Flour-less Chocolate Quinoa Cake
Enjoy this thick, rich chocolate cake with your gluten-free friends. It is delicious.
1 1/2 cups semisweet chocolate chips
1 cups cooked royal quinoa
1 cup garbanzo beans, from can drained and rinsed
3/4 cup white sugar
1/2 teaspoon baking powder
1 teaspoon pure vanilla extract
1 pinch of salt
1 tablespoon confectioners' sugar for dusting
1.Preheat the oven to 350 degrees F (175 degrees C). Grease and flour (quinoa flour) a 9 inch round cake pan.
2.Place the chocolate chips into a sauce pan and heat on medium for about 2 minutes, stirring every 20 seconds after the first minute, until chocolate is melted and smooth.
3.Combine the quinoa, garbanzo beans, and eggs in a food processor. Process until smooth. Add the sugar, baking powder, vanilla, and salt, pulse to blend. Pour in the melted chocolate and blend until smooth, scraping down the corners to make sure chocolate is completely mixed. Transfer the batter to the prepared cake pan.
4.Bake for 35-40 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. Cool in the pan on a wire rack for 10 to 15 minutes before inverting onto a serving plate. Dust with confectioners' sugar just before serving.