About:

The combination of Quinoa with Chocolate is flawless, effortless and delicious. It is a heaven in a spoonful. You can’t even tell it is made of Quinoa flour instead of plain flour. It is grainy in texture as I used homemade flour. It is so filling and rich dark chocolaty satisfies your taste buds with small amounts of calories. This is also rich in protein and dietary fibre.

I am new to baking cake and frosting…hope you’ll like this recipe and provide your feedback

Health Benefits:

Quinoa is gluten free, low glycemic and has the highest protein content of all conventional grains. One cup contains 15% of the recommended daily intake of iron, 21% of the daily intake of fiber, and is an excellent source of magnesium, iron and copper. It is a superfood!

Yields-4-5 slices
Preparation time-10 minutes
Baking time-25-30 minutes

Ingredients:

• Quinoa flour-1cup
• Unsweetened cocoa powder-1/4cup
• Baking powder-1/2tsp
• Baking soda-1/2tsp
• Flaxmeal-1tbsp
• Salt- 1/8tsp
• Unsalted sunflower spread-1/4cup
• Fruit sugar/coconut sugar-1/4cup (or as sweet desired)
• Coconut milk-1/2cup
• Apple cider vinegar-1tsp
• Vanilla extract-1tsp
• Frosting is optional- can just indulge the cake without any frosting for low-fat and vegan option.

For frosting:

• Whipping cream-200ml
• Fruit sugar/icing sugar-1-2tbsp
• Vanilla essence-2tsp

Procedure:

• Pre-heat the oven at 180deg C. Grease the inside of a small, round 4” two pans with cooking spray and set aside.
• Whisk together dry ingredients flour, flax meal, cocoa powder, baking powder, baking soda, salt in small bowl and set aside.
• Now in other bowl beat fruit sugar, sunflower spread, coconut milk, vanilla extract, cider vinegar until foamy.
• Now fold in dry ingredients oven wet ingredients in batches (add in extra water/coconut milk if desired) to form a dropping consistency batter.
• Divide the batter into the two greased pans and bake in the center of the warm oven for 25-30 minutes or until a toothpick inserted in the centre comes out with fudgy crumbs.
• Remove and cool completely in the pans on wire racks.

To make frosting:

• In a cold mixing bowl combine whipped cream, sugar, vanilla essence and using a hand mixer/stand mixer whip it till soft peaks are developed.

To assemble cake:

• Place the first layer on your cake stand or serving plate. If the top of the cake is uneven, carefully even it off with a knife. Smooth on about half of the frosting and top with second cake layer.
• Spread the remaining frosting and add any decorations you like.
• Slice and serve immediately or refrigerate and serve next day.

Note:

• Sweet can be personalized
• Home made toasted Quinoa flour used gave grainy texture. Store bought might give smooth texture
• I used coconut milk here feel free to use any milk of choice or even evaporated milk can be sued alternatively.

I am bringing this to Angie’s Fiesta Friday#44