City Palate YYC Growers

THE ENTERTAINING ISSUE - November December Issue 2018

Quinoa Chocolate Cake
January/February 2011

This cake contains no wheat flour. Made with cooked quinoa (rather than quinoa flour), it has a dense, moist texture and intense chocolate flavour. Excerpted from Quinoa 365 by Patricia Green and Carolyn Hemming (Whitecap).

2/3 c. white or golden quinoa

1-1/3 c. water

1/3 c. milk

4 large eggs

1 t. pure vanilla extract

3/4 c. butter, melted and cooled

1-1/2 c. sugar

1 c. cocoa powder

1-1/2 t. baking powder

1/2 t. baking soda

1/2 t. salt

Bring the quinoa and water to a boil in a medium saucepan. Cover, reduce to a simmer and cook for 10 minutes. Turn off the heat and leave the covered saucepan on the burner for another 10 minutes. Fluff with a fork and allow the quinoa to cool.

Preheat the oven to 350°F. Lightly grease two 8-inch round or square cake pans. Line the bottoms of the pans with parchment paper. Combine the milk, eggs and vanilla in a blender or food processor. Add 2 c. of the cooked quinoa and the butter and continue to blend the batter until smooth.

Whisk together the sugar, cocoa, baking powder, baking soda and salt in a medium bowl. Add the contents of the blender and mix well. Divide the batter evenly between the two pans and bake the cake on the centre oven rack for 40 to 45 minutes or until a toothpick or knife inserted in the centre comes out clean. Remove the cake from the oven and cool it completely in the pan before serving. Frost the cake, if desired. Store it in a sealed container in the fridge for up to one week or freeze it for up to one month. Serves 8 to 16.