Gluten-Free Moist Chocolate Cake

Name: Gluten-Free Moist Chocolate Cake
Prep time: 15 min
Cook time: 60 min
Total time: 105 min
Ingredients: 1.3333333730698 cups water; 0.66666668653488 cup quinoa; 0.75 cup butter, melted and cooled; 0.33333334326744 cup milk; 4 large eggs; 1 teaspoon vanilla extract; 1.5 cups white sugar; 1 cup unsweetened cocoa powder; 1.5 teaspoons baking powder; 0.5 teaspoon baking soda; 0.5 teaspoon salt

4.8

(88)

74 Reviews

24 Photos

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.

Recipe by ADeSouza

Published on June 18, 2020

24

Prep Time:

15 mins

Cook Time:

1 hrs

Additional Time:

30 mins

Total Time:

1 hrs 45 mins

Servings:

10

Yield:

1 cake

Jump to Nutrition Facts

Ingredients

1 ⅓ cups water
⅔ cup quinoa
¾ cup butter, melted and cooled
⅓ cup milk
4 large eggs
1 teaspoon vanilla extract
1 ½ cups white sugar
1 cup unsweetened cocoa powder
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt

Directions

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.

Nutrition Facts (per serving)

334	Calories
18g	Fat
43g	Carbs
6g	Protein

Nutrition Facts
Servings Per Recipe 10
Calories 334
% Daily Value *
Total Fat 18g	23%
Saturated Fat 10g	51%
Cholesterol 112mg	37%
Sodium 385mg	17%
Total Carbohydrate 43g	16%
Dietary Fiber 4g	13%
Total Sugars 31g
Protein 6g
Calcium 82mg	6%
Iron 2mg	12%
Potassium 240mg	5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.