As a baker, I’m always on the lookout for unique and healthier twists on classic desserts. One of my latest creations is a quinoa chocolate cake, and it’s quickly become a favorite.
Quinoa might seem like an unusual ingredient for a cake, but it adds a delightful texture and a boost of nutrition that’s hard to beat.
This cake offers a unique twist on traditional chocolate desserts, incorporating cooked quinoa to add moisture and a subtle nutty flavor while boosting its protein content.
Ideal for those seeking a healthier alternative without sacrificing taste, the quinoa blends seamlessly into the cake’s tender crumb.
A health-conscious baker or simply looking to try something new, this cake is perfect for any occasion. Its rich chocolate flavor and slight texture variation make it a standout dessert that’s both satisfying and nutritious.
It’s proof that you don’t have to sacrifice flavor for health, and it’s sure to impress anyone who tries it.
How To Prepare Quinoa Chocolate Cake?
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Course: Dessert
Cuisine: American
Yield: 8 servings
Equipment Needed
- Oven
- 9-inch round cake pan
- Mixing bowls
- Whisk
- Electric mixer (optional)
- Measuring cups and spoons
- Sifter
Ingredients
- 1 cup cooked quinoa (cooled)
- 1/2 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter (softened)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup milk (or dairy-free alternative)
- 1/2 cup semi-sweet chocolate chips (optional for extra richness)
Instructions
1. Prepare the Quinoa:
Rinse 1 cup of quinoa thoroughly under cold water to remove any bitterness. Cook it in 2 cups of water or broth according to package instructions until tender. Allow the cooked quinoa to cool completely before using it in your cake batter.
2. Mix Dry Ingredients:
In a large bowl, whisk together 1 cup of all-purpose flour, 1/2 cup of cocoa powder, 1 cup of granulated sugar, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and a pinch of salt. This helps ensure that all the dry ingredients are evenly distributed.
3. Combine Wet Ingredients:
In a separate bowl, beat 2 large eggs with 1/2 cup of melted coconut oil or butter, 1 teaspoon of vanilla extract, and 1/2 cup of milk or a dairy-free alternative. Mix until well combined.
4,. Fold in Quinoa:
Gently fold the cooked and cooled quinoa into the wet ingredients, ensuring it is evenly incorporated. Then, gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix, as this can make the cake dense.
5. Bake and Cool:
Pour the batter into a greased and floured 9-inch round cake pan or an 8×8-inch square pan. Bake in a preheated oven at 350°F (175°C) for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely before serving.
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 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
Quinoa chocolate cake offers the perfect blend of indulgence and nutrition, making it a standout dessert.
As a baker, I appreciate how this cake combines the rich, deep flavor of chocolate with the wholesome benefits of quinoa, resulting in a treat that’s both satisfying and healthy.
Whether you’re looking for a gluten-free dessert or simply want to try something different, this quinoa chocolate cake is an excellent choice.
It proves that you can enjoy a decadent dessert without compromising on health. So go ahead, treat yourself to this deliciously unique cake—you’ll love every bite, and it’s sure to impress anyone who tastes it!
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
- Oven
- 9-inch round cake pan
- Mixing bowls
- Whisk
- Electric mixer (optional)
- Measuring cups and spoons
- Sifter
Ingredients
- 1 cup cooked quinoa cooled
- 1/2 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup milk or dairy-free alternative
- 1/2 cup semi-sweet chocolate chips optional for extra richness
Instructions
Prepare the Quinoa:
- Rinse 1 cup of quinoa thoroughly under cold water to remove any bitterness. Cook it in 2 cups of water or broth according to package instructions until tender. Allow the cooked quinoa to cool completely before using it in your cake batter.
Mix Dry Ingredients:
- In a large bowl, whisk together 1 cup of all-purpose flour, 1/2 cup of cocoa powder, 1 cup of granulated sugar, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and a pinch of salt. This helps ensure that all the dry ingredients are evenly distributed.
Combine Wet Ingredients:
- In a separate bowl, beat 2 large eggs with 1/2 cup of melted coconut oil or butter, 1 teaspoon of vanilla extract, and 1/2 cup of milk or a dairy-free alternative. Mix until well combined.
Fold in Quinoa:
- Gently fold the cooked and cooled quinoa into the wet ingredients, ensuring it is evenly incorporated. Then, gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix, as this can make the cake dense.
Bake and Cool:
- Pour the batter into a greased and floured 9-inch round cake pan or an 8×8-inch square pan. Bake in a preheated oven at 350°F (175°C) for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely before serving.
Notes
- 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.