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
- 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.