Chocolate quinoa cake: vegan and gluten-free

Ingredients:

For a mold of approximately 20 cm in diameter, or 6 to 8 parts:

• 300g cooked quinoa (i.e. approximately 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 tsp of baking powder
• 1 pinch of 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.
• Meanwhile, prepare the flax eggs by mixing the ground flax seeds with the water then leave to rest while you prepare the rest.
• In a salad bowl, mix together all dry ingredients : cooked quinoa, sugar, cocoa, baking powder and salt.
• In another container, well mix all the liquids : milk, melted fat and flax eggs.
• Incorporate the liquid part to the dry part. Pour into an oiled, lined or springform pan.

Cooking:

• Bake in 175°C until the cake is cooked (about 30 minutes). 
• For the icing: melt the chocolate in a bain-marie, add the coconut milk and mix until you obtain a very smooth mixture.
• Pour the icing over the cooled cake and let it set in the fridge for at least 3 hours before cutting and enjoying!

Tips: 

• Quinoa white or black, it’s up to you! I took black here 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 quickly. And we don't know how long they've been stored in stores... So, buy a big packet of whole flaxseeds and grind them into powder as needed. (Integrate them whole into bread, it’s delicious!) Also, if you prefer good organic eggs instead, that’s entirely possible – same quantity
• Regarding the fat, I took some margarine here. But if your wallet allows it, I can't recommend enough to use coconut oil instead.
• As for the quantity of sugar, I'm thinking of trying to halve 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 by then!

Tasting

• Some coconut chips freshly grated will delicately dress your cake. But I almost find it a shame to add this little crunch: the texture of the quinoa is definitely enough in itself! Prefer one Satusma very juicy as an accompaniment, a chocolate-orange gourmet word.

Recipe presented by:

See the whole recipe: Rose’s Little Dishes