Gluten Free Quinoa Chocolate Cake

I learned about this gluten free chocolate cake from a co-worker who had made it before and was telling me how good it was. She lent me the cookbook where she got the recipe and so I was able to make it over the weekend. I was surprised to find that it was made from cooked quinoa instead of quinoa flour. The quinoa was cooked first and then was left to cool completely before it was pureed in a blender or food processor with the milk, eggs and vanilla. The result was not a smooth mixture; there were little pieces of quinoa left. But I decided to add it to the rest of the ingredients anyway and I was glad I did. The little grainy pieces of quinoa added some kind of texture to the baked cake. Not only it was chocolatey delicious but very moist as well. I shared some with my my sister-in-law and she could not believe it was made from quinoa. It tasted just like a regular chocolate cake.

Cooking Tips for Perfect Quinoa Chocolate Cake

To get the best texture in your cake, make sure to cook the quinoa properly. Rinse it under cold water before cooking to remove any bitterness. Use two cups of water for every cup of quinoa, bring it to a boil, then simmer for about 15 minutes until the water is absorbed. Let the quinoa cool completely before blending. This step is important because it prevents the eggs from cooking when mixed in. If you want a smoother batter, you can blend the quinoa longer, but a little texture is nice. When baking, check your cake a few minutes before the suggested time. Ovens can vary in temperature, and you don’t want to overbake it. A toothpick inserted in the center should come out clean. Finally, let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Serving Suggestions and Variations

This quinoa chocolate cake is versatile and can be served in various ways. For a simple dessert, dust the top with powdered sugar or cocoa powder. If you want to elevate it, consider adding a dollop of whipped cream or a scoop of vanilla ice cream. Fresh berries on the side can add a nice contrast to the rich chocolate flavor. For a fun variation, try mixing in some chocolate chips or nuts into the batter. You can also experiment with flavors by adding a teaspoon of instant coffee or espresso powder to enhance the chocolate taste. If you are feeling adventurous, a pinch of sea salt on top can bring out the sweetness beautifully. This cake can be enjoyed warm or at room temperature, making it perfect for any occasion.

Frequently Asked Questions

What can I substitute for the butter in this recipe?

If you’re looking for a dairy-free option, coconut oil works great as a substitute for butter. Just melt it and let it cool a bit before mixing it in with the other wet ingredients.

How should I store any leftover cake?

Store any leftover cake in an airtight container at room temperature for up to three days. If you want to keep it longer, wrap it tightly and refrigerate it for up to a week.

Can I make this cake ahead of time?

This cake can be made a day in advance and stored at room temperature. Just make sure to keep it covered, so it stays moist and delicious.

What can I serve with this chocolate cake?

This cake pairs beautifully with fresh berries or a scoop of vanilla ice cream. A dusting of powdered sugar or a drizzle of chocolate sauce also adds a nice touch.

What are some common mistakes to avoid when making this cake?

One common mistake is not letting the quinoa cool completely before blending. This can cook the eggs and mess with the texture, so be patient and let it cool down.

Gluten Free Quinoa Chocolate Cake

Liza A

Indulge in this rich gluten-free quinoa chocolate cake that’s moist and fudgy, blending the nutty flavor of quinoa with the decadence of cocoa. It’s an easy treat that satisfies any chocolate craving.

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Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Dessert

Cuisine American

Servings 16 Servings

Calories 300 kcal

Ingredients

  

1x2x3x

• 2/3 cup 160 mL white or golden quinoa
• 1 1/3 cups 325 mL water
• 1/3 cup 75 mL milk
• 4 large eggs
• 1 tsp 5 mL pure vanilla extract
• 3/4 cup 175 mL butter, melted and cooled
• 11/2 cups 375 mL white or cane sugar
• 1 cup 250 mL unsweetened cocoa powder
• 1 1/2 tsp 7 mL baking powder
• 1/2 tsp 2 mL baking soda
• 1/2 tsp 2 mL salt

Instructions

 

• 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 oven to 350°f (180°c). Lightly grease two 8-inch (20 cm) 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.

Notes

Recipe source: Quinoa: The Everyday Superfood 365 by Patricia Green and Carolyn Hemming

Nutrition

Calories: 300kcalCarbohydrates: 36gProtein: 6gFat: 16gSaturated Fat: 10gCholesterol: 120mgSodium: 150mgFiber: 2gSugar: 18g

Keyword baking, chocolate cake, dessert, gluten free, quinoa

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