Flourless Chocolate Quinoa Cake
Prep Time
Makes
Cooking Mode
⅔ cup quinoa
1⅔ cups rice beverage, divided
1 cup cocoa powder
1½ cups sugar
2½ tsp baking powder
½ tsp salt
4 large eggs
¾ cup coconut oil
2 tsp vanilla extract
fresh berries or other fruit, for garnish (optional)
⅔ cup quinoa
1⅔ cups rice beverage, divided
1 cup cocoa powder
1½ cups sugar
2½ tsp baking powder
½ tsp salt
4 large eggs
¾ cup coconut oil
2 tsp vanilla extract
fresh berries or other fruit, for garnish (optional)
Directions
1Place quinoa and 1⅓ cups (325 mL) of the rice beverage in a small pot and bring to a boil. Cover, reduce heat to medium-low, cook undisturbed 15 min., or until the quinoa is tender and liquid has evaporated. Spoon quinoa into a bowl to cool.
2Preheat oven to 350F (180 C). Lightly grease 9-in. (23 cm) springform cake pan. Line bottom of pan with parchment paper.
3Sift cocoa powder into a large bowl. Whisk in sugar, baking powder and salt.
4Place remaining ⅓ cup (75 mL) rice beverage, eggs, coconut oil, vanilla and the cooked quinoa in a food processor. Pulse until very smooth.
5Add quinoa mixture to dry ingredients and blend. Spoon batter into prepared pan.
6Bake cake on middle rack of oven 65 min., or until centre of cake springs back when pressed. Remove from oven, cool cake in pan. Cover cake and keep at room temperature until ready to serve.
7To serve, remove the springform pan's outer ring. Slice cake and plate. Garnish, if desired, with berries or other fruit.
Disclaimer
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Personal Note
Personal Note
