I first stumbled upon quinoa chocolate cake while searching for a healthier dessert option for a family gathering. Intrigued by the idea of incorporating quinoa, I decided to give it a try.
The quinoa chocolate cake seemed simple enough, but the moment I mixed the ingredients quinoa, cocoa powder, sugar, and eggs—into a smooth batter, I realized it was going to be something special.
The quinoa chocolate cake baked, the rich aroma filled the kitchen, making me even more excited. Once the cake cooled, I whipped up the chocolate coconut cream frosting, which added a velvety richness to the dessert.
The first bite was a pleasant surprise—the quinoa made the cake unexpectedly moist and the flavor was divine. Now, quinoa chocolate cake is my go-to treat for every occasion, loved by everyone who tries it.
How To Prepare Quinoa Chocolate Cake?
Preparation Time: 10 minutes
Cooking Time: 35 minutes
Total Time: 45 minutes
Course: Dessert
Cuisine: American
Yield: 8 servings
Kitchen Utensils Needed
- Mixing bowls
- Hand or stand mixer (for whipping cream)
- Measuring cups and spoons
- Whisk
- 9-inch round cake pan or equivalent
- Saucepan (for melting chocolate)
- Spatula
- Cooling rack
Ingredients
For the Cake:
- 1 cup cooked quinoa, cooled
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 cup butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup milk (or dairy-free alternative)
For the Whipped Cream Frosting:
- 2 cups heavy whipping cream
- 1 (10-ounce) bag dark chocolate chips
Instructions
1. Preheat Oven:
Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
2. Prepare the Cake Batter:
In a large bowl, whisk together the cooked quinoa, cocoa powder, sugar, baking soda, and salt. In another bowl, cream the softened butter and eggs together until light and fluffy. Add the vanilla extract and milk, mixing well.
3. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients into the wet mixture, stirring until combined. The batter should be smooth and slightly thick.
4. Bake the Cake:
Pour the batter into the prepared cake pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely on a cooling rack before frosting.
5. Prepare the Frosting:
While the cake cools, prepare the frosting. Heat the heavy whipping cream in a saucepan over medium heat until it begins to simmer (not boiling). Pour the hot cream over the dark chocolate chips in a heatproof bowl. Let it sit for 5 minutes, then stir until the chocolate is fully melted and smooth. Let the chocolate ganache cool to room temperature.
6. Whip the Frosting:
Once the ganache has cooled, whip it with an electric mixer on medium-high speed until stiff peaks form. This may take around 3-5 minutes.
7. Frost the Cake:
Once the cake is completely cooled, frost the cake with the whipped chocolate coconut cream frosting. You can frost the cake entirely or just the top for a layered look.
8. Serve:
Slice and enjoy your decadent quinoa chocolate cake!
Special Note
➤ Gluten-Free Delight: Quinoa Chocolate Cake is naturally gluten-free, making it a great option for those with gluten sensitivities or celiac disease.
➤ Protein Boost: The inclusion of quinoa not only adds a unique texture but also provides a protein boost, making this cake a more nutritious choice compared to traditional recipes.
➤ Versatile Toppings: Feel free to get creative with toppings! Fresh berries, a sprinkle of sea salt, or a drizzle of dark chocolate can elevate the cake and add extra flair.
Nutritional Amount Quinoa Chocolate Cake
| Nutrition | Amount |
|---|---|
| Calories | 250 |
| Protein | 6g |
| Carbohydrates | 35g |
| Fat | 11g |
| Fiber | 3g |
| Sugar | 22g |
Serving Suggestions For Quinoa Chocolate Cake
1. For serving quinoa chocolate cake, I suggest enjoying it on its own for a simple and satisfying treat.
2. You can also elevate it by pairing it with a dollop of whipped cream or a scoop of vanilla ice cream.
3. If you’re hosting a brunch or dinner party, this cake makes a delightful addition to your dessert spread.
4. Garnish with fresh berries or a sprinkle of powdered sugar for an extra touch of elegance.
Tips and Variations
1. Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend to make the cake gluten-free.
2. Dairy-Free Option: Use almond milk or coconut milk in place of regular milk, and choose a dairy-free butter alternative.
3. Add-Ins: For a different twist, consider adding a handful of chopped nuts or dried fruit to the batter.
How To Use Chocolate On A Cake?
To use chocolate on a cake, start by selecting high-quality chocolate that complements the cake’s flavor. Melt the chocolate slowly over a double boiler or in the microwave, stirring until smooth.
Let it cool slightly before pouring it over the cake for a glossy glaze, or whip it with cream for a rich frosting.
You can also drizzle melted chocolate in decorative patterns or use it to create chocolate shavings or curls for an elegant finish.
The key is to ensure the chocolate is at the right temperature for the best texture and appearance.
What Is The Healthiest Flour For Cake?
The healthiest flour for cake is whole wheat flour. It’s packed with fiber, vitamins, and minerals that refined flours lack.
Whole wheat flour also has a lower glycemic index, which helps keep blood sugar levels stable. While it can make cakes denser, mixing it with other flours like almond or coconut flour can create a lighter texture while boosting the nutritional value.
For gluten-free options, almond flour is a great choice, offering healthy fats and protein. Choosing the right flour can make your cake both delicious and nutritious.
How To Store Chocolate Quinoa Cake So It Stays Fresh?
To keep your chocolate quinoa cake recipe fresh, store it in an airtight container at room temperature for up to two days
If you need to keep it longer, place the cake in the refrigerator, still in an airtight container, for up to a week.
For extended storage, you can freeze the cake by wrapping it tightly in plastic wrap, then placing it in a freezer-safe bag or container.
When you’re ready to enjoy it, thaw the cake at room temperature or in the fridge. This method ensures the cake stays moist and delicious.
Conclusion
My journey with quinoa chocolate cake has been nothing short of a success. What started as an experiment has turned into a beloved dessert that everyone in my family now looks forward to.
The unique combination of quinoa and chocolate has made the cake incredibly moist, rich, and full of flavor. I’ve perfected the recipe over time, and now it’s a hit at every celebration.
I’m proud of how it turned out, and quinoa chocolate cake always a joy to see others enjoy it as much as I do. I hope you’ll soon give it a try—I’m confident it will become one of your favorite desserts too!
The flavors and texture are sure to impress, and I can’t wait for you to experience this delicious treat.
More Delicious Chocolate Cakes
The Best Triple Chocolate Mousse Cake
Best Delicious Chocolate Sheet Cake Recipe
Easy Chocolate Loaf Cake Recipe
The Best Chocolate Orange Cake Recipe
Delicious Molten Chocolate Muffins
Quinoa Chocolate Cake
Equipment
- Mixing bowls
- Hand or stand mixer (for whipping cream)
- Measuring cups and spoons
- Whisk
- 9-inch round cake pan (or equivalent)
- Saucepan (for melting chocolate)
- Spatula
- Cooling rack
Ingredients
For the Cake:
- 1 cup cooked quinoa cooled
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 cup butter softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup milk or dairy-free alternative
For the Whipped Cream Frosting:
- 2 cups heavy whipping cream
- 1 10-ounce bag dark chocolate chips
Instructions
Preheat Oven:
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
Prepare the Cake Batter:
- In a large bowl, whisk together the cooked quinoa, cocoa powder, sugar, baking soda, and salt. In another bowl, cream the softened butter and eggs together until light and fluffy. Add the vanilla extract and milk, mixing well.
Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients into the wet mixture, stirring until combined. The batter should be smooth and slightly thick.
Bake the Cake:
- Pour the batter into the prepared cake pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely on a cooling rack before frosting.
Prepare the Frosting:
- While the cake cools, prepare the frosting. Heat the heavy whipping cream in a saucepan over medium heat until it begins to simmer (not boiling). Pour the hot cream over the dark chocolate chips in a heatproof bowl. Let it sit for 5 minutes, then stir until the chocolate is fully melted and smooth. Let the chocolate ganache cool to room temperature.
Whip the Frosting:
- Once the ganache has cooled, whip it with an electric mixer on medium-high speed until stiff peaks form. This may take around 3-5 minutes.
Frost the Cake:
- Once the cake is completely cooled, frost the cake with the whipped chocolate coconut cream frosting. You can frost the cake entirely or just the top for a layered look.
Serve:
- Slice and enjoy your decadent quinoa chocolate cake!