Black and White Quinoa Cake

Chocolate Ganache Cupcakes for Passover
April 11, 2022
Passover Brownies
April 18, 2022
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Yield:

serves 16

Prep Time:

20 minutes, including cooking quinoa

Bake Time:

1 hour

Storage:

store at room temperature or freeze

Advanced Prep:

may be made 5 days in advance or frozen

Ingredients

CAKE

1 cup quinoa

2 cups water

spray oil or 2 tablespoons oil plus 2 tablespoons potato starch to grease and flour pan

5 large eggs

1 tablespoon pure vanilla extract (or other vanilla if for Passover)

1 cup coconut oil

1 1/2 cups sugar

1 ½ cups almond flour

1/2 cup potato starch

2 ½ teaspoons baking powder

1 ½ teaspoons baking soda

½ teaspoon salt

½ cup cocoa

1 ounce bittersweet chocolate, chopped in pieces

 

Glaze

3/4 cup confectioners’ sugar

3 ounces bittersweet chocolate, chopped in pieces

Preparation Directions

Place the quinoa and water into a small saucepan and bring it to a boil over medium heat. Reduce the heat to low, cover the saucepan, and cook the quinoa for 15 minutes, or until all the liquid has been absorbed. Let sit for 5 minutes off the stovetop. The quinoa may be made 2 days in advance and stored in the fridge.

Preheat the oven to 350°F. Use cooking spray or oil to grease a 12-cup Bundt pan. Sprinkle 2 tablespoons potato starch all over the entire greased pan and then shake the pan all around to cover and then tap out the excess.

Place the quinoa in the bowl of a food processor. Add the eggs, vanilla, coconut oil, sugar, almond flour, potato starch, baking powder, baking soda and salt and process until the mixture is very smooth, for about 2 minutes.

Pour half of the batter into a bowl and add the cocoa and melted chocolate. Mix in well.

Using a ¼-cup measuring cup, scoop up some of the chocolate batter and dump the clumps in four separate spots at the bottom of the Bundt pan. Next, use a second measuring cup scoop up some of the vanilla batter pour in the spaces between the chocolate clumps. Repeat by dumping clumps of chocolate over the vanilla batter, and vanilla batter over the chocolate batter.

Bake the cake for 1 hour, or until a skewer inserted into the cake comes out clean.

Let the cake cool for 30 minutes and then remove it gently from the pan onto a wire cooling rack.

To make the white glaze, place the confectioners’ sugar into a bowl and add 1 tablespoon hot water and whisk in. Add another teaspoon of water, or more, just until you have a thick, but mixable glaze.

To make the chocolate glaze, melt the chocolate, either over a double boiler or in a microwave oven, for 45 seconds andstir, heat for another 30 seconds and stir, or until all the chocolate is melted.

Use a whisk to slowly drizzle the white glaze every 1 ½ inches, from the outside to the inside, all around the cake. I usually drizzle from outside the cake to the inside and then repeat with more glaze over the same line, but this time from the inside to the outside of the cake. Do the same with the chocolate glaze, making lines between the white lines, all around the cake.

Store at room temperature for up to 5 days.

To watch how to make this cake, click here:  Tik Tok video.