Of course, it’s gluten free and it’s pronounced ‘keen wah’ which, if you grew up in the Upper Peninsula of Michigan, you know rhymes with ‘Holy Wah’.
Today I am making this for Theresa’s 25th birthday. Not to take away from her special day or anything but the fact that she is 25 makes me, well, really old.
Happy day, First Little Girl!
chocolate quinoa cake
- 2 cups cooked and cooled QUINOA
- 1/3 cup FLAX MILK (any milk, dairy or milk substitute will do)
- 4 whole EGGS
- 1 teaspoon VANILLA extract
- 3/4 cup COCONUT OIL melted and cooled (or butter)
- 1 cup white SUGAR
- 1 cup unsweetened COCOA POWDER
- 1/2 teaspoon BAKING SODA
- 1 1/2 teaspoon BAKING POWDER
- 1/2 teaspoon SALT
Before we get started just let me say two things.
First, if it were my cake I would totally do the butter. But it isn’t my cake, it is the Birthday Girl’s cake.
Second, why isn’t cocoa pronounced ‘co kwah’? Just something I noticed -maybe you did too. Or, maybe not.
- preheat oven to 350 degrees
- line two round 8″ cake pans with parchment paper
Don’t skip this and don’t use wax paper, it will get all soggy. If you have never used parchment paper before, you should get some. I don’t know what I would do without it.
- using a food processor or blender, combine the eggs, milk, and vanilla; blend for ten seconds to combine.
- add the cooked and cooled quinoa
A word about the quinoa here. I suppose I’d better tell you how to cook it just in case you never have.
You will need to rinse it first. Get a fine meshed strainer. Put one cup of dry quinoa into it. Rinse it under cold water for a couple of minutes. Dump the rinsed quinoa into a smallish, mediumish sauce pan. Add 1 and 3/4 cup of water. Stir it. Bring it to a boil. Turn it to simmer. Time it for 20 minutes. Take it off the heat and let it sit for a long time. Until it is cooled, in fact.
You might be wondering why I am so emphatic about taking it off the heat. It will most likely scorch if you leave it on a hot burner.
Not done explaining about the quinoa yet…. this amount of dry grain will make more than two cups of cooked grain. Please only use two cups cooked in the recipe. Eat the rest. With butter. It’s ‘springy’ and tasty.
- add the melted and cooled coconut oil (butter!)
- blend until completely cooled ( I said cooled didn’t I? I meant SMOOTH, blend until completely SMOOTH)
- sift together the cocoa powder, sugar, baking powder, baking soda and salt (use a big bowl for this)
- pour the SMOOTHLY blended wet ingredients into the dry ingredients and combine well.
The batter should be rather stiff. I can understand that you might be tempted to add some liquid but don’t.
- divide the batter between the two pans which are hopefully lined with parchment paper. Wet the backside of a big spoon and use this to spread the batter around.
- bake for 30 minutes ( a cake tester should come out clean).
- cool on a cooling rack
- turn the cakes out of their pans and peel off the parchment paper
Now, frost this amazing gluten free, dairy free birthday cake with…
chocolate buttercream frosting
- 2 1/2 cups POWDERED SUGAR
- 1/2 cup COCOA powder
- 1 cup softened SMART BALANCE brand spread (butter!)
- 1 teaspoon VANILLA
- 1 to 2 tablespoons of MILK SUBSTITUTE (or cream)
- put the spread (butter) and sugar into a big bowl
- use a hand held mixer to blend these until light and fluffy
- add the cocoa and mix well
- add the vanilla and continue to mix for a minute or so, adding the milk substitute (cream) only if necessary until desired consistency for spreading.
I think you can work out what to do next!
Blessings from my home to yours,