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.
- Cook Time
- Prep Time
- 8 ServingsServings
- 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
- 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.