Gluten-Free Quinoa Cake? Yes! (And It's Chocolate Too!)
Dying for a slice of cake, but just can't do gluten?
Looking for a cake with 12% of your daily protein requirement in every slice? (Just eight slices plus one more big bite, and you've met your protein requirement for the day. Nutritionists rejoice!)*
*You're welcome. I can justify anything.
Or, perhaps you simply like a rich, dense chocolate cake that pairs up well with a big scoop of French vanilla ice cream topped with another heaping scoop of whipped cream. That's really the only reason you need to make this cake.
One of These Ingredients Is Not like the Other...
This is just your standard moist chocolate cake recipe except that the flour has been replaced by cooked quinoa puree.
Hey, wait a minute, stay with me now!
Cooked and cooled quinoa is pureed with butter, eggs, and other quality wet cake ingredients until smooth in your blender. This is then whisked into the dry ingredients (sugar, cocoa powder, etc.) before being poured into your prepared cake pans.
Even that's too much work! Let's make this easier, why don't we? Once the quinoa and wet ingredients have been blended smooth, add the dry ingredients and blend until evenly combined. Seems kinda silly to dirty another bowl with all this whisking nonsense, doesn't it?
So, go ahead. Give it a try!
Topped with a Scoop of Awesome!
This cake could use some whipped cream. Or maybe not. How about trying Whipped Coconut Cream—a non-dairy whipped topping that will have even dairy fanatics fighting over the beaters.
But, Really, Is It Any Good?
Well, don't just take my word for it, these Allrecipes cooks seem to like it well enough:
"AMAZING CHOCOLATE CAKE, best ever, even for those who are not required to eat gluten free!" –MindyB
"Love. Love. Loved this recipe! Made it for my mother in laws birthday. My sister in law is gluten free and I didn't want to make two desserts. You would never know there wasn't flour by the taste. It's incredibly moist! My mother in law kept saying how great it was and wanted slices to take home!" –CHICAPOTPIE36
"Best chocolate cake I've EVER tasted! Whipped cream and berries makes this a super winner." –Leo
Something a little different
Ready to go beyond a two-layer cake? Try baking the batter in a bowl-shaped mold like Lorenza, a 15-year-old master baker in Bogotá, Colombia does. Check out her brother Antonio's beautiful photos of her gold dust-sprinkled masterpiece and more on her blog at lorenzascupcakes.com (English via Google Translate).