I absolutely love chocolate, and I always try to enjoy it in moderate amounts. I’m always looking for some creative and healthy version of a food that will allow me to have my favorite dessert. This cake is not an exception. It is in fact my newest and favorite cake.
This cake doesn’t have any flour in it, which makes it a perfect option for anyone who is gluten intolerant. The quinoa is making the cake moist, fluffy and light. Quinoa is also a very rich source of nutrients, it is also loaded with protein, minerals and vitamins.
Lakanto the Zero Calorie Sugar
This recipe is also using Lakanto instead of sugar. Lakanto is made from Non-GMO erythritol and the sweet extract of the luo han guo fruit, which is also known as the monkfruit. Unlike the sugar and some other sweeteners, Lakanto doesn’t feed the harmful yeast (candida) and the bacteria in the body. Lakanto is also completely safe for diabetics.
Lakanto all-natural sweetener, has:
- Zero additives
- Zero glycemic index
- Zero calories
- No influence on your blood sugar or your insulin release
- One-to-one ratio with sugar, so it is easy to use and measure
There are two types of Lakando that are available now: classic and golden. The classic lakanto has a flavor that is similar to the table sugar. THe golden lakanto has a flavor that is similar to the molasses or brown sugar. Lakanto is also available online and in health food stores!
This cake is heavenly with various garnishes. You can keep it light by garnish it with new natural product, make a German chocolate cake with coconut icing, or a genuine chocolate enchant with chocolate ganache. Both garnish plans are recorded at the base of the article.
You can likewise utilize this formula to make a solitary or twofold layer cake, or cupcakes. Heating headings are incorporated for all alternatives below.
- 3/4 cup Lakanto (or some other sweetener like coconut sugar)
- A teaspoon of vanilla extract
- 1/2 cup of ghee (use coconut oil for a vegan / dairy free version)
- 4 organic eggs (use chia seed gel for vegan option)
- 1/3 cup almond milk
- 2 cups of organic quinoa, cooked
- 1/2 teaspoon of Himalayan salt
- 1/2 teaspoon of baking soda
- 1-1/2 teaspoon of baking powder
- 1/2 cup of cacao powder
1. Preheat the oven to 350 degrees. Oil and line a 9-inch cake skillet with a series of material paper at the base, for single layer cake, or two 9-inch cake container with a series of material paper at the base for a 2 layer cake.
2. Melt the butter.
3. Put the quinoa, milk, eggs, liquefied margarine, and vanilla into a sustenance processor fitted with the metal “S” edge. Heartbeat to join and after that procedure until smooth, this will take around 30-60 seconds.
4. Include the Lakanto, cacao powder, heating powder, pop, and salt to the bowl and heartbeat to join well.
For a single layer cake:
Pour the butter into the readied dish and prepare for around 40-42 minutes or until a toothpick poked in the middle comes out clean.
Give the cake a chance to cool on a rack for around 15 minutes before turning out of the container. This cake is sensitive to flip it, place a plate over the dish and afterward flip both over together.
For a two layer cake:
Divide the butter evenly between the to pans for the cake, and bake on a center oven rack for about half an hour, until the toothpick inserted is coming out clean
Divide the butter into a paper cupcake liners inside a muffin pan, fill 2/3 full and bake them for about 15 to 20 minutes, until the toothpick also comes out clean. When the cake or the cupcake is completely cooled down, freeze as desired.
German Chocolate Frosting
- 1/4 cup of water
- 16 Medjool dates, pitted
- Water to cover dates in the bowl
- 1/2 cup of organic pecan
- 3/4 cup of coconut, unsweetened, organic, finely shredded
1. Put the 16 pitted in enough water to cover them. Soak them for about half an hour in order to soften them.
2. Drain the dates from the water, reserving 1/4 cup for blending.
3. Place the dates in the blender with an ‘S’ blade. Add the reserved date water.
4. Blend until creamy and smooth.
5. Add coconut and pecans, blend until the mixture is homogeneous.
Chocolate Ganache Frosting
- 3/4 cup of organic cacao powder
- 1/2 cup of organic coconut oil
- 1/4 cup of maple syrup
Put all the ingredients in a blender, and blend until you get a homogeneous mixture. Spread it on the cake or the muffins and place it in the fridge to set the ganache.