Delicious Quinoa Chocolate Cake
User Reviews
4.4
Delicious Quinoa Chocolate Cake
Description
The Delicious Quinoa Chocolate Cake recipe features cooked quinoa as a primary ingredient, processed with eggs, melted butter, almond milk, cocoa powder, sugar, and leavening agents to create a rich, cocoa-flavored batter. The use of quinoa adds a distinct texture and density compared to typical chocolate cakes. It is baked until a toothpick comes out clean, then cooled and topped with a whipped cream-based frosting that combines confectioners sugar and cocoa powder for a smooth, light finish.
This cake can serve as a dessert or a special occasion treat, offering an alternative for those looking to incorporate a whole grain ingredient in a chocolate baked good. The texture will be moist and tender, with a balanced sweetness and mild nutty undertones from the quinoa.
The notes explain the correct method for cooking quinoa, emphasizing rinsing to remove bitter saponins and cooking it either absorbed or pasta style. Properly cooked quinoa is essential for the cake’s texture and flavor, and the recommended water to quinoa ratio is 2:1. Following these steps will ensure the quinoa cooks fully and blends smoothly into the cake batter.
Ingredients
cake
- 2 cups quinoa cooked
- 1/3 cup almond milk or dairy milk
- 4 large egg
- 1/2 cup butter unsalted
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- 1/2 cup cocoa powder unsweetened
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
frosting
- 1 cup heavy whipping cream
- 2 tablespoon confectioners sugar sifted
- 2 tablespoon cocoa powder sifted, unsweetened
Instructions
- Preheat oven to 350 degrees F. Spray and line a 9-inch nonstick cake pan with a round of parchment paper at the bottom.
- Melt butter.
- 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 cocoa powder. Continue beating until thick and spreadable. Don't over beat!
Notes
- Rinse quinoa thoroughly to remove bitterness from saponins before cooking.
- Cook quinoa in a 2:1 water to quinoa ratio, either absorbed or by boiling and draining.
- Ensure quinoa is fully cooked and cooled before processing into the batter for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 413 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 413kcal | 21% |
| Carbohydrates | 42g | 14% |
| Protein | 7g | 14% |
| Fat | 26g | 40% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 146mg | 49% |
| Sodium | 274mg | 11% |
| Potassium | 319mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 28g | 56% |
| Vitamin A | 913IU | 18% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 97mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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