© Ryan Szulc
Moist chocolate cake
No one will believe this cake is made with cooked quinoa. The perfect gluten-free dessert
2/3 c. (150 ml) white or golden quinoa
1 1/3 c. (340 ml) water
1/3 c. (90 ml) milk
4 large eggs
1 tsp. (5 ml) pure vanilla extract
¾ c. (170 g) butter, melted and cooled
1½ c. (375 ml) white or cane sugar
1 c. (250 ml) unsweetened cocoa powder
1½ tsp. (7.5 ml) baking powder
½ tsp. (2.5 ml) baking soda
½ tsp. (2.5 ml) salt
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 with parchment paper.
Combine the milk, eggs and vanilla in a blender or food processor. Add 2 cups (500 ml) of cooked quinoa and the butter 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 centre oven rack for 40 to 45 minutes or until a knife inserted in the centre 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. Serves 8 to 16.
This article was accurate when it was published. Please confirm rates and details directly with the companies in question.