Rich, brownie-like cake that stays deliciously moist, this recipe comes from Nutritionist Lisa Kilgour. It is wheat-free, gluten-free, and kid-friendly with healthy and yummy ingredients. We love it with defrosted raspberries, whipped coconut cream and maple syrup drizzled on top. A guilt-free indulgence!
Moist Chocolate Cake recipe:
2/3 cup white or golden quinoa
1 1/3 cups water
1/3 cup milk (organic cow’s, almond or other)
4 large free range eggs
1 tsp pure vanilla extract
3/4 cup organic butter, melted and cooled (I’ve subbed up to 1/4 c of this with coconut oil)
1 cup honey
1/2 c brown rice syrup
1 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Bring quinoa and water to a boil in a medium saucepan. Cover, reduce to a simmer and cook for 10 minutes. Turn off the heat and leave the covered saucepan on the burner for another 10 minutes. Fluff with a fork and allow the quinoa to cool.
Preheat oven to 350 F. Lightly grease two 8-inch round or square cake pans. Line the bottoms of the pans with parchment paper.
Combine the milk, eggs and vanilla in a blender or food processor. Add 2 cups of cooked quinoa and the butter and continue to blend until smooth.
Combine sugars, cocoa, baking powder, baking soda and salt in a medium bowl. Add the contents of the blender and mix well. Divide the batter evenly between the two pans and bake on the center rack for 50 minutes, or until a knife inserted in the center comes out clean. Cool completely in the pan before serving. `
Store in a sealed container in the refrigerator for up to one week or freeze for up to a month.
Whipped Coconut Cream recipe:
Place can of coconut milk into refrigerator (or freezer if short on time) for a couple hours. Scoop thick layer on top into bowl. Add powdered sugar to taste if desired (I usually blend some raw cane or coconut sugar into powdered sugar) and whip until thickened into a whip cream consistency.