Sometimes the simplest things inspire you.
So my obsession with my phone is no secret. And then my love for Le15 and the macarons by Pooja Dhingra is another story altogether. While I was in Bombay I used to go and buy just one macaron, because, let’s face it, I can never afford the calories.
So that one macaron was such a high for me. A tiny little cookie that I took 7-8 bites to complete…. I make macarons myself but I absolutely adore her experimentations with flavours. And since I am not a commercial baker I really can’t be making 20 different batches of flavors at one time. So she has this Sunday baking club on instagram, and a few sundays ago I saw her make the simplest chocolate loaf from Nigella Lawson’s cookbook.
My love for Nigella is another story altogether… Now I don’t mind wearing lipstick in the middle of the night and walking to the refrigerator to dig into the leftovers of the yummy food that I made that day.
So I altered the recipe and made it gluten free using quinoa flour. You know quinoa is the wonder grain that’s basically very high in protein but has zero gluten. Good news for cakes but the flour is extremely dense and a cake will turn out like a cookie if you are not careful. Gluten free flour needs an egg more than all purpose flour does. Otherwise you will never manage to get the light texture of a cake.
To make my life easier I added almond flour because that adds richness to any cake that you won’t find anywhere else.
I have tried eggless gluten free cakes too but that is another blog post all together.
So this was made in 15 minutes flat and baked asap, then we sliced it warm and finished that within a day. I love such decisions!
Coffee powder and melted chocolate makes this cake really nice.
Loaf cakes like this don’t really need any frosting but if you want to make this into a special cake you simply need to make a Ganache with real chocolate and not compound and Smeer a tiny quantity over just to add to the richness of the cake.
This cake works best in a loaf tin and not round tin. See you can cut slices and make a Nutella or a peanut butter Sandwich and put it in your tiffin or lunch box ,as a little something like a reward for being good the whole week.
You can jazz this cake up with chocolate ganache and some berries. Strawberries will be so good with this cake. If you’re going through the Indian summer, pomegranate pearls will do well. That Jewel tone is perfect for chocolate you know. It also cuts down the richness of the cake. That is why I love fruit with chocolate. I’ve an Orange Ganache Chocolate Cake, Mango Chocolate tarts Among other combinations. You can check them out too.
Try this and let me know how you like it.I used Quinoa flour, you can use Amaranth (rajagira) flour or Jowar flour. Avoid buckwheat flour or bajra, they don’t bake very well as cakes.
The best way to work with a gluten free flour is to lightly roast in a pan without any fat , cool and then use it.
Also gluten free flours tend to get rancid fast. So taste the flour before you use it.
Almond flour is easiest bought from the market. Though it is doable at home, its a lengthy process.
Again , store the gluten free flours and almond meal in the fridge. Always.
The nutmeg? Well thats an ingredient one never usually uses in cakes. But when I was in school, there was a girl who used toget a chocolate cake with nutmeg to school. I’ve never had that ever again. So, whenever I make a loaf cake, I generally always use nutmeg. For someone who does’nt know, its a je ne sais quoi taste. That’s magical but difficult to put the finger on. Go on, try it. You can thank me later.
Preheat the oven to 180C and line a loaf tin with parchment paper. It makes cleaning so much easier and it also ensures your cake will coe clean, always.
Get all the ingredients together and begin. This was made in a 400 gm loaf tin.
My tins are now all crying to be retired, that’s the reason I don’t put their pictures up. Scratched, dented and worn out.
Not rusted though, they’ve never had the pleasure to RUST IN PEACE!!!
OK, that was a good pun!!
Quinoa Almond Flour Chocolate Cake Gluten free Baketitude
1/3 cup quinoa flour
1/3 cup almond flour
100 gms butter at room temperature(I use amul salted)
1 tsp vanilla essence
1 tsp baking soda
125 mils boiling water
1 tsp coffee powder( I used bru)
100 gms dark chocolate
1/2 cup or 120 gms brown sugar or raw sugar
1/2 tsp freshly grated nutmeg
Chop the chocolate and melt over a double boiler.
Sift the quinoa flour , almond flour , coffee and baking soda together a few times. you can add add back the almond even if it doesnt through the sieve.
Cream the sugar and the butter till light and fluffy.
Whisk the egg and vanilla essence in the butter sugar mix.
Now mix in the chocolate. Now fold in the flour mix alternating with the boiling water.
Mix well and pour into the tin. Grate over the nutmeg or sprinkle over the freshly grated nutmeg.
Pop the tin into the oven and reduce the temperature to 160C after 5 minutes. Bake for 30-35 minutes or till a toothpic inserted comes out with crumbs.
Allow to cool a few minutes .
Remove from tin, allow to cool and then slice. Enjoy with a cup of coffee or cold milk. Also, sandwich two cake slices with nutella or peanut butter for added craziness.
That recipe is a classic you can keep forever. So what if its quinoa flour. The reason you can use quinoa flour over regular flour is simple. Its got higher protein. Also a million other benefits as compared to regular all purpose flour. That you can check with your sources.
If you’d rather try this with regular flour first , replace the quinoa flour and almond flour with plain flour. But then that would be a plain cake. I , somehow ,am moving away from plain but then they pull me back again. So I’m not a true vegan or a pure gluten free person. God made this planet, I’m appreciating everything God put in here.
Simple pleasures of life though.
The cake will last upto two days at room temperature. It firms up on chilling. That’s when you spread peanut butter. Any idea if a chocolate french toast will taste good? Our loaf cake lasted a day, we’ll have to bake this again for that.
The nutmeg adds an aroma that’s perfect for the chocolate. You’ll wonder why you never added it before. The cake is moist and yum. The butter makes it really rich. I can go on, but you need to get off your butt and bake the cake.
Try the cake and do let me know how you like it. Follow me on Instagram and twitter, Like me on facebook….its all there , right here on this page. And if you do make the cake, be sure to tag me #baketitude. I’d love to see what you make.
Loads of love and chocolate. Till next time then…
I purchase my ingredients from amazon,hence the links. You could also check their availability here.