Recipe: Quinoa Chocolate Cake with Roasted Dandelion Root

Photos by Phil Crozier
Recipes by Jayme MacFayden

This chocolate cake is loaded with protein, contains almost no sugar and it’s so fluffy! Dandelion root adds a nice rich, earthy flavour that complements the chocolate and it’s good for your liver. You can find roasted dandelion root at most health or natural food stores. If it’s not ground you can do so yourself in a coffee grinder very easily.

Serves 8 to 12

Ingredients

• 1 tbsp ground chia seeds
• 1 ripe banana
• 2 tbsp coconut oil
• ½ cup almond butter
• 2 tsp vanilla extract
• 2 tbsp maple syrup
• 1 cup nut milk (I use almond or cashew)
• 1 cup cooked quinoa
• 1 cup gluten-free flour
• 2 tbsp ground dandelion root
• 1/3 cup cocoa powder
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• Non-dairy chocolate icing (optional, see recipe)
• 1 tablespoon each of dried rose petals and calendula (optional)

Method

Preheat oven to 350°F. Using coconut oil, grease a 9-inch springform cake pan (or muffin tins to make cupcakes). Place the ground chia in a small bowl with ¼ cup warm water and mix together with a fork. Set aside.

In a large mixing bowl, start with mashing the banana. Next, add in the chia mixture, oil, nut butter, vanilla, maple syrup and milk. Stir to combine. Add in the rest of the ingredients except the dried flowers, and mix until you have a smooth batter.

Pour the batter into the greased cake pan. Bake for 25 to 30 minutes, or until a toothpick comes out clean. Let cool in the pan for at least 20 minutes before removing the springform. Serve topped with the non-dairy chocolate icing and/or flower petals.

Non-Dairy Chocolate Icing Recipe

Ingredients

• 6 tbsp coconut butter
• ½ cup coconut oil
• 6 tbsp maple syrup
• 6 tbsp cacao powder
• 1 tsp vanilla extract
• Himalayan salt

Method

Using a double boiler, melt the coconut butter. Remove from heat, and, using a large bowl, mix together with the coconut oil. Mix in all the other ingredients and stir until smooth.

TIP: Coconut butter is the best vegan butter for icing—if you can’t find it at your local shop, you’ll find it at omfoods.com.