Quinoa Chocolate Cake
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Quinoa Chocolate Cake
I choose coconut palm sugar because it is low on the glycemic index. After reading about it on Natural News, it has quickly become my go to sugar alternative. It tastes so yummy its hard to believe that it isn’t every bit as bad for you as white sugar. One thing I want to mention is that I did cook it in small individual dishes and while I think the batter would fill two baking pans, I didn’t test this out for myself.
Times
- Prep Time : 10 min
- Cook Time : 45 min
- Ready Time : 55 min
Servings
8 Servings
Ingredients
- 2/3 cup cooked quinoa
- 1/3 cup milk
- 4 large eggs
- 1 teaspoon vanilla extract
- ¼ cup butter, melted and cooled
- ¼ cup walnut oil
- ¼ cup applesauce
- 1½ cup coconut palm sugar
- 1 cup unsweetened cocoa powder
- 1½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Directions
- Preheat oven to 350 degrees. Grease two 8 inch round or square baking pans. Line with parchment.
- Combine milk, eggs, and vanilla in a blender or food processor. Add 2/3 cups of cooked quinoa, butter, applesauce and walnut oil. Process until smooth.
- Whisk together coconut palm sugar, cocoa, baking powder, baking soda and salt in a medium bowl. Add milk mixture and combine until well blended. Divide between pans and bake for 40 to 45 minutes. (Or, if cooking in individual serving size pans, cook for about 28 minutes) You know the cake is done when a toothpick comes out clean. Remove from oven and allow to cool completely prior to serving.
- Frost if desired.
Source: Quinoa Recipes
Nutrients
Servings Per Recipe: 8 Servings
Amount Per Serving
- Calories: 309
- Total Fat: 12.4g
- Protein: 7.3g
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6 Responses to Quinoa Chocolate Cake
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About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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What a great Idea! I’m definitely trying this. One note about palm sugar, though: it’s made by boiling sap from the coconut palm tree until it gets to the “right” consistency. As a result, there is a large spectrum of sweetness from batch to batch, and from brand to brand. The best thing to do is to taste your sugar before using it and adjust accordingly, if needed.
Thanks that is good to know.
Is this gluten free?
It appears to be gluten free.
Looks Yummy and will make for shabbos!
I use stevia and a splash of aguava, You need the sugar when baking with stevia, ALSO stevia must be baked under 325, AND i taste to see if sweet enough
Tamar- I have purchased Walnut Oil and never use it. Does it give it a taste or can you use any light olive or sunflower oil. IF it makes a difference, I will purchase it.
Thank you
I wouldn’t purchase it just for this, any light oil should do and sunflower would be great.