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  • Aug 2 2015

    Best-Ever Chocolate Ginger Quinoa Cake (gluten-free)


    This cake screams: “Flourless Decadence!” Remember, gluten-free doesn’t mean glutton-free 😉 Hope you enjoy this delicious guilt-free cake. We sure did!


    • 2 cups cooked quinoa*
    • 1/3 cup unsweetened almond or soy milk
    • 4 medium eggs
    • 1/8 tsp vanilla extract
    • thumb-size piece of ginger, grated
    • 1/2 cup melted butter
    • 1/4 cup melted coconut oil
    • 3/4 cup organic brown (not packed) or white sugar
    • 1 cup unsweetened cocoa powder
    • 1/2 tsp baking soda
    • 1  1/2 tsp baking powder

    Whipped Chocolate Coconut Cream Frosting

    • 1 (14 oz.) can coconut cream (not coconut milk!)
    • 4 ounces good quality extra dark baking chocolate, chopped

    Special Equipment Needed: blender, food processor


    *To make cooked quinoa, add 3/4 cup quinoa and 2 cups of water to small pot. Bring to a boil, cover then turn to low and simmer for 15-20 minutes. Let stand 5-10 minutes*

    **Separately, for the icing: place a metal bowl – or the bowl for a mixer – into the freezer to chill

    Preheat the oven to 350°F and then line two round cake pans (or a 9×13” pan) with parchment paper.

    In a food processor or blender, combine the eggs, almond milk, vanilla extract and grated ginger, and blend to combine.

    Add the cooked quinoa along with the melted and cooled butter and coconut oil. Blend until completely smooth, approx a minute.

    Sift together the dry ingredients in a large bowl (cocoa powder, sugar, baking powder, baking soda.) Then add the dry ingredients to the blender/food processor and pulse until completely mixed. Use a spatula to scrape down the sides.

    Divide the batter between the two pans and bake for about 30 minutes. Remove the cakes from the oven and allow to cool.


    To make Frosting

    1. Melt the chopped chocolate + a tablespoon of coconut cream in small pot on low, stirring until melted completely. Take the chilled bowl from the freezer, and whip remaining coconut cream with hand-held blender or in stand-up mixer with whisk attachment. Once the chocolate is melted, add it into the coconut cream and continue to whip. It will firm up and become a coconuts-chocolate ganache like frosting.
    2. Transfer one of the cake layer to cake stand or plate, and scoop frosting onto middle. Using an offset spatula spread frosting over the first later. Place second cake layer on top, and add remaining frosting to top of cake, using spatula to spread it evenly. You can frost the sides, but I like a ‘naked’ cake, where the sides aren’t frosted. You can add berries, chocolate shavings or anything you like to the top if you like.



    If you aren’t going to eat it right away, cover and refrigerate until ready to serve. Take it out about 5-10 minutes before cutting. If it’s not warm out, it will be fine on the counter.


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