chocolate almond quinoa cake

My grandmother found this recipe and made this cake a few years ago which has become a family favorite ever since.  I had never made it since my grandmother always did.  I was craving a chocolate cake, and so I finally had an excuse to make it myself.  This cake is a perfect balance of almonds and chocolate; you would never know this had quinoa in it!  This cake is so delicious and nutritionally/protein packed that you really have no excuse NOT to eat this healthy chocolate cake!

 {chocolate almond quinoa cake}

{I didn't think about it at the time, but next time, I'm adding toasted coconut for an almond joy flavor!}

chocolate almond quinoa cake
from The Daring Gourmet

makes 8-16 slices (depending on how you slice the cake)

2 cups cooked quinoa, loosely packed
4 egg yolks
⅓ cup milk
1 teaspoon pure vanilla extract
½ teaspoon almond extract
½ cup butter, melted
¼ cup coconut oil
1½ cups granulated white sugar
¾ cup unsweetened cocoa powder
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
4 egg whites
½ teaspoon cream of tartar
1 cup ground almonds

For Chocolate Almond Glaze:
4 tablespoons unsweetened cocoa powder
2 tablespoons butter, melted
1 cup powdered sugar
¼ teaspoon vanilla extract
¼ teaspoon almond extract
2 tablespoons hot water
Slivered almonds for decoration

1. Preheat the oven to 350. 
2. Place the cooked quinoa in a blender along with the milk, egg yolks, vanilla extract, almond extract, butter and coconut oil. Blend until smooth.
3. In a large mixing bowl, combine the sugar, cocoa powder, baking powder, baking soda, and salt. Using a rubber spatula, stir the quinoa mixture into the sugar mixture until combined. Stir in the ground almonds.
4. In a small mixing bowl, beat the egg whites on high speed until foamy. Add the cream of tartar and continue to beat until stiff peaks form.  More details and pictures on how to make a meringue.
5. Using the rubber spatula, gently fold the egg whites into the cake batter.
6. Pour the batter into the cake pan (DO NOT GREASE PAN) and bake on the middle rack of the oven for 45-50 minutes or until a toothpick inserted into the middle of the cake comes out clean but moist.
7. Let the cake sit in the pan for 10 minutes before carefully inverting it onto a plate and then carefully inverting it again (top side up) onto a cake platter to cool completely.
8. To make the Chocolate Almond Glaze: Combine all ingredients in a small bowl. Pour over the completely cooled cake, spread evenly over top and sides of cake. Immediately sprinkle with the slivered almonds. Allow the glaze to dry before serving, overnight is the best.
9. Enjoy!

I took most of this cake to work, and everyone said that it was delicious.  I even had one person say that it was "stupid good" which is a compliment, I guess :o)

How about you?  Do you try "healthy desserts" like this cake?   I do since it make me feel less guilty when I have a slice (or two)!

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