You might ask why quinoa is in a cake? Because it’s so moist, delicious chocolate cake ever. You won’t believe me until you try it. Quinoa is the “hero” for this delicious chocolate cake. And this ingredient is just magical. It’s packed with protein and gives the cake a rich, nutty texture that I love.
First, we need cooked quinoa to start with. I am using my Instant pot to cook my quinoa. It should usually be rinsed before use to remove its bitter coating, so check packet instructions. Roast for 5 minutes and add 1 & 1/4 cups water to one cup of grain, cover, simmer and cook for approximately 15 minutes or until the germ separates from the seed. It is done.
Another secret ingredient in this cake recipe is Greek Yogurt. If you’re thinking “it’s all Greek to me,” then it’s time to explore how Greek yogurt adds a secret weapon of deliciousness and delight to your healthy baking repertoire. Greek yogurt is a style of yogurt that’s been thoroughly strained of its whey, resulting in a far thicker consistency than regular yogurt. This style has long been favored in parts of Europe and the Middle East; referring to it as “Greek” or “Greek-style” yogurt is simply a nod to this fact. Like unstrained yogurt, it comes in a variety of different flavors or can be purchased plain.
Whole Wheat Flour – 1 & 1/2 cups
Greek yogurt – 1 cup
Brown sugar – 1/2 or 3/4 cup
Cooked Quinoa – 3/4 cup
Cocoa powder – 1/4 cup
Toasted sesame seeds – 1/8 cup
Baking Soda – 1/2 tsp
Baking powder – 1 tsp
Refined Oil – 1/4 cup
A pinch of Himalayan pink salt
Toasted sesame seeds ( 2 tbsp ), quinoa puffs (4 tbsp) for topping
- Dry mixture: Shift whole wheat flour, cocoa powder, baking powder, baking soda with salt. Mix salt and keep it aside.
- Wet mixture: In a grinder add brown sugar, curd, oil and mix until smooth.
- Mix sesame seeds with cooked quinoa with dry ingredients. Then add wet mixture and mix it well.
- Put prepared batter into a greased pan. Tab the pan on a countertop to release any large air bubbles.
- Sprinkle toasted sesame seeds, quinoa puffs over prepared cake batter and with help of spatula press gently.
- Put the pan into the preheated wok and bake it for 1 hour 10 minutes.
- When cake is done, allow to cool for 10 minutes. Remove cake from the pan and set them on a rack set over a tray or sheet pan.
- Allow cake to cool completely before slicing.
- Baking time may vary.
- If cake batter looks dry, add 2- 4 tbsp of water or milk.
- If baking in Oven: Bake in the preheated oven at 180 deg Celsius or around 360 Fahrenheit for about 1 hour 30 minutes. The baking time may vary. So keep checking the cake after 40 to 45 minutes.
HOW TO BAKE THE CAKE IN KADAI (WOK)
In a heavy bottom, kadai add a cup of salt or sand. Place a steel stand in a wok. Cover and preheat the kadai on high heat for about 8 minutes. (Adding salt at the bottom ensures that the kadai doesn’t burn. Heavy bottom kadai acts as oven and ensures even cooking from all sides). I never used salt in my baking because I use a heavy bottom kadai (Prestige Brand) and I am baking for the past 2 years in the same kadai. It works perfectly fine. But, it depends on the brand, quality of the kadai.
After 8 minutes, lower the heat and put the baking tin in a kadai (wok). Cover a lid and bake bread for 60 minutes. After 60 minutes check the cake with a knife, if the mixture does not stick, it means the bread is done. If batter still sticks to the knife then again bread for another 10 minutes.