Cacao, Berry & Quinoa Cake by Burbury Whole Foods

Yes, that’s right! You can make cake from quinoa. Thanks to our great friends at @burburywholefoods, we're thrilled to bring this recipe to you!

This cake is delicious and packed full of nutrients. It is a great way to use up any leftover quinoa from last night’s dinner and make a decadent chocolate cake that’s more healthy.

If you're feeling adventurous... try adding a serving of Cricket Protein from C9 Protein into the base. Many of the ingredients in the recipe below are available through Mindful Foods.

Ingredients

Base:

2 cups cooked organic quinoa

½ cup coconut cream (check for no fillers or gums in the ingredients)

¼ cup organic olive oil

2 pasture-raised eggs, beaten

1 tsp vanilla powder or 2 tsp vanilla paste 

pinch of celtic sea salt

1 cup organic cacao powder

1 tsp ground cinnamon

1 tsp baking powder

1 tsp bicarbonate of soda

1 cup coconut sugar

1 cup berries (150g), we like to use a mix of raspberries and blueberries – frozen is fine

Icing

½ cup coconut oil

1 cup cacao powder

1 tsp ground cinnamon 

1⁄2 cup coconut cream 

2 tbsp maple syrup 

pinch of celtic sea salt

Decoration

figs

berries, such as blueberries, raspberries and blackberries strawberries

pomegranate seeds

Method:

Base

1. Preheat oven to 180°C fan. Line the bottom of a 7cm deep, 23cm springform cake tin with baking paper. There is no need to line the sides.
2. Put the cooked quinoa (p56), coconut cream, olive oil, eggs, vanilla and salt into a blender. Blend until combined.
3. In a large bowl, sift in the cacao powder, cinnamon, baking powder and bicarbonate of soda. Add the coconut sugar and whisk to make sure there are no lumps.
4. Add the wet mixture to the dry ingredients and combine well. Gently stir the berries through the mixture, trying not to break them.
5. Pour the mixture into the lined cake tin. Bake for 40-45 minutes until a skewer inserted into the centre comes out clean. Set aside to cool for 10 minutes in the cake tin. After 10 minutes, use a knife to cut around the edges and then release the spring and transfer to a wire rack to cool completely. Makes 10-12 slices.

Icing

1. Melt the coconut oil in a small saucepan on low heat. Once melted, remove from heat and leave to cool for 5 minutes.
2. Once the coconut oil is lukewarm, sift in the cacao powder and cinnamon. If the coconut oil is too hot it will burn the cacao powder. Stir in the coconut cream, maple syrup and salt. Whisk until combined. Once combined, spread over the cake. The cake must be cool in temperature otherwise the chocolate will melt.
3. Decorate with figs, berries, strawberries and pomegranate seeds or as desired and serve straightaway or keep in the fridge for up to 5 days.

Be sure to share your creation and tag @burburywholefoods and @healthearth.com.au