Chocolate Quinoa Cake
This moist cake is gluten-free and definitely kid-approved. Top with fruit or ice it, if you like, but it's great all on its own!
Prep Time: 10 min
Cook time: 18-20 min
Yield: 2 x 8" round cakes or 12-14 cupcakes
2 cups cooked quinoa, cooled (made per package directions)
1/3 cup milk
1 tsp vanilla
3/4 cup butter melted and cooled
1 1/2 cups white sugar
1 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Preheat oven to 350F and lightly grease two cake pans or cupcake tin.
Combine milk, eggs, vanilla in a blender until mixed. Add cooked quinoa and butter and blend until smooth.
In a medium bowl, whisk together dry ingredients. Add to the blender and mix well.
Divide batter between the pans. Bake for about 18 mins or until a toothpick inserted in the middle comes out clean. Cool completely in the pan before serving.
Zhuzh it up!
Sift with icing sugar, top with berries or serve with a dollop of whipped cream.
This amazing recipe was written by Patricia Green and Carolyn Hemming. Find it (Moist Chocolate Cake) in the book, Quinoa 365: The Everyday Superfood.