This cake was baked (and photographed) by a good friend and talented baker, Iris, in Seattle Washington. The recipe was adapted from morestomach.com.
Ingredients:
- 1 cup cooked and cooled quinoa (about 1/3 cup dried quinoa; for cooking instructions click here)
- 1/2 cup canned coconut milk (200 mL)
- 2 eggs
- 1/2 cup sugar
- 1/2 cup unsweetened cocoa powder
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
Directions:
Combine the dry ingredients. In a separate bowl, combine the wet ingredients then add wet to dry slowly and mix until blended. Pour the batter into a small pan and bake for 45 minutes at 375 F or until a fork comes out clean when pierced through the middle of the cake.
Allow the cake to cool on a wire rack then dust with confectioner’s sugar. Enjoy!
Nutrition (per serving or 1/8th of the recipe):
- Calories: 158
- Carbs: 21 g
- Protein: 3.9 g
- Fat: 8.4 g
- Fiber: 2.6 g
