Ok, this is a winner. Quinoa Gluten Free Chocolate Cake. Substitute eggs with egg replacer and whole milk with almond milk, butter with coconut butter and you’ve got a vegan treat.
Combine quinoa and water in a saucepan and bring to boil. Cover and simmer for about 15 â€“ 20 minutes, stirring occasionally. The quinoa is ready when the water is absorbed. Set aside and let cool.
Pre-heat oven to 180Â°C/350Â°F. Lightly grease and line an 8â€³ spring form cake tin.
Combine eggs, milk and vanilla in a bowl and beat on low for a minute.
Measure out two cups of cooked quinoa (the total you will have cooked will be just over two cups so only measure out the two cups) and add to the egg mixture. Mix to combine.
Add the melted butter and mix.
In a separate bowl, combine the sugars, cocoa powder, baking soda and baking powder.
Add the dry ingredients slowly into the egg/quinoa mixture and mix with an electric mixer until all combined.
Pour the mixture into your cake tin and bake for 50-60 minutes.
The cake is cooked when a skewer inserted comes out clean.
When cooked, remove from oven. Can be served warm with cream/ice cream or at room temperature.Serves 8-12. RECIPE ABOVE FROM THE CATTY LIFE.