This gluten-free, non-dairy cake can be made on Passover and all year round and uses leftover cooked quinoa. Everyone that tasted it was shocked that it was gluten free and that it was made from cooked quiona — you must try it.
Passover Chocolate Quinoa Cake
Servings
16 Servings
Ingredients
- 2 cups cooked quinoa cooled
- ⅓ cup unsweetened almond milk or other pareve “milk”
- 4 whole large eggs
- 1 teaspoon vanilla
- ¾ cup coconut oil melted (or ½ cup margarine + ½ cup oil)
- 1¼ cup sugar
- 1 cup unsweetened cocoa powder
- 1 teaspoon instant coffee
- ½ teaspoon baking soda
- 1½ teaspoons baking powder
- ½ teaspoon salt
- Garnish: cocoa powder and melted chocolate
Instructions
- Preheat oven to 350°F. Line a 13- x 9-inch baking pan with parchment paper.
- In a food processor or blender combine the quinoa, non-dairy milk, eggs, vanilla, coconut oil, and sugar. Blend for 30 seconds to 1 minute until complete smooth and blended.
- Sift cocoa powder, coffee, baking powder, baking soda and salt together in a separate bowl.
- Add wet ingredients to dry ingredients and mix well. Pour into parchment-lined baking pan.
- Bake at 350°F for around 45 minutes. Garnish with cocoa powder and melted chocolate.
What happened to the ingredients for this recipe
Thanks for letting me know, it has been updated.
We’ve added a picture to the recipe. Enjoy the cake this Passover and year round!
Jamie Geller–just finding this wonderful recipe! My Pinterest skills are weak without a picture to save. Can you provide one and then I’ll be able to save and enjoy! Thank you!
Wow! This was a huge hit for those who like coconut flavoring….