Moist Chocolate Cake (or Cupcakes) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2/3 cup white or golden quinoa, RINSED
1 1/3 cup water
1/3 cup milk or buttermilk
4 large eggs
2 tsp. pure vanilla extract
¾ cup butter or coconut oil, melted and cooled
1 cup coconut sugar
½ c. white or cane sugar
1 cup unsweetened cocoa powder
1½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 tsp. cinnamon (optional)
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Directions: |
Directions:Bring the quinoa and water to a boil in a medium saucepan. Cover, reduce to a simmer and cook for 10 minutes. Turn off the heat and leave the covered saucepan on the burner for another 10 minutes. Fluff with a fork and allow the quinoa to cool.
Preheat the oven to 350°F. Lightly grease two 8-inch round or square cake pans or the recipe can make 12 large cupcakes. Line the bottoms with parchment paper. Combine the milk, eggs and vanilla in a blender or food processor. Add 2 cups of cooked quinoa and the butter or coconut oil and blend until smooth.
Whisk together the sugar, cocoa, baking powder, baking soda and salt in a medium bowl. Add the contents of the blender and mix well. Divide the batter evenly between the 2 pans and bake on the center oven rack for 40 to 45 minutes or until a knife inserted in the center comes out clean. Remove the cake from the oven and cool in the pan before serving. Frost if desired.
Store in a sealed container in the refrigerator for up to 1 week or freeze up to 1 month. |
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Number Of
Servings: |
Number Of
Servings:8 - 16 |
Personal
Notes: |
Personal
Notes: No one will believe this chocolate cake is made with cooked quinoa – no flour required. The cake truly makes a great crumb and the recipe makes two cakes.
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