Suzanne's Moist Chocolate Cake

 Moist Chocolate Cake from Quinoa the everyday superfood

2/3 c. white or golden quinoa

1 1/3 c. water

1/3 c. milk

4 large eggs

1 tsp vanilla extract

3/4 cup butter, melted and cooled

1 1/2 c. raw sugar or sugar substitute

1 c. unsweetened cocoa powder

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

bring the quinoa and water to a boil in a medium saucepan.  cover, reduce to a simmer and cook for 10 minutes. turn off the heat and leave the covered saucepan on the burner for another 10 minutes.  fluff with a fork and allow the quinoa to cool.

preheat the over to 350 degrees.  lightly grease two 8-inch round or square cake pans.  line the bottoms of the pans with parchment paper.

combine the milk, eggs and vanilla in a blender or food processor.  add 2 cups of cooked quinoa and the butter and continue to blend until smooth.

whisk together the sugar, cocoa, baking powder, baking soda and salt in a medium bowl.  add the contents of the blender and mix well. divide the batter evenly between the 2 pans and bake on the center oven rack for 40-45 minutes or until a knife inserted in the center comes out clean.  remove the cake from the oven and cool completely in the pan before serving.  frost if desired.

store in a sealed container in the refrigerator for up to 1 week or freeze for up to 1 month.