There is no flour in this cake, which makes it a wonderful option for anyone who is gluten intolerant. The quinoa makes this cake moist, light and fluffy. Quinoa is also a nutritional powerhouse loaded with vitamins, minerals and protein. Learn more about quinoa .
Lakanto the zero calorie sugar
This recipe also uses Lakanto in place of sugar. Lakanto is made from Non-GMO erythritol and the supersweet extract of the luo han guo fruit, also known as monkfruit. Unlike sugar and the other sweeteners, Lakanto does not feed the harmful yeast (candida) and bacteria in your body. Lakanto is also safe for diabetics.
Lakanto all-natural sweetener, has:
Zero glycemic index
No influence on your blood sugar and insulin release
A one-to-one ratio with sugar — so it’s easy to measure and use
There are two varieties of Lakanto available Golden and Classic. Golden Lakanto has a flavor similar to brown sugar or molasses. Classic Lakanto has a flavor similar to table sugar. Lakanto is available online and in health food stores.
This cake is delicious with a number of different toppings. You can keep it light by topping it with fresh fruit, create a German chocolate cake with coconut frosting, use a more traditional creamy chocolate frosting, or a true chocolate delight with chocolate ganache.
You can also use this recipe to create a single or double layer cake, or cupcakes. Baking directions are included for all options below.
2 cups cooked and cooled quinoa
1/3 cup almond milk
4 large eggs
1 teaspoon pure vanilla extract
4 Tbsp Ghee, melted and cooled
1/2 cup Lakanto
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Preheat oven to 350 degrees. Grease and line a 9-inch cake pan with a round of parchment paper at the bottom, for single layer cake, or two 9-inch cake pans with a round of parchment paper at the bottom for a 2 layer cake.
Melt butter, set aside.
Put the quinoa, milk, eggs, melted butter, and vanilla into a food processor fitted with the metal “S” blade. Pulse to combine and then process until smooth, this will take about 30-60 seconds.
Add the Lakanto, cacao powder, baking powder, soda, and salt to the bowl and pulse to combine well.
For a single layer cake:
Pour batter into the prepared pan and bake for about 40-42 minutes or until a toothpick poked in the center comes out clean.
Let the cake cool on a rack for about 15 minutes before turning out of the pan. This cake is delicate to flip it, place a plate over the pan and then flip both over together.
For a two layer cake:
Divide the batter evenly between the two cake pans and bake on a center oven rack for 28-30 minutes, until a toothpick inserted comes out clean.
Divide batter into paper cupcake liners in muffin pan, filling 2/3 full and bake 15-18 minutes or until a toothpick comes out clean.
When the cake or cupcakes are completely cool, frost as desired.
Chocolate Silk Frosting
16 Medjool dates, pitted
3 Tbsp. Coconut Butter
1 Tbsp. Vanilla extract
4-1/2 Tbsp. Water from soaked dates
1-1/2 Tbsp. Coconut oil
3 Tbsp. Cacao powder
3/4 tsp. Salt
1. Cut and pit Medjool dates in half. Place in bowl with enough water to cover. Let soak for 1 hour to soften.
2. Drain water from dates and set aside.
3. Place dates in food processor, process for 1 minute, scraping bowl frequently. Add coconut butter, vanilla, coconut oil, 4-1/2 Tbsp. water a little a time and continue to process until dates are smooth and creamy. Stop and scrape sides as needed. Add cacao powder and process till blended.
4. Spread on cooled cake or cupcakes.
I use this stainless steel cake pan for my cakes