As a child, every year of my life my father made me his chocolate cake for my birthday. Now that he is no longer with us, I decided to try my hand at an Andean version, with quinoa. I must admit that objectively this recipe is even better than my dear father´s. This one comes out wonderfully moist.
This delicious Andean cake is made with Ecuadorian chocolate powder (which has been internationally recognized). It is hard to believe that it turns out so wonderful without butter, eggs or milk. What a surprise – a vegan cake with the nutritious addition of quinoa, which I love because it gives a texture similar to nuts and adds healthy fiber, as well.
½ cup washed quinoa
1 ¼ cups flour (I like to mix part whole wheat, with a few tablespoons of fava bean flour and also quinoa flour)
½ cup cocoa powder (unsweetened)
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon cloves
¼ teaspoon salt
1 cup brown sugar
1 teaspoon baking soda or at the altitude ½ teaspoon
1 cup water
¼ cup cooking oil
1½ teaspoons white vinegar
1 tablespoon powdered sugar
Toast the quinoa in a saucepan, stirring constantly, until a lovely, nutty aroma appears. Carefully add one cup of water and simmer, covered for about 20 minutes or until all the water has been absorbed.
Heat the oven to 190C or 375F.
In a large bowl, mix all the dry ingredients (the flours, cocoa, spices, salt, brown sugar and baking soda).
Separately mix the cup of water, the oil and the vinegar. Pour into the dry ingredients and stir gently until no lumps exist. Stir in the cooked quinoa.
Pour the batter into an 8 or 9 inch round cake pan that has already been greased and floured.
Bake for 25 to 30 minutes until a toothpick inserted in the center comes out clean.
This cake is so moist I don't think it needs any icing, just a little sprinkle of powdered sugar, and it's ready, also beautiful to serve.
B-High in fiber
C-High in protein
D-Low in fat
F-Local/Native Ingredients