Recipes Desserts Cakes Chocolate Cake Recipes Gluten-Free Moist Chocolate Cake 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 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 24 24 24 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. I Made It Print Nutrition Facts (per serving) 334 Calories 18g Fat 43g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved