Here’s a cake that is gluten-, dairy- and nut-free and still delicious enough to serve as a celebration dessert. It has the best texture for a gluten-free cake and it’s all thanks to the secret ingredient: cooked quinoa.
Serves: 4
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Servings
Prep time
Cook time
Recipe
Ingredients
- 300g cooked quinoa*
- 80mL coconut milk
- 1 large overripe banana, peeled & flesh mashed
- 2 tsp vanilla bean paste (or pure extract)
- 4 eggs
- ¼ cup melted coconut oil
- ¾ cup Dutch cocoa powder
- ½ cup brown sugar
- ½ cup rapadura sugar
- 2 tsp baking powder
- 1 tsp bicarb soda
Method
- Heat oven to 180°C. Grease and line 20cm round cake tin.
- Place cooked quinoa, coconut milk, banana and vanilla in bowl of food processor and blitz for 30 secs until smooth paste forms. Add eggs and coconut oil and blitz for 1 min until smooth batter forms.
- In a separate large bowl, add cocoa powder, both sugars, baking powder and bicarb soda. Whisk to combine well and make sure there are no lumps of bicarb soda. Add wet mix from food processor and fold together gently until combined.
- Pour into cake tin and smooth top. Bake for 45 mins until centre is firm to touch and skewer comes out with a few moist crumbs. Cool in tin for 10 mins then invert on rack to cool completely before serving dusted with extra cocoa powder and maybe a dollop of whipped coconut cream.
- * ¾ cup of dry quinoa (red, white or mixed) will yield about 2¼ cups of cooked quinoa. First rinse quinoa in a fine mesh sieve then place in medium saucepan with lid. Add 1½ cups of cold tap water and bring to the boil. Once boiling, put lid on and turn heat down as low as it will go and cook for 15 mins until all water is absorbed. You’ll know it’s cooked when you can see a little sprout tail appear on each seed and the texture is al dente when tasted. Use in recipe from step 2.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
