| Level: | Easy |
| Total: | 1 hr 50 min |
| Active: | 40 min |
| Yield: | 6 to 8 servings |
Ingredients
- Nonstick cooking spray, for spraying the pan
- 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
- 4 large eggs
- 8 ounces semisweet chocolate
- 1 cup coconut milk
- 1 cup raspberries, for garnish
Instructions
- For the cake: Preheat the oven to 350 degrees F. Grease a 9-inch springform pan with cooking spray.
- Place a medium saucepot on medium heat and bring 2 1/2 cups of water to a simmer. Place a medium bowl on top of the saucepot and add the semisweet chocolate and coconut oil. Using a heatproof spatula, stir the chocolate until fully melted and combined with the coconut oil, 7 to 10 minutes. Remove the chocolate mixture from the heat and set aside. Leave the saucepot with the water on the stove.
- Place the almonds in a food processor and grind until a powdery consistency is reached. Transfer the almonds to a large bowl and add the quinoa, coconut sugar, baking powder, cinnamon and baking soda. Stir to combine the dry ingredients, then add the melted chocolate mixture, coconut milk, vanilla and eggs and mix until fully incorporated. Pour the cake batter into the prepared pan and bake until a toothpick or cake tester inserted into the center comes out clean, 50 to 55 minutes. Let cool slightly.
- For the ganache: Reheat the water in the saucepot over medium heat to bring to a simmer. Place another medium bowl over the water and add the semisweet chocolate and coconut milk. Using a heatproof spatula, stir the chocolate until fully melted and combined with the coconut milk.
- Drizzle the ganache over the cake, top with raspberries and serve.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 890 |
| Total Fat | 65 g |
| Saturated Fat | 38 g |
| Carbohydrates | 80 g |
| Dietary Fiber | 9 g |
| Sugar | 57 g |
| Protein | 14 g |
| Cholesterol | 93 mg |
| Sodium | 234 mg |
Reviews
You lost me at 890 cal, 80g carbs, and 65g fat. Not healthy.
I love this cake, the flavor, the cinnamon but I do find the quinoa texture a bit toothy. Regardless, I’ve made it multiple times and this last time I made it vegan and sweetened the cake and chocolate using date paste and maple syrup to avoid the cane sugar in the semisweet chocolate…coconut sugar and maple syrup are both concentrated sweeteners but either way i currently dont use granulated sugar when cooking and baking. I blended the wet ingredients and quinoa which made the texture super smooth. I really loved the result and wanted to thank Katie Lee for sharing this recipe that I’ve now made into something I still love and fits into my new dietary preferences!
Just watched the re-run of the show. Katie specifically says to use the full-fat coconut milk, so that would be in a can. Lots of nutritional benefits in this cake. I’ll try this soon but with dark chocolate!
It’s got an unexpectedly spongy cake texture from flourless cake. I used red quinoa, and lite coconut milk, recipe doesn’t specify which types. Cinnamon flavor trumped the coconut and almond. Had a hard time with ganache as well, it didn’t really set, most ended up under the cake. I wouldn’t make it again.
Excellent
I substituted 90%dark chocolate in place of semisweet to reduce sweetness. I would not recommend this ALTHOUGH when i first tasted this cake this is what the baker told me she did.( it tasted better when she made it)
The quinoa i used was varigated in color not sure that makes a difference. If you know the answer please let me know. Also I ground almonds but never got it to a fine powder it called for.
Absolutely delicious – great for those who can only eat dairy free
I have made this cake two times now. I love it! I use almond meal and keep the amount the same 1 1/3 c. I’m at high altitude, so I use a bit less coconut sugar and add 1T of water. I also use dark chocolate chips (60%) and it turns out great! My kids don’t LOVE it – but they eat it and I feel much better about having this sitting on the counter than the regular version. The quinoa turns into slightly crunchy little bits in the cake, so it’s not completely unnoticeable, but it doesn’t taste like quinoa at all. Also, be sure to rinse your quinoa before you cook it – helps take away that bitter taste.
I have almond flour. If I wanted to substitute that for the ground almonds, how much should I use? Thanks!
Wow delicious
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