No one will believe this chocolate cake is made with cooked quinoa – no flour required, it is kid-friendly, gluten-free and tastes delicious.
Quinoa cake – Serves 8 to 16
- 2/3 cup white or golden quinoa
- 1 1/3 cups water
- 1/3 cup milk (I used oatly)
- 4 large eggs
- 1 tsp pure vanilla extract
- 3/4 cup Dairy Free Spread, melted and cooled
- 1-1/2 cups sugar (honey / agave – I used much less than this)
- 1 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda (gluten free)
- 1/2 tsp salt
Bring 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 oven to 350 F. Lightly grease two 8-inch round or square cake pans. Line the bottoms of the pans with parchment paper.
Combine the milk, eggs and vanilla in a blender or food processor. Add 2 cups of cooked quinoa and the butter and continue to blend until smooth.
Combine 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 two pans and bake on the centre rack for 40 to 45 minutes, or until a knife inserted in the centre comes out clean. Cool completely in the pan before cutting serving.
Store the quinoa cake in a sealed container in the refrigerator for up to one week or freeze for up to a month.
This Quinoa Cake recipe was adapted to be FussyFoodie friendly from here.