Moist Chocolate Cake



  • 2/3 cup quinoa
  • 1 1/3 cup water
  • 1/3 cup milk
  • 4 eggs
  • 1 tsp vanilla
  • 3/4 cup butter, melted and cooled
  • 1 1/2 cups white sugar
  • 1 cup cocoa
  • 1 1/2 tsp baking powder
  • 1/2 tsp each baking soda and salt


  1. Bring the quinoa and water to a boil in sauce pan. Cover, reduce to a simmer and cook 10 minutes. Turn off heat and leave covered on the burner for another 10 minutes. Fluff with a fork and allow to cool.
  2. Preheat oven to 350ºF. Lightly grease 8x13 pan.
  3. Combine the milk, eggs and vanilla in blender or food processor. Add 2 cups cooled quinoa (all of it) and butter; continue to blend until smooth. Whisk together the sugar, cocoa, baking powder, baking soda and salt in medium bowl. Add contents of blender, mix well.
  4. Pour batter into pan and bake 40 to 45 min.
  5. Check with a pick. (I cook mine longer as I use a different size pan.)
  6. Remove cake and cool completely. Store in freezer or fridge-(up to one week) Freezes very well.

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