Chocolate Quinoa Cake
A protein-boosted chocolate cake — quinoa flour blended with whole wheat, sweetened with brown sugar, deepened by espresso and folded with chunked chocolate and almonds.
Per serving
Ingredients
- 90 g (3/4 cup)Whole wheat flour
- 40 g (1/4 cup)Quinoa flour
- 240 g (1 cup)Curd
- 170 g (1 cup)Brown sugar
- 30 g (1/3 cup)Sliced almonds
- 20 g (1/4 cup)Cocoa powder
- 80 ml (1/3 cup)Oil
- 1/2 tspBaking soda
- 1 1/4 tspBaking powder
- 2 tspInstant coffee
- 1 tbspWater (for coffee)
- 1 tspVanilla
- 1/2 tspSalt
- 100 gChocolate, chopped
- 1 tbspMaida (to dust chocolate)
Method
- 1
Sieve together wheat flour, quinoa flour, cocoa powder and salt.
- 2
In a separate bowl whisk together curd, brown sugar, baking powder and baking soda. Rest 5 minutes — the mix will foam slightly.
- 3
Dissolve the instant coffee in 1 tbsp hot water and stir into the curd mixture along with the oil and vanilla.
- 4
Fold the dry into the wet just until no streaks remain. Do not over-mix.
- 5
Toss the chopped chocolate in the 1 tbsp maida (this keeps it suspended) and fold most of it into the batter, holding back a handful.
- 6
Pour into a greased and lined loaf or 7-inch tin. Top with the remaining chocolate chunks and the sliced almonds.
- 7
Bake in a preheated 170°C oven for 35 to 40 minutes until a skewer comes out with a few moist crumbs. Cool fully before slicing.