I had recently made a batch of quinoa for another recipe and had a lot of left over. I didn’t want to throw it away, so I went on a search for recipes that use leftover cooked quinoa and came across a recipe for a chocolate cake. Hmm…that might be interesting!
I’ve used cooked quinoa in muffins and cookies before, so I thought it would be something to try. Boy am I glad I gave it a chance. This cake was delicious! Super moist, full of chocolate flavor and easy to make. I topped my cake with a peanut butter frosting…which made it very rich. You could swap out the frosting for a dusting of powdered sugar and it would be just as delicious.
2 cups cooked quinoa
1/2 cup milk
4 large eggs
1 tsp vanilla
3/4 cup unsalted butter, melted and cooled
1 1/2 cups sugar
1 cup cocoa powder
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Preheat your oven to 350 degrees. Grease two 8-inch round cake pans and line them with parchment paper. You’ll thank me later as it makes removing the cake much easier.
In a blender, mix together the milk, eggs and vanilla. Add in the quinoa and melted butter. Blend until smooth. In a bowl, whisk together the dry ingredients until combined. Add the dry ingredients into the blender and pulse until completely mixed together.
Divide the batter between the prepared pans. Bake for 40 to 45 minutes or until a cake tester inserted in the center of the cake comes out clean. Place the pans on a wire cooling rack and allow to cool completely. To remove the cakes from the pans, run a thin knife around the edge and flip over onto a plate. Finish with a frosting flavor of your choice or dust with powdered sugar.
Source: Dinner with Julie