Oh Gosh, It’s Good! Chocolate Cake*

quinoacakeWith low carb desserts, there is most always a tradeoff. You just lose something. Often it’s taste, and that’s unforgivable. Often it’s texture, and that’s sad, but usually acceptable.

Well, that was until now.

This cake is actually as chocolaty as you would expect looking at it, and it’s moist too. The texture is close enough that unless you tell people, I suspect few would guess that it has no white flour in it at all. In fact it has a grain–quinoa.

The quinoa can feel a bit pebbly but if you soak your quinoa over night, that disappears as well.

I played a bit with the sugars. Be advised that I don’t use Splenda© because recent studies show that it raises glycemic indexes and it has a nasty habit of causing diarrhea in a lot of people. Aspartame and Saccharine are equally as bad. Erythritrol is natural and does not raise the glycemic index.  It is about 70% as sweet as sugar. Monk Fruit  in the Raw is also natural and is equal in sugar strength. Stevia is much sweeter than sugar so you use less, but it does have an after taste. Swerve is part Erythritrol and another process and about the same price. I used my own combination of these to arrive at a sweetness that I found perfectly fine.

INGREDIENTS:

  • 2 cups cooked quinoa. Cook according to package directions. I recommend soaking in water over night and draining well first.
  • 1/3 cup full fatted milk (use any substitute you wish if you wish)
  • 4 whole eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup melted butter (or any substitute you wish)
  • 1/4 cup melted coconut oil
  • 1/2 c Erythritrol
  • 6 packets Monk Fruit in the Raw
  • 1/4 c regular sugar
  • 1 cup unsweetened cocoa powder Ghirardelli
  • 1/2 teaspoon baking soda
  • 1 and 1/2 teaspoon baking powder
  • 1/2 teaspoon salt

INSTRUCTIONS:

  1. Preheat the oven to 350°F and then line two round cake pans (or a 9×13” pan) with parchment paper, or use a 9 x 13 baking dish.
  2. In a food processor or blender, combine the eggs,  milk and vanilla extract then blend for ten seconds to combine.
  3. Add the cooked and cooled quinoa along with the melted and cooled butter and coconut oil  then blend until completely smooth, about thirty seconds to one minute.
  4. Sift together the dry ingredients in a large bowl (cocoa powder, sugar, baking powder, baking soda and salt).
  5. Add the wet ingredients in the blender to the bowl with the dry and mix together until well-combined.
  6. Divide the batter between the two pans and bake for 30 minutes. Remove the cakes from the oven and allow to cool.

SERVES: 10

NOTES: As it stands this is gluten-free, low carb. You can make it vegan by opting out of the butter for a substitute. I found the proportions of sugar worked just right for me, but you can eliminate all the sugar if you wish (1/4 c) in favor of other substitutes. Swerve I think would work fine alone. I know that Splenda if you choose it, sucks up moisture, and so the cake will lose some of it’s moistness which I find unacceptable. This was very moist and retained it through a week in the fridge under plastic wrap.

SOURCE: Adapted from Making Thyme for Health

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