Chocolate Quinoa Cake with Chocolate Avocado Mousse Frosting

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

  1. Preheat the oven to 180°C and grease a large round cake pan.
  2. In a blender combine the eggs, almond milk and vanilla until fully combined.
  3. To the blended mixture then add the cooked and cooled quinoa, the melted butter and coconut oil and blend again until completely smooth.
  4. Sift together the dry ingredients cocoa powder, sugar, baking powder, baking soda and sea salt into a large bowl.
  5. Add the wet ingredients from the blender to the dry ingredients bowl and mix together until well-combined.
  6. Pour the batter into the cake pan and bake for 30 minutes. 
  7. 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
  1. Place all ingredients except Splenda in a blender and combine until smooth. 
  2. Slowly add the Splender and taste as you go to ensure the mousse doesn’t become too sweet.
  3. 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?


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