Quinoa Chocolate Cake

By srumbel

I frosted this cake with a whipped cream frosting, but you can use any frosting recipe you like. You can even whip coconut cream just like you would dairy cream, to make a vegan version. Hey guys — it’s Sue from The View from Great Island, and today I’m craving decadent chocolate cake. But this is Super Healthy Kids, so I know I have to step up my game and offer a more nutritious version of the classic dessert. This Quinoa Chocolate Cake challenges a lot of what we think we know about cake. There’s no flour whatsoever in this one, for instance, but it does have an unusual ingredient…quinoa! You can lighten this dessert even further by leaving off the frosting altogether and just giving the cake a dusting of powdered sugar, or topping it with seasonal fruit like fresh berries. Either way this recipe is a keeper

Ingredients

• 2 cup – Quinoa, cooked
• 1/3 cup – almond milk, unsweetened
• 4 large – egg
• 1/2 cup – butter, unsalted
• 1 teaspoon – vanilla extract
• 1 cup – sugar
• 1/2 cup – cocoa powder, unsweetened
• 2 tablespoon – cocoa powder, unsweetened
• 1 1/2 teaspoon – baking powder
• 1/2 teaspoon – baking soda
• 1/2 teaspoon – salt
• 1 cup – heavy whipping cream
• 2 tbsp unsifted – Sugars, powdered

Preparation

Step 1

Preheat oven to 350 degrees F. Spray and line a 9-inch nonstick cake pan with a round of parchment paper at the bottom.
Put the quinoa, milk, eggs, melted butter, and vanilla into the bowl of a food processor fitted with the metal blade. Pulse to combine and then process until smooth, this will only take about 30 seconds or so.
Add the sugar, 1/2 cup of the cocoa powder, baking powder, soda, and salt to the bowl and pulse to combine well.
Turn into the prepared pan and bake for about 40-42 minutes until a toothpick comes out without wet batter sticking to it. Remember that if your pan has different dimensions, your cooking time will vary.
Let the cake cool on a rack for about 15 minutes before turning out of the pan. Be careful when you flip the cake over as it will be delicate. I like to place a plate over the pan and then gently flip both over together.
When the cake is completely cool, frost.
To make the frosting whip the cream until it is starting to thicken, then add the sifted confectioner's sugar and remaining 2 Tbsp of the cocoa powder. Continue beating until thick and spreadable. Don't over beat!