Chocolate quinoa cake: vegan and gluten-free

Ingredients:

For a mould about 20 cm in diameter, i.e. 6 to 8 portions :

• 300g cooked quinoa (about 135g raw)
• 50ml almond milk
• 3 "flax eggs", i.e. 3 cases of ground flax seeds + 9 cases of water
• 100g margarine (or other fat)
• 100g cane sugar
• 55g unsweetened cocoa powder
• 1 heaped teaspoon baking powder
• 1 pinch fine salt

For the icing:

• 150g coconut milk
• 100g dark chocolate

Steps:

• Start with cook the quinoa if you don't already have some in the fridge.
• In the meantime, prepare the flax eggs by mixing the ground flax seeds with the water, then leave to stand while you prepare the rest.
• In a bowl, mix together all dry ingredients cooked quinoa, sugar, cocoa, baking powder and salt.
• In a separate bowl, mix mix all liquids milk, butterfat and flax eggs.
• Incorporate the liquid part to the dry part. Pour into an oiled, lined or springform pan.

Bake:

• Bake at 175°C until the cake is cooked (about 30 minutes). 
• For the glaze: melt the chocolate in a bain-marie, stir in the coconut milk and mix until smooth.
• Pour the glaze over the cooled cake and allow to set. in the fridge for at least 3 hours before slicing and enjoying!

Tips and advice: 

• Quinoa white or black, it's up to you! Here I've used black because I couldn't find white.
• For the "flax eggs »I advise you to grind the seeds yourself if you can, because once ground they tend to go rancid very quickly. And we don't know how long they've been stored in the store... So buy a big packet of whole linseeds and grind them into a powder if you need to. (Incorporate them whole into bread) Also, if you prefer good organic eggs instead, that's perfectly possible - same quantity as in the recipe.
• Concerning the fatI've used margarine here. But if your wallet allows it, I can't advise you enough to use coconut oil instead.
• As for the quantity of sugarI think I'll try halving it next time (a little too sweet for me, but not for others). I'll keep you posted; and let me know if you try it in the meantime!

Tasting

• Some coconut shavings will delicately dress up your cake. But I almost think it's a shame to add that little crunch: the texture of the quinoa definitely stands on its own! Prefer a Satusma as an accompaniment, on the word of a chocolate-orange gourmand.

Recipe presented by:

See the whole recipe: Rose's Little Dishes