Chocolate Chip Quinoa Snack Cake – This high protein, lightly sweet quinoa cake is healthy enough for breakfast. Use leftover quinoa to make it super quick and easy.
This Chocolate Chip Quinoa Snack Cake came about with some inspiration from leftover quinoa. Yes, leftover cooked quinoa is hidden in these high protein treats! Low in sugar, dairy free and loaded with healthy ingredients, this quinoa cake would make the perfect breakfast or afternoon snack.
The quinoa gives these treats a nice chew, but they are still soft and moist. The texture falls somewhere between a quick bread and a cake and are similar to my Banana Chocolate Chip Snack Cake posted earlier on the blog. As always, the kids gobbled these up in no time!
I made these several different ways, testing out what worked best. I actually like them less sweet and with the chocolate chips dotted across the top, but I give an option for sweeter if you prefer and you can always stir the chocolate chips throughout the batter as well. I tested them with all purpose flour and whole wheat flour, preferring the whole wheat, but both work, so feel free to use what you like. Lastly, since these are vegan, and therefore egg free, I tested a few different binders and really preferred using arrowroot powder in this recipe. However, a flax egg or cornstarch will work also.
That pic was snapped fresh out of the oven. Look at that gooey chocolate! So good!
This Chocolate Chip Quinoa Cake is best stored in the fridge, but I like them brought to room temperature or heated up just for a few seconds in the microwave before eating.
Chocolate Chip Quinoa Cake
I hope you love this Chocolate Chip Quinoa Snack Cake as much as we do. If you try it, please leave me a comment below with your feedback. You can also find me on social media. Be sure to tag @veggie_inspired and #veggieinspired so I’m sure to see it. Enjoy!
Chocolate Chip Quinoa Snack Cake
- 2 tbsp arrowroot powder (alternately, cornstarch or 1 tbsp flax meal)
- 3 tbsp water
- 1 cup cooked quinoa (quinoa that was cooked in water NOT broth - leftovers work perfectly)
- ½ cup pure maple syrup
- ½ cup coconut sugar (optional) (add only if you prefer a sweeter taste)
- 1 tbsp vanilla
- ¼ cup coconut milk (I used full fat)
- 2 cups whole wheat flour (all purpose would work too)
- ¼ tsp salt
- 1 tsp baking soda
- ¼ cup non dairy chocolate chips
- Preheat oven to 350 degrees F.
- Mix the arrowroot powder and water in a small bowl and set aside.
- In a large bowl, whisk together the cooked quinoa, maple syrup, coconut sugar (if using), vanilla and coconut milk.
- In a medium bowl, whisk together the flour, salt, baking soda.
- Gently stir the dry ingredients into the wet until just combined.
- Stir in the arrowroot powder mixture until fully incorporated.
- Pour batter into an 8x8 baking dish lined with parchment or sprayed lightly with coconut oil. Sprinkle the chocolate chips on top.
- Bake for 20 minutes or until a toothpick comes out clean.
- Let cool on a wire rack for about 10 minutes before cutting into squares.
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
More Dairy Free Sweet Snacks to Love: