OK, so this one I haven’t tried yet, but I have been told by someone I trust to know about these things that it is yummy and I do inted to try it, when I have a weekend free! So, here it is. If you’re looking for something grain free, give it go. Can easily be dairy and sugar free too if you swap the milk for rice or soya milk and the sugar for xylitol.
Made from quinoa and more like a brownie, this cake is gluten-free and completely delicious.
- 2/3 c. (150 ml) white or golden quinoa
- 1 1/3 c. (340 ml) water
- 1/3 c. (90 ml) milk
- 4 large eggs
- 1 tsp. (5 ml) pure vanilla extract
- 3/4 c. (170 g) butter, melted and cooled
- 1 1/2 c. (375 ml) white or cane sugar
- 1 c. (250 ml) unsweetened cocoa powder
- 1 1/2 tsp. (7.5 ml) baking powder
- 1/2 tsp. (2.5 ml) baking soda
- 1/2 tsp. (2.5 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 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 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 centre oven rack for 40 to 45 minutes or until a knife inserted in the centre comes out clean.
- Remove the cake from the oven and cool in the pan before serving. Add icing if desired. Store in a sealed container in the refrigerator for up to 1 week or freeze up to 1 month. Serves 8 to 16.