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My review
Gluten-Free Moist Chocolate Cake
1
ADeSouza
"This deliciously moist and fudgy chocolate cake is made with a gluten-free twist that nobody ever suspects: quinoa! I've also made a vegan option of this by using egg substitute and replacing the milk with almond milk. The taste and texture was identical to my non-vegan original! Either version stores well in a sealed container in the refrigerator for up to 1 week or in the freezer for up to 1 month. My favorite frosting for this cake is coconut cream cheese."
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Ingredients
1 h 45 m servings 334Original recipe yields 10 servings (1 cake)
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Directions
{{model.addEditText}} Print- Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer for 10 minutes. Turn off the heat and let sit until quinoa is tender and water is absorbed, about 10 minutes more. Fluff with a fork and cool to room temperature.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 8-inch cake pans and line the bottoms of the pans with parchment paper.
- Blend butter, milk, eggs, and vanilla extract in a blender until combined. Add 2 cups cooked quinoa and blend until smooth, scraping down the sides of the blender with a rubber spatula as necessary.
- Whisk sugar, cocoa powder, baking powder, baking soda, and salt together in a bowl. Add quinoa mixture into sugar mixture and whisk until batter is smooth. Pour batter into prepared cake pans.
- Bake in the preheated oven until a knife inserted into the center of the cakes comes out clean, 40 to 45 minutes. Cool completely in the pans before removing to a plate.
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Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
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Reviews
Read all reviews 7083 Ratings
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Most helpful positive review
12/9/2014
I was afraid to try this recipe, because 1) I have never made anything GF and 2) I hate quinoa. This cake is SO moist and chocolatey, without the slightest hint of quinoa flavor. It rises a lot ...
Most helpful critical review
11/16/2016
This was my first time making a gluten-free cake so I'm not sure if this applies to this specific recipe or all gluten-free cake recipes. This cake was sticky! Getting it off the pan was a pain...
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12/9/2014
I was afraid to try this recipe, because 1) I have never made anything GF and 2) I hate quinoa. This cake is SO moist and chocolatey, without the slightest hint of quinoa flavor. It rises a lot ...
12/31/2014
AMAZING CHOCOLATE CAKE, best ever, even for those who are not required to eat gluten free. In order to make the layer cake a nice height, I adjusted the servings to 15 from 10 and used 3x8 inch ...
7/2/2014
Thank you for sharing your success. I have baked this few times and I have shared it with many friends. I double the ratio of quinoa to the water and it makes it more moist.
1/1/2015
This cake is wonderful. It's very flavorful, moist, and rich but not too rich. Based on another reviewer's suggestion, I was careful to make sure I blended the quinoa thoroughly until I could ...
1/12/2015
This is SOOOOOOO good!!!! I cooked it in a 9 x 13" glass pan at 350 F for 40 minutes and it was perfect. I didn't even bother icing it. Thank you!
6/10/2014
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 tast...
5/28/2017
With tweaks I'd give this 5 stars (4 as written)! My sister and I tested this out a couple of times and found that subbing all the water with strong brewed coffee and all the white sugar with pa...
12/14/2015
Excellent recipe! I did not make any changes at all. One trick to getting a smooth batter is to make sure the quinoa is cooked well, even adding a little extra water just to make sure it is more...
5/18/2014
After making this once for a work potluck, numerous friends asked for the recipe and I have continually had requests to make it everytime I do get togethers with friends from work, my sports tea...