Quinoa Dark Chocolate Cake

By Rona Berg / August 31, 2012

The Tastes of Ayurveda, the latest vegetarian cookbook by Amrita Sondhi ($26.95; Arsenal Pulp Press), dishes up exciting new twists on an age-old tradition, focusing on raw, gluten-free, and whole grain treats, like the one below. Sondhi is a certified yoga instructor, Ayurvedic cooking instructor, and owner of Movement Global (movementglobal.com), a sustainable clothing line. Her delicious recipe, below, will become a new family favorite!

Quinoa Dark Chocolate Cake

4 eggs

1 tsp vanilla extract

1/2 cup almond milk

2 cups cooked and cooled red quinoa

1/2 cup melted and cooled coconut oil

1 1/2 cups panela, granulated gur, or unrefined cane sugar

1 1/4 cup raw cocoa powder

1 tbsp baking powder

1/2 tsp good salt

Preheat oven to 350 F. Lightly grease an 8-inch round baking pan and line with parchment paper. In a food processor, pulse eggs, vanilla, milk, and quinoa to blend. Add coconut oil and blend. In a large bowl, combine dry ingredients. Pour wet ingredients into dry and stir well. Pour batter into baking pan. Cook for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Makes 8 servings.


Rona Berg

Rona Berg

Editor-In-Chief at Organic Spa Magazine
Longtime journalist, author and current editor-in-chief of Organic Spa Media, Rona Berg is the former Editorial Director of ELLE and Deputy Style Editor for the New York Times Magazine, and she has contributed to and been quoted in dozens of publications. She co-chairs the Personal Care Committee of the non-profit Green Spa Network, is a Charter Advisory Board Member of the Nutritional Aesthetics Alliance, best-selling author of Beauty: The New Basics and Fast Beauty (Workman Publishing), and is a frequent speaker and guest on radio and television and at conferences around the globe.
Rona Berg

Latest posts by Rona Berg (see all)