Chocolate Quinoa Cake

I was sitting at home just yesterday wondering what kind of cake I was going to make my lovely mumma for her birthday this weekend when I was struck with inspiration.  I had some cooked quinoa in the fridge that needed to be used and voila – this recipe was born!  What perfect timing with Fathers Day coming up on Sunday too – go and and treat your Dad with this yummy yummy cake!

I’ve dressed this one up with whipped coconut cream and berry chia jam – the recipes for these are below too.

Enjoy!

Best Ever Chocolate Quinoa Cake

1 cup cooked quinoa

1/2 cacao powder

1 tsp pure vanilla extract

4 eggs

1 pinch of salt

1 tsp baking powder

1/2 tsp baking soda

1 1/4 cup dates soaked in warm water for at least 10 minutes

1/3 cup milk of your choice (coconut milk is great in this)

125 grams butter – melted

Preheat oven to 180 degrees.

Place dates in a bowl and cover with warm water.  Leave to soak for at least 10 minutes.

Grease a cake tin.  I’ve used a 25 cm cake tin.

Place melted butter, eggs, vanilla, milk and dates in a blender and whiz until combined and dates are completely whizzed up.  Place cacao powder, baking powder, baking soda, salt and quinoa into a mixing bowl and give it a bit of a stir to combine.  Add the wet ingredients to the dry ingredients and stir until combined.

Pour cake mixture into prepared cake tin and place in the oven.  Leave to cook for approx 30 minutes or until the cake is springing back in the centre.

Wait until the cake is completely cool before dressing with coconut cream (or icing or ganache if that is your thing).

Whipped Coconut Cream

1 can coconut cream – chilled

1 tsp pure vanilla extract

1 tbsp rice malt syrup

Place all ingredients in a bowl and whip with an electric beater until you reach a fluffy whipped cream consistency

Berry Chia Jam

1 cup frozen mixed berries

1 cup water

2 tbsp rice malt syrup

3 tbsp chia seeds

Blend all ingredients together in a food processor.  Transfer to a saucepan and bring to the boil on the stovetop.  Remove from heat and whisk quickly for several minutes until the jam begins to thicken.  Allow to cool.

I like to spread the jam over the cake first (make it a nice generous layer) and then top with coconut whipped cream before topping the entire cake with mixed berries.  This picture is actually two cakes layered on top of each other.  I’ve drizzled some rice malt syrup over the entire cake for a bit of extra sweetness.  Nom nom …