Cacao, Berry & Quinoa Cake
Recipe share from Burbury Wholefoods, Anything is possible Cookbook
Yes, that’s right! You can make cake from quinoa. This recipe is delicious and packed full of nutrients. It is a great way to use up any leftover quinoa from last night’s dinner and make a decadent chocolate cake that’s more healthy.
base
2 cups cooked quinoa
1⁄2 cup coconut cream
1⁄4 cup olive oil
2 eggs, beaten
1 tsp vanilla powder or 2 tsp vanilla paste
Pinch of salt
1 cup cacao powder
1 tsp ground cinnamon
1 tsp baking powder
1 tsp bicarbonate of soda
1 cup coconut sugar
1 cup berries (150g), we like to use a mix of raspberries and blueberries – frozen is fine.
icing
1⁄2 cup coconut oil
1 cup cacao powder
1 tsp ground cinnamon
1⁄2 cup coconut cream 2 tbsp maple syrup pinch of salt
decoration
Figs
Berries, such as blueberries, raspberries and blackberries
Strawberries
Pomegranate seeds
base
Preheat oven to 180°C fan. Line the bottom of a 7cm deep, 23cm springform cake tin with baking paper. There is no need to line the sides.
Put the cooked quinoa, coconut cream, olive oil, eggs, vanilla and salt into a blender. Blend until combined.
In a large bowl, sift in the cacao powder, cinnamon, baking powder and bicarbonate of soda. Add the coconut sugar and whisk to make sure there are no lumps.
Add the wet mixture to the dry ingredients and combine well. Gently stir the berries through the mixture, trying not to break them.
Pour the mixture into the lined cake tin. Bake for 40-45 minutes until a skewer inserted into the centre comes out clean. Set aside to cool for 10 minutes in the cake tin. After 10 minutes, use a knife to cut around the edges and then release the spring and transfer to a wire rack to cool completely.
icing
Melt the coconut oil in a small saucepan on low heat. Once melted, remove from heat and leave to cool for 5 minutes.
Once the coconut oil is lukewarm, sift in the cacao powder and cinnamon. If the coconut oil is too hot it will burn the cacao powder. Stir in the coconut cream, maple syrup and salt. Whisk until combined.
Once combined, spread over the cake. The cake must be cool in temperature otherwise the chocolate will melt.
Decorate with figs, berries, strawberries and pomegranate seeds or as desired and serve straightaway or keep in the fridge for up to 5 days.