Gluten Free Quinoa Chocolate Cake

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.

Course Dessert

Cuisine American

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

Prep Time 15

Cook Time 55

Total Time 1 10

Servings Servings

Calories 300kcal

Author Liza A

Ingredients

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