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Ingredients

• 100 grams black (or red) quinoa grains
• 1 1/4 cups water
• 35 grams toasted buckwheat groats (kasha)
• 1/4 cup ground flaxseed
• ½ cup hot coffee
• 2 tbsp ener-g egg replacer
• 3/4 cup cool water
• 1/3 cup almond or coconut milk
• 1 tbsp vanilla
• ½ cup canola oil
• 2 tbsp agave nectar
• 3/4 cup brown sugar
• 1 tbsp agar agar flakes (optional, helps with binding)
• 1 cup unsweetened cocoa
• 1½ tsp baking powder
• ½ tsp baking soda
• 1/4 tsp nutmeg
• ½ tsp salt

Description

Adapted From A Recipe By Patricia Green And Carolyn Hemming. No One Will Believe This Rich, Indulgent Chocolate Cake Is Either Vegan Or Completely Flourless - Made With Cooked Quinoa And Buckwheat (which Are Actually Seeds), And Not A Drop Of Ground Grain

Group Recipes