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I am a firm believer that the birthday girl should always get to choose her birthday cake. So when my friend Kaitlyn recently celebrated hers, she requested that I make a cake using this recipe, an old family favourite.

I was a little dubious – a gluten-free chocolate cake that claimed to be moist and intensely chocolately.  Boy was I ever proven wrong – this cake is amazingly rich, with one of the best structures I’ve ever tasted for a gluten-free cake.  It’s also super easy to mix up.  I decided to frost it with a White Chocolate Ganache, but the cake is tasty enough to stand on its own if you are in a pinch for time.

Best of all, my friend said that the cake easily converted to lactose-free too – all that’s needed is to substitute the butter for vegetable oil and milk to almond/soy milk.

 

Photo courtesy of Kaitlyn Carson & Rose Chen

Photo courtesy of Kaitlyn Carson & Rose Chen

Quinoa Chocolate Cake

(Original recipe from Quinoa 365: the Everyday Superfood)

No one will believe this chocolate cake is made with cooked quinoa —
no flour required. It is kid-friendly and gluten-free.

Serves 8-16

Ingredients

2/3 cup white or golden quinoa
1 1/3 cups water
1/3 cup milk
4 large eggs
1 tsp pure vanilla extract
3/4 cup butter, melted and cooled

1-1/2 cups white or cane sugar
1 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Directions

Bring 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 oven to 350 F. Lightly grease two 8-inch 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 of cooked quinoa and the butter and continue to blend until  smooth.

Combine 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 two pans and bake on the centre rack for 40 to 45  minutes, or until a knife inserted in the centre comes out clean. Cool completely in the pan before serving. Frost if desired.

Store in a sealed container in the refrigerator for up to one week or freeze for up to a month.

Bon appetit!

 

– Catherine

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