Have you heard of that Quinoa Chocolate Cake? The one made with cooked quinoa instead of flour. If your family needs a chocolate cake for special celebrations this is the recipe. It is a delicious, moist cake with a light texture and a rich chocolate taste.
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This cake is naturally gluten free. It creatively uses cooked quinoa processed to a smooth consistency using a blender or food processor. There are no gluten free flours or special ingredients required.
Gourmet doesn’t always mean icing your cake. Icing requires a bit of patience and some skill but there are so many other ways to decorate a cake. Use fresh fruit, edible flowers, candy sprinkles, whipped cream or caramel sauce. Serve a single layer or stack them filled with icing, jam, lemon curd, whipped cream or coconut-pecan filling for a German Chocolate Cake.
If you have a heart-shaped cake pan this is the time of year to use it. If not you can easily create a Valentine’s Day look with round cake pans or square cake pans. You can make an unlimited variety of beautiful desserts with only these pans. They will last for a very long time so don’t be afraid to spend a few dollars for quality.
I made two Valentine presentations of this cake. The recipe makes two cake layers but today I decorated each layer separately just to demonstrate how easy it is to create a new look. For the heart-shaped cake I dusted it with icing sugar and surrounded it with a variety of cut-up fresh fruit.
I used a round pan for the other half of the cake batter. For something really easy I dusted the cake with icing sugar, put it on a pedestal tray and added colourful heart-shaped candy sprinkles. I served whipped cream and raspberry syrup on the side.
So be creative and don’t worry about making the same old cake every time. Just use your imagination and make it look new. Let me know in the comments below how you served your cake.
|⅔ cup white quinoa|
|1⅓ cups water|
|⅓ cup milk|
|1 tsp vanilla|
|¾ cup butter, melted|
|1½ cups white sugar|
|1 cup cocoa powder|
|1½ tsp baking powder|
|½ tsp baking soda|
|½ tsp salt|