Quinoa Chocolate Cake


Decadent, moist and most of all coeliac friendly!

I have never been a huge chocolate person, I mean, don’t get me wrong, I love chocolate. But I was never that kid that wanted a chocolate mud cake for their birthday.

This healthy and nourishing quinoa chocolate cake recipe is perfect for Coeliacs or those that want a delicious and moorish treat!

This recipe was actually trying to be a caramel quinoa cake, but it soon progressed into a decadent rich chocolately cake – which I am SO glad it did.

By using pre-cooked quinoa, the cake takes on this oddly delicious texture that leaves you wanting more.

I found this killer frosting recipe from Oh She Glows – which really just tops this cake off and turns it into something very special.

What is even more special is the fact that the main ingredient is cooked quinoa – making this gluten free and high in protein (winning!).

This is truly a very rich and decadent special birthday cake and I can assure you it will be a winner in your house hold too!

Quinoa Chocolate Cake

Ingredients


  • Cake:

  • • 2 cups cooked golden quinoa (cooled)

  • • 1/3 cup almond milk

  • • 4 large eggs

  • • 1 teaspoon vanilla bean paste

  • • ¾ cup of organic pasteurized butter (melted and slightly cooled)

  • • ¼ cup coconut oil (melted and slightly cooled)

  • • 1 cup coconut sugar

  • • ½ cup unsweetened cocoa powder

  • • ½ cup cacao powder

  • • ½ teaspoon baking powder

  • • ½ teaspoon baking soda

  • • pinch of Himalayan sea salt

  • Frosting:

  • • 1 can (400ml) full fat coconut milk

  • • 300g dark non-dairy chocolate

Instructions


  • Lightly grease two circular baking tins. Preheat over to 170 degrees conventional.

  • Add milk, eggs, vanilla, blend in food processor until combined. Gradually add the quinoa and the melted butter and continue to blend until smooth.

  • Once smooth, sift the sugar, cacao, cocoa, baking powder, baking soda and salt. Blend until just combined. Spoon mixture into the baking tins, once filled, tap on a bench to remove the air bubbles.

  • Place in oven for approximately 40 – 45 minutes. Then cool on a wire rack for 5 minutes.

  • For the frosting – head to Oh She Glows to get the full run down of this amazing frosting!

  • Whip up frosting, once cakes are cooled, spread half of frosting on top of one cake and place the other cake on top to make a middle frosting layer of goodness. Spread the remaining frosting on the cake and sprinkle with some shredded coconut.

http://krumbled.com/quinoa-chocolate-cake-2/

Kx

8 Comments

Sarah
Reply December 9, 2017

I baked this for my gran last night and I am currently watching her eat about half of the cake - thank you so much for this SUPER easy recipe! I have never tasted anything so moist

    krumbled
    Reply December 9, 2017

    Sarah!
    You have no idea how much reading this made me smile.
    My inspiration for the majority of my meals is from my grandma!
    K x

Natalie Harper
Reply December 9, 2017

Do these work in cupcakes? I want to make them for my daughters 5th birthday - she is a celiac and would love these!

    krumbled
    Reply December 9, 2017

    Hey Natalie,

    Yes I have made them into cupcakes before!! They work perfectly, you will just have to play around with the cooking time (less than the entire cake)

    K x

Gina T
Reply December 9, 2017

Would tri colour quinoa work?

    krumbled
    Reply December 9, 2017

    Hi Gina,

    Yes it sure would! It just gives it a slightly more earthy taste - but if that is all you have in your cupboard, go for it.

    K x

Tamara
Reply December 9, 2017

I don't eat butter - what should I use instead?

    krumbled
    Reply December 9, 2017

    Hi Tamara,

    Great question! I would use coconut oil instead :)

    K x

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