Paula Shoyer's Chocolate Quinoa Cake
Flourless chocolate cakes take all kinds of many-splendored forms—but until now, landing on a fudgy-yet-light, classic birthday cake-like crumb wasn’t one of their strong suits. But this thoroughly modern flourless chocolate cake nails that fudge cake texture, thanks to quinoa (surprise!), which, unlike flour, leaves a lot of available moisture to keep the cake deliciously chocolatey and squidgy. Depending on how powerful your food processor or blender is and how long you let it rip, the only trace of quinoa you may detect is a bit of a nubbly texture, which I happen to love. Adapted slightly from The Healthy Jewish Kitchen (Sterling Epicure, 2017).
Flourless chocolate cakes take all kinds of many-splendored forms—but until now, landing on a fudgy-yet-light, classic birthday cake-like crumb wasn’t one of their strong suits. But this thoroughly modern flourless chocolate cake nails that fudge cake texture, thanks to quinoa (surprise!), which, unlike flour, leaves a lot of available moisture to keep the cake deliciously chocolatey and squidgy. Depending on how powerful your food processor or blender is and how long you let it rip, the only trace of quinoa you may detect is a bit of a nubbly texture, which I happen to love. Adapted slightly from The Healthy Jewish Kitchen (Sterling Epicure, 2017).
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 4 large eggs
- 1 1/2 cups (360ml) water
- 1 1/2 cups (300g) sugar
- 3/4 cup (130g) quinoa (enough to make 2 1/4 cups cooked q
- 1 splash cooking spray or melted coconut oil for greasing the pan
- 2 tablespoons potato starch or dark unsweetened cocoa for dusting the pan
- 1/3 cup (80ml) orange juice (from 1 orange)
- 2 teaspoons pure vanilla extract (or other vanilla if for pas
- 3/4 cup (180ml) melted coconut oil
- 1 cup (80g) dark unsweetened cocoa
- 2 ounces (55g) bittersweet chocolate
- 5 ounces (140g) bittersweet chocolate
- 1 tablespoon sunflower or safflower oil
- 1 teaspoon pure vanilla extract (or other vanilla if for pas
- Carbohydrate 0.908638887566141 g
- Cholesterol 141.54444444334 mg
- Fat 3.4331111108681 g
- Fiber 0 g
- Protein 4.64386111019706 g
- Saturated Fat 1.10758888873756 g
- Serving Size 1 1 Serving (64g)
- Sodium 111.343733304338 mg
- Sugar 0.908638887566141 g
- Trans Fat 0.561791666654239 g
- Calories 53 calories
Step-by-step
- Place the quinoa and water into a small saucepan and bring it to a boil over medium heat.
- Reduce the heat to low, cover the saucepan, and cook the quinoa for 15 minutes, or until all the liquid has been absorbed.
- The quinoa should be fully cooked at this point—taste a little to make sure it's not crunchy (if it is, add a little more water to the pan and keep cooking till it's softened).
- Set the pan aside. The quinoa may be made 1 day or more in advance.
- Heat the oven to 350°F (180°C). Grease a 12-cup (2.8L) Bundt pan, sprinkle the potato starch over the greased pan, then shake the pan to remove any excess starch.
- Place the quinoa in the bowl of a food processor or blender. Add the orange juice, eggs, vanilla, oil, sugar, cocoa, baking powder, and salt and process until the mixture is very smooth.
- Melt the chocolate over a double boiler, or place in a medium microwave-safe bowl, and put in a microwave for 45 seconds, stirring and then heating the chocolate for another 30 seconds, until it is melted.
- Add the chocolate to the quinoa batter and process until well mixed.
- Pour the batter into the prepared Bundt pan and bake it for 50 minutes, or until a skewer inserted into the cake comes out clean.
- Let the cake cool for 10 minutes and then gently turn it out of the pan onto a wire cooling rack.
- Let it cool on the rack.
- To make the glaze, melt the chocolate in a large microwave-safe bowl in the microwave (see above) or over a double boiler.
- Add the oil and vanilla and whisk well.
- Let the glaze sit for 5 minutes and then whisk it again.
- Use a silicone spatula to spread the glaze over the top of the cake, letting it drip down the sides.
- Serve at room temperature and store any leftovers airtight at room temperature.
Paula Shoyer's Surprisingly Delicious Chocolate Quinoa Cake
As a busy working mom, time is my most precious commodity. I'm always on the lookout for recipes that are both delicious and efficient, and this chocolate quinoa cake has become a new favorite. I never would have guessed that quinoa could be the star of a decadent, flourless chocolate cake, but the results are truly amazing. The texture is wonderfully fudgy and moist, with just a hint of that unique quinoa texture that adds a pleasant surprise. It’s rich and intensely chocolatey, satisfying my sweet tooth without feeling overly heavy.
The recipe itself is surprisingly straightforward. While there are a few steps, none of them are overly complicated, and the entire process, from start to finish, takes less than an hour and a half. This makes it perfect for a weekend baking project or even a weeknight treat if you’re feeling ambitious. I particularly love that the quinoa can be prepared ahead of time, cutting down on the actual baking prep time. That extra bit of efficiency is always a win in my book!
This cake is incredibly versatile. It’s delightful served plain, but it also pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. I've even experimented with adding fresh berries or a dusting of powdered sugar for extra flair. The glaze adds another level of decadence, creating a truly luxurious dessert. Plus, the slightly nubbly texture from the quinoa is a unique touch that I actually find appealing. It's a subtle texture that enhances the overall experience rather than detracting from it.
What I appreciate most about this recipe is its adaptability. I've found that substitutions are easily made. For instance, if I don’t have potato starch on hand, I've successfully used unsweetened cocoa powder instead, with no noticeable difference in taste or texture. Similarly, the type of chocolate can be adjusted to suit your preference – dark, milk, or even semi-sweet will all work well. It's a recipe that welcomes experimentation and allows you to personalize it to your liking.
This chocolate quinoa cake is more than just a dessert; it's a testament to the versatility of ingredients and a reminder that healthy eating doesn’t have to compromise on flavor. It’s become a staple in my home, a crowd-pleaser that always impresses, and a recipe I'm excited to share with others. The joy of creating something delicious and sharing it with loved ones is one of life's simple pleasures, and this cake is the perfect embodiment of that joy.
This recipe, adapted from Paula Shoyer’s cookbook, perfectly balances rich chocolate flavor with a surprisingly light and moist texture. It's become a go-to dessert in my household, perfect for special occasions or just a simple treat on a busy weeknight. Give it a try – you might be surprised at how much you enjoy a chocolate cake made with quinoa!
I often find that the best recipes are the ones that are surprisingly simple yet yield extraordinary results. This cake falls squarely into that category. The ease of preparation, combined with the delicious taste and impressive presentation, makes it a true winner. It’s a recipe that I'll be making again and again, and I highly recommend that you add it to your own collection of beloved dessert recipes. Enjoy!
