- 1/4 cup raw carob chips (or chocolate chips if you prefer)
- 1 tablespoon coconut palm sugar
- 3 tablespoons coconut milk (or any other kind of milk)
- 2 tablespoons organic unsweetened Vermont applesauce
- 1 1/2 teaspoon apple cider vinegar
- 1 teaspoon pure vanilla extract
- 6 tablespoons toasted quinoa flour (see notes below)
- 1 tablespoon raw cocoa powder
- 1/2 teaspoon stevia (more if you like sweeter cakes)
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/8 teaspoon guar gum
- Unsweetened shredded coconut for dusting
Preheat your oven to 350 degrees F. Grease the inside of a small, round springform pan (I used a 4″ pan) with cooking spray and set aside.
Whisk together all the dry ingredients in small bowl and set aside.
Melt the carob chips and coconut sugar together in a double boiler. Once the chocolate is melted, remove it from the heat and add the remaining wet ingredients, whisking them all together until you have a uniform chocolatey liquid.
Add the dry ingredients to the wet ingredients and whisk until you have a brownie batter-like consistency. It will be thick and kind of fluffy.
Pour the chocolate batter into the greased springform pan and bake in the center of a warm oven for 11 minutes. The less cook time, the more gooey the center of the cake will be. If you’re looking for a molten type cake, try baking this for 9 – 10 minutes.
Let the cake cool for about 5 minutes, release from the pan, cut into quarters, sprinkle with coconut and enjoy with a delicious side of ice cream!
how to make toasted quinoa flour:
Preheat the oven to 300 degrees F. Add 1 or 2 cups (depending how much flour you would like) onto a baking sheet and roast in the oven for about 20 minutes. Continue to check the quinoa throughout the process, moving it around the sheet so it doesn’t burn. You want it to be nice and golden brown when you’re done.
Once the quinoa is nicely toasted, grind it in a spice grinder, blender or food processor, until you have a fine flour. If you notice that the flour still seems kind of gritty and not all the quinoa was ground, put it through a fine mesh strainer. Keep the extra quinoa grits – I’m planning to experiment using them like cornmeal!
Store in an air tight container in the fridge for up to two months.