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.