Chocolate Quinoa Cake – Gluten Free
Chocolate Quinoa Cake is moist, chocolatey, gluten free and dairy free (if you want it to be).
It’s a combination of Best Ever Quinoa Chocolate Cupcakes from Epicurious and Chocolate Quinoa Cake from Lorraine Elliott’s blog, Not Quite Nigella, with a bit less sugar and the substituting some coconut oil for some of the butter. I also made this in a Bundt pan but should have greased and floured the pan. It was a bit of a fail getting it out of the pan but since I’m not adverse to chocolate quinoa pudding, it didn’t really matter. I like this plain but you could frost it with a chocolate ganache or whipped cream. Pro tip: heat it up and it’s even better.
2 C cooked quinoa*, cold
1/3 C Almond Breeze (you could use milk)
4 large eggs at room temperature
1 tsp pure vanilla extract
1/4 C coconut oil, melted and cooled (if you don’t have coconut oil just use more butter)
1/2 C butter, melted and cooled (if you want to go dairy free substitute coconut oil)
1 C sugar
1 cup unsweetened cocoa powder, any old kind will do
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
*To cook quinoa, rinse 1 C quinoa in cold water for 2-3 minutes. Boil 1 1/4 C water, add 1/2 tsp salt, add quinoa. Bring it back to boil, cover, reduce heat and cook 15 minutes. Turn of heat and let sit with lid on for another 5 minutes. Fluff with a fork and allow to cool.
- Cook the Quinoa and let it cool.
- Preheat oven to 350F.
- Grease and flour a Bundt pan.
- In a food processor or kitchen aid, beat eggs, milk and vanilla together until well mixed.
- Add cooked and cooled quinoa, coconut oil, butter and and whiz again.
- Add sugar, cocao powder, baking powder, baking soda and salt and blitz briefly until combined.
- Pour into the prepared Bundt pan and bake for 40-50 minutes until a skewer inserted comes out clean.
- If the top starts to burn shield with tin foil.
- Allow to cool completely in tin before trying to get it out of the pan (I found this out the hard way). When I made this is was very moist and wouldn’t come out of the bundt pan (probably because I was too lazy to prep it properly…next time I will grease and flour it and I didn’t let it cool long enough).
- Try covering it with saran wrap and leaving it in the fridge overnight.
- Remove from pan and ice or eat plain. Personally, I like it heated up a bit.
It’s really very good, nice and chocolately without being too sweet.