Chocolate Quinoa Cake
Recipe excerpted from “The Healthy Jewish Kitchen”
Prep Time: 20 minutes
Bake Time:15 minutes to cook quinoa, 50 minutes to bake cake
Advance Prep: May be made three days in advance or frozen
Equipment: Measuring cups and spoons, small saucepan with lid, 12-cup (2.8L) Bundt pan, food processor, medium microwave-safe bowl or double boiler, silicone spatula, wooden kebab skewer, wire cooling rack, large microwave-safe bowl, whisk.
- ¾ cup (130g) quinoa
- 1½ cups (360ml) water
- Cooking spray
- 2 tablespoons potato starch
- 1/3 cup (80ml) orange juice (from 1 orange)
- 4 large eggs
- 2 teaspoons pure vanilla extract (or other vanilla if for Passover)
- ¾ cup (180ml) coconut oil
- 1½ cups (300g) sugar
- 1 cup (80g) dark unsweetened cocoa
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 ounces (55g) bittersweet chocolate
- Fresh raspberries, for garnish (optional)
- 5 ounces (140g) bittersweet chocolate
- 1 tablespoon sunflower or safflower oil
- 1 teaspoon pure vanilla extract (or other vanilla if for Passover)
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. Set the pan aside. The quinoa may be made one day in advance.
Preheat the oven to 350°F (180°C). Use cooking spray to grease a 12-cup (2.8L) Bundt pan. Sprinkle the potato starch over the greased pan and then shake the pan to remove any excess starch.
Place the quinoa in the bowl of a food processor. Add the orange juice, eggs, vanilla, oil, sugar, cocoa, baking powder and salt and process until the mixture is very smooth.
Melt the chocolate over a double boiler, or place in a medium microwave-safe bowl, and put in a microwave for 45 seconds, stirring and then heating the chocolate for another 30 seconds, until it is melted. Add the chocolate to the quinoa batter and process until well mixed. Pour the batter into the prepared Bundt pan and bake it for 50 minutes, or until a skewer inserted into the cake comes out clean.
Let the cake cool for 10 minutes and then remove it gently from the pan. Let it cool on a wire cooling rack.
To make the glaze, melt the chocolate in a large microwave-safe bowl in the microwave (see above) or over a double boiler. Add the oil and vanilla and whisk well. Let the glaze sit for five minutes and then whisk it again. Use a silicone spatula to spread the glaze all over the cake.
Recipe excerpted from “The New Passover Menu”
20 square bars or 32 triangles
- 1 cup confectioners’ sugar
- 3 large egg whites
- zest of one large orange (or 2 teaspoons juice)
- 1/4 cup dried cranberries, chopped into ¼ inch pieces
- 1 1/3 cups sliced almonds (blanched or with skin)
- 1 cup dark or white chocolate chips
- vegetable oil for greasing pan
Preheat oven to 325°F
Grease a 9 X 13-inch pan with vegetable oil. Press in a piece of parchment paper large enough to cover the bottom and go an inch up the sides of the pan, making sure you press it into the corners. Grease the top of the parchment.
In a medium bowl, whisk together the confectioners’ sugar, egg whites and orange zest. Use a silicone spatula to gently mix in nuts and chopped cranberries, being careful not to crush the nuts. Scoop into the pan and use the spatula or your hands to spread evenly in the bottom of the pan. The easiest way to do this is to push the batter into the edges and corners first and then fill in the middle. You will have a thin nut layer.
Bake 25 minutes, or until nuts are golden. Let cool one hour. Pull up the parchment to lift the bar out of the pan. Place another piece of parchment on top and then turn the bar over onto the new parchment. Peel off the bottom parchment.
Melt the chocolate chips either over a double boiler or in the microwave oven in for 45 seconds, stir, melt another 30 seconds, stir and then for 15 seconds more, if needed, until melted. Use a spatula to spread the chocolate on the bottom of the bar. If desired, you can use a serrated knife to make lines in the chocolate to decorate it. Slide the parchment and bars onto a cookie sheet and place in the freezer for 30 minutes to firm up.
Cut into squares, triangles or rectangular bars. Store in an airtight container in the fridge for up to five days or freeze for up to three months.
Keto Chocolate Avocado Cake
Makes one 8-inch round cake
- 1 ½ cups almond flour
- ¾ cup dark cocoa, plus 1 tablespoon for greasing pan
- ¼ cup coconut flour*
- ½ cup xylitol
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup coconut cream, from canned coconut milk
- ½ cup almond milk
- 3 large eggs
- 1 tablespoon coconut oil, plus 1 teaspoon for greasing pan
- 1 teaspoon vanilla
- 1 large ripe avocado
- 5 tablespoons boiling water
- ½ cup dark cocoa
- ¼ cup xylitol
- ½ cup coconut cream
- 1 teaspoon vanilla
Preheat oven to 350°F.
Grease an 8-inch round pan with 1 teaspoon coconut oil. Add 2 to 3 teaspoons cocoa and shake all around to dust the bottom and sides. Tap out excess. Set aside.
In a mixing bowl, whisk together the almond flour, cocoa, coconut flour, xylitol, baking powder, baking soda and salt.
Place the coconut cream, almond milk, eggs, coconut oil, vanilla and avocado into a food processor or blender and blend for two full minutes, scraping down the sides a few times, so that the mixture is completely smooth.
Add the wet ingredients to the dry ingredients and whisk together. Use a silicone spatula to scrape the batter into the prepared pan and smooth the top.
Bake for 30 to 35 minutes, or until a toothpick inserted comes out clean. Let cool for 10 minutes and the remove to a wire rack.
To prepare the ganache topping, place the cocoa and xylitol into a small bowl. Add the boiling water and whisk well. Add the coconut cream and vanilla and mix well. Spread all over the top of the cake.
*can be substituted with almond flour