Decadent Quinoa Cake for the Jewish Holidays or Whenevs

Hello everyone,

It’s a small cooking world. My sister sent some of my other sisters and me a recipe a few years back for a gluten free quinoa cake. It sounded crazy, using cooked quinoa in a cake but I am always game for an experiment. The cake ended up being INSANELY delicious and my niece who eats gluten free loved it, as well as my other gluten free friends!

Fast forward to when I am a panelist at the National Publicity Summit this past year and I actually meet the Madonna, the Annie Lenox, the Mick Jagger of the original quinoa cake recipe herself, Paula Shoyer!!! She even knows our cousin from camp!

She has a number of enticing Kosher and gluten free cookbooks and the cake is just one of them that will blow your mind. Try out this new one, the  Healthy Jewish Cooking Cookbook and try them out for yourself. Here’s the quinoa cake recipe that I plan to make for break fast tomorrow. It is Yom Kippur, for those of you who don’t know and what better way to chow down after a fast , thinking about your sins, than this cake.

P.S. Make quinoa for dinner the night before and then use the leftovers for the cake. How often does that happen?

Chocolate Quinoa Cake

Ingredients

For the Cake:

  • ¾ cup (130g) quinoa
  • 1½ cups (360ml) water
  • Cooking spray
  • 2 Tbsp potato starch
  • ¹⁄³ cup (80ml) orange juice (from 1 orange)
  • 4 large eggs
  • 2 tsp pure vanilla extract
  • ¾ cup (180ml) coconut oil
  • 1½ cups (300g) sugar
  • 1 cup (80g) dark unsweetened cocoa
  • 2 tsp baking powder
  • ½ tsp salt
  • 2 ounces (55g) bittersweet chocolate
  • Fresh raspberries, for garnish (optional)

For the Glaze: (optional)

  • 5 ounces (140g) bittersweet chocolate
  • 1 Tbsp sunflower or safflower oil
  • 1 tsp pure vanilla extract
  1. Place the quinoa and water into a small saucepan and bring it to a boil over medium heat. Reduce the heat to low, cover the saucepan, and cook the quinoa for 15 minutes, or until all the liquid has been absorbed. Set the pan aside. The quinoa may be made 1 day in advance.
  2. Preheat the oven to 350°F (180°C). Use cooking spray to grease a 12-cup (2.8L) bundt pan. Sprinkle the potato starch over the greased pan and then shake the pan to remove any excess starch.
  3. Place the quinoa in the bowl of a food processor. Add the orange juice, eggs, vanilla, oil, sugar, cocoa, baking powder, and salt and process until the mixture is very smooth.
  4. Melt the chocolate over a double boiler, or place in a medium microwave-safe bowl, and put in a microwave for 45 seconds, stirring and then heating the chocolate for another 30 seconds, until it is melted. Add the chocolate to the quinoa batter and process until well mixed. Pour the batter into the prepared bundt pan and bake it for 50 minutes, or until a skewer inserted into the cake comes out clean.
  5. Let the cake cool for 10 minutes and then remove it gently from the pan. Let it cool on a wire cooling rack.
  6. To make the glaze, melt the chocolate in a large microwave-safe bowl in the microwave (see above) or over a double boiler. Add the oil and vanilla and whisk well. Let the glaze sit for 5 minutes and then whisk it again. Use a silicone spatula to spread the glaze all over the cake.
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