This is borrowed from ‘Quinoa 365’, by Patricia Green and Carolyn Hemming – my friend Rebecca told me I needed to make it and shockingly enough, I already owned the book. The original recipe calls for 1 1/2 cups of sugar, Rebecca used only a 1/2 cup and said it was still wonderful, I elected to use 1 cup of sugar and I’ll probably continue to do so. It makes 2 cake rounds so next time I think I’ll try layering them – it’s easy to make ahead and keeps very well in the fridge. Enjoy!
Quinoa Chocolate Cake
2/3 c. quinoa
1 1/3 c. water
1/3 c. milk
1 t. vanilla
3/4 c. butter, melted and cooled
1 c. EACH sugar AND cocoa
1 1/2 t. baking powder
1/2 t. EACH baking soda AND salt
Bring the quinoa and water to boil in a pot, cover, reduce the heat to a simmer and cook for 10 minutes, then remove the pot from the heat and and allow it to sit for another 10 minutes. Remove the lid, fluff with a fork and allow it to cool for a bit.
Preheat the oven to 350, lightly grease 2, 9-inch round cake pans (or 2, 8-inch square pans), line the bottoms with parchment and spray again. In your food processor (or blender), blend together the milk, eggs and vanilla, then add in the cooked quinoa (I used it all, it should be 2 cups) and the cooled butter and blend the mixture until it’s smooth.
In a separate bowl, whisk together the sugar, cocoa, baking powder, baking soda and salt, then add it all into the wet mixture in the food processor and blend again. Divide the batter evenly between your 2 prepared pans and bake for 30 to 35 minutes until the cakes are set and the middle bounces back to a light touch. Allow the cakes to cool completely in their pans before turning them out and serving them as you wish.
We actually thought it was tastiest cold after a day or 2 in the fridge (it only lasted that long because there were 2!).
- Category: Cakes, Quinoa