Quinoa Chocolate Cake Recipe – Sharmis Passions

Quinoa Chocolate Cake is a soft and moist cake made using cooked quinoa, eggs, cocoa powder and sugar. This recipe is made without any flour or butter. It has a rich chocolate taste and you cannot feel the quinoa at all, also kids eat it happily as a tea time snack.

You can bake this cake with simple ingredients from the kitchen. The batter is made in a mixer jar so there is no need to whisk or mix by hand. It is a good way to use leftover cooked quinoa also. A slice of it goes well with a glass of cold milk.

About Quinoa Chocolate Cake

Quinoa is a healthy grain which many people eat as rice or salad. Using it in a cake is a new idea for most of us. When it is blended with eggs and milk it becomes a smooth batter. The cake bakes soft and the quinoa gives a light nutty crunch to it.

The texture is moist and a little dense like a brownie. It is not dry because of the oil and blended quinoa. The taste is chocolaty and not too sweet. The edges become slightly crisp while baking and the inside stays soft and makes it enjoyable.

You can change this cake in a few ways. Some people add chopped walnuts or chocolate chips in the batter. You can also pour a little chocolate sauce on top while serving and a scoop of vanilla ice cream makes it a nice dessert.

I make this cake when I have cooked quinoa left in the refrigerator. My family did not guess the quinoa in it the first time. They finish the whole cake in a day and ask me to bake again.

Quinoa Chocolate Cake Ingredients

• Cooked Quinoa – I used cooked and cooled quinoa for this cake. It gives a soft and moist texture.
• Cane Sugar – I added cane sugar for the sweetness. It gives a light brown colour to the cake. You can use white sugar but reduce the quantity.
• Cocoa Powder – I used unsweetened cocoa powder for the chocolate taste. It also gives a deep brown colour to the cake. Use a good quality one for better flavour.
• Eggs – I used eggs to bind everything together. It helps the cake to rise and stay soft. You can use room temperature eggs for better mixing.
• Milk – I add milk to blend the batter smoothly. It gives a soft crumb to the cake. You can use almond milk also.
• Oil – I use plain oil in this recipe. It keeps the cake moist for many days. Odourless oil is better so the chocolate taste comes in front.
• Baking Powder – I added baking powder for the rise. It makes the cake light and fluffy.
• Baking Soda – I use baking soda along with baking powder. It helps the cake to bake evenly and gives a good crumb.
• Salt – I add a tiny pinch of salt to balance the sweetness. It brings out the chocolate flavour in the cake. Do not skip it.

How to make Quinoa Chocolate Cake Step by Step

1.Preheat at 175 deg C for 10 minutes. To a mixer jar add 2 eggs, milk and oil.

2.Add vanilla essence to it. Blend well for 5 seconds.

3.Now add cooked quinoa, cane sugar.

4.Then add cocoa powder , baking powder, baking soda and salt to it.

5.Blend until smooth (it will still be slightly coarse). After grinding I tasted and felt the sugar less so added little and gave a quick blend.

6.Prepare the baking mould by laying butter paper. Now pour this mixture into the mould. Tap few times to level the top.

7.Bake in preheated oven at 175 deg C for 20-25 minutes. Insert a tooth pick in the center to check if it comes out clean then its cooked, if its still goey then bake for few more mins and adjust accordingly. Cool down the gently invert to de mould. Remove the butter paper, cut and serve after completely cool.

Serve with chocolate sauce!

Expert Tips

• Cool the quinoa – I let the cooked quinoa cool fully before blending. Warm or hot quinoa cooks the egg and spoils the batter.
• Drain well – I drain the extra water from the quinoa after cooking. Wet quinoa makes the cake sticky in the middle.
• Blending – I blend the batter till no whole grains are left. The batter will still be little coarse and that is fine.
• Taste – I taste a small bit of the batter before baking. If the sugar is less I add a spoon and blend again.
• Line the mould – I place butter paper in the baking mould before pouring. The cake comes out easily without breaking.
• Cool before cutting – I let the cake cool completely before demoulding. A warm cake breaks and sticks to the knife.

Serving and Storage

Serve this with chocolate sauce and you can also add a scoop of ice cream on top and it goes well as a dessert after meals or as a snack with tea at home.

Store in a closed container in refrigerator and use within 3 days for best taste and texture and it stay good when stored properly. Warm it for few seconds before eating.

FAQS

1. Can I use white sugar instead of cane sugar?

Yes you can use white sugar and it works fine for this recipe. Reduce the quantity to ½ cup as it is sweeter.

2. Can I skip the eggs?

No eggs are needed to bind the batter and it will not set properly without it. You can try a flax egg but the texture will be different.

3. Why my cake is sticky inside?

It may be due to wet quinoa or less baking time. Drain the quinoa well and bake few more minutes next time.

4. How do I know the cake is baked?

Insert a tooth pick in the centre and check once. If it comes out clean the cake is ready.

5. Can I add chocolate chips?

Yes you can add chocolate chips and it give a good bite while eating. Mix them in the batter after blending.

If you have any more questions about this Quinoa Chocolate Cake Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

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