Black Cocoa Cake – with quinoa… And NO food coloring. NO gluten. NO dairy. Dare I call it healthy? No, I daren’t. But I will call it good. So good.
This one’s for all the little ghouls with food sensitivities. Hey, those little guys need to have fun treats too! ?
This cake is so fun and super easy to make too (hello blender!). It’s honestly one my very favourite black cocoa recipes and also one of my very fave Halloween Treats ?
If you can’t get your hands on black cocoa, you can definitely make this cake with regular cocoa, it just won’t be as cool. ?
For years this has been one of my go-to chocolate cake recipe and not because of sensitivities, but because it’s just so, so good. Moist, rich, chocolatey, and did I mention easy? Anytime I can use a highly expensive appliance to speed up the process of cooking something I am very into it. I just need someone to come clean it when I’m done because I haaaaaaate that part.
Try this cake this Halloween… or anytime really… wouldn’t it make the most glam New Year’s Eve cake??? Adding that to my list…
Anything special you need to know?
*As stated above, if you can’t find black cocoa like this you can just sub in regular cocoa.
*Don’t use quinoa flour in place of the cooked quinoa. You won’t have the same result.
Black Cocoa Cake
- 2 cups cooked and cooled quinoa
- 1/3 cup almond milk or any milk
- 4 eggs
- 3/4 cup melted plant-based butter or regular butter
- 2 tsp vanilla
- 2 tsp espresso powder
- 1 cup sugar
- 1/2 cup coconut sugar
- 1 cup sifted black cocoa powder
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- For the black cocoa frosting:
- 1/2 cup plant-based butter or regular butter
- 4 cups icing sugar
- 3/4 cup black cocoa
- 1 tsp vanilla
- 3 Tbsp almond milk or any milk
- In a blender combine the quinoa, almond milk, eggs, melted butter, vanilla and espresso powder
- Blend until very smooth.
- In a separate bowl whisk together the sugar, coconut sugar, black cocoa powder, baking powder, baking soda and salt
- Add blender contents to dry ingredients and mix until combined.
- Divide the batter between two 8” pans that have been buttered or sprayed with nonstick spray and lined with parchment.
- Bake at 350 for about 45 minutes.
- Make the frosting. Whip the butter in a stand mixer until fluffy.
- Add in the icing sugar, black cocoa, vanilla and almond milk. Whip until combined and fluffy.
Let me know what you think!
If you like this Black Cocoa Recipe for Black Chocolate Quinoa Cake then I think you’ll love my Recipe for Frosted Chocolate Chunk Banana Zucchini Cake. It’s also to die for. 😉