I have been told you can make a mud cake substituting cooked quinoa for normal wheat flours. Is this possible and do you need to add anything else?
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Hi Naomi, welcome to Seasoned Advice. It looks to me like you want to use quinoa instead of wheat flour as opposed to the other way around. I edited your question because it seemed to read the other way. If I'm in error, feel free to click "edit" under the word "substitution" to change it back.– Jolenealaska ♦Jun 25 '14 at 0:49
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1"Mud Cake" means different things to different people. Could you post a recipe so we can all be on the same page?– Jolenealaska ♦Jun 25 '14 at 3:02
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I'm with Jolene. What's a mud cake?– PrestonJun 26 '14 at 7:53
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This isn't a cake, it's a mousse from Hurbert Keller. When I saw it I thought of this question.– Jolenealaska ♦Jul 7 '14 at 5:24
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Making substitutions to baking usually requires a bit of experimentation, so unless you're set on converting a particular recipe, your best option is to start with a recipe that is designed to use it. There are tons of chocolate quinoa cake recipes on the internet.
If you are hoping to convert a favourite recipe to gluten-free (the usual point of these cake recipes), then the proportions of the recipes I looked at are generally similar to flour cake recipes (2 cups cooked quinoa for a 2-layer cake), but the cake batters are mixed in a blender or food processor instead. I assume this is to make the quinoa finer, more similar in texture to flour.
