Quinoa Chocolate Carrot Cake
A healthy Indian-style vegetarian carrot cake using protein-rich quinoa, grated carrots and dark chocolate — moist, lightly sweetened and beginner friendly.
Ingredients
Equipment
Method
- Preheat your oven to 180°C (350°F). Grease and line an 8-inch round or loaf cake tin with some oil or butter and a little flour or parchment paper.
- Cook the washed quinoa with about 2 cups water until soft and water is absorbed (about 12–15 min). Let it cool slightly and fluff with a fork.
- In a mixing bowl, whisk together the flour base, cocoa powder, baking powder, salt and ground cinnamon (if using).
- Add grated carrots into the dry mix and stir so carrots coat lightly with flour mix.
- In another bowl, combine cooked quinoa, yogurt, honey (or jaggery syrup), oil (or melted ghee), and milk. Mix well until smooth.
- Pour the wet mixture into the bowl with dry ingredients and stir gently until just combined — do not overmix.
- Fold in the chopped dark chocolate so that it distributes evenly through the batter.
- Pour the batter into the prepared cake tin. Tap lightly to settle the batter evenly. Bake for about 30–35 minutes or until a toothpick inserted in the centre comes out clean or with a few moist crumbs.
- Allow the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely before slicing. Chocolate will firm up as it cools.
- Slice into 8 pieces and serve. You may dust a little cocoa powder on top or add a few chopped nuts for extra crunch.
Notes
You can replace yogurt with plain curd. For a slightly sweeter result, use jaggery syrup instead of honey. Cake stays fresh for 2–3 days when stored in an airtight container. Dark chocolate adds richness and antioxidants while quinoa and carrots boost protein and beta-carotene.