I promised you

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A couple of posts back I shared some photos from a conference I attended in Santa Fe, New Mexico where we were treated to some fantastic culinary treats. I quite literally followed Chef Kim around her kitchen with my notebook in hand, asking her all sorts of questions about the amazing meals that were being prepared. I believe I also promised you that I would share some of the these treats on the blog! I tried to recreate one of the desserts that was especially popular – a gluten free vegan chocolate almond quinoa cake (what a title!). Now I’m not actually vegan, nor am I particularly fond of gluten free recipes, but I have to admit that this cake was delectable! I’ve fiddled with a few of the ingredients and think that you will enjoy the result, so give it a try. You won’t be disappointed. 

Chocolate Almond Quinoa Cake (Vegan & Gluten Free)

Cake:

8 ounces semisweet chocolate
3/4 cup coconut oil
1 1/3 cups almonds
2 cups cooked quinoa
1 cup coconut sugar
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon baking soda
1/2 cup coconut milk
1 teaspoon vanilla extract
3 Tablespoons chia seeds (mixed with 1/3 cup hot water)

Ganache:

1 1/2 cups semisweet chocolate
1 cup coconut milk
1 cup raspberries, for garnish (optional)

Directions:

Mix the chia seeds with 1/3 cup hot water. Set aside
Preheat the over to 350 degrees F. Grease a 9-inch springform pan with cooking spray.
Place a large frying pan on medium heat and bring 2-3 cups of water to a simmer. Place a medium bowl in the pan and add the chocolate and coconut oil. Stir the chocolate until fully melted and combined with the coconut oil, 7 to 10 minutes. Remove from heat and set aside.
Place the almonds in a food processor and grind until a powdery consistency is reached. Mix almonds, quinoa, coconut sugar, baking powder, cinnamon and baking soda together in a large bowl. Stir to combine the dry ingredients, then add the melted chocolate mixtures, coconut milk, vanilla and chia seeds. Mix until well blended together. Pour the cake batter into the prepared springform pan and bake until a toothpick comes out clean, about 55-65 minutes. Let cool slightly.
For the ganache: Place the chocolate and coconut milk in a bowl and melt in the same manner as earlier. Stir until chocolate is fully melted and combined with the coconut milk. Pour over slightly cooled cake. Allow the ganache to set before serving (can be cooled in the fridge).
Put on the coffee and enjoy!

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