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Quinoa Chocolate Cake Recipe

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This recipe for Quinoa Chocolate Cake is from The Wallbaum Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2/3 cup (160 mL) white or golden quinoa
1-1/2 cups (330 mL) water
1/3 cup (80 mL) milk
4 large eggs
1 tsp (5 mL) pure vanilla extract
3/4 cup (185 mL) butter (or coconut oil), melted and cooled
1.5 cups white sugar (I recommend ¾ cup (375 mL) brown sugar (coconut palm sugar) + 1 tsp powdered stevia)
1 cup (250 mL) unsweetened cocoa powder
1-1/2 tsp (7.5 mL) baking powder
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) salt
Directions:
Directions:
1. Bring the quinoa and water to a boil in a medium saucepan. Cover, reduce to low and simmer 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 completely.
2. Preheat the oven to 350°F (180°C). Lightly grease two 8-inch (20 cm) round or square cake pans. Line the bottoms of the pans with parchment paper.
3. Combine the milk, eggs and vanilla in a blender or food processor. Add 2 cups (500 mL) of cooked quinoa and the butter (or coconut oil) and continue to blend until smooth.
4. 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 45 minutes or until a knife inserted in the center comes out clean. Remove the cake from the oven and cool completely in the pan before serving. Frost if desired. Store in a sealed container in the refrigerator for up to 1 week or freeze for up to 1 month.
Number Of Servings:
Number Of Servings:
1 springform pan or 2 layers
Preparation Time:
Preparation Time:
2 hours +
Personal Notes:
Personal Notes:
This recipe comes from a lady at Hillhurst United Church.

 

 

 

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