Sunday, June 6, 2010
Quinoa chocolate cake
My MIL made me this delicious cake for my birthday. I loved it. I intend to make it myself sometime. When I make it, I will replace the milk with rice milk and the processed cane sugar with sucanat. It is super moist and really delicious! Buckarooken loved it as well. That's the thing with gluten free chocolate cakes, they are just as good as regular cakes. Only this one is made with whole quinoa which is fabulously good for you.
2/3 cup white or golden quinoa
1 1/3 cups water
1/3 cup milk
4 large eggs
1tsp. vanilla extract
3/4 cup butter, melted and cooled
1 1/2 cups sugar
1 cup unsweetened cocoa powder
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1. Combine the water and the quinoa in a medium saucepan and bring to a boil. Reduce heat and simmer, covered for 10 minutes. Fluff with a fork and cool.
2. Preheat oven to 350°F. Lightly grease two- 8" round cake pans. Line the bottoms of the pans with parchment paper.
3. Combine milk, eggs and vanilla in a blender, add the 2 cups of cooked quinoa and the butter. Blend until smooth.
4. Whisk together sugar, cocoa, baking powder, baking soda in a medium bowl. Add the contents of the blender and mix well. Divide the batter between the two pans and bake on center rack of oven for 40-45 minutes (until a knife inserted comes out clean). Remove cakes from oven and cool completely in the pans before serving. You could make a two layer cake and frost it at this point. Or just serve each cake as is (my preference).
5. Eat for dinner, lunch or breakfast until the cake is gone. :)