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Chocolate Quinoa Cake

Chocolate Quinoa Cake

This chocolate cake uses quinoa instead of a flour base so besides being decadent and delicious, it can also be served to your gluten free friends. In this version I made it dairy free as well. This batter also work well as cupcakes and as always, I highly recommend silicon muffin liners since they are very easy to use, clean and no greasing is required – ever!

This recipe can come together quickly (if you already have cooked quinoa on hand). Sometimes I feel the need for warm chocolate and this definitely hit the spot.

This recipe will make two 8″ cakes or about 16 muffins

Ingredients:

  • 2 cup cooked quinoa (cooked with water, not broth)
  • 1/2 cup coconut milk (milk or coffee would work too)
  • 4 eggs
  • 3/4 cup veg oil
  • 2 tsp vanilla
  • 1 3/4 cup sugar
  • 1 1/4 cup cocoa
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt

In a food processor, whiz the quinoa. Add milk, eggs, oil, and vanilla. Process until smooth.Scrape down the sides as needed.

In a separate bowl, whisk the dry ingredients – sugar, cocoa, baking powder, soda and salt. Add the wet ingredients and mix until well combined. Try this batter – it is good!

Bake at 400 for 25 minutes (or until toothpick is mostly clean)..

Recipe modified from Pinterest.

http://www.barefeetinthekitchen.com/2013/08/unforgettable-chocolate-quinoa-cake-recipe.html?m=1

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