This delicious and unique chocolate cake recipe is made with gluten free quinoa and arrowroot powders, and is entirely date sweetened! The perfect sugar free chocolate cake so you can enjoy dessert more often.
Pit dates, and then pour boiling hot water over the dates and allow to sit for 1-2 minutes to soften.
Drain dates well, and then add to a food processor with cooked quinoa.
Process for 1-2 minutes until the dates are broken up.
Add coconut oil, eggs, and vanilla, and process for another 1-2 minutes, until the dates are broken up, but there is still some texture to the quinoa. This can also be done in a high speed blender, but the goal isn't to have a completely smooth batter, so don't over process.
Add cocoa powder, arrowroot, sea salt and baking soda, and then pulse to combine (use a spoon to stir in any dry ingredients after pulsing 5-6 times).
Pour batter into prepared baking dish, and use a spoon to smooth over the top.
Bake for 28-32 minutes.
Allow to cool at least 15 minutes before cutting. I fully cool, frost, cut into bars, and keep in the refrigerator.
Refrigerate for 4-5 days, or freeze for up to a couple of months in a well sealed container.
*I provide the amount of dates in weight because different varieties of dates have different densities. A cup of medjools equals about 2 1/2 cups of a smaller date variety.