Moist Chocolate Cake
- Minutes to Cook:
- Number of Servings: 16
Ingredients
2/3 cup white or golden quinoa1 1/3 cups water1/3 cup milk4 large eggs1 stp pure vanilla extract3/4 cup butter, melted and cooled1 1/2 white or cane sugar1 cup unsweetened cocoa powder1 1/2 tsp baking powder1/2 tsp baking soda1/2 tsp salt
Makes 8-16 servings
Bring the quinoa and water to a boil in a medium saucepan. Cover, reduce to a simmer and cook for 10 minutes. Turn off the heat and leave the covered saucepan on the burner for another 10 minutes. Fluff with a fork and allow the quinoa to cool.
Preheat the oven to 350 F (180 C). Lightly grease 2, 8-inch cake pans. Line the bottoms of the pans with parchment paper.
Combine the milk, eggs and vanilla in a blender or food processor. Add 2 cups of cooked quinoa and the butter and continue to blend until smooth.
Whisk together the suar, cocoa, baking powder, baking soda and salt in a medium bowl. Add the contents of the blender andmix well. Divide the batter evenly between teh 2 pans and bake on the centre oven rack for 40 to 45 minutes or until a knife inserted in the centre comes out clean. Remove the cake from the oven and cool completely in the pan before serving. Frost if desired. Store in a sealed container in the refridgerator for up to 1 week or freeze for up to 1 month.
Number of Servings: 16
Recipe submitted by SparkPeople user MELODYO1.
Bring the quinoa and water to a boil in a medium saucepan. Cover, reduce to a simmer and cook for 10 minutes. Turn off the heat and leave the covered saucepan on the burner for another 10 minutes. Fluff with a fork and allow the quinoa to cool.
Preheat the oven to 350 F (180 C). Lightly grease 2, 8-inch cake pans. Line the bottoms of the pans with parchment paper.
Combine the milk, eggs and vanilla in a blender or food processor. Add 2 cups of cooked quinoa and the butter and continue to blend until smooth.
Whisk together the suar, cocoa, baking powder, baking soda and salt in a medium bowl. Add the contents of the blender andmix well. Divide the batter evenly between teh 2 pans and bake on the centre oven rack for 40 to 45 minutes or until a knife inserted in the centre comes out clean. Remove the cake from the oven and cool completely in the pan before serving. Frost if desired. Store in a sealed container in the refridgerator for up to 1 week or freeze for up to 1 month.
Number of Servings: 16
Recipe submitted by SparkPeople user MELODYO1.
Nutritional Info Amount Per Serving
- Calories: 214.2
- Total Fat: 11.3 g
- Cholesterol: 77.3 mg
- Sodium: 241.5 mg
- Total Carbs: 27.7 g
- Dietary Fiber: 2.3 g
- Protein: 3.9 g
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