I have updated this recipe and you can find it here.
It was Ma McCarthy's birthday on Sunday and Walker and I hosted a little birthday dinner for her. I made butternut squash soup followed by Walker's kale salad from my posted on the blog in 2014 .
Walker and I took these photos today at lunch and after we finished shooting it I went to put the ice cream back and Walker was like "What are you doing? I'm going to eat that!" hehehe. I had a piece too. It was still just as moist as when I made it yesterday. The quinoa really keeps things moist and the dried cranberries added such a nice tartness. As per my recipe below, dried tart cherries would also be totally amazing instead of cranberries.
The best part about this recipe is that you'll probably have these ingredients in your kitchen already because it's nothing fancy or out of the ordinary. I had to grocery shop for the other dinner items but it was a good thing because I ended up spotting a new ice cream I've never tried before by Woolwich -- goat milk ice cream... simply GENIUS! First of all, I love goat cheese and goat yogurt, so it's about time they came out with an ice cream :)
Goat milk... in case you weren't aware is much easier for those with dairy sensitivities to digest because there is less of the problematic casein in goat. This is why I personally can eat goat products and be totally symptom-free. I found it at my local health food store but I have a feeling it must be a new-ish product because it was the first time I have ever seen it.
I also toasted coconut for the top of the cake and I will tell you how I did that in the recipe below.
This flourless chocolate cake is super moist and flavourful!
You've likely noticed the natural sugars in this recipe are more than most of my joyous recipes. I consider this cake to truly be a "treat". This is why I made it for Ma McCarthy's birthday - a high quality indulgence. However, it is far healthier and more delicious than any birthday cake you could buy at a grocery store.
By the way, the butternut squash soup was creamy and simple. I am hoping to post that recipe this week!
Have a joyous week!
this looks amazing! would love to make for family birthdays as it meets our gf/dairy free needs. any recos for making this egg free? just found out my three year old can't have eggs :(
ReplyHi Monica, You could try using a vegan egg substitute like chia or flax, but we haven't tried it ourselves, so we can't guarantee it'll work. Kate - Joyous Health Team
The cake looks amazing but I can't eat quinoa. Can I use something else - perhaps cooked millet? Please let me know. Thank you.
ReplyWe haven't tried it ourselves, but cooked millet might work. Let us know how it turns out! Kate - Joyous Health Team
Wondering where to purchase the ice cream .thier products state sold in all stores but all I found was cheese. Thanks
ReplyHi Sharon, You can check out where to buy Woolwich Dairy products on their site here: http://www.woolwichdairy.com/wheretobuy.aspx Kate - Joyous Health Team
I just did it and it´s delicious!! Thanks so much for this amazing recipe :)
ReplyGlad you enjoyed it! Kate - Joyous Health Team
Omg this cake is AMAZING! I made it today for Easter dinner and everyone loved it. It is one of those " freeze half so you don't eat the whole thing" kind of cakes. It's dense, chocolatey and absolutely delicious! It was also very easy to make! We paired it with coconut milk ice cream and homemade strawberry sauce. I will definitely make this again!
ReplyThat sounds like an amazing combo! Glad to hear that everyone enjoyed it. Thanks for sharing Nicole:) Heather- Joyous Health Team
This is SO GOOD. Made it tonight for a Valentine's Day treat. I did a coconut whipped cream frosting on top. Seriously, just the best!
ReplyOh YAY! That's amazing - so happy it was a hit! Good call on the coconut whipped cream frosting too. Your Valentine(s) are very lucky to have you ;)! Rachel - Joyous Health Team
Hi Joy, I would love to make this for Valentine’s Day but I can’t eat coconut. Can you suggest substitutions for coconut oil and coconut sugar please?
ReplyYou could use extra-virgin olive oil instead of coconut oil. And you could sub with any other form of sugar. Hope that helps!
Can't wait to try this, thanks for sharing! Happy 3rd birthday Vienna!!!
ReplyThank you so much!!
Hello! Would honey work instead of maple syrup? and would reducing the amount of natural sugar levels a little still make it taste as nice do you think? Thanks
ReplyI don't recommend heating honey but technically it should still work. I've often made it with half the amount of coconut sugar and it still tastes great especially if you're adding the chocolate chips. Enjoy!
This cake is delicious
ReplyGlad you love it Karen! I'm making it today too!