This is one of my favourite gluten free cakes to make. It is always gobbled up so quickly and people always ask what is in it. They usually are shocked when I saw ‘quinoa’. This is a superfood cake that is full of goodness and delicious!
This recipe uses bi-carbonate soda and baking powder to help the quinoa rise and have a fluffy yet moist texture.
2 cups cooked quinoa
4 whole eggs
1 teaspoon vanilla extract
1/2 cup melted butter
1/4 cup melted coconut oil
1 cup honey (or sugar)
1 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1 and 1/2 teaspoon baking powder
1/2 teaspoon salt
Step 1: Preheat the oven to 180*C and then line two round cake pans (or a 9×13” pan) with baking paper.
Step 2: In a bowl, combine the eggs, and vanilla extract well
Step 3: Add the cooked and cooled quinoa flakes along with the melted and cooled butter and coconut oil and honey then mix until completely smooth.
Step 4: Add the dry ingredients to the mix (cocoa powder, baking powder, baking soda and sea salt) and combine well.
Step 5: Divide the batter between the two pans (or one) and bake for 30-45 minutes. Or until the top springs back when touched. Remove the cakes from the oven and allow to cool.
Serve with my salted caramel custard for a really special dessert.