Moist Chocolate Quinoa Cake
(from Quinoa 365 cookbook)
**Gluten free – no flour, just cooked quinoa! This is like a brownie or moist cake – amazing!
2/3 cup (160ml) while or golden quinoa
1 1/3 cup water
*** cook the quinoa first. Note I usually make a big batch of quinoa on Sundays so when I have it already cooked on hand, this is such a simple cake to make. Just take 2 cups of pre-cooked quinoa for this recipe.
1/3 cup (80ml) of milk or milk alternative (I use almond milk)
4 large eggs (aim for free range happy eggs)
1 tsp (5ml) pure vanilla extract
3/4 cup (185ml) melted organic butter – can use coconut oil instead if desired
1 1/4 cup (375ml) cane sugar or coconut sugar
** or replace sugar with 1 cup honey and reduce milk from 1/3 to 1/4 for less liquid
1 cup (250ml) unsweetened cocoa powder
1 1/2 tsp (7.5ml) baking powder
1/2 tsp (2ml) baking soda
1/2 tsp (2ml) salt
After quinoa is cooked (boil/cover and reduce heat for 10 minutes/turn off heat and sit for 10 more minutes) fluff with fork and cool until just warm.
Preheat over to 350 and lightly grease two 8 inch round or square pans or one 11 by 9 glass dish works too.
Combine milk, vanilla, eggs in blender/food processor for 30 seconds. Add quinoa and butter or oil and blend until smooth.
Whisk together sugar, cocoa, baking powder, baking soda, and salt in large mixing bowl.
Add in liquids from the blender and mix well. Pour batter into baking pan(s) and place in center of oven for 40 to 45 minutes – until toothpick comes out clean. Remove from oven and cool. If leftovers (haha), can store 1 week in fridge or 1 month in freezer.