Quinoa Chocolate Cake – (Almost) Guilt-Free Treat
Although I feel everybody has started cooking and praising it relatively recently, quinoa has been around for ages. It became popular about 3000 BC in the Andes area in South America, probably also due to its adaptability. Quinoa can grow in extreme weather conditions: from exposure to the hot sun to surviving sub-freezing temperatures. And, most importantly, its nutrient richness makes it a superfood.
Even though quinoa that we know and use has a form of grains, it is not cereal. It belongs to the same family as spinach and beets. And just like in the case of these vegetables, we could eat its leaves and stems too. They, I have read, taste similar to the mentioned greens.
However, it is its seeds that quinoa is mainly known for. They are extremely healthy as well as delicious, and I have used them previously in some savoury dishes. So when I came across a quinoa cake, I couldn't believe it. I understood using millet: sometimes we do have millet with fruit and honey for breakfast, I even bake a tart with millet. But a cake with quinoa?! I had no choice, I simply had to give it a try.
The result was surprising and delicious: the Quinoa Chocolate Cake was very moist and rich, and you couldn’t taste the quinoa. It only gave a slight “bite” to the cake, but this was in truth an extra value added to its texture.
If a thought of the excellent taste of this cake hasn’t convinced you yet to bake it, maybe its healthiness will. It not only contains a super healthy grain, but it includes neither flour nor butter (I replaced it with rapeseed oil). So what can be better than a piece of an (almost) guilt-free Chocolate Quinoa Cake?