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!
¼ cup (60ml) milk
1 tablespoon vanilla extract
10 medjool dates, pitted and soaked in boiling water
1 cup almond meal
1/3 cup kiwi quinoa (uncooked)
½ cup melted butter or coconut oil
150g melted dark chocolate (50% cacao)
1/3 cup unsweetened cocoa or cacao
2 teaspoons baking powder
Pinch of salt
1 cup raspberries, defrosted
1. Preheat your oven to 170 degrees Celsius. Grease 20cm springform cake tin and line the base with baking paper.
2. Rinse quinoa until water runs clear. Cook with 4 cups water, covered until tails release. Approximately 20 minutes. Drain well and allow to cool.
3. Melt butter and chocolate.
4. In a blender or food processor add the eggs, milk, vanilla extract and dates. Blend thoroughly.
5. Then add the cooked quinoa, butter (or coconut oil), melted chocolate, cocoa, baking powder, salt and blend.
6. Pour mixture into the prepared cake tin and gently push raspberries into cake mixture.
7. Bake in the middle of the oven for 1 hour and 5 minutes, or until skewer comes out clean.
8. Allow cake to cool on cake rack. Serve with additional fresh berries and cream or alternatively coconut yoghurt.