Quinoa is a wonderfully versatile grain that is high in protein, and very easy to digest. It was my staple grain when I first started my gluten-free diet, and I enjoy incorporating in both savory and sweet dishes. While I have expanded my recipe repertoire to include other gluten-free flours and grains, I still have a few favorite quinoa recipes that I make quite often.
This recipe is modified from Quinoa 365, and has been a success every time I have made it. It uses cooked quinoa instead of quinoa flour, and creates a moist, light cake. It can be finished with whipped cream and fresh fruit, or when baked as cupcakes, topped with a light chocolate frosting. My son even drew a dinosaur eating the cake on the recipe because he likes it so much!
Quinoa Chocolate Cake
(Adapted from the cook book, Quinoa 365)
1 cup cooked white or yellow quinoa
2 farm fresh eggs
1 teaspoon pure vanilla
6 tablespoons butter (organic if possible), or organic coconut oil (I have used both and both work nicely)
3/4 cup organic cane sugar
1/2 cup cocoa powder (organic, fair-trade if possible)
1 teaspoon GF baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
Preheat oven to 350 degrees.
Grease or line one standard muffin tray (12), or 2 mini muffin trays (24).
Add the eggs and vanilla to a food processor, and pulse to combine.
Add the cooked quinoa and coconut oil or room temperature butter to the bowl, and puree for two to three minutes until smooth.
In a separate bowl, add the sugar, cocoa powder, baking powder, baking soda and salt, and whisk together thoroughly.
Add the dry ingredients to the mixing bowl, and blend to combine, scraping the batter down to make sure it is all combined.
Divide batter into the muffin tray, filling each cup half way.
Bake cupcakes for 20-25 minutes, or minis for 10-15 minutes, or until small cracks appear on the surface of the cupcakes.
This recipe works well when doubled, to make two 8 inch round cakes.