Quinoa Chocolate Cake (Gluten Free)
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.
- 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)
- 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.
- 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).
- Combine milk, eggs, and vanilla in a blender or stand mixer. Blend or beat on low for one minute.
- 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).
- Add the butter. Blend until smooth.
- 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.
- 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.)
- 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.
This article has been edited from a previous version published at Hybrid Rasta Mama.
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