This year I wanted to keep our Valentine's Day Celebrations fairly healthy but I had to find a recipe that I thought would trick my husband, he is extremely picky so I would have to find something that is not only healthy but looks delicious and doesn't lack in flavor. I had been scouring Pinterest for healthy yet tasty recipes and saw a few variations of Chocolate Quinoa Cake and thought it might taste nice with a Chocolate Avocado Mousse Frosting.
I rushed home with my ingredients and started baking so that when my husband got home there would be what he thought was a delicious plain chocolate cake ready to be eaten.
For the Chocolate Quinoa Cake
- 2 cups cooked quinoa**
- 1/3 cup unsweetened almond milk
- 4 whole eggs
- 1 teaspoon vanilla extract
- 1/2 cup melted light butter
- 1/4 cup melted coconut oil
- 1 cup organic white sugar
- 1 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1 and 1/2 teaspoon baking powder
- 1/2 teaspoon salt
For the Chocolate Avocado Mousse Frosting
- 56 grams semi-sweet baking chocolate, melted and cooled slightly
- 2 tablespoons unsweetened cocoa powder
- 3 tablespoons unsweetened almond milk
- 1 teaspoon vanilla extract
- 1/4 cup nonfat plain greek yogurt
- 1 teaspoon Splender
- 1 large avocado, pitted and skin removed
To make the Chocolate Quinoa Cake
- Preheat the oven to 180°C and grease a large round cake pan.
- In a blender combine the eggs, almond milk and vanilla until fully combined.
- To the blended mixture then add the cooked and cooled quinoa, the melted butter and coconut oil and blend again until completely smooth.
- Sift together the dry ingredients cocoa powder, sugar, baking powder, baking soda and sea salt into a large bowl.
- Add the wet ingredients from the blender to the dry ingredients bowl and mix together until well-combined.
- Pour the batter into the cake pan and bake for 30 minutes.
- Check the cake with a toothpick after the 30 minutes, if the toothpick remains clean remove the cake from the oven and allow to cool.
To make the Chocolate Avocado Mousse Frosting
- Place all ingredients except Splenda in a blender and combine until smooth.
- Slowly add the Splender and taste as you go to ensure the mousse doesn't become too sweet.
- Place in a bowl and chill until ready to ice the cake.
Once the cake has cooled place on a serving tray and ice with the mousse frosting, this cake should make around 16 slices and the recipe could easily be adapted into a Vegan Cake.
**Cook the quinoa according to regular cooking directions, approximately 3/4 cup dry quinoa will yield 2 cups cooked quinoa.
Chocolate Quinoa Cake
- Servings: 16 Slices
- Calories: 172
- Fat: 10 g
- Carb: 23 g
- Fiber: 3 g
- Protein: 4 g
- Sugar: 13 g
- Sodium: 337 mg
- Sugar: 2 g
- Sodium: 5 mg
- Cholest: 53 mg
Chocolate Avocado Mousse Frosting
- Servings: 16
- Calories: 37
- Fat: 3 g
- Carb: 3 g
- Fiber: 1 g
- Protein: 1 g
- Cholest: 1 mg
Are you trying to create a healthy Valentine's Day?
Do you have a picky eater in your house?
Did you try this cake?
Labels: Clean Recipes, Healthy Recipes, Recipes., Valentines Day