I didn’t feel like making the whole cake with the icing and the garnish (too ambitious project for my baking skills) but I really wanted to try the chocolate quinoa cake part.
I couldn’t follow exactly Leanne’s original recipe because I didn’t have all the necessary ingredients.
– 2 cups of cooked quinoa
– 1 cup unsweetened pear sauce (apple sauce would work fine too)
– 3 eggs
– 3 tbsp corn starch or arrowroot powder
– 3 tbsp cocoa
– 1 tsp cinnamon
– 1 tsp baking powder
– pinch of salt
I blended the quinoa in a food processor, then added all the other ingredients.
I baked it for 25-30 minutes at 250 degrees Celsius (the maximum temperature of my small electric oven).
The cake had to cool down to firm up. It was very moist and tasted like a regular chocolate cake but lighter and a lot less sweeter since I didn’t add any sweeteners. It may had been too bland for some people but I really liked it. It would have been terrific with some icing or garnish.
Nutrition facts per serving (if you cut the cake in 8 pieces): 115 kcal, 4.6 g protein, 17.8 g carbs, 2.9 g sugar, 2.9 g fat, 1.6 g fiber.