Recipe: chocolate and quinoa cake: vegan and gluten free

Ingredients:

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

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

For the icing

• 150g of coconut milk
• 100g of dark chocolate

Steps:

1. Start withcooking the quinoa if you don't already have some in the fridge.
2. In the meantime,prepare the flax eggs by mixing the ground flaxseed with water and let it rest while you prepare the rest.
3. In a bowl,mixtogetherall dry ingredients cooked quinoa, sugar, cocoa, baking powder and salt.
4. In another container, mix wellmix all the liquids milk, melted fat and flax eggs.
5. Incorporatethe liquid part to the dry part. Pour into an oiled, lined or springform pan.

Baking
Bake at175°C until the cake is cooked (about 30 minutes).

For the glaze: melt the chocolate in a double boiler, add the coconut milk and mix until smooth.

Pour the glaze over the cooled cake and let it set.in the fridge for at least 3 hours before cutting and enjoying!

Tips

Quinoawhite or black, it's up to you! I used black quinoa because I couldn't find white.

For the "flax eggs »I recommend that you grind the seeds yourself if you can because once ground, they tend to go rancid quickly. And you don't know how long they've been stored in the store... So buy a big package of whole flax seeds and grind them into a powder if you need to. (Incorporate them whole intobread) Also, if you prefer good organic eggs instead, that's fine - same amount

Concerning thefatI used margarine here. But if your wallet allows it, I can't advise you enough to use coconut oil instead.

As for the quantity ofsugarI'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

Somecoconut 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 Satusmaas an accompaniment, as a chocolate-orange gourmet would say.

Recipe presented by:

See the whole recipe:Rose's Little Dishes