The Best Chocolate Cake

It’s hard to believe March is already here. Spring is just around the corner and I’m looking forward to it! We have had beautiful weather for the last two days but today gave way to gray skies and rain with cooler temps on the way. It’s a good day for getting work done inside, that’s for sure!
March is an eventful month around here. We have quite a few family and friends that have birthdays this month. My own birthday is on the 15th and my husband’s is four days later. St. Patrick’s day (which was also my grandmother’s birthday!) falls right in between.
In honor of celebrating our birthdays and St. Patrick’s Day I made us a chocolate cake. But this cake is different than just any old chocolate cake. It’s made with…quinoa!
Yes, I know that sounds weird – a quinoa chocolate cake – but seriously when you sink your teeth into this super moist cake you can’t taste it at all. It may just be the best chocolate cake that you have ever had, it’s really that good!

The Best Chocolate Cake - Made With Quinoa - Sprightliest.com

I may have jumped the gun a little by making this cake early since our birthdays are still a week or more away, but after seeing a picture of this quinoa chocolate cake I knew I had to try it to see if it tasted as good as it looked. And in case you are wondering…YES! YES! It does taste as good as it looks! I think this is one of those situations where you have to try it out for yourself, you won’t be disappointed!

The Best Chocolate Cake - Made With Quinoa - Sprightliest.com

Chocolate Quinoa Cake
A super moist chocolate cake!
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FOR THE QUINOA
  1. 2 Cups Water
  2. 1 Cup Quinoa
  3. (*Makes 3 Cups of cooked quinoa, save the extra quinoa for another use)
FOR THE CAKE
  1. 4 Large Eggs
  2. 1/3 Cup Milk
  3. 1 Teaspoon Pure Vanilla Extract
  4. 2 Cups Quinoa, cooked
  5. 6 Tablespoons Butter, melted
  6. 6 Tablespoons Plain Yogurt
  7. 1 Cup Sugar
  8. 1 Cup Cocoa Powder, unsweetened
  9. 1 1/2 Teaspoons Baking Powder
  10. 1/2 Teaspoon Baking Soda
  11. 1/2 Teaspoon Salt
FOR THE FROSTING
  1. 1 Cup Unsalted Butter, softened
  2. 3-4 Cups Powdered Sugar
  3. 1 Teaspoon Pure Vanilla Extract
  4. 1-2 Tablespoons Milk
FOR THE QUINOA
  1. Place quinoa in a fine-mesh strainer and rinse with water. Rub quinoa together with your fingers a few times while rinsing as this will help remove the bitter taste.
  2. Bring quinoa and water to a boil and reduce heat to low. Simmer for 10-15 minutes or until all the water is absorbed. The quinoa will become translucent and you will see a thin white ring around grain. Allow the quinoa to cool before using in the cake.
FOR THE CAKE
  1. Preheat oven to 350.
  2. Line a cake pan with parchment paper.
  3. In a blender or food processor, add egg, milk and vanilla and blend until combined.
  4. Add in quinoa (cooked and cooled), melted butter and yogurt, blend until combined.
  5. In another bowl, mix together dry ingredients. Add blender mixture to the dry ingredients and stir until well combined.
  6. Pour into pans and bake for 30 minutes.
  7. Cool completely before frosting.
FOR THE FROSTING
  1. Beat butter until fluffy then add in the powdered sugar.
  2. Pour in vanilla extract and 1 tablespoon of milk.
  3. If frosting is too thick: add in additional milk, a little at a time, until desired consistency.
  4. If frosting is too thin: add in additional powdered sugar, a little at a time, until desired consistency.
Notes
  1. Chocolate quinoa cake recipe adapted from: Making Thyme For Health
  2. Buttercream frosting recipe adapted from: wikiHow
Sprightliest http://kaicreatives.com/
  • http://pastriespumpsandpi.blogspot.com/ Tameka Brown

    Must try this. Is the quinoa giving the cake its moisture? I am reluctant to eat chocolate cake because it tends to be dry.

    • http://sprightliest.com/ Brittany

      The cooked quinoa definitely contributes to the cake’s texture and moisture. I would say this is probably the most moist chocolate cake that I’ve ever had. I highly recommend you try it!

  • Shicks

    Is this cake suppose to have flour or does the quinoa act as the flour agent?

    • http://sprightliest.com/ Brittany

      No flour! The cooked quinoa is the “base”of the cake batter. It’s a little more delicate than a traditional cake with flour, so I had to be careful when moving or stacking the cake layers as it tends to fall apart easily…but the taste is there for sure!