Chocolate Quinoa Cake
This is my favourite cake of all time! It’s chocolatey, rich, moist AND there’s no bloat or gross feeling after. I’m not an icing fan, so I enjoy this cake as is, but if you like icing, by all means, go to town!
My mom and I have birthdays a day apart, so we’ll often make this cake and each cut 1 of the 8” layers for our birthdays. We also make this cake anytime we have quinoa leftovers or just for fun. Like today! Today would be a great day for cake!
Dairy-free, Gluten-free
Makes: 1 double layer 8” cake OR 2 single layer 8” cakes
Prep time: 20 minutes
Bake time: 40 minutes
Ingredients:
2/3 cup Quinoa (2 cups cooked)
1/3 cup non-dairy milk (we use almond)
4 Large eggs, whisked
1 tsp Vanilla extract
¾ cup Coconut oil, melted and cooled to room temperature
¾ cup Maple syrup
½ cup Coconut sugar
1 cup Raw cacao powder
1½ tsp Baking powder
½ tsp Baking soda
½ tsp Sea salt
2 tbsp Mini chocolate chips (optional)
¼ cup Shredded coconut (optional)
Directions:
Rinse and soak 2/3 cup quinoa overnight. Drain and rinse well. Cook in 1 1/3 cup water (yields ~2 cups cooked).
Preheat oven to 350ºF. Grease bottom and sides of two 8” pans with coconut oil and line bottom with parchment paper.
In a food processor, combine non-dairy milk, eggs and vanilla. Add 2 cups cooked quinoa, maple syrup and the room-temperature melted coconut oil and continue to blend until smooth.
In a medium bowl, combine the sugar, cacao, baking powder, baking soda and sea salt and mix well. Add this mixture to the food processor and mix just until blended.
Pour the batter into the pans. Sprinkle with chocolate chips (optional).
Bake 40ish minutes or until a toothpick inserted comes out clean. Cool completely before serving.
Can sprinkle toasted coconut flakes (bake at 350ºF for 2 minutes) on top (optional)
Refrigerate up to one week or freeze and enjoy anytime.
Surabhi
