Quinoa Chocolate Carrot Cake Recipe
Indulging in a slice of cake can be a delightful experience, and this Quinoa Chocolate Carrot Cake is no exception. With its unique blend of wholesome quinoa flour, rich cocoa powder, and the natural sweetness of carrots, this dessert not only tantalizes your taste buds but also adds a nutritious twist to your treat. Perfect for breakfast, tea time, or even as a lunchbox surprise, this cake is sure to become a favorite in your culinary repertoire.
Ingredients
| Ingredient | Quantity |
|---|---|
| Quinoa flour | 2 cups |
| Cocoa powder | 1/2 cup |
| Instant coffee powder | 2 teaspoons |
| Sunflower oil | 1/2 cup |
| Brown sugar (Demerara sugar) | 1 cup |
| Whole eggs (or flaxseed egg replacer) | 2 |
| Vanilla extract | 1 teaspoon |
| Baking powder | 2 teaspoons |
| Carrot (Gajjar) – grated | 1 cup |
| Salt | 1 pinch |
| Butter (melted) | 1/4 cup |
| Icing sugar | 2 cups |
| Warm milk | As needed |
| Almond essence (Badam essence) | 1/2 teaspoon |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 310 kcal |
| Protein | 5 g |
| Carbohydrates | 46 g |
| Dietary Fiber | 4 g |
| Total Fat | 15 g |
| Saturated Fat | 3 g |
| Sugar | 24 g |
Preparation Time
| Time | Duration |
|---|---|
| Preparation | 15 minutes |
| Cooking | 65 minutes |
| Total | 80 minutes |
Servings
| Servings | Amount |
|---|---|
| Number of Servings | 6 |
Instructions
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Prepare the Egg Mixture: Begin by whisking together the eggs (or flaxseed egg replacer), sunflower oil, vanilla extract, and brown sugar in a stand or hand mixer until the mixture becomes light and frothy. This should take about 3 minutes at medium speed. Once well combined, set the egg mixture aside.
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Preheat the Oven: Preheat your oven to 180°C (350°F). While the oven is heating, grease and flour two 6-inch baking pans. This ensures that your cakes will come out easily once baked.
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Mix the Dry Ingredients: In a separate mixing bowl, combine the quinoa flour, cocoa powder, and instant coffee powder. Ensure these dry ingredients are well mixed to avoid any clumps.
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Combine with Wet Ingredients: Gradually add the warm milk and grated carrots to the dry ingredients, stirring well to eliminate any lumps. Once combined, fold this mixture into the egg mixture until fully integrated.
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Bake the Cakes: Divide the batter evenly between the prepared pans and spread it out. Bake in the preheated oven for 35-40 minutes, or until a skewer inserted into the center of the cakes comes out with a few moist crumbs. Once baked, allow the cakes to cool completely in the pans.
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Prepare the Glaze: To create the glaze, sift the icing sugar and a pinch of salt into a bowl. In a separate saucepan or microwave, melt the butter, then pour it over the sugar. Stir to combine, adding just enough warm milk to achieve a drizzling consistency. A few drops of almond essence will enhance the flavor; mix until smooth and creamy.
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Glaze the Cake: Once the cakes are cool, drizzle the warm glaze over the top, allowing it to flow naturally down the sides.
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Serve and Enjoy: Your Quinoa Chocolate Carrot Cake is now ready to be served! Whether it’s for breakfast, a tea-time snack, or a delightful dessert for your kids’ lunchboxes, this cake is sure to impress.
Conclusion
This Quinoa Chocolate Carrot Cake combines the goodness of quinoa and carrots with the indulgence of chocolate, making it a guilt-free treat that you can enjoy any time of the day. Each bite is a perfect balance of flavors, making it not just a dessert but a celebration of wholesome ingredients. Enjoy baking and savoring this unique cake that brings joy to your table!
