Month: November 2014

I did a previous post making two desserts that featured legumes. Is that right? Black beans and chickpeas are legumes, I think. Anyway, they are among a few healthy recipes that I’ve tested and loved. Now I have one more to add to the mix. Chocolate Quinoa Cake. In place of flour you use cooked quinoa. Lucky for me, I had an overload of it since I accidentally doubled a recipe and had an overflow of the little grains around.

It looks like rice krispie treats but it’s really not. I wish. Hey, I wonder if you could make them with quinoa? Probably not. Moving on.

Most everything needed for this cake I had on hand, with the exception of coconut milk, which I needed for the frosting. The most delicious frosting.

In a blender or food processor, you’re going to combine eggs, almond milk, and vanilla. Add in your cooked quinoa, melted coconut oil, and butter and blend until you get a smooth batter. Relatively smooth, it won’t resemble a box cake batter.

Sift together your dry ingredients in a bowl. Cocoa, sugar, baking powder, soda and salt. Add your blended ingredients and mix until well combined. Pour into your greased cake pans and put in your preheated 350 degree oven. Bake for 30 minutes.

 

Now onto the amazing frosting. I would use this frosting for most anything else as well, and it can have so many variations. It takes just a little planning ahead, but having only two ingredients makes it so simple.

You’ll need to stick a can of coconut milk in the fridge the night before, allowing the solid coconut to form at the top. You’ll open and scoop out this part into a bowl of chocolate chips. (No need to toss the rest, just stick in the fridge and use for other recipes)

You’ll melt and stir, slowly. I did really small increments in the microwave but you could use a double boiler method if you prefer. Once melted and combined, allow to cool briefly then stick in the fridge for several hours to thicken back up. You’ll then remove and beat with a mixer until it reaches the consistency you like. Do your best to not eat most of it out of the bowl. Save some for the cake.

Once your cakes have cooled, remove from the pans and allow to rest and cool a bit longer. I used parchment paper which made handling so much easier since this cake is more fragile than a standard flour cake.

From here on out you can probably figure out the rest. Make sure your layers are cool and it’s best to whip your frosting right before frosting your cake because once this frosting sits it starts to harden up again.

I love this cake so much. It has all the elements of a delicious chocolate cake while making you feel a little bit better about yourself since it’s not loaded with all the “bad stuff.” I use quotes because I’m a big fan of the bad stuff so I don’t really think it’s bad. Those of you that are gluten free, this guy is right up your alley.

This cake will fool the strictlers, wow your guests when you tell them what’s in it, and just might make the nay sayers change their mind about that silly little grain that most people can’t pronounce. KEEN-WAH. You’re welcome.

Chocolate Quinoa Cake

2 cups cooked quinoa

1/3 cup unsweetened almond milk

4 whole eggs

1 tsp vanilla extract

1/2 cup butter, melted

1/4 cup coconut oil, melted

1 cup evaporated cane juice sugar (or whatever sugar you prefer)

1 cup cocoa powder

1/2 tsp baking powder

1/2 tsp salt

13.5 oz can full fat coconut milk- for frosting

10 oz bag chocolate chips- for frosting