- 200 g Dry Quinoa
- 100g cocoa, I used Blooker Brand
- 100 g Butter, Cubed
- 20 g coconut oil
- 100 g Rapadura Sugar, Or more to taste, cake is not sweet
- 5 g bicarb soda
- 1 teaspoon baking powder
- 4 eggs
- 200 g Milk
- 1 pinch salt
- 10 g vanilla extract
Rinse quinoa really well. I use a nut milk bag in the steamer basket (see my facebook page for directions - facebook.com/goaheadmakemylunch)
Pour 800g water into jug.
Tip quinoa into basket and place in jug. Steam for 18 minutes / 100 degrees / speed 2-3.
Allow to cool. If any quinoa is left in the jug, tip it into the basket. You should have 500g of cooked quinoa.
Preheat oven to 180 degrees.
Place butter, sugar and coconut oil into jug. Melt for 3 minutes / 80 degrees / speed 2.
Add milk, vanilla and eggs and mix 5 seconds / speed 5.
Add all dry ingredients except quinoa and mix 20 seconds / speed 4.
Mixture should be quite runny.
Add quinoa and mix 5 seconds / "Counter-clockwise operation" / speed 3 until combined. If you don't want to have the textural element of quinoa, mix for 10 seconds / speed 5 to puree some of the grains.
Pour into a lined round cake form and bake in the oven for 45 minutes or until centre no longer wobbles.
Allow to cool before icing with frosting of choice (I used a chcolate cream cheese icing).
Original recipe credit : //makingthymeforhealth.com/2013/12/04/best-ever-chocolate-quinoa-cake-gluten-free/
Accessories you need
Use either colour of quinoa or a mixture of colours.
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