Mini cakes. Made from quinoa. Gluten-free.
Chocolate. Coconut. Bourbon vanilla. Chili powder. Orange zest. Espresso.
These are a few of my favourite things!!!
These cakes are based on my Dark Chocolate Quinoa Cake, which is now the KitchenOperas house cake. I’ve used the recipe to make cupcakes with mocha buttercream icing, big cakes, and now little cakes! Ashley has used the recipe to make Black Forest Birthday Cupcakes, Chocolate Caramel Cupcakes for my bridal shower, and even Gluten-Free Chocolate Quinoa Cupcake Waffles (believe me, those are going to be breakfast soon around here!)!!
Every time I make the cakes I play with the recipe a little more — adding a shot of espresso or the zest of an orange for a little difference in flavour. This time, I was inspired by the Mayan Hot Chocolate at Soma (my favourite Toronto chocolate shop) — “spiced with Ginger, Madagascar Vanilla, Orange Peel, Chili, and our Soma blend of spices.”
So of course, I did it my way, played with the flavours, combined everything delicious, and topped the whole shebang with chocolate chips and toasted coconut.
Black & White Chocolate Mini Cakes
Adapted from my Dark Chocolate Quinoa Cake, makes 24 cupcakes, 2 (8″ or 20cm) cakes, or 12 (5 x 3″) mini loaves.
- 2 c. cooked quinoa
- 1/3 cups coconut milk
- 4 large eggs
- 1 teaspoon Bourbon Vanilla Extract
- 3/4 cups coconut oil, melted + extra for greasing
- 1 shot of espresso, at room temperature
- 1 1/2 cups coconut sugar
- 1 cup cocoa powder
- 1 teaspoon ground cinnamon
- zest of 1 orange
- 1 teaspoon Aleppo pepper (or 1/4 teaspoon cayenne pepper + 1 teaspoon sweet paprika)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoons baking soda
- 1/2 teaspoons. sea salt
- 1/4 cups semi-sweet chocolate chips (dairy-free, if necessary)
- 1/4 cups toasted coconut
Preheat the oven to 350F.
Grease two muffin tins (or two x 20cm/8″ cake pans or your mini loaf pans) with coconut oil, or use cupcake liners.
In a blender, add the quinoa, coconut milk, eggs, vanilla, coconut oil, and espresso. Blitz until smooth.
In a separate bowl, whisk together the coconut sugar, cocoa powder, cinnamon, orange zest, Aleppo pepper, baking powder, baking soda, and salt. Once well combined, add the quinoa mixture from the blender.
Pour the batter into the greased pans (filling cupcake or mini pans to 2/3 full) and sprinkle the chocolate chips and toasted coconut over the top.
Bake for 20-45 min. at 350F, until a knife or skewer inserted into the centre of the cakes comes out clean.
Let cool and eat with delight!