My friend Ellie from Home Cooking in Montana told me about gluten-free quinoa chocolate cake recipe and I knew I had to try it right away as it is the case with all of her recipes and suggestions. Ellie is an amazing cook and baker; I strongly recommend you visit her blog.
Now, about the cake, the batter has the usual cake ingredients but doesn’t include any grain or nut flour, instead, cooked quinoa is used and surprisingly the taste or the texture of the quinoa cannot be detected.
I made quite a few changes to the recipe; I also took Ellie’s advice and reduced the amount of butter, sugar and cocoa. I started by reducing the amount of butter and substituting it with virgin coconut oil, I omitted the milk and used agave nectar instead of the sugar and baked it in a 9 inch cake pan and served it with toasted shaved coconut instead of frosting it.
Even after reducing the cocoa from 1 cup to 2/3 of a cup, the cocoa flavour still dominates the cake, so I recommend using a high quality cocoa.
One last thing, although this step is definitely optional and does not change the taste or the texture of the cake, if you have time, soak the quinoa overnight, the little grains will start to sprout and that significantly increases its nutritional profile.
Adapted from Patricia Green via Babble
- 2/3 cup quinoa
- 1 1/3 cup water
- 4 eggs
- 1 cup agave nectar
- ½ cup virgin coconut oil or melted butter
- 2/3 cup cocoa
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Preheat the oven to 350F; line a 9 inch springform pan with parchment paper, grease the sides with coconut oil or butter, set aside.
Bring the quinoa and water to a boil in a medium saucepan, reduce to heat to a simmer and cook until the quinoa absorbs all the liquid, fluff with a fork and set it aside.
In a blender or food processor mix 2 cups of cooked quinoa, eggs, agave nectar and coconut oil for 10-15 seconds; add the cocoa, baking powder, baking soda and salt, process for another 20-25 seconds.
Pour the batter into the prepared cake pan, bake for 50 minutes or until a toothpick inserted in the middle comes out clean. Let the cake cool in the pan, frost if desired.
Refrigerate the cake for up to a week or freeze. I sliced the cake and froze, it tasted delicious when defrosted.