Ok, so these are two ingredients you wouldn’t expect to taste good together BUT I’m here to prove you wrong! With a nice, rich, chocolaty flavour, it’s a super moist cake that needs to be shared! Not to mention, it’s packed with protein (Quinoa contains all 9 essential amino acids) so you don’t have to feel guilty if you have that second piece. This recipe is also Gluten and Dairy-Free and completely flour-less.
Trust me, if I hadn’t told you that there was health food in this cake, you would have never known 🙂
2/3 cups white quinoa
1 1/3 cups water
1/3 cup milk (almond, soy, or coconut milk; dairy-free) (cows, or goats milk)
4 large eggs
1 tsp vanilla extract
¾ cup melted coconut oil
1 cup cane sugar OR xylitol sweetener
1 cup unsweetened cocoa powder
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
Bring the quinoa and water to a boil. Cover, reduce to a simmer and cook for 10 minutes. Turn off the heat and leave the covered pot on the burner for another 10 minutes. Fluff with a fork and allow the quinoa to cool.
Preheat the oven to 350F. Lightly grease two 8-inch round cake pans. Line the bottom of the pans with parchment paper.
Combine the milk, eggs, and vanilla in a food processor. Add 2 cups of cooked quinoa and the oil and continue to blend until smooth.
Whisk together the sugar, cocoa, baking powder, baking soda, and salt. Add the contents of the food processor and mix well. Divide the batter evenly between the 2 pans and bake for 40-45 minutes. Remove the cake from the oven and let cool completely before serving. Sprinkle some icing sugar on top, if desired. This cake freezes well!
This recipe is an adaptation from the Quinoa 365 book.