The first thing I’d like to say about this cake is make it. Make it now. Or soon, if you’re at work or some other important place that would frown upon you leaving to make a chocolate cake in the middle of the afternoon.
The second thing is: share it once you’ve made it. This cake is too good to have all to yourself. Or at least, you might feel a tad guilty after finishing it off so to avoid any guilt share it with one and all.
The third is: you will not believe that it’s gluten-free. I’m not much of a gluten-free baker, so the fact that it turned out great even for me is a very good sign!
Finally, and somewhat related: I’ve resorted to using my Instagram photos of my food. The Winter light here in Calgary is making it very difficult for me, a novice photographer, to get good light for photos! So, if anyone has any good, cheap photography tips for Winter, please let me know.
This recipe came to me through my friend Kendra who found it at Dinner With Julie. Julie excerpted the recipe from the book Quinoa 365: The Everyday Superfood in a post featured on The Family Kitchen.
Chocolate Quinoa Cake – slightly modified from Quinoa 365: The Everyday Superfood
2/3 cup white or golden quinoa
1 1/3 cup water
1/3 cup milk
4 large eggs
1 tsp. pure vanilla extract
1/4 cup grapeseed oil
1/2 cup applesauce
1 1/2 cups sugar
1 cup cocoa powder
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
Rinse quinoa very well until water runs clear. Add quinoa to boiling water and let simmer for 10 minutes. Remove from heat and let sit for 10 minutes more. Spread out onto a plate and let cool in the fridge.
Preheat oven to 350F. Grease two – 8″ circular cake pans with butter or grapeseed oil. Cut out two parchment circles to the size of the pan and place in the pan. *The parchment is imperative, otherwise the cake will stick to the pan.*
In the food processor, combine milk, eggs, vanilla, oil and applesauce. Add cooled quinoa. Pulse until thoroughly combined. In a separate bowl, mix sugar, cocoa, baking powder and soda and salt. Add to the food processor and run until smooth.
Bake for 45-50 minutes, until a toothpick comes out clean. Let cool 10 minutes in pans then transfer to wire rack. Let cool completely then ice with chocolate buttercream. (I put crabapple sauce in the centre layer!) Refrigerate for up to 1 week or freeze.