Quinoa Chocolate Cake

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Quinoa Chocolate Cake
When I came across this recipe by Paula Shoyer on Food52 I knew I had to test it out! I've made a few different flourless chocolate cakes, which usually turn out with a texture that seems half-baked. Which don't get me wrong are great, but this cake's texture is more traditional, reminiscent of the chocolate cake from my childhood birthday parties. And since it has quinoa in it that means it's healthy, right?  It got rave reviews from the Cook Culture team. And I'm sure I'll be making it again soon.
Cook Time 50 minutes
Servings
servings
Ingredients
Cake
Glaze
Cook Time 50 minutes
Servings
servings
Ingredients
Cake
Glaze
Instructions
Cake
  1. Place the quinoa and water into a small saucepan and bring it to a boil over medium heat. Reduce the heat to low, cover the saucepan, and cook the quinoa for 15 minutes, or until all the liquid has been absorbed. The quinoa should be fully cooked at this point—taste a little to make sure it's not crunchy (if it is, add a little more water to the pan and keep cooking till it's softened). When the quinoa is ready, set the pan aside. Or spread out on a sheet pan to speed up the cooling process. The quinoa may be made 1 day or more in advance.
  2. Heat the oven to 350°F (180°C). Grease a 12-cup (2.8L) Bundt pan, sprinkle the cocoa powder over the greased pan, then shake the pan to remove any excess.
  3. Place the quinoa in the bowl of a food processor or blender. Add the orange juice, eggs, vanilla, coconut oil, sugar, cocoa, baking powder, and salt.
  4. Process until the mixture is very smooth.
  5. Melt the chocolate over a double boiler, stirring until it is melted.
  6. Add the chocolate to the quinoa batter and process until well mixed.
  7. Pour the batter into the prepared Bundt pan and bake it for 50 minutes, or until a skewer inserted into the cake comes out clean.
  8. Let the cake cool for 10 minutes and then gently turn it out of the pan onto a wire cooling rack. Let it cool on the rack.
Glaze
  1. To make the glaze, melt the chocolate over a double boiler. Add the coconut oil and vanilla and whisk well. Let the glaze sit for 5 minutes and then whisk it again.
  2. Pour the glaze over the top of the cake, letting it drip down the sides. Serve at room temperature and store any leftovers airtight at room temperature.
Recipe Notes

Recipe from Paula Shoyer, via Food52

While making this cake we used the Canadian grown Golden Quinoa from our friends at GRAIN, and the USA Pan Bundt Pan.

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