I saw this video on my Facebook feed and saved it to try for Easter. My sister is ‘clean eating’ more and gluten-free, and I thought this recipe would be a welcome addition to the dessert table for her.
Flourless Chocolate Quinoa Cake
Adapted from Food 52
Ingredients:
1 cup of quinoa ( triple rinsed, then soaked for 30 minutes and drained and then cooked according to package directions and cooled. Can be made ahead)
1/2 cup water (to cook the quinoa)
Cooking spray
2 tablespoons of cocoa OR fine breadcrumbs (see directions)
1/3 cup of orange juice
4 large eggs
2 teaspoons of good quality vanilla extract
3/4 cup of melted butter
1 cup of Dutch-processed cocoa
1 1/2 cups of granulated sugar
2 teaspoons of baking powder
1/2 teaspoon of kosher salt
2 ounces of bittersweet chocolate, melted
Chocolate Glaze
5 oz. bittersweet chocolate
1 Tbsp. canola oil
1 tsp. vanilla extract
Directions:
Preheat oven to 350˚. Use a bundt cake pan or springform pan and spray liberally with cooking spray, then sprinkle 2 tablespoons of cocoa inside and shake the pan so that the pan is lightly dusted with cocoa. Sometimes this works, but sometimes for bundt pans, this doesn’t work and my cakes get stuck. So lately I use fine breadcrumbs to coat the spayed pan as a way to get out the cake, and it works! Just a handy tip!
In a food processor, blend the eggs, vanilla, and orange juice with the quinoa. Add the melted and slightly cooled butter, the cocoa, the sugar, the baking powder, and salt, and pulse a bit until smooth. Finally, add the melted bittersweet chocolate. Pulse again until everything is well blended. Pour into prepared pan, and tap the sides slightly. Bake for about an hour until a toothpick comes out clean. Let cool in the pan for 10 to 15 minutes and if needed run a very pliable spatula around the edges so that the cake will come out easily. Invert the pan onto a cooling rack and let the cake cool completely. Once the cake is cooled drizzle with powdered sugar or spread a melted chocolate glaze.
Chocolate Glaze
Melt the bittersweet chocolate until smooth, then whisk the oil and vanilla well. It will get stiff but whisk anyway. Let sit for 5 minutes, then whisk it again. Use a frosting knife or a spatula to spread the glaze on the top of the cake and push it down the sides. It is thicker than a drippy glaze so you will need to tell it who is in charge and where to go. Serve with whipping cream.
Photo How-To:
- Sugar-Free, Low-Carb, Olive Oil Chocolate Hazelnut Tart - February 18, 2023
- Easy Slow Cooker French Onion Soup - November 28, 2022
- Recipe: Chicken Vindaloo with Whole Foods Vindaloo Curry Powder - January 22, 2022
