Wednesday, August 28, 2013

Unforgettable Chocolate Quinoa Cake

Unforgettable Chocolate Quinoa Cake recipe by Barefeet In The Kitchen
This cake has blown my mind. Just writing about it here makes me grin as I think about how perfectly moist, rich and chocolatey it is. When I first saw this recipe, I did a double take because I had never before run across anything quite like it. A flourless chocolate cake made with quinoa?

I make a Flourless Chocolate Cake at least a couple times a year and it is one of my favorite recipes. This cake on the other hand, has the texture of a traditional cake, yet with no special flours required. All you need is a couple scoops of cooked quinoa.

This cake wowed both my family and our dinner guests who are accustomed to eating traditional sweets. Even knowing that the cake was made from quinoa, I couldn't detect an odd taste or texture. This is pure, sweet and tender chocolate cake. After eating a slice the next day for breakfast, I sent the rest of it to the office with my husband. This is a very dangerous cake.

Unforgettable Chocolate Quinoa Cake
recipe from Mel's Kitchen Cafe, originally from Quinoa 365
Yield: 12-16 servings, depending on size
(printable recipe)

Cake Ingredients:
2 cups cooked quinoa, loosely packed
1/3 cup milk
4 eggs
1 teaspoon vanilla
3/4 cup butter, melted and slightly cooled
1 1/2 cups white sugar
1 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt

Frosting Ingredients:
2 cups heavy whipping cream
1 cup semi-sweet or dark chocolate chips

Preheat the oven to 350 degrees. Grease two round cake pans (or a 9x13 pan) and then line the bottoms of the pans with parchment. (Do not skip the parchment if you want to be able to flip the cake out of the pan.)

Combine the milk, eggs and vanilla in the blender or food processor and pulse a few times to combine. Add the cooked quinoa and the butter and puree until completely smooth. Stop the machine as needed to scrape the sides and make sure everything is well mixed. This will be a thick and creamy consistency once the quinoa is pureed. (You should not see any little beads of quinoa in the pureed mixture.) Whisk together the dry ingredients in a mixing bowl and add the contents from the blender. Stir until well combined.

Divide the batter evenly between the two cake pans and bake on a center oven rack for 28-30 minutes, until a toothpick inserted comes out clean. Remove the cakes from the oven and let cool 10 minutes before inverting them onto a wire cooling rack. Peel off the parchment and let the cakes cool completely before frosting.

Place the chocolate chips in a medium size glass bowl. Heat the cream in a medium saucepan until is gently simmers. Remove from the heat and pour over the chocolate. Let the mixture sit for 5 minutes or so and then whisk to combine until it is smooth and glossy. Refrigerate and let cool completely. (2-3 hours in the refrigerator or about an hour in the freezer.) When fully chilled. use a mixer to whip the chocolate cream into soft peaks.

Place one cake layer upside down on a plate. Scoop half the frosting onto that layer and gently spread it across almost to the edge. Place the other layer on top of the frosting and top with the remaining frosting. You can frost the sides if you like, I chose to leave mine simple. Chill 2-3 hours before serving to allow the frosting to set. Enjoy!

Unforgettable Chocolate Quinoa Cake recipe by Barefeet In The Kitchen

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ONE YEAR AGO TODAY: Apple Cinnamon Oatmeal
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89 comments:

  1. This is so cool! I love how it's made from quinoa!

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  2. Quinoa in a cake?!?!? Its the perfect guilt free desert!

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    1. Hardly guilt free...full of refined sugar. I was all excited until I looked at the ingredient list :(

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    2. try using agave for sweetener :) also organic for rest of ingredients.Note to ALL : just because it has organic and healthy ingredients in it. doesn't mean we can eat the whole cake and keep our waist lines ;) Hats off to the gal who sent her husband to work with the rest of the cake... now that's will power !!

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  3. You had me at unforgettable :)

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  4. I can't imagine something that looks this good being made from Quinoa, but again I'm not very imaginative. You've sure kept you sweet tooth satisfied this summer with treats like this and the many varieties of ice cream.

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  5. You KNOW I am making this cake! Thanks so much for trying it for me first - ha ha. Love it :)

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  6. Wow I had no idea you could bake with quinoa! This cake sounds very intriguing but I trust you when you say you can't taste the quinoa at all ;) Thanks for sharing Mary!

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  7. Oh Mary that cake is beautiful!! I need to make this soon!

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  8. Just had to pin this at it sounds to good to be true - so I will have to try it for myself! Love the look.

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  9. I love the quinoa chocolate cake recipe will try it for my first time.Trying new things trying to eat better hubby has dietbetis so every little bit helps thanksss.Carmen

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  10. Mary, I've used quinoa flour many times for GF baking, but never just plain cooked quinoa. This goes on my must-try list!

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  11. This cake was so well liked I'm making it again for the 2nd time this week!!! Thanks so much. People told me this is their perfect cake and no one could believe it was made with quinoa!!!

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  12. How interesting! It sounds delicious (and looks it too)!

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  13. I can't quite wrap my brain around this, but if you and Mel are saying this is good I just have to believe you! I will say I love the nuttiness of quinoa and it does go well with sweet flavors so I get it:-)...Would love to try this!

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  14. This seems too good to be true, but I believe you! I am going to make this today! Thanks for the recipe.
    Blessings
    Susie

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  15. This seems too good to be true, but I believe you! I am going to make this today! Thanks for the recipe.
    Blessings
    Susie

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  16. Delish. My food processor didnt get all the quinoa small enough, but STILL devine.

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    Replies
    1. I just had the same problem. The quinoa didn't puree, but once it was mixed with all of the dry ingredients, you could not see quinoa in it at all. looked and tasted just like regular old chocolate cake batter :)

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  17. Thank you for sharing this recipe. I made it for my husband ( who doesn't care for quinoa at all. Had him try it before I told him the secret ingredient. That was about a week ago and today he asked if I could make another one. Absolutely a winner.

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  18. Have you tried it as a vanilla cake recipe? I made the recipe you posted above and it was divine (with chocolate tofu icing)...but my husband is not a big fan of vanilla. I'm not finding a vanilla quinoa cake recipe without flour...have you?

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    1. I haven't tried it yet, but it is on my list of recipes to play with soon!

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  19. I am making this for the second time in a week today for a pot luck.... Sooo good!

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  20. Can you make this with almond or coconut milk?

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    1. It should work fine as long as the liquid amounts are the same. I haven't tried it myself though, so let me know how it turns out!

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  21. Is this made with red quinoa or regular quinoa? It seems to me the red would make a darker cake. Also, is the quinoa rinsed before cooking it? I usually rinse my quinoa in a sieve before cooking to get fluffier (less sticky) quinoa.

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    1. I've only used the regular quinoa. I usually buy an organic one and it has never tasted bitter. I've been told that others require the rinsing though.

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  22. You can definitely bake with quinoa. Your cake looks yummy. My bakery only uses quinoa flour in our yummy treats.

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  23. Hi! Do you know if I could sub raw honey (or even dates) for the sugar? Thanks! Analise

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    1. Hi Analise,

      Your timing made me grin. I just picked up some dates this week, to play with this recipe a bit. I'll let you know how it turns out!

      Mary

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    2. I made the cake for my sister who has celiac's...she, along with whole family, LOVED it!! Thanks for sharing your recipes and including gluten free options!!

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  24. can you make this as a cake roll looking for one to make for Christmas

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    1. I wouldn't try this cake in a roll form. I have no idea how well it would hold together.

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  25. I love this recipe...I am experimenting with a coconut flour version in place of the Quinoa to see if I can bring down the carbs a bit. Any suggestions?

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    1. I haven't done much baking with coconut flour. If you find a version that works for you, I'd love to hear about it!

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  26. I made this cake .... Amazing! Everyone loved it. It will now become a regular recipe in my repertoire...

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  27. I can't believe this cake has quinoa in it! I can't wait to try it.

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  28. I have made this cake many times, it is wonderful!

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  29. Just had this as cupcakes last night - always a hit!

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  30. I just wanted to say thank you for sharing this amazing cake. I made it for my family an it was divine!!! Definitely a keeper!

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  31. I made this cake the other night and at first I was upset because for some reason my cakes came out pretty flat and the frosting came out too runny. I added more chocolate chips to the frosting and reheated it and cooled it over night and it came out fine. I put so much frosting on top and in between my cakes you couldn't tell how flat they were...but boy was it good! Everyone in the family loved it and I have to keep myself from eating it all day! I can't believe the quinoa makes it seems like a regular flour cake! So, so good!

    Kristi

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  32. Replies
    1. I have not done it myself. I heard back from one reader that it worked beautifully and from another one that said the cupcakes stuck to the wrappers too much. So, I would recommend using a muffin tin and greasing it well, instead of using cupcake wrappers if you decide to try that!

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  33. I love the sound of this cake and can't wait to try it! I am wondering though, is there an alternative I can use to lower the amount of sugar? My fiancée is hypoglycemic and he does not do well with more than 10g of sugar. Any suggestions?

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    1. I have no idea, Maria. I am not familiar with low-sugar and sugar-free baking.

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    2. Have you looked into coconut sugar? It's supposed to not raise blood sugar levels and can be used in place of regular sugar in recipes.

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    3. You can use Xylitol. It is natural and we metabolize it independently of our insulin. Plus it's good for our teeth :)

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    4. You can use Xylitol. It is amazing!

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  34. I don't think we have quinoa here in the Philippines, are there any substitute I can use? Thanks

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  35. I like the idea of dates or honey to replace the sugar, if possible. Also, Maria Greve, I am wondering if xylitol would be a good substitute. Any opinions about that substance? Haven't used it myself...
    Also, maybe unrefined coconut oil could be used to replace the butter?

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  36. Hi, looks perfect, one question - round cake pans - size of these? anyway it will be challange as I do not have two same size.
    perhaps I'll go for one rectangle and cut. 9x13 is in inches? so about 22x33 cms...
    will see
    Martin

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  37. Could Stevia be used as a sub for sugar? or how about apple sauce?

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  38. Im going to try this today but bc other allergies im using earth balance butter and coconut milk I hope it turns out well any other suggestions she is allergic to milk wheat and soy

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  39. Hello,
    I've tried this recippe yesterday and the result is unbeliavable thank you!
    However instead of SUGAR, I used dates. Turned out amazing.
    I also added ground almonds and walnuts.

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    Replies
    1. If you're still getting updates here please post how much date use used! Would love to try that.

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  40. One of the best chocolate cakes I've ever tasted.
    Thank you.

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  41. Just realized I forgot to put the butter in....dang it. Wonder how it'll taste?

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  42. Just made this cake and it is so YUMMY!!!! I didn't have any parchment so I cut up 2 paper lunch bags and it worked just great! Thanks so much for sharing this deliciousness.

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    Replies
    1. You can use rounds of waxed paper, you can always use waxed paper if the surface is completely covered (so you can't use it with cookies).

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  43. This cake is amazing!!! Thank you so much for this recipe! I haven't had good cake for 2 years (since going gluten free), which explains why I am so very enthusiastic over this cake. This is so good that it was a hit with everyone in the family, even the kid that doesn't like regular cake all that much. It is delicious, great flavor, texture, everything. No hint that it is gluten free. Like others noted, a bit flatter than 'normal' cake, but it makes up for that by being more delicious than normal cake. I made the cake exactly as the recipe called for with no substitutions, though I used my own filling and frosting.

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  44. Hello..I haven't cooked a cake with quinoa before, can you cook the quinoa the night before you make the cake.

    Thanks
    JB

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    Replies
    1. I cooked the quinoa the night before and refrigerated it. I just fluffed it up with a fork before I used it for the cake the next day. It worked perfectly.

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  45. I'm wondering if anyone has tried baking in a 9x13 ? This being my first attempt, I'm going to pass on the frosting .... thanks

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    1. It should work just fine in a 9x13 dish, Eileen.

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  46. Cake turned out awesome! But I am having trouble getting the frosting to thicken. Going to give it another hour in the freezer and try again. May end up adding cool whip to it??

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  47. I solved the runny frosting issue by adding about half of some vanilla pudding to it. Worked perfectly!

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  48. I made this tonight and the flavor was delicious! One thing I noticed was that the center of the cake was moist and fluffy, but the outside edges included crunchy bites of quinoa...almost like they got toasted around the edges of the cake. I used our ninja blender, which I thought would get it pretty smooth...any suggestions? Thanks for the recipe!

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    1. I've never had that happen, but it does seem odd that the edges would have been crispier. I'm glad you liked the flavor though! Maybe try a food processor next time? or just blending it a little longer? I can't imagine that the Ninja wasn't powerful enough. Was it pureed to liquid when you added the rest of the ingredients?

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    2. It was liquid, but still could see the quinoa...should it be completely smooth with no quinoa beads in it? Maybe that was my problem...

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    3. You should not see the quinoa beads at all. I will update the recipe to include that. Thanks for the feedback!

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  49. I used this to make cupcakes for my son's class. They needed to be dairy free as well, so I substituted coconut milk and oil. They turned out great! Thanks!

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  50. This cake was GLORIOUS!!! SO rich and moist. I used water instead of milk, and replaced the sugar with 1/2 c of coconut sugar and 3/4 c of maple syrup, both of which I added to the blender along with the liquid ingredients. so to anyone wondering, yes, this cake CAN BE MADE WITHOUT REFINED SUGAR!! I iced it with a chocolate buttercream and it was fabulous! Just as moist (maybe more) the second day.

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  51. Just made this cake after pinning it months ago. OMG! So fluffy, so moist, so chocolatey....amazing! I made them into cupcakes for easy travel since I will be taking to a friend's house tomorrow and don't have a cake box. Baked them for 15 mins and subbed the white sugar with just less than 1 cup coconut sugar and 1/4 cup agave

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  52. My daughter made this today. It was wonderful! Best chocolate cake I have had. My daughter has her own cake business and I sure hope she uses this recipe for any gluten free costumers. Personally, I liked this better than her regular chocolate cake recipe.

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  53. I have a cake business too & a friend who is gluten free. Been looking for a good chocolate cake recipe for him and experimenting with lots - this is by far the best he's ever had. I live in the Middle East & quinoa is difficult to get, but was worth the effort to find it. Even my 9yr old son loved this and he is my biggest critic - thanks for sharing x

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  54. I have been looking for a nice gluten free chocolate cake recipe for a friend who is gluten free. We live in the Middle East & it's not easy getting gluten free products here. After searching high & low finally found quinoa & made this cake for him. He only got half as we had to try it too!! My 9yr old son - biggest critic - loved it, we all did!! Thanks for sharing an awesome recipe

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  55. I made this and it was really good.

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  56. Anyone have a rough estimate on how many servings this cake would make?

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    1. This cakes will make 12-16 servings depending on size, Alejandra. I'll update the recipe to show that. Thanks!

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  57. This cake is the best. It's my "go to" chocolate cake recipe now!

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  58. This is surprisingly the best moist chocolate cake I have ever made that was also gluten free!

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  59. I made this cake and had my mother in law ask me for the recipe...that's when you know it's good.

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  60. I am eating a slice of it as I type... Yummy...

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  61. Gotta make it! it's challenging 'cause quinoa? in a cake? Will see how it comes :-)
    Thanks

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  62. Made this for visiting family that has strict gluten free diet and this was a big hit. Thanks!!

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  63. Hi Mary! The chocolate quinoa cake came out Amazing!!! What an easy recipe and the cake is perfectly moist and the frosting not too rich. I am eating this for lunch today!

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  64. This cake is sooo good!
    ~ Gail

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