Quinoa Chocolate Cake
Quinoa chocolate cake is a protein-packed dessert that combines the rich flavors of chocolate with the wholesome goodness of quinoa. The quinoa adds a moist, tender texture, making this cake both nutritious and indulgent. Perfect for those seeking a healthier dessert option, this cake is delicious on its own or topped with a creamy frosting, satisfying any chocolate craving.
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!
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.