Quinoa for dessert? Yup that’s right, this little protein-powered Quinoa chocolate cake recipe is a great addition to your dinner part menu!
This recipe has been adapted from Quinoa365.com. I can assure you this will be one of the best gluten-free cakes you will ever eat! It is unbelievably moist and so chocolatey!
Ingredients
Serves 6-8
For the cake
160g white quinoa
330ml water
200g caster sugar
100ml sour cream
4 eggs
1tsp vanilla extract
185g butter melted
1½tsp baking powder
½tsp bicarbonate of soda
125g cocoa Powder
½tsp salt
½tsp xanthan gum
For the buttercream
50g softened butter
175g sifted icing sugar
1tbsp milk
Plain chocolate to decorate
Method
Preheat the oven to 180 degrees. Grease and line with parchment paper two 20cm (8 inch) round cake tins.
Cook the rinsed quinoa in boiling water for about 8 mins. Take off the heat and let the quinoa sit for 6 mins. Fluff with a fork then allow to cool completely.
Combine sour cream, eggs, vanilla, melted butter and cooked quinoa in a food processor or blender until smooth.
Whisk together the sugar, cocoa, baking powder, bicarbonate of soda, xanthan gum and salt in a medium bowl.
Add the contents to the food processor/blender and mix well.
Split the batter into two cake tins and bake for 40-45 minutes.
Turn the cakes onto a wire rack to cool.
To make the butter icing, blend together the butter, icing sugar and milk until smooth.
When the cake is cooled, use half the butter cream to sandwich the cakes together. Press gently to sandwich the two together.
Spread the remaining butter cream on top. Decorate with grated or scrapes of dark chocolate.
