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Vegan Rooibos Chai Chocolate Cake

Gluten free and vegan this chai chocolate cake is fudgy and oh so delicious. Made with quinoa, rooibos and raw cacao it’s the ultimate guilt-free treat packed full of protein and antioxidants. Inspired and adapted from Paula Shoyers’ cake on Food52

Vegan Rooibos Chai Chocolate Cake
Vegan Rooibos Chai Chocolate Cake

Frequently Asked Questions

Can I make this gluten-free?

This dish is gluten free! Enjoy!

 

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Vegan Rooibos Chai Chocolate Cake

Vegan Rooibos Chai Chocolate Cake


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  • Author: Jess Bunn
  • Total Time: 60 Minutes
  • Yield: 6 Servings
  • Diet: Vegan

Description

Gluten free and vegan this chai chocolate cake is fudgy and oh so delicious. Made with quinoa, rooibos and raw cacao it’s the ultimate guilt-free treat packed full of protein and antioxidants. Inspired and adapted from Paula Shoyers’ cake on Food52


Ingredients

Units
  • 3/4 cup dry quinoa or 2 1/4 cups cooked quinoa
  • 1.5 cups water
  • 1 tsp melted coconut oil
  • 2 tbsp Raw Cacao for dusting the cake tin
  • 1/3 cup Chai Concentrate (or a shot of rooibos/redbush espresso)
  • 4 tsp Orgran Egg replacer (or similar) mixed with 120 ml water
  • 2 tsp vanilla
  • 3/4 cup melted coconut oil
  • 1 1/2 cups coconut sugar
  • 1 cup Raw Cacao
  • 2 1/2 tsp baking powder
  • 1 tsp salt
  • 200g 65% Dark Chocolate
  • 125ml Coconut Milk
  • 1/4 cup chai concentrate

Optional For Decor:

  • 2 Tbsp Cacao Nibs

Or

  • A handful coconut chips

Instructions

Optional: Soak the quinoa for 4 hours in cool water. This helps the cake taste more “clean” and less of quinoa.

  1. Heat the oven to 180°C
  2. Bring the water to the boil and add the quinoa. Lower the heat and cook for 15 minutes or until the quinoa is completely soft, without any crunch (this is super important). Add more water as needed.
  3. Melt the 1tsp coconut oil and brush it all over the bundt cake tin. Sprinkle in the 2 Tbsp raw cacao and move it around until the tin is coated in a dusty choccie layer. This will stop the cake sticking. Turn the tin over the sink and pat out any excess cacao.
  4. Once the quinoa is cooked drain it well.
  5. Place the quinoa in a blender/food processor, along with the chai concentrate, egg replacer, vanilla, large quantity of melted coconut oil, coco sugar, raw cacao, baking powder, quinoa and salt and blend on high until smooth (about 2 minutes). While the cake is blending melt 55g of the chocolate in the microwave, stopping to mix every few seconds until it’s runny.
  6. Add the melted chocolate to the cake and blend for a further minute.
  7. Pour the cake batter into the prepared bundt pan and bake for 50 minutes (check at 40) until a skewer inserted into the cake comes out clean.
  8. To make the glaze place the remaining chocolate into a bowl. Heat 120ml of the coconut milk but do not boil. Pour this over the chocolate and leave to stand for 5 minutes. Mix the chocolate and coco milk together and add the ¼ cup of the chai concentrate. Place the glaze in the fridge to set and cool.
  9. Let the cake cool for 10 minutes and then gently turn it out of the pan onto a wire cooling rack. Let it cool on the rack.
  10. Once cool pour the glaze over the cake. Feel free to blast it for a few seconds in the microwave to reach the right pouring consistency. Scatter over some toppings and enjoy!
  • Prep Time: 10 Minutes
  • Cook Time: 50 Minutes
  • Category: Cakes
  • Method: Bake
  • Cuisine: South African

Nutrition

  • Serving Size: 1
  • Calories: 888.28kcal
  • Sugar: 67.31g
  • Sodium: 657.39mg
  • Fat: 51.54g
  • Saturated Fat: 38.26g
  • Unsaturated Fat: 7.75g
  • Trans Fat: 0.03g
  • Carbohydrates: 100.85g
  • Fiber: 12.7g
  • Protein: 11.05g
  • Cholesterol: 13.44mg
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