No one will believe this chocolate cake is made with cooked quinoa – no flour required!
2⁄3 cup (150 mL) white or golden quinoa
1 1⁄3 cups (325 mL) water
1⁄3 cup (75 mL) milk
4 large eggs
1 tsp (5 mL) pure vanilla extract
3⁄4 cup (175 mL) butter, melted and cooled
11⁄2 cups (375 mL) white or cane sugar
1 cup (250 mL) unsweetened cocoa powder
1 1⁄2 tsp (7 mL) baking powder
1⁄2 tsp (2 mL) baking soda
1⁄2 tsp (2 mL) salt
Bring the quinoa and water to a boil in a medium saucepan. Cover, reduce to a simmer and cook for 10 minutes. Turn off the heat and leave the covered saucepan on the burner for another 10 minutes. Fluff with a fork and allow the quinoa to cool. Preheat the oven to 350°f (180°c). Lightly grease two 8-inch (20 cm) round or square cake pans. Line the bottoms of the pans with parchment paper.
Combine the milk, eggs and vanilla in a blender or food processor. Add 2 cups (500 mL) of cooked quinoa and the butter and continue to blend until smooth. Whisk together the sugar, cocoa, baking powder, baking soda and salt in a medium bowl. Add the contents of the blender and mix well. Divide the batter evenly between the 2 pans and bake on the center oven rack for 40 to 45 minutes or until a knife inserted in the center comes out clean. Remove the cake from the oven and cool completely in the pan before serving. Frost if desired.
Store in a sealed container in the refrigerator for up to 1 week or freeze for up to 1 month.