Yes! You read correctly. This is a gluten free, flour less chocolate cake made from cooked quinoa! I didn't believe it at first either. But trust me when I say this will surprise you. It is so moist and delicious. Don't let the texture of quinoa scare you away. You won't notice it. Trust me!
I found this recipe a few years ago and thought I would give it a shot. I was asked to make a cake for a baby shower and the mom to be had many dietary restrictions. This cake was perfect. She had celiac's, lactose intolerant, and couldn't have sugar. Didn't think it was possible but I found the perfect solution. You can use almond milk instead of cows milk, and you can use natural cane sugar or any sweetener you have on hand. I used a blend of natural cane sugar and stevia that I found at the grocery store. Worked perfectly.
I ended up finding this cool pan that makes the cakes into different shapes and allows you to put a filling in the middle. I then filled it with fruit and topped it with a whipped icing made from a dry mix, that I found at the bulk food store.
It takes a little bit more time then a regular chocolate cake but oh so worth it.
2 cups cooked quinoa*
1/3 cup unsweetened almond milk (or preferred milk)
4 whole eggs
1 teaspoon vanilla extract
1/2 cup butter, melted and cooled
1/4 cup melted coconut oil or vegetable oil
1 cup sugar
1 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1 and 1/2 teaspoon baking powder
1/2 teaspoon salt
Preheat the oven to 350°F and then line two round cake pans (or a 9x13” pan) with parchment paper.
In a food processor or blender, combine the eggs, almond milk (or preferred milk) and vanilla extract then blend for ten seconds to combine.
Add the cooked and cooled quinoa along with the melted and cooled butter and coconut oil (could also use vegetable oil) then blend until completely smooth, about thirty seconds to one minute.
Sift together the dry ingredients in a large bowl (cocoa powder, sugar, baking powder, baking soda and salt).
Add the wet ingredients in the blender to the bowl with the dry and mix together until well-combined.
Divide the batter between the two pans and bake for 30 minutes. Remove the cakes from the oven and allow to cool.
Transfer the cakes to a surface for icing with the bottom side up. I recommend that you only transfer the cakes once as they are fragile and difficult to hold together once removed from the parchment paper.
Frost the cake and refrigerate until ready to serve.
*approximately 3/4 cup dry quinoa will yield 2 cups cooked quinoa. I like to soak it overnight, rinse and then cook it in 1.5 cup water by bringing the water to a boil, adding the quinoa and then reducing to a simmer. Cover and cook for 10-12 minutes. Quinoa should be soft and fluffy, you don’t want any crunchy pieces in the cake!
Cake adapted from the cookbook Quinoa 365: The Everyday Superfood by Patricia Green and Carolyn Hemming