2 eggs (100 g, weighed out of shell), at room temperature
6 tablespoons (84 g) neutral oil (like sunflower, grapeseed, canola or vegetable oil)
1 cup (165 g) cooked and cooled quinoa or whole grain teff, cooked in water according to package directions*
1 teaspoon pure vanilla extract
3/4 cup (150 g) granulated sugar
1/2 cup + 2 tablespoons (50 g) unsweetened natural cocoa powder
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
*To make 1 cup cooked quinoa or whole grain teff, you’ll need about 1/2 cup raw quinoa or teff.
To make a layer cake, multiply every ingredient by two and bake the batter in two separate 8-inch round cake pans.
Preheat your oven to 350°F. Grease an 8-inch round cake pan, and line the bottom with a round of parchment paper. Set the pan aside.
In a blender or food processor, place the eggs, oil, cooked quinoa or teff and vanilla, and blend or process until smooth. The mixture should become lighter in color. You will still see flecks of the cooked quinoa or teff, but process until it’s as smooth as possible. In a large bowl, whisk together the sugar, cocoa, baking powder, baking soda, and salt. Add the eggs and oil mixture, and mix until well-combined. The mixture will be thick.
Transfer the batter to the prepared cake pan, and smooth into an even layer with a wet knife or offset spatula. Place in the center of the preheated oven and bake until the cake is set in the center and springs back when pressed very gently in the center (about 28 minutes). A toothpick shouldn’t come out wet, but it won’t be completely clean.
Remove the cake from the oven and allow to cool in the pan for about 10 minutes before turning out onto a wire rack to cool completely. The cake will sink a bit as it cools, particularly when made with quinoa, not teff, but it should mostly maintain its shape. Frost as desired and serve. The finished and cooled cake can be wrapped tightly in plastic wrap and frozen for storage of up to 2 months. Allow to thaw at room temperature before serving.
Adapted from Mel’s Kitchen Cafe.