Quinoa Chocolate Cake with Avocado Frosting

I know what you are thinking….quinoa and avocado have no place in a chocolate cake, but having tasted this moist gluten free chocolate cake on a shoot last year, I’m now a convert. I was lucky enough to tag along for a day during the shooting of Donal Skehan’s latest book Eat. Live. Go. and this was one of the many lovely recipes that day. It’s got a big chocolate hit without so much sugar. Although, I couldn’t find coconut sugar locally and didn’t have time to order it online so subbed in 180g light brown sugar instead.

quinoa chocolate cake gluten free

Quinoa Chocolate Cake with Avocado Frosting

  • Servings: 8
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Ingredients
150g cooked quinoa
4 large free-range eggs
50ml milk
150g butter, cubed
1tsp vanilla extract
200g coconut sugar (available in good supermarkets)
100g cocoa powder
1tsp baking powder
1/2 tsp bicarbonate of soda

For the chocolate avocado frosting:
2 ripe avocados, stoned and flesh scooped out
75g cocoa powder
1tsp espresso powder
75g maple syrup
1tsp vanilla extract
1/2tsp sea salt

Preheat the oven to 180C (160C fan) and grease and line a 20cm spring-form cake tin with parchment paper.

Place the quinoa, eggs, milk, butter and vanilla extract in a food processor and blitz until smooth. Add the coconut sugar, cocoa powder, baking powder and bicarbonate of soda and blitz again to combine.

Transfer the mixture to the prepared tin and bake for 35-40 minutes, or until a skewer comes out clean.

Remove from the oven and allow to cool slightly before removing from the tin and setting on a wire rack to cool completely.

For the frosting, place the avocados, cocoa powder, espresso powder, maple syrup, vanilla extract and sea salt in a food processor and blitz until smooth, scraping down the sides of the bowl as necessary. Use a spatula to spread over the top of the cooled cake and dig in.

quinoa chocolate cake gluten free

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Baked Fishcakes

This recipe is based on the Hairy Dieters home made fishcakes but I tinkered with the quantities slightly based on what I had to hand. I also made these gluten free by using gluten free seeded bread whizzed to breadcrumbs. I can never be bothered with shallow frying and baking these fishcakes also means it’s erring on the healthy side of things which is good as I have a wedding to attend in 6 weeks and don’t want to have to buy a new dress.

In other news, I unfortunately didn’t make it to the final of Food Photographer of the Year 2016 but massive thanks to everyone for their votes, kind words and support in this years competition.

IMG_1149fishcakes small Continue reading