly because of its moist fudginess.
9. After cooling the cake, place it in the refrigerator for 2-3 hours to fully set.
10. Serve on its own, with fresh fruit, dusted lightly with powdered sugar, or drizzled with fruit preserves.
Ingredient benefits:
Quinoa – Although technically a seed, quinoa [keen-wah] does not contain gluten and is often called an “ancient grain.” It comes from the broadleaf Chenopodium quinoa plant and is a powerhouse of antioxidants, vitamins, minerals, protein, and fiber. Unlike many plant proteins, quinoa contains all nine essential amino acids that the body cannot make on its own, making it a “complete protein.” Its rich profile supports heart, bone, brain, and gut health, and its fiber content promotes regularity and blood sugar balance.
Dark chocolate – Rich in iron, magnesium, copper, and manganese, dark chocolate (70%+ cocoa) is also a good source of potassium, phosphorus, zinc, and selenium. It is known to be heart supportive when eaten in moderation (and with almonds) due to the polyphenols that may help lower some forms of LDL cholesterol. The flavonoids in dark chocolate can stimulate the endothelium to produce nitric oxide, an essential molecule that helps the arteries relax, thus reducing blood pressure.
Walnuts – Considered “brain food,” walnuts [Juglans regia L) are packed with healthy fats, antioxidants, and minerals. Their high omega-3 content supports neurotransmitter function, can help lower triglycerides and plaque formation, controls inflammation, improves circulation, and can help balance blood sugar. Despite being a calorie-dense food, consuming a small number of walnuts can help you feel fuller longer, reducing cravings. They have the highest amount of heart-healthy alpha linoleic acid (ALA) found in plants.
Recipe adapted from AlgaėCal Bone Health Companion, Volume 3/Issue 1; https://blog.algaecal.com/flourless-chocolate-cake-recipe/
