Choco Tangy Cake

I love desserts and experimenting with baking too. Also, I grow plants and veggies at home and use them in my cooking. So, it was time to harvest my tiny homegrown Chinese oranges. They are small in size and very sour and tangy. Its, impossible to drink its juice but I wanted to use them. So, I decided to use it in baking, infusing chocolate and orange together in a cake. This one’s a Peruvian and Tunisian style cake, where I replaced normal sugar with dates and brown sugar and all-purpose flour (maida) with quinoa and chia seeds for its health benefits. Health is wealth. Eat healthily, be healthy.


  • 1/4 Cup Quinoa (uncooked)
  • 4 Tbsps Cocoa Powder
  • 2 Tbsps Rice Flour
  • 1.5 Tbsp Chia Seeds (soaked in 3 tbsp water)
  • 50 Gms Chocolate (I used vegan dark chocolate)
  • 10 Dates
  • 1/4 Cup Brown Sugar
  • 1/2 Teaspoon Baking Soda
  • 6 Tiny Chinese Oranges
  • 2 Tbsp Coconut Milk (optional – I used Raavi Coconut Milk)


Prep: 25 minutes
Cooking: 45 minutes

  1. Cook quinoa with 1 ½ cup water. It will take around 15 minutes.
  2. Soak dates in water. They just need to be submerged in water (no extra water required).
  3. Soak chia seeds in water.
  4. Preheat the oven to 175 degree Celsius.
  5. In a mixing bowl, mix cooked quinoa with cocoa powder, rice flour, brown sugar and baking soda.
  6. Wash the oranges, grate for its zest (you need about 2 tsp) and squeeze the juice in a bowl. Add the zest to the mixture.
  7. Grind dates in a mixer with its water. Add coconut milk to this date pulp (optional).
  8. Melt 25 gms chocolate and add it to this mixture. Finely chop the rest 25 gms and add it to the mixture.
  9. Add date pulp, chia seeds and orange juice to the mixture and combine/fold it well.
  10. Grease a tin and pour the dough into it. Bake for 45 minutes and allow it to cool.
  11. While serving, decorate it with orange slices on top and dust a bit of choco powder over it.