Archive for the 'cake' Category

Quinoa Chocolate Cake


Once in awhile, I come across a recipe that really blows me away – not only because it’s delicious, but because it utilizes some original technique I would never have thought of. This chocolate quinoa cake is a perfect example – it’s not made with quinoa flour, but actual cooked quinoa, whizzed into a batter with sugar and eggs and cocoa, then baked into this rich, dark cake that has a texture better than any gluten-free cake I’ve tried. Just look at it! It tastes as good as it looks.


It comes from Patricia and Carolyn, authors of the superhit cookbook Quinoa 365: The Everyday Superfood, a book you may have seen practically everywhere for the past few years. It came at a time when quinoa was new and exotic, and people weren’t sure what to do with it. I made this cake years ago, and people keep asking about it – I just realized I never did post it here, and so here you go. I know a lot of you are often on the lookout for gluten-free and/or grain free birthday cakes that are delicious enough to make even for avid eaters of grains and gluten, and this is it.

Quinoa Chocolate Cake

Adapted (only slightly) from Patricia and Carolyn. It makes pretty tasty cupcakes too – they’ll come out fairly flat, which doesn’t matter one bit when you’re topping them with frosting.

2 cups cooked quinoa
1/3 cup milk
4 large eggs
1 tsp. vanilla
3/4 cup butter, melted
1 1/2 cups sugar
1 cup cocoa powder
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt

Preheat the oven to 350°F and grease two 8-inch round cake pans; line the bottoms of the pans with parchment paper – this cake is very moist, and it will make removing them much safer.

In a blender, combine the milk, eggs and vanilla; add the cooked quinoa and the melted butter and blend until smooth. In a medium bowl, whisk together the sugar, cocoa, baking powder, baking soda and salt; add to the blender and pulse until well blended.

Divide the batter evenly between the pans and bake for 40-45 minutes or until a knife inserted in the center comes out clean. Remove from the oven and cool completely in the pans before running a thin knife around the edges and inverting them onto plates. Frost if you like, or serve dusted with icing sugar.

Makes 1 layer cake, or two layers.

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August 13 2014 | cake | 28 Comments »

Browned Butter Cherry & Apricot Slump

Cherry-Apricot Browned Butter Bliss 1

As you may have seen on twitter, we’ve slumped into Tofino for some beach time, family time, book reading and kayaking and eating. I’ve mostly stayed out of the kitchen, although having one here – one that looks out over the water, even – has meant getting my baking fix before we head back to the gutted room that will hopefully be our kitchen once again before the snow flies.

Cherry apricot collage

There are apricots and cherries in the wee one-room Beaches grocery, and I can never resist baking them into something. With browned butter, if possible.

browned butter 2

This isn’t quite a cake, but it’s not a crumble, either… it most closely resembles a slump – thick batter poured over fruit of any kind, then baked. It’s just enough to hold it together, and the cake part is more sugary-buttery than cakey. You could manage wedges, but it’s more of a spoon dessert, served warm with vanilla ice cream if you can swing it. Or for breakfast with yogurt, natch.

Cherry-Apricot Browned Butter Bliss 4

It’s one of those things you can mix up from scratch and use whatever happens to be within reach – on the counter, at the market, on the bushes out back. (I’ll be making another with blackberries soon. And peaches, maybe? Definitely plums.)

Cherry-Apricot Browned Butter Bliss 3

And there is no better way to warm up, slumping into a cozy couch, after coming in from a chilly, windy afternoon at the beach.

Cherry-Apricot Browned Butter Bliss 2

Browned Butter Cherry & Apricot Slump

6 apricots, pitted and thickly sliced
1 cup cherries, pitted and halved
3/4 cup + 3 Tbsp. sugar (or to taste, according to the sweetness of the fruit)
pinch cinnamon
1/2 cup butter
2 large eggs
1 cup all-purpose flour

Preheat the oven to 350°F and butter a pie plate.

Toss the apricots and cherries in the pie plate with about 2 Tbsp. sugar and the cinnamon; spread into the plate. Melt the butter in a small saucepan and keep cooking it, swirling the pan occasionally, for about 5 minutes or until it turns golden. Pour into a bowl.

Stir the 3/4 cup of sugar into the butter, then the eggs, then the flour. Pour over the fruit and sprinkle with the last tablespoon of sugar.

Bake for 40-45 minutes, until golden and crusty, and the juices are bubbling around the edges. Serve warm with vanilla ice cream, whipped cream or thick vanilla yogurt.

Serves 8.

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August 05 2014 | breakfast and cake | 7 Comments »

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