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Moist Chocolate Cake

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“This recipe is from Quinoa 365 by Patricia Green and Carolynn Hemming. It's a gluten free cake and goog for vegetarians too.”
READY IN:
1hr 5mins
SERVES:
8
YIELD:
1 8-inch round cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring water and quinoa to a boil in a medium saucepan.
  2. Cover, Reduce to a simmer and cook for 10 minutes.
  3. Turn off the heat and leave the covered saucepan on the burner for another 10 minutes.
  4. Fluff with a fork and allow the quinoa to cool.
  5. Preheat the over to 350f.
  6. Lightly grease an 8inch round or square cake pan.
  7. You MUST line the bottom of the pan with a piece of parchment paper (I didn't my first time and it was a disaster).
  8. Combine milk, eggs and vanilla in a blender or food processor.
  9. Add 2 cups of cooked Quinoa and the butter and continue to blend until smooth.
  10. Mix the sugar, cocoa, baking powder and salt in a medium bowl.
  11. Add the contents of the blender and mix well.
  12. Pour the batter into the pan and bake on the centre over rack for 50 minutes or until a knife inserted in the centre comes out clean.

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