Gluten Free, Quinoa Chocolate Cake
No one will believe this chocolate cake is made with cooked quinoa — no flour required!
Makes one 8-inch (20 cm) round cake.
(Gluten-Free, Kid Approved, Vegetarian)
2/3 cup (160 mL) quinoa
1 1/3 cups (330 mL) water
1/3 cups (500 mL) milk or soy milk
4 large eggs
1 tsp (5 mL) pure vanilla extract
3/4 cup (185 mL) butter, melted and cooled
1 1/2 cups (375 mL) white or cane sugar
1 cups (375 mL) unsweetened cocoa powder
1 1/2 tsp (15 mL) baking powder
1/2 tsp baking soda
1/2 tsp (2 mL) salt
Bring the water and quinoa 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 an 8-inch (20 cm) round or square cake pan. Line the bottom of the pan with a piece of 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 continue to blend until smooth.
Mix the sugar, cocoa, baking powder and salt in a medium bowl. Add the contents of the blender and mix well. Pour the batter into the pan and bake on the center oven rack for 50 minutes or until a knife inserted in the center comes out clean.