With so many chocolates and treats on Valentine’s Day, it’s not easy to stay healthy. We asked a senior instructor at Johnson & Wales University how to keep it light and healthy in the kitchen when serving up a chocolatey dessert this year.

Nutrition and Fitness, Your Health | 6 years ago

Top Chef Shares her Healthy Valentine's Day Cake Recipe

With so many chocolates and treats on Valentine’s Day, it’s not easy to stay healthy. We asked a senior instructor at Johnson & Wales University's Charlotte campus how to keep it light and healthy in the kitchen when serving up dessert this year.

If you're choosing to dine-in this Valentine's Day, whether with friends, family or that special someone, you can end the night with a healthy dessert that won't disappoint. February 14 is a day that can fly under the radar when it comes to healthy versions of sweet treats, so we asked Rhonda Stewart, senior instructor, College of Culinary Arts at Johnson & Wales University's Charlotte campus, for a chocolate cake recipe that’s easier on the waistline but destined to impress your culinary Cupid.

Chocolate Quinoa Cake with Dairy-Free Ganache

Notes: Gluten-free, dairy-free, whole grain, high protein – but NOT fat-free or sugar free.

Cake Ingredients

  • 2 cups (13 oz.) cooked quinoa
  • ⅓ cup (2.75 oz.) almond or soy milk
  • 4 eggs
  • 1 tsp. vanilla extract
  • ¾ cup (6 oz.) coconut oil or canola oil
  • 1½ cups (12 oz.) granulated sugar
  • ¾ cup (1.75 oz.) cocoa powder
  • ½ cup (2 oz.) almond flour
  • 1½ tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt

Ganache Ingredients

  • 1 can (16 oz.) coconut milk (not light)
  • 2 tsp. vanilla
  • 1 cup semi-sweet chocolate chips (Enjoy Life brand and others provide dairy-free, nut-free, soy-free option)

Method of Preparation

  1. Preheat oven to 350 degrees. Line two 8-inch (or one 9-inch-by-13-inch) cake pans with parchment paper.
  2. Combine eggs, milk and vanilla in blender or food processor. Blend until smooth. Add quinoa, blending until mixture is thick and very smooth. Mix in oil until blended.
  3. In a separate bowl, whisk together sugar, cocoa powder, almond flour, baking powder, baking soda and salt. Add blended ingredients into sugar mixture, whisking until smooth. Mixture will be very liquid.
  4. Divide batter evenly between the prepared cake pans. Bake in a preheated oven until cake feels firm, at least 35 to 40 minutes. Let cakes cool 15 minutes before turning out onto cooling rack.
  5. Refrigerate.

For Ganache

  • Heat coconut milk and vanilla to a boil. Put chocolate chips in a bowl. Pour hot coconut milk over chocolate, let rest for a couple of minutes. Whisk together until smooth. Set aside until cool.

To Assemble Cake

  1. Place one cake layer onto serving plate, spread with about one-third of the ganache. Set second layer on top of ganache. Warm remaining ganache slightly. Pour ganache over layered cake, allowing it to drip down the sides.
  2. Chill cake for several hours to set.

 

Enjoy!

Rhonda Stewart, senior instructor, College of Culinary Arts at Johnson & Wales University's Charlotte campus

Rhonda Stewart, senior instructor, College of Culinary Arts at Johnson & Wales University's Charlotte campus