Moist quinoa Chocolate Cake.

No one will believe that this chocolate cake is made with cooked quinoa - no flour required! It is kid-friendly and gluten-free. Adapt the spices according to your dosha.


Serves 8-16

Ingredients


2/3 cup white or golden quinoa

1 1/3 cups water

1/3 cup coconut milk

4 large eggs, or substitute


1 tsp pure vanilla extract

1/2 tsp ghee

1/2 cup coconut sugar or other sweetener

1 cup unsweetened cocoa powder

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

Add
1/2 tsp each of the following options: 

For Pitta: pomegranate powder, fennel, acai berries, lemongrass, orange peel
For Vatta and Kapha: cardamom, grated nutmeg, chilli pepper, lemon peel, pinch of acai berries



Procedure

Bring quinoa and water to a boil in a medium saucepan. Cover, reduce to a simmer and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for another 10 minutes. Fluff with a fork and allow the quinoa to cool.
Preheat oven to 350 F. Lightly grease two 8-inch round or square cake pans. Line the bottoms of the pans with parchment paper.
Combine the milk, eggs (or substitute) and vanilla in a blender or food processor. Add 2 cups of cooked quinoa and ghee, and continue to blend until smooth.
Combine sugar, cocoa, baking powder, spices, baking soda and salt in a medium bowl. Add the contents of the blender and mix well. Divide the batter evenly between the two pans and bake on the centre rack for 40 to 45 minutes, or until a knife inserted in the centre comes out clean. Cool completely in the pan before serving. Frost if desired.


Store in a sealed container in the refrigerator for up to one week, or freeze for up to a month.

I put raspberry jam between the two layers. You can substitute this with apple sauce or cranberry sauce, etc.

Enjoy!




No one will believe this chocolate cake is made with cooked quinoa -- no flour required. It is kid-friendly and gluten-free.Adapt the spices according to your dosha.
Serves 8-16

2/3 cup white or golden quinoa
1 1/3 cups water
1/3 cup  coconut milk)

4 large eggs
1 tsp pure vanilla extract
1/2 ghee
1/2 cup coconut sugar or other sweetener
1 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Spice options:
Add 1/2 tsp of the following options

For Pitta: Pomegranate powder, fennel, acai berries, lemongrass and orange peel
For Vattha and kaphas: Cardamom, grated nutmeg,  chilli peppers, 1 pinch of acai berries. You could add lemon peel.

 Procedure
Bring 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 oven to 350 F. Lightly grease two 8-inch round or square 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 ghee and continue to blend until smooth.
Combine sugar, cocoa, baking powder, spices, baking soda and salt in a medium bowl. Add the contents of the blender and mix well. Divide the batter evenly between the two pans and bake on the centre rack for 40 to 45 minutes, or until a knife inserted in the centre comes out clean. Cool completely in the pan before serving. Frost if desired.
Store in a sealed container in the refrigerator for up to one week or freeze for up to a month.

I put raspberry jam between the two layers. You can substitute with apple sauce, cranberry sauce, etc.

Enjoy!