Chocolate Almond Quinoa Cake (GF)
User Reviews
5
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Prep Time
25 mins
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Cook Time
45 mins
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Total Time
1 hr 10 mins
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Servings
10
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Calories
474 kcal
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Course
Dessert
Chocolate Almond Quinoa Cake (GF)
Description
This cake combines cooked quinoa blended with milk, egg yolks, vanilla, almond extract, melted butter, and coconut oil to form a smooth base. The dry ingredients—sugar, cocoa powder, baking powder, baking soda, salt, and almond flour—are mixed separately and then combined with the quinoa mixture. Whipped egg whites stabilized with cream of tartar are folded in gently to provide lift and a lighter crumb.
The batter is baked in a buttered 9-inch cake pan for about 45-50 minutes until a toothpick inserted comes out moist but clean. After cooling, a chocolate almond glaze made from cocoa powder, melted butter, powdered sugar, vanilla, almond extract, and hot water is poured over the cake, finished with slivered almonds for decoration and added crunch.
The use of quinoa and almond flour creates a texture that is moist yet tender, with a distinctive rich chocolate and nutty aroma that distinguishes this cake from traditional wheat-flour chocolates. The glaze enhances the chocolate flavor and offers a glossy finish.
Ingredients
- 2 cups quinoa loosely packed, cooked and cooled
- 4 egg yolk
- 1/3 cup milk
- 1 teaspoon vanilla extract pure
- 1/2 teaspoon almond extract pure
- 1/2 cup butter , melted
- 1/4 cup coconut oil
- 1 1/2 cups sugar granulated white
- 3/4 cup cocoa powder unsweetened
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 4 egg white
- 1/2 teaspoon cream of tartar
- 1 cup almond flour fine
- chocolate almond glaze for chocolate almond glaze
- 4 tablespoons cocoa powder unsweetened
- 2 tablespoons butter , melted
- 1 cup powdered sugar
- 1/4 teaspoon vanilla extract pure
- 1/4 teaspoon almond extract pure
- 2 tablespoons water hot
- almond slivered, for decoration
Instructions
- Preheat the oven to 350 degrees F. Butter a 9x2 inch round cake pan.
- Place the cooked quinoa in a blender along with the milk, egg yolks, vanilla extract, almond extract, butter and coconut oil. Blend until smooth.In a large mixing bowl, combine the sugar, cocoa powder, baking powder, baking soda, and salt. Using a rubber spatula, stir the quinoa mixture into the sugar mixture until combined. Stir in the ground almonds.In a small mixing bowl, beat the egg whites on high speed until foamy. Add the cream of tartar and continue to beat until stiff peaks form. Using the rubber spatula, gently fold the egg whites into the cake batter.
- Pour the batter into the cake pan and bake on the middle rack of the oven for 45-50 minutes or until a toothpick inserted into the middle of the cake comes out clean but moist.Let the cake sit in the pan for 10 minutes before carefully inverting it onto a plate and then carefully inverting it again (top side up) onto a cake platter to cool completely.
- To make the Chocolate Almond Glaze: Combine all ingredients in a small bowl. Pour over the completely cooled cake, spread evenly over top and sides of cake. Immediately sprinkle with the slivered almonds. Allow the glaze to dry before serving.
Notes
- To prevent sticking, line the bottom of the cake pan with parchment paper cut to fit snugly before pouring in batter.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 474 kcal
% Daily Value*
| Calories | 474kcal | 24% |
| Carbohydrates | 58g | 19% |
| Protein | 8g | 16% |
| Fat | 27g | 42% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 109mg | 36% |
| Sodium | 294mg | 12% |
| Potassium | 322mg | 7% |
| Fiber | 5g | 20% |
| Sugar | 43g | 86% |
| Vitamin A | 472IU | 9% |
| Calcium | 91mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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