Moist Chocolate Quinoa Cake
Made from quinoa and more like a brownie, this cake is gluten-free and completely delicious.
- 2/3 c. (150 ml) white or golden quinoa
- 1 1/3 c. (340 ml) water
- 1/3 c. (90 ml) milk
- 4 large eggs
- 1 tsp. (5 ml) pure vanilla extract
- 3/4 c. (170 g) butter, melted and cooled
- 1 1/2 c. (375 ml) white or cane sugar
- 1 c. (250 ml) unsweetened cocoa powder
- 1 1/2 tsp. (7.5 ml) baking powder
- 1/2 tsp. (2.5 ml) baking soda
- 1/2 tsp. (2.5 ml) salt
Bring the quinoa and water to a boil in a medium saucepan. Cover, reduce to a simmer and cook for 10 minutes. Turn off the heat and leave the covered saucepan on the burner for another 10 minutes. Fluff with a fork and allow the quinoa to cool.
Preheat the oven to 350°F (180°C). Lightly grease two 8-inch (20-cm) round or square cake pans. Line the bottoms with parchment paper.
Combine the milk, eggs and vanilla in a blender or food processor. Add 2 cups (500 ml) of cooked quinoa and the butter and blend until smooth.
Whisk together the sugar, cocoa, baking powder, baking soda and salt in a medium bowl. Add the contents of the blender and mix well.
Divide the batter evenly between the 2 pans and bake on the centre oven rack for 40 to 45 minutes or until a knife inserted in the centre comes out clean.
Remove the cake from the oven and cool in the pan before serving. Frost if desired. Store in a sealed container in the refrigerator for up to 1 week or freeze up to 1 month. Serves 8 to 16.
Source: Quinoa 365: The Everyday Superfood
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