A healthy one. That’s gluten free. Nut free. And dairy free too.
To be honest, the cake you’re looking for probably doesn’t need to satisfy all those requirements, but I’ve made one anyway!
This has absolutely the best texture of any gluten free cake that I have ever made and it’s all thanks to one secret ingredient – cooked quinoa. I’ve experimented before with quinoa flakes and quinoa flour (as well as many other types of GF flours) but cooking the quinoa first definitely results in the best moist texture that still crumbles like ‘real’ cake.
You see, many GF cakes need to use ground nuts (or like, a million eggs!) for moisture since the flours like rice, chickpea and others are really drying. This can make them quite dense and often more like pudding or fudge than cake. While this is nice on occasion, especially when drowned in custard, cream or ice cream, sometimes a true cake texture is longed for. Or so I’m told by my GF mother-in-law.
I used my trusty food processor to whizz together cooked quinoa, milk, mashed banana, eggs and coconut oil to make a thick paste. The banana was to add texture and creaminess in lieu of butter and can’t really be tasted in the final result. Once a shed-load of cocoa powder, two types of sugar and some raising agents were added, the batter really came together as something that was heading towards delicious-town.
I just know you all love seeing my little kitchen thief, ahem kitchen helper, in action so I quickly grabbed this shot of her. She climbed up a dining chair, crawled across the table and swiped a finger across the cocoa topping before swiftly popping said finger into her mouth.
Unconvinced by the taste of that (unsurpisingly), she climbed back onto the dining chair, ran around the other side of the table and dragged the plate with the slice of cake on it over to the edge. Sadly, I wasn’t quick enough to get a shot of that!
I happily let her have a few bites though, as she often rejects quinoa when I try to feed it to her for lunch or dinner (as fried ‘rice’ mind you, and it’s so yummy), so this was a good way to get it into her. Compromises my friends. That’s what being a Mum is all about!
If this chocolate cake won’t float your Mum’s boat, then I have a few other ones in the archives that might fit the bill. Check these out:
Chocolate quinoa cake
- 300g (2 1/4 cups) cooked quinoa (see note below)
- 80ml (1/3 cup) Vitasoy Soy Milky (or any milk of your choice)
- 1 large overripe banana, peeled and flesh mashed
- 2 teaspoons vanilla bean paste (or pure extract)
- 4 eggs
- 60ml (1/4 cup) coconut oil, melted if solid
- 60g (3/4 cup) cocoa powder
- 110g (1/2 cup) brown sugar
- 110g (1/2 cup) caster sugar
- 2 teaspoons baking powder
- 1 teaspoon bi-carb soda
1. Heat the oven to 180C. Grease and line a 20cm round cake tin.
2. Place the cooked quinoa, soymilk, banana and vanilla into the bowl of a food processor and blitz for 30 seconds until a paste forms. Add the eggs and coconut oil and blitz for 1 minute until it is a smooth batter consistency.
3. In a separate large bowl add the cocoa powder, both sugars, baking powder and bi-carb soda. Whisk to combine well and make sure there are no lumps of bi-carb soda. Add the wet mix from the food processor and fold together gently until combined.
4. Pour into the cake tin and smooth the top. Bake for 45 minutes until the centre is firm to touch and a skewer inserted in the centre comes out with a few moist crumbs. Cool in the tin for 10 minutes then invert onto a rack to cool completely before serving.
Note: How to cook quinoa. 3/4 cup of dry quinoa (red or white is fine) will yield about 2 1/4 cups of cooked quinoa. To cook quinoa, first rinse it in a fine mesh sieve then place into a medium saucepan that has a lid. Add 1 1/2 cups of cold tap water and bring to the boil. Once boiling, put the lid on and turn the heat down as low as it will go and cook for 15 minutes until all the water is absorbed. You will know it is cooked when you can see a little sprout tail appear on each quinoa seed and the texture is al dente when tasted. Use in the recipe from step 2.
Fig & Cherry was commissioned by Vitasoy Australia to develop this sponsored recipe featuring their range of non-dairy milks. For more great soy recipes (including plenty more by Christie!) visit www.soy.com.au.
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