Gluten Free Quinoa Chocolate Cake

I learned about this gluten free chocolate cake from a co-worker who had made it before and was telling me how good it was. She lent me the cookbook where she got the recipe and so I was able to make it over the weekend. I was surprised to find that it was made from cooked quinoa instead of quinoa flour. The quinoa was cooked first and then was left to cool completely before it was pureed in a blender or food processor with the milk, eggs and vanilla. The result was not a smooth mixture; there were little pieces of quinoa left. But I decided to add it to the rest of the ingredients anyway and I was glad I did. The little grainy pieces of quinoa added some kind of texture to the baked cake. Not only it was chocolatey delicious but very moist as well. I shared some with my my sister-in-law and she could not believe it was made from quinoa. It tasted just like a regular chocolate cake.

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Gluten Free Quinoa Chocolate Cake

 

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Prep time

15 mins

Cook time

55 mins

Total time

1 hour 10 mins

 

Author: Liza A

Serves: 16 Servings

Ingredients

• 2⁄3 cup (160 mL) white or golden quinoa
• 1 1⁄3 cups (325 mL) water
• 1⁄3 cup (75 mL) milk
• 4 large eggs
• 1 tsp (5 mL) pure vanilla extract
• 3⁄4 cup (175 mL) butter, melted and cooled
• 11⁄2 cups (375 mL) white or cane sugar
• 1 cup (250 mL) unsweetened cocoa powder
• 1 1⁄2 tsp (7 mL) baking powder
• 1⁄2 tsp (2 mL) baking soda
• 1⁄2 tsp (2 mL) salt

Instructions

1. 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 (180°c). Lightly grease two 8-inch (20 cm) round or square cake pans. Line the bottoms of the pans with parchment paper.
2. Combine the milk, eggs and vanilla in a blender or food processor. Add 2 cups of cooked quinoa and the butter and continue to 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 40-45 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.

Notes

Recipe source: Quinoa: The Everyday Superfood 365 by Patricia Green and Carolyn Hemming

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