Quinoa Chocolate Cake

By Bailey1_

There is no flour in this cake, which makes it a wonderful option for anyone who is gluten intolerant. The quinoa makes this cake moist, light and fluffy. Quinoa is also a nutritional powerhouse loaded with vitamins, minerals and protein.

You can also use this recipe to create a single or double layer cake, or cupcakes.
For a single layer cake:

Pour batter into the prepared pan and bake for about 40-42 minutes or until a toothpick poked in the center comes out clean.

Let the cake cool on a rack for about 15 minutes before turning out of the pan. This cake is delicate to flip it, place a plate over the pan and then flip both over together.

For a two layer cake:

Divide the batter evenly between the two cake pans and bake on a center oven rack for 28-30 minutes, until a toothpick inserted comes out clean.

Cupcake Option:

Divide batter into paper cupcake liners in muffin pan, filling 2/3 full and bake 15-18 minutes or until a toothpick comes out clean.

When the cake or cupcakes are completely cool, frost as desired.

Ingredients

• 2 cups organic quinoa, cooked
• 1/3 cup almond milk (use coconut milk for a nut free version)
• 4 organic eggs (use chia seed gel for vegan option)
• 1/2 cup ghee (use coconut oil for a vegan /dairy free version)
• 1 teaspoon vanilla extract
• 3/4 cup Lakanto (or other sweetener such as coconut sugar)
• 1/2 cup cacao powder
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon Himalayan salt

Preparation

Step 1

Preheat oven to 350 degrees.  Grease and line a 9-inch cake pan with a round of parchment paper at the bottom, for single layer cake, or two 9-inch cake pans with a round of parchment paper at the bottom for a 2 layer cake.

Melt butter.

Put the quinoa, milk, eggs, melted butter, and vanilla into a food processor fitted with the metal “S” blade.  Pulse to combine and then process until smooth, this will take about 30-60 seconds.

Add the Lakanto, cacao powder, baking powder, soda, and salt to the bowl and pulse to combine well.

Pour batter into the prepared pan and bake for about 40-42 minutes or until a toothpick poked in the center comes out clean.

Let the cake cool on a rack for about 15 minutes before turning out of the pan. This cake is delicate to flip it, place a plate over the pan and then flip both over together.

For a single layer cake:

Pour batter into the prepared pan and bake for about 40-42 minutes or until a toothpick poked in the center comes out clean.

Let the cake cool on a rack for about 15 minutes before turning out of the pan. This cake is delicate to flip it, place a plate over the pan and then flip both over together.