CHOCOLATE / LEMON QUINOA CAKE Recipe
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 This recipe for CHOCOLATE / LEMON QUINOA CAKE is from COX, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 Cups Quinoa (Cooked)
⅓ Cup Milk (Lemon Juice & Zest)
4 Eggs
1 tsp Vanilla (Lemon extract opt)
¾ Cup Butter ( melted and slightly cooled)
1 Cup Unsweetened Cocoa Powder ( Almond Flour)
1 ½ Cups White Sugar
1 ½ tsp Baking Powder
½ tsp Baking Soda
½ tsp Sea Salt (fine)
FROSTING
2 Cups Whipping Cream
Cocoa powder
1 - 2 tsp Sugar to taste
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Directions: |
Directions:Preheat oven to 350ºF
Grease 2-8” round pans or 9x:13. Line both pans with parchment. (DO NOT SKIP THIS PART or you will not get the cakes out of the pans.
Combine milk, eggs and vanilla in a blender of food processor and pulse a few times, add cooked quinoa and butter and purée until smooth. Stop machine to scrape down sides and make sure everything is well mixed. This will be a thick and creamy consistency once quinoa is puréed. (You should not see any little beads of quinoa in the puréed mixture.
Whisk together the dry ingredients in a mixing bowl and add the contents of the blender. Stir until well combined.
Divide the batter evenly between the two cake pans and bake on center oven rack for 28 -30 minutes, until a toothpick inserted in the center comes out clean. Remove cakes from oven and let cool 10 minutes before inverting them on a wire rack to cool. BE CAREFUL AT THIS POINT AS THE CAKES ARE VERY FRAGILE.
Peel off parchment and let cakes cool completely before frosting with whip cream. |
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Personal
Notes: |
Personal
Notes: To Make Lemon Quinoa Cake, substitute 1 Cup Almond flour for cocoa powder and Lemon Juice for milk and add lemon zest. Lemon extract (optional)
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