Flour-less Chocolate Quinoa Cake

I'd like to say this is the third and final blog that I will create, but I'd probably be lying. I seem to get inspired as the seasons change and I find new inspiration - this makes me want to write about things in a new context or a different fashion.
One of the things I said I would share with you in my first blog was recipes and that didn't happen. I was too swept up in the changes that were occurring in my world and what it meant for my core values as a human being. I'd like to point out that I'm still adopting all my worldly views even more in depth and it's moving mountains when it comes to my day-to-day.
So to tie it all together, I'm going to post recipes. Some sweet (like today's), some just plain old nutritious and great for core meals and some just for fun (like good appetizers). Everything I make is gluten-free and dairy-free, but the recipes aren't necessarily created gluten or dairy-free; I usually jazz it up "Becky" style if you will. Another thing about the food I cook - it's completely organic. I buy as much as I can local and everything else down to the baking powder and spices are organic. There's a lot of reasons why I choose to cook like this, but I'll save it for another day and another post.
I'll write the recipes as they come in the book, and it parentheses, I will put what I use instead if I'm replacing a flour or milk product.

Enjoy!

Flour-less Chocolate Quinoa Cake

This is by far one of my most favorite recipes. It's great if you're having dinner at someone's house and you want to bring something sweet, or if you just want something sweet kicking around the house. It's made with Quinoa, so it's high in fiber and protein, and by using substitutes in ingredients it's less fatty and full of antioxidants. 

2/3 cup white or golden quinoa

1 1/3 cup water

1/3 cup milk (coconut milk)

4 large eggs

1 tsp pure vanilla extract

3/4 cup butter, melted and cooled (dairy-free, gluten-free vegan margerin) 

1 1/2 white or cane sugar (I use cane)

1 cup unsweetened cocoa powder (I use the organic, dairy-free powder)

1 1/2 tsp baking powder (gluten free baking powder)

1/2 baking soda

1/2 salt

Bring the quinoa and water to a boil in a medium saucepan. Cover, reduce to a simmer and cook for 10 minutes. Turn off the heat and leave the covered saucepan on the burner for another 10 minutes.  

Fluff with a fork and allow the quinoa to cool.

Preheat the oven to 350. Lightly grease two 8- inch round or square cake pans. (I use one 12 inch pan) Line the bottoms of the pans with parchment paper.

Combine the milk, eggs and vanilla in a blender or food processor. Add 2 cups of cooked quinoa and the butter and continue to blend until smooth.

Whisk together the sugar, cocoa, baking powder, baking soda and salt in a medium bowl. Add the contents of the blender and mix well. Divide the batter evenly between 2 pans and bake on the centre oven rack for 40 to 45 minutes or until a knife inserted in the centre comes out clean. Remove the cake from the oven and cool completely in the pan before serving. Frost if desired. (I add berries on top instead, even plain is great.)

Store in a sealed container in the refrigerator for up to 1 week or freeze for up to 1 month.

The great thing about this cake is if you have a nice serving platter, I place it bottom facing up on the cake pan and then flip it to get the cake out. I then remove the parchment paper carefully and let it cool on the platter so I can bake and go if I need to.