If you are looking for a delicious dessert recipe to serve your company, that is vegan, gluten-free and equally delicious, this is it! You just found it! Easy, quick and delicious!!
I have to admit, when I first tasted this at my daughter's house I had absolutely no idea that avocado or quinoa were among the ingredients in this cake. Yet, they are! Isn't that amazing!? A dessert made with vegetables and ancient grains! You can feel better about eating dessert! Make your cake and eat it too!
You will love this recipe! Did I mention, it's easy to make? It's wonderful that you can make something so delicious in the shortest amount time and with minimal effort. You can cook quinoa** ahead and keep it refrigerated until you need it.
A moist and delicious chocolate fudge dessert that no-one would ever think to guess that it would be vegan or gluten-free. But don't take my word for it. Try it and see. Love to hear what you thought of it.
Enjoy!
INGREDIENTS
1avocado, mashed (about 1/4 cup)
3 tbsp aquafaba*
6 tbsp grapeseed oil
1 cup cooked quinoa, cooled
1 tsp vanilla
3/4 cup sugar
1/2 cup + 2 tbsp cocoa (natural, raw)
3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 cup nutriwhip topping, whipped
Cherry Pie Filling, for topping
Cocoa, for topping
DIRECTIONS
Preheat oven to 350 F. Grease an 8 inch round cake pan and line the bottom with parchment paper.
In a blender, mix together avocado, aquafaba, oil, quinoa and vanilla; blend until smooth.
In a large bowl whisk together sugar, cocoa, baking powder, baking soda and salt. Add mixture from blender and mix until well combined—it will be thick. Transfer batter to prepared cake pan and smooth top with a spatula.
Bake until the center is set, for about 30—35 minutes. (toothpick test will not come out clean but shouldn’t be wet like batter).
Cool cake then refrigerate to firm.
Cover the cake with the whipped topping, and spoon cherry pie filling on top.
Just before serving, dust with cocoa powder.
Hope you will enjoy this recipe as much as we did.
* Aquafaba is the liquid drained from the can of chickpeas.
Happy Baking!
Cheers!
Leia
I have to admit, when I first tasted this at my daughter's house I had absolutely no idea that avocado or quinoa were among the ingredients in this cake. Yet, they are! Isn't that amazing!? A dessert made with vegetables and ancient grains! You can feel better about eating dessert! Make your cake and eat it too!
You will love this recipe! Did I mention, it's easy to make? It's wonderful that you can make something so delicious in the shortest amount time and with minimal effort. You can cook quinoa** ahead and keep it refrigerated until you need it.
A moist and delicious chocolate fudge dessert that no-one would ever think to guess that it would be vegan or gluten-free. But don't take my word for it. Try it and see. Love to hear what you thought of it.
Enjoy!
Chocolate Gluten-Free & Vegan Fudge Cake
INGREDIENTS
1avocado, mashed (about 1/4 cup)
3 tbsp aquafaba*
6 tbsp grapeseed oil
1 cup cooked quinoa, cooled
1 tsp vanilla
3/4 cup sugar
1/2 cup + 2 tbsp cocoa (natural, raw)
3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 cup nutriwhip topping, whipped
Cherry Pie Filling, for topping
Cocoa, for topping
DIRECTIONS
Preheat oven to 350 F. Grease an 8 inch round cake pan and line the bottom with parchment paper.
In a blender, mix together avocado, aquafaba, oil, quinoa and vanilla; blend until smooth.
In a large bowl whisk together sugar, cocoa, baking powder, baking soda and salt. Add mixture from blender and mix until well combined—it will be thick. Transfer batter to prepared cake pan and smooth top with a spatula.
Bake until the center is set, for about 30—35 minutes. (toothpick test will not come out clean but shouldn’t be wet like batter).
Cool cake then refrigerate to firm.
Cover the cake with the whipped topping, and spoon cherry pie filling on top.
Just before serving, dust with cocoa powder.
Hope you will enjoy this recipe as much as we did.
* Aquafaba is the liquid drained from the can of chickpeas.
** Quinoa cooks the same as rice. 1 cup quinoa plus 1-1/2 cups of water is brought to boil. Reduce to low and cook until grains open up, about 15 minutes. Remove and fluff with a fork.
If you'd like more recipes using quinoa check out my Quinoa Crudites Salad
Happy Baking!
Cheers!
Leia
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