30min | 6 - 8 people
Rooibos Chai Chocolate Cake
19 Jul '25
Recipe Author
Ingredients
1 cup quinoa or 2 cups cooked quinoa
1.5 cups water
1 tsp melted coconut oil
2 tbsp Wellness raw Cacao for dusting the cake tin
2 cups Theonista Chai Concentrate (or a shot of rooibos espresso)
4 tsp Organ Egg replacer mixed with 120 ml water
2 tsp vanilla
1 cup Melted Wellness warehouse coconut oil
1 cup Kapthura coconut sugar
1 cup Wellness warehouse Raw Cacao
2 tsp baking powder
1 tsp salt
145g Cocofair dark chocolate
125ml amaizin coconut milk
Optional: 2 Tbsp Wellness Warehouse Cacao Nibs or a handful of Kapthura coconut chips
Method
1. Optional: Soak the quinoa for 4 hours in cool water to make the cake taste cleaner and less 'quinoa-like'.
2. Heat the oven to 180°C.
3. Bring the water to a boil and add the quinoa. Lower the heat and cook for 15 minutes or until the quinoa is completely soft.
4. Add more water as needed while cooking.
5. Melt 1 tsp coconut oil and brush it over the bundt cake tin.
6. Sprinkle in 2 tbsp raw cacao and move it around until the tin is coated.
7. Turn the tin over the sink and pat out any excess cacao.
8. Once the quinoa is cooked, add the chai concentrate, egg replacer, vanilla, melted coconut oil, coconut sugar, raw cacao, baking powder, and salt. Blend on high in a food processor or blender.
9. While blending, melt 55g of the dark chocolate in the microwave, mixing every few seconds until runny.
10. Add the melted chocolate to the cake mixture and blend for a further minute.
11. Pour the cake batter into the prepared bundt pan and bake for 50 minutes (check at 40) until a skewer comes out clean.
12. To make the glaze, place the remaining chocolate in a bowl.
13. Warm 125ml of coconut milk and pour over the chocolate. Leave to stand for 5 minutes.
14. Mix together and add the 2nd cup of chai concentrate.
15. Place the glaze in the fridge to set and cool. Let the cake cool for 10 minutes and then gently turn it out of the pan onto a wire cooling rack.
16. Once cool, pour the glaze over the cake. Microwave briefly if needed for the right pouring consistency.
17. Whip chilled coconut cream and serve the cake with a dollop on the side.
