Friday, June 6, 2014

Chocolate Quinoa Cake Recipe

Did you know that you can make a cake using Quinoa? I know, I know, upon hearing that phrase, the first thought that naturally popped into your mind was more than likely the question "Does it taste good?"

Believe it or not, I've had my eye on this recipe for a while. I mean, creating a delicious, chocolate cake out of quinoa? Is it possible? What would it look like? How would it taste? These were all questions that had been hovering around in my mind. It was just a matter of putting our quinoa to the test. Let me tell you, I may never go back to a typical chocolate cake recipe again! Not only does this recipe use a natural gluten-free super grain and calls for no flour at all, but it creates, quite possibly, the most moist, most delectable cake I've ever had! And all from quinoa? You better believe it! Let's get to baking some Chocolate Quinoa Cake!

2/3 cup Honeyville Organic Quinoa
1 1/3 cup Water
1/3 cup Milk
4 Eggs
1 tsp Vanilla
3/4 cup Butter, melted
1 1/2 cups Sugar
1 cup Honeyville Baker's Cocoa Powder
1 1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt

Chocolate Frosting:
1/2 cup Butter
2 2/3 cups Powdered Sugar
1/2 cup Honeyville Baker's Cocoa Powder
1/3 cup Heavy Cream
1/2 tsp Vanilla

First, you need to boil your quinoa.

In a large saucepan, combine quinoa and water and bring to a boil. Cover, reduce to a simmer, and cook for 10 minutes. Turn off heat and leave covered in saucepan for another 10 minutes, then fluff with a fork.

In your Bosch Universal Mixer using your Food Processor Attachment, combine milk, eggs, and vanilla and blend together. Add quinoa and butter, and blend until mixture is smooth. Don't worry if all the quinoa doesn't get completely processed.

In a large bowl, whisk together sugar, cocoa, baking powder, baking soda, and salt.

Add wet ingredients to dry ingredients and mix until batter forms. Don't worry if this batter seems a little runny, it's suppose to look that way. Divide the batter evenly into 2 cake pans.

Bake at 350 degrees for 40-45 minutes, remove, and allow to completely cool on a wire rack, while still in the pans.

While cakes are cooling, begin your frosting by combining all frosting ingredients into a large mixing bowl and mixing together with an electric hand mixer until completely combined.

Remove one cake from the pan and place on a large plate. Spread frosting evenly on top of that cake.

Remove the second cake and place on top of the first frosted cake.

Frost the entire top and sides of the cake with the remaining frosting.

Slice and serve.

Get ready, this may be the most moist, delicious chocolate cake you've ever tried. Made with naturally gluten-free ingredients, and completely flour free, you could never imagine that such a delectable, decadent cake could come from such a healthy whole grain. This is the cake your family will be wanting you to make for years to come, and because it's so healthy, you need not worry if they ask for seconds, or even thirds!

Chocolate cake from quinoa? You better believe it!


Emma @ Bake Then Eat said...

Ok I am quite fascinated by this idea, I never thought of using quinoa in a cake before. I must give this one a go sometime, thanks for the recipe :)

Anonymous said...

Those in our family who love chocolate cake thank you. For the one who just cannot abide the taste of chocolate, we wonder if quinoa will work in a white or lemon cake. Any ideas?

In The Kitchen With Honeyville said...

I'm sure it would work great in white or lemon cake! Give it a try and let us know how it turns out!

Jean Rounsville said...

I have been waiting for some feed back on this recipe before I waste the ingredients. Or any cake recipe using quinoa. Anyone out there yay or nay!

In The Kitchen With Honeyville said...

Hi Jean! What feedback is it that you've been waiting for? Let us know some of the questions you have, and we can help you out.

Anonymous said...

Made this today. Remember to oil the pan. The instructions don't mention this. If you don't, you have a dump cake, not a pretty cake. This cake does not rise. Also the quinoa did not fully cook in the time limit given. Next time I will follow the directions on the quinoa package. There are hard pieces of quinoa in the cake and it is very obvious there is quinoa in the cake. In the picture it looks like a flour chocolate cake. There was no need to frost this cake as it is very moist and has good flavor. I will try once more with the changes in hopes of better results.

Anonymous said...

I think I just figured out the appearance of quinoa in my cake. The recipe uses a food processor and I used a standing mixer to mix in the butter and quinoa. That would explain my lumpy cake. So learn from my mistake-use a food processor to incorporate the quinoa into the batter!