Ganache

Looking for a great Valentines Day treat?! ❤️ this Quinoa Chocolate Cake with Raspberries (Vegan | Gluten-Free) 🍫 is DIVINE! In 2021, I went to a yoga and wellness retreat in Costa Rica and I took cooking classes and ate gluten-free and vegetarian. One of the retreat’s most famous meals is their quinoa chocolate cake. I wanted to make it at home to replicate the deliciousness, but I wanted to make it vegan! So I played around and subbed out the eggs for aquafaba and flaxseed and changed some of the other ratios around to have less coconut oil and coconut sugar (I couldn’t taste a difference between the lower amounts and higher amounts). I hope you enjoy!! SAVE this recipe and FOLLOW me for more recipes! Ingredients: -8 ounces dark chocolate - 1/3-1/2 cup coconut oil - 1/3 cup flour of choice (I used oat flour) -2 cups cooked quinoa -3/4 cup coconut sugar -2 1/2 tsp baking soda -2 1/2 tsp cinnamon -6 oz non-dairy coconut yogurt -2 1/2 tsp vanilla - 4tbsp flaxseed + 3/4 cup water -1/2 cup aquafaba (chickpea container liquid) -1/4 tsp salt Ganache: -8 oz dark chocolate -1/2 cup coconut milk -raspberries for garnish Directions: -Preheat oven to 350F -Grease 9 inch circular pan -Make your flax egg by combining the flaxseed and 3/4 cup water, mix and let it set in the fridge for 10 min -For the cake, melt your chocolate with coconut oil and mix all dry ingredients together. Then mix your yogurt, vanilla, flax eggs, and aquafaba. Combine the wet and dry ingredients with your chocolate/coconut oil mixture. -Pour the batter into your pan and bake for 50-55 min -In the meantime, make your ganache by melting your chocolate and stirring with coconut milk until combine. -Once the cake is cooled, pour the ganache over the cake and add your raspberries. -Enjoy!

Unbalanced

% Daily Values based on a 2,000 calorie diet