quinoacake3

Gluten free chocolate quinoa cake

I came across this recipe from Mel’s Kitchen cafe from quinoa 365 and I have to say, it’s one of the best chocolate cakes I have ever made or tasted. Not only is it moist and rich like a flourless chocolate cake, but it is also packed with protein and ,of course, gluten free.  This is my son’s favorite birthday cake and my go to when a birthday for anyone is coming up. The great thing about it is you can make the cakes a couple of days in advance, store them wrapped in the fridge and decorate them out when the big day arrives. I haven’t tried freezing these cakes but I think since they are very moist, they would probably thaw out very well. Do not overbake these cakes. They do not rise as much as regular wheat cakes but once you’ve added all the layers of jam and cream, it comes out pretty tall.

 quinoacake

Gluten free chocolate quinoa cake
 
Ingredients
  • 2 cups cooked quinoa loosely packed
  • ⅓ cups milk or coconut water
  • 4 eggs
  • 1 tsp vanilla
  • ¾ cup melted butter or coconut oil
  • 1½ cup white sugar
  • 1 cup unsweetened cocoa powder ( I use dark chocolate)
  • 11/2 tsp baking powder
  • ½ baking soda
  • ½ tsp salt
Instructions
  1. Preheat over to 350 degrees
  2. Spray round cake pans and line with round parchment on the bottom( you want to be able to get these cakes out)
  3. Combine wet ingredients of egg,milk,vanilla in blender and whip a few times
  4. Slowly add quinoa and the butter and puree until nice and smooth
  5. Pour liquid ingredients into dry and whisk together until well combined
  6. Divide the batter between the 2 pans and bake in the center rack for 30 minutes
  7. Do not over bake as they will not be as moist
  8. Remove from oven and let cool 10 minutes
  9. Invert cakes onto wire rack and peel off parchment
  10. Let cakes cool completely before proceeding to frost
  11. Whip approx. 1 cup of whipping cream and set aside
  12. Carefully slice each cake in half and separate onto 2 plates without breaking
  13. Spread strawberry or mixed berry jam across center of each cake and do the same with the whipped cream
  14. Add next layer cake and repeat jam and cream until you have all 4 layers stacked
  15. Spread whipped cream around outside and top of cake until nicely covered.
  16. You can add toasted nuts, chocolate chips, or toasted coconut with a little sprinkled cocoa for added flavour and color. Enjoy!