MOIST QUINOA CHOCOLATE CAKE*
- 2 cups cooked, cooled Quinoa
- 1/3 cup milk, or substitute coconut or almond milk
- 4 large eggs
- 1 tsp vanilla extract
- 3/4 cup butter, melted & cooled
- 1 cup honey, melted
- 1 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Preheat oven to 350F (180C). Line the bottom of two 8-inch cake pans with parchment paper.
Combine the milk, eggs, honey and vanilla in a blender or food processor. Add 2 cups of cooked quinoa and the melted butter, blending until smooth.
In a medium bowl, stir together the cocoa, baking powder, baking soda and salt. Add the contents of the blender to the bowl, mixing well. Divide the batter between the 2 pans and bake in the center of the oven for 40 to 45 minutes or until a knife inserted in the center comes out clean. Remove cake from the oven and cool completely in the pan before removing. Frost if desired.
*Adapted from Quinoa 365