- 130 g Dried Quinoa, Soaked overnight and rinsed well
- 800 g water
- 125 g Butter, Chopped
- 50 g coconut oil
- 4 eggs
- 85 g Milk
- 1 teaspoon vanilla
- 200 g caster sugar
- 85 g cocoa
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon Bi-carb soda
- 1/2 teaspoon salt
If unable to soak quinoa overnight, soak quinoa in a portion of boiling water for about 10 minutes until starting to swell then rinse really well. The longer it soaks the softer it will be after cooking.
Pour water into jug.
Tip quinoa into basket and place in jug.
Steam for 18 minutes / 100*C / speed 2-3.
Allow to cool. If any quinoa is left in the jug, tip it into basket (you want to make sure it doesn't have any crunch to it when eaten).
Preheat oven to 180*C.
Remove the cakes from the oven and allow to cool.
Ice with chocolate frosting or ganache.
Accessories you need
Any colour quinoa can be used.
To ensure this cake is completely gluten free ensure baking powder is also gluten free.
I used woolworths home brand cocoa and the cake was a dark/rich flavour.
I have only made the cupcake version, they rose up when baked but did collapse a little on cooling.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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