Quinoa Chocolate Cake

1. 1

   In a medium saucepan, bring the quinoa and the water to a boil.

2. 2

   Cover, reduce to a simmer, and cook for 10 minutes.

3. 3

   Remove from the heat and, leaving the saucepan covered on the burner for another 10 minutes, fluff the quinoa with a fork and allow to cool.

4. 4

   Combine the milk, eggs, and vanilla in a blender or food processor.

5. 5

   When cool, add 2 cups of cooked quinoa and the melted butter to the mixture in the blender and blend until smooth.

6. 6

   Whisk together the sugar, cocoa, baking powder, baking soda and salt in a medium bowl.

7. 7

   Pour the contents of the blender into the bowl of dry ingredients and mix well.

8. 8

   Divide the batter evenly between two 8-inch round cake pans that have been lightly greased and lined with parchment on the bottoms or fill cupcake tins lined with papers about 3/4 of the way to the top.

9. 9

   Bake the cakes at 350 degrees F for 40 to 45 minutes or bake the cupcakes at 20-25 minutes. A knife or toothpick inserted into the center of the cake should come out clean.

10. 10

    Allow the cake to cool completely before frosting if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.