I made this cake the other night, inspired by the recipe in Todd Caldecott’s book Food as Medicine, and it was a big hit! I couldn’t believe how moist and rich it was and though I am not much of a cake fan ( I prefer pie), I ate two slices and one of them was for breakfast! I will definitely be making this again as it lasted less than 24 hours in my house and I felt great about serving it as it is entirely gluten and refined sugar free. I recommend using the best quality eggs, butter and cacao you can find. Look for butter from pasture fed cows and eggs that are farm fresh or as close to that as you can get. By using these healthy ingredients you will feel nourished deeply as you eat this decadent cake. Next time I make this I am going to serve it with a scoop of coconut ice cream and I might just skip dinner altogether!
Cacao Quinoa Cake
¾ cup organic quinoa (soaked for a few hours & drained)
¾ cup organic butter
¼ – ½ cup organic milk (or almond milk, or water)
4 large free range eggs
1 tsp pure vanilla powder
1 cup Rapadura or coconut sugar
1 cup raw cacao powder
1 ½ tsp aluminum-free baking powder
½ tsp baking soda
pinch of salt
- Drain soaked quinoa, rinse, bring to a boil in twice the volume of water and let simmer for 20 minutes. Allow to cool, fluff with a fork.
- Melt the butter and set aside to cool slightly. Grease one large 8 inch baking dish and preheat the oven to 350°F.
- In a blender combine the milk, eggs, vanilla, butter, and cooked quinoa, and blend to a custard-like consistency.
- In a separate bowl whisk together the sugar, cocoa powder, baking powder, baking soda and pinch of salt.
- Add the wet ingredients to the dry, mix well, and then pour into the greased cake pan.
- Bake for 40-45 minutes or until a knife comes out clean. Cool on a wire rack and top with chocolate buttercream icing.
Chocolate Buttercream Icing
1/3 cup softened butter
2 0z dark chocolate (get the best stuff you can buy or even use raw dark chocolate)
2 Tbs maple syrup
3 Tbs raw cacao powder
- Chop chocolate and melt in a double boiler.
- In a medium bowl place softened butter and begin whipping it with an electrical mixer or whisk. Slowly pour the chocolate in while mixing.
- Add maple syrup and when well blended mix in cacao powder until you have a thick consistency.
- Spread over cooled cake. Enjoy!!