When the week is coming to an end, the last thing I want is to spend a long time in the kitchen. But this sometimes clashes with my strong desire to eat dessert! The result is I usually go to one of my favorite pastry shops in town (either in Lima or New York), and get a sweet treat or two to end the week on a high note.
Nevertheless, there are some desserts that are so easy to make that they can be done even when tired, lazy, or in a hurry. My mom’s quinoa chocolate cake is one of those desserts, and that’s why we included it in the quinoa chapter of The Everything Peruvian Cookbook. We love this cake because it’s so easy and light and has a very delicate taste that even chocolate haters could enjoy. It definitely does not qualify as a rich chocolate cake, and its spongy texture and mild sweetness gives just the right amount of comfort at the end of a busy week.
Bonus point: it’s gluten-free.
- ¾ cup quinoa flour
- ½ cup sugar
- 2 tablespoons cocoa powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup olive oil
- ⅔ cup water or milk or yogurt
- 1 egg
- 1 teaspoon vanilla essence
- Powdered sugar to decorate
- Preheat the oven to 350F.
- Mix all the dry ingredients in a bowl, and all the liquid ones in another bowl. Then mix everything together with a whisk, until you have a smooth batter.
- Place in cupcake paper cups, in a cupcake baking pan, and bake for 18-20 minutes.
- Let cool, sprinkle with powdered sugar, and serve, or store in an air tight container.