I Love Love Love this Chocolate Cake



Love, at least the kind that drives a $20 Billion economic boost for the American economy, takes center stage in February; but is this really a celebration of deep affection for the people closest to us or a very successful marketing strategy executed by retailers? Valentine’s Day is the #1 holiday for florists, based on fresh flower purchases, with more than 250 Million roses alone produced to meet the expected demand this year. It’s no surprise that the vast majority of buyers of the fresh flower purchases made for Valentine’s are men.  I may be going out on a limb here, but I think there is way too much pressure on everyone, especially men, to spend way too much money on gifts on February 14th.

Call me old fashioned but I believe love should be expressed daily and it certainly doesn’t need to come wrapped up in a shiny bow or cost a week’s pay to be meaningful.  The greatest gifts for someone you love are your time, your attention, your care, a hug, a touch, a smile – all these things matter much more than roses that will fade in a day or two, an expensive dinner out in a noisy restaurant among a hundred strangers, or a box of candy that is really nothing but empty calories and day-after guilt.

Food has long been connected to love.  Taking the time to prepare food for your family and friends is truly a gift. Here is a recipe for something special you can prepare for someone you love, including yourself!  It is a recipe I veganized from one of my favorite recipe books, “Quinoa, The Everyday Superfood 365” written by Patricia Green & Carolyn Hemming. My regular readers already know how much I love quinoa. Well, this may surprise you, but this incredible moist, out-of-this-world vegan chocolate cake is made with quinoa.  It is truly a special treat.  I hope you enjoy it.

Best Ever Vegan Chocolate Cake

Prep Time: 30 minutes

Cook Time: 60 minutes

Total Time: 90 minutes

Yield: 10 pieces

Best Ever Vegan Chocolate Cake

Coconut and raspberries are perfect with chocolate but feel free to substitute a creamy cashew topping and blueberries or strawberries. If you don't have any almond milk made you can certainly substitute cashew milk or coconut milk. As with any sweet treat, a little goes a long way. Enjoy in moderation.


  • 3/4 cup white or golden quinoa
  • 1 1/3 cups water
  • 1/3 cup almond milk
  • 1/4 cup silken tofu
  • 3 Tbsp flax seeds
  • 9 Tbsp water
  • 1 Tsp vanilla extract
  • 3/4 cup vegan butter, melted and cooled (Earth Balance)
  • 1 1/2 cups organic cane sugar
  • 1 cup unsweetened organic cacao powder
  • 1 1/2 Tsp aluminum free baking powder
  • 1/2 Tsp baking soda
  • 1/2 Tsp salt
  • So Delicious CocoWhip Coconut Whipped Topping
  • Fresh Raspberries


  1. Bring the quinoa and 1 1/3 cups water to a boil in a medium saucepan. Cover, reduce to simmer and cook for 10 minutes. Turn off the heat and leave covered for another 10 minutes. Fluff with a fork and allow quinoa to cool.
  2. Mix the flax seeds and 9 Tbsp water in a small bowl and set aside for 5 minutes.
  3. Preheat your over to 350F. Prepare a spring form cake pan by lightly greasing bottom and sides (I use coconut oil) and line the bottom with parchment paper to make it easy to remove.
  4. Combine the almond milk, flax seed, silken tofu and vanilla in a blender or food processor.
  5. Add 2 cups of the cooked quinoa and the butter to the blender. Blend until smooth.
  6. In a large bowl, whisk together cane sugar, cacao powder, baking powder, baking soda and salt.
  7. Add wet ingredients to dry ingredients and mix well.
  8. Fill cake pan with batter, ensuring it is evenly distributed and tap a few times to remove any air pockets.
  9. Bake for 55 - 60 minutes or until knife inserted in center comes out clean.
  10. Remove from oven, place on cooling rack until completely cooled.
  11. Release spring form and remove cake to serving plate.
  12. Spread Coconut Whipped Topping over cake (I just "frost" the top)
  13. Add fresh raspberries to decorate.
  14. Serve yourself and those you love.


This is a vegan version of a recipe from "Quinoa, The Everyday Superfood 365" by Patricia Green & Carolyn Hemming. Quinoa is an incredibly versatile, nutritious and delicious food that should be a part of your regular plant-based diet. Many recipes can easily be made vegan. Give it a try.


A heart shape held in handsFebruary is Heart Health Month.  Did you know chocolate is good for your heart? Hooray!!!! Well, there are some exceptions to this: the more processed chocolate is, the less heart-healthy value it has.  The BEST chocolate to use in your baking is Cacao Powder ( I used Himalania Organic Cacao Powder in this recipe.  Check out the information on the goodness cacao powder offers here.  So, go ahead and eat some chocolate cake (just remember in all things moderation is key).

Leave a Reply

Your email address will not be published. Required fields are marked *