Ingredients with Measurements:
- 1 cup cooked quinoa
- 1/2 cup unsweetened cocoa powder
- 1/2 cup almond flour
- 1/2 cup coconut sugar
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3 eggs
- 1/2 cup unsweetened almond milk
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
Special equipment needed:
- 8-inch cake pan
- Parchment paper
- Blender or food processor
Step-by-step instructions:
1. Preheat oven to 350°F. Grease an 8-inch cake pan and line the bottom with parchment paper.
2. In a blender or food processor, combine cooked quinoa, cocoa powder, almond flour, coconut sugar, baking powder, baking soda, and salt. Blend until smooth.
3. In a separate bowl, whisk together eggs, almond milk, melted coconut oil, and vanilla extract.
4. Add the quinoa mixture to the bowl with the wet ingredients and stir until well combined.
5. Pour the batter into the prepared cake pan and smooth the top with a spatula.
6. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
7. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
350°F
Serving size:
8 servings
Nutritional information:
Per serving:
Calories: 210
Total fat: 12g
Saturated fat: 7g
Cholesterol: 70mg
Sodium: 190mg
Total carbohydrates: 21g
Dietary fiber: 3g
Total sugars: 10g
Protein: 6g
Substitutions for ingredients:
- Almond flour can be substituted with any other nut flour or regular flour.
- Coconut sugar can be substituted with brown sugar or granulated sugar.
- Almond milk can be substituted with any other non-dairy milk or regular milk.
- Coconut oil can be substituted with any other neutral oil or butter.
Variations:
- Add 1/2 cup chocolate chips to the batter for extra chocolate flavor.
- Top the cake with whipped cream or frosting.
- Add 1/2 tsp cinnamon to the batter for a spiced flavor.
Tips and tricks:
- Make sure to rinse the quinoa before cooking to remove any bitterness.
- Use a toothpick to check if the cake is done. If it comes out clean, the cake is ready.
- Let the cake cool completely before slicing to prevent it from falling apart.
- Store leftovers in an airtight container in the fridge for up to 5 days.
Storage instructions:
Store leftovers in an airtight container in the fridge for up to 5 days.
Reheating instructions:
Microwave a slice of cake for 15-20 seconds or until warm.
Presentation ideas:
Dust the top of the cake with cocoa powder or powdered sugar.
Garnishes:
Top the cake with fresh berries or chopped nuts.
Pairings:
Serve the cake with a cup of coffee or tea.
Suggested side dishes:
Serve the cake with a side of fresh fruit or a scoop of ice cream.
Troubleshooting advice:
- If the cake is too dry, add a tablespoon of almond milk to the batter.
- If the cake is too wet, add a tablespoon of almond flour to the batter.
Food safety advice:
Make sure to cook the quinoa properly to prevent any foodborne illnesses.
Food history:
Quinoa is a grain that has been cultivated in the Andean region of South America for thousands of years. It was considered a sacred crop by the Incas and was used in many traditional dishes.
Flavor profiles:
This chocolate quinoa cake has a rich chocolate flavor with a slightly nutty taste from the quinoa and almond flour.
Serving suggestions:
Serve the cake as a dessert or a sweet snack.
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