Quinoa Chocolate Cake (Gluten Free)

Written by Cooking Naturally Editors on July 1st, 2012

Healthy Living, Recipes
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quinoa chocolate cake
This has to be the MOST amazing, moist, and delicious cake I have ever had! Better yet, it is so incredibly healthy and packed full of protein. Frost it to make an incredible cake for any celebration.

Ingredients

  • 1 cup white or golden quinoa
  • 2 cups water
  • 1/3 cup whole milk
  • 4 large eggs
  • 1 tsp. vanilla extract or vanilla bean paste
  • 3/4 cup butter, melted and cooled
  • 1 1/2 cups sucanat, rapadura, or sugar
  • 1 cup unsweetened cocoa powder
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt (optional)

Directions

  1. Combine the water and the quinoa in a medium saucepan and bring to a boil. Reduce heat and simmer, covered for 15-20 minutes. The water should be absorbed. Let cool.
  2. Preheat oven to 350°F. Lightly grease two 8″ round cake pans. Line the bottoms of the pans with parchment paper. (You can also make cupcakes with this recipe).
  3. Combine milk, eggs, and vanilla in a blender or stand mixer. Blend or beat on low for one minute.
  4. Measure out 2 cups of cooked quinoa and add to the blender or mixer. (You will probably have more than this so don’t just dump in all the quinoa you made).
  5. Add the butter. Blend until smooth.
  6. If using a blender, first whisk together the sucanat (or rapadura or sugar), cocoa, baking powder, and baking soda in a medium bowl. Add the contents of the blender and mix well. If using a stand mixer, just dump the remaining ingredients in and mix on medium until well blended.
  7. Divide the batter between the two pans and bake on center rack of oven for 40-45 minutes (until a knife inserted comes out clean). If making cupcakes, fill cupcake tins 3/4 of the way full and bake for 25 minutes (or until a toothpick inserted comes out clean.)
  8. Remove cakes from oven and cool completely in the pans before serving. You could make a two layer cake and frost it at this point. Or just serve each cake as is.
  9. Enjoy!

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This article has been edited from a previous version published at Hybrid Rasta Mama.

5 Responses to Quinoa Chocolate Cake (Gluten Free)

  1. Allison

    Any ideas to make this dairy free as well? Would it still cook properly with almond milk and olive oil? My son is Dairy and Gluten free….

  2. Dionna  

    I’m going to try it with almond milk (and with flaxseed + water instead of eggs) and will report my results!

  3. Bettina  

    Cannot wait to try this! Curious to see how the dairy free turns out!

  4. Stephanie

    I made this yesterday. I made half the recipe, in cupcakes, just in case I didn’t like the way they turned out. What a mistake :) They were incredible!! I brought them to a small casual dinner for a friend’s bday and no one could believe they were gluten free. SO impressive! It yielded 10 cupcakes.
    Just one thing- I have a Vitamix blender so there is a big difference between using that and a stand mixer. In the recipe you use them interchangeably but I have to think the texture would have been different if I didn’t blend the quinoa in the Vitamix?
    Anyhoo- I served with fresh whipped cream and raspberry sauce (homemade)..perfect complements to the rich texture. Thanks so much for sharing the recipe!

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