Sometimes a girl just needs chocolate cake. Somewhat problematic when you don’t eat refined sugar or flour. Well hold onto your hems ladies because this one’s gonna blow your skirt up!!
As always, credit where credit is due – my mums neighbour Kels made this for mums birthday this year and it was ahhhmuzzing. Original recipe by Amy Crawford – published in Medibank’s ‘be’ warm-up magazine. Which is worth a look and available as a free e-book here.
What you’ll need:
- ⅔ cup white quinoa
- 1 ⅓ cup water
- 4 eggs
- ⅓ cup coconut milk
- Seeds of one vanilla pod (or 1 teaspoon vanilla essence)
- ¾ cup organic butter, melted (you could also use coconut oil, although it will be a lot more dense and heavy)
- 1 cup coconut sugar
- 1 cup cacao powder
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon Celtic or Himalayan salt
Optional
- Coconut Cream
Get it done:
- Preheat your oven to 180°C.
- Grease and line an 8 inch (approx.) cake pan.
- Rinse quinoa thoroughly and cook over medium heat. Fluff with a fork and allow to cool.
- Combine milk, eggs and vanilla in a blender or food processor.
- Add 2 cups of the cooked quinoa and butter to the food processor and blend until smooth.
- Combine the coconut sugar, salt, baking powder, baking soda and cacao in a bowl. I recommend sieving coconut sugar and cacao powder.
- Add the contents of the food processor and mix well.
- Bake in the centre of the oven for 35-45 minutes. Remove from the oven and cool in the pan before turning out onto a wire rack.
If you would like ‘icing’ this is delicious simply finished with coconut cream. Make sure you refrigerate the cream in the can, up-side down and overnight. Depending on the brand/consistency of your coconut cream, you may be able to butter the cream straight onto the cooled cake. Alternatively, you can whip to get a thicker consistency.
Here is my finished product – minus the coconut cream because I forgot to refrigerate it. Either way this recipe makes a dense, moist cake that I promise you will enjoy. Whilst delicious fresh, this cake also freezes well. I will use this for snacks and will treat more like a slice, cut this into small portions.
That’s it! Enjoy!
lazygirl 