This is my favorite cake.
By a really long way.
About a year ago, I went on a Gluten Free diet for a while. I absolutely admire people who eat gluten free all the time. It was tough. But, it was also good. Although I don’t have the self control to do it all the time, it was a good learning experience. It was through that GF kick that I found this deliciousness.
Afar as quinoa baked good go, this cake is a little different. It uses cooked quinoa instead of quinoa flour. The cooked quinoa gives it a dense, rich texture. Paired with the right white frosting, it is absolutely irresistible. My mouth is drooling just thinking about it. And because it uses quinoa, this cake is kinda healthy! So, you can feel less guilty if you cut yourself a little bigger slice.
Here’s what you need:
2/3 c quinoa – uncooked
1 1/3 cups of water
1/3 cup of milk
4 large eggs
1 tsp. vanilla extract
3/4 C of melted butter, cooled
1 1/2 cups of sugar
1 c cocoa powder
1 1/2 tsp baking powder
1/2 tsp baking soda
First things first, cook your quinoa in the water. You can cook it on the stovetop, but I like to cook it this way.
Preheat your oven to 350.
After your quinoa is cooked and cooled. Add the eggs, milk and vanilla to a blender (or food processor) and mix. This is a job that is definitely for a heavy duty blender, otherwise everything might not smooth out and you’ll be left with crunchy cake. I use a Ninja Blender.
UPDATE: I had a reader email me wondering if it would make the quinoa smoother (and have less risk of quinoa crunch in the finished cake) if the quinoa were blended separately before adding the rest of the ingredients. I’m always up for a challenge and gave it a try. My thoughts: it does blend the quinoa better, but it also worked my blender pretty hard. My advice is to blend really well either way you do it.
Add the cooked qunioa and melted butter and mix some more.
Then, add all of the dry ingredients and mix even more. Make sure you mix it good enough that there aren’t any whole quinoas left.
Pour the batter into a greased 9×13 cake pan (or I used a 9” spring form pan) and bake for 45 minutes.
I always pair this cake with THIS frosting. (You can substitute the flour for rice flour in the frosting recipe if you’re going gluten free).
Now, go have yourself some (healthier) chocolate cake. You deserve it!