We’ve had lots of celebrations of late and hence plenty of reasons for cake!! This has been my go-to as I mostly always have the ingredients in the fridge/cupboard/freezer. It is a really yummy, moist chocolate cake that uses cooked quinoa and almond meal as an alternative to flour. If you’re not used to using quinoa in baking (which I wasn’t until about a year ago) then this is going to open up your world to the possibilities of baking with quinoa. Get creative!
- 4 eggs
- ¼ cup (60ml) milk
- 1 tablespoon vanilla extract
- 10 medjool dates, pitted and soaked in boiling water
- 1 cup almond meal
- ⅓ cup kiwi quinoa (uncooked)
- ½ cup melted butter or coconut oil
- 150g melted dark chocolate (50% cacao)
- ⅓ cup unsweetened cocoa or cacao
- 2 teaspoons baking powder
- Pinch of salt
- 1 cup raspberries, defrosted
- Preheat your oven to 170 degrees Celsius. Grease 20cm springform cake tin and line the base with baking paper.
- Rinse quinoa until water runs clear. Cook with 4 cups water, covered until tails release. Approximately 20 minutes. Drain well and allow to cool.
- Melt butter and chocolate.
- In a blender or food processor add the eggs, milk, vanilla extract and dates. Blend thoroughly.
- Then add the cooked quinoa, butter (or coconut oil), melted chocolate, cocoa, baking powder, salt and blend.
- Pour mixture into the prepared cake tin and gently push raspberries into cake mixture.
- Bake in the middle of the oven for 1 hour and 5 minutes, or until skewer comes out clean.
- Allow cake to cool on cake rack. Serve with additional fresh berries and cream or alternatively coconut yoghurt.