I titled it cake because I think it would make a nice cake, but I made up cupcakes since they are so easy to grab and go. AND, my silicon muffin liners are very easy to use with no greasing required – ever! I whipped this up after 9pm because I hadn’t baked anything yet today and I had extra quinoa I’d been thinking about since dinner. With a baby in bed and a hubby out at a meeting, I could not sit still. I LOVE chocolate everything and knew I could use my quinoa in a fast and satisfying dessert..
- 1 cup cooked quinoa
- 1/4 cup milk (next time I’ll try coffee)
- 2 eggs
- 1/4 cup + 2 tbs veg oil
- 1 tsp vanilla
- 1 tsp vinegar
- 1 scant (barely) cup sugar
- 3/4 cup cocoa
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
In a food processor, whiz the quinoa. Add milk, eggs, oil, vanilla and vinegar (optional – I added it for tang and to work the soda). Process until smooth.
In a separate bowl, whisk the dry ingredients – sugar, cocoa, baking powder, soda and salt. Add the wet ingredients and mix until well combined. Try this batter – it is good!
Bake at 350 for 25 minutes (or until toothpick is mostly clean).
This amount made 7 cupcakes (plus my fill of leftover batter). Double this recipe and make 2 round 8″ pans.
I found the original recipe on Pinterest, but since I cannot follow a recipe exact, I’ve modified it and cannot wait for my buzzer for I can try them out! Enjoy some for yourself =)
http://www.barefeetinthekitchen.com/2013/08/unforgettable-chocolate-quinoa-cake-recipe.html?m=1