Prepare to be amazed by this healthier version of decadent chocolate cake with a surprise ingredient that makes all the difference!
Baking with Quinoa
This Gluten Free Chocolate Cake challenges a lot of what we think we know about cake. There’s no regular flour whatsoever in this but it does have an unusual ingredient…quinoa! I’m sure you’ve had quinoa in a salad or a side dish, but I’m guessing you’ve never considered it as a dessert ingredient. Here it takes the place of flour and gives this cake a moist, fluffy texture. Who knew?
Some recipes might call for quinoa flour. In this recipe, you will actually used whole cooked quinoa and blend it with your other ingredients. Quinoa is known for its high nutrient content – protein, fiber, and b-vitamins. What it is less known for is its ability to create and amazing texture in baked goods.
I frosted this cake with a whipped cream frosting, but you can use any frosting recipe you like. You can even whip coconut cream just like you would dairy cream, to make a vegan version. Whipped cream frosting is much lighter than a regular buttercream and requires a lot less added sugar as well! I think it is the perfect complement to this chocolate cake.
You can lighten this dessert even further by leaving off the frosting altogether and just giving the cake a dusting of powdered sugar, or topping it with seasonal fruit like fresh berries. Either way this recipe is a keeper! I predict you’ll be amazing friends, family, and guests for many years to come with this one!
This cake was a hit with all my taste testers, everybody gobbled it up and they had no idea there was anything unusual in the ingredient list until I told them. I recommend giving this one a try, even if you’re skeptical. I’ve made it several times and it always turns out wonderfully.
More Gluten Free Desserts
2 cup Quinoa, cooked1/3 cup milk4 large eggs1/2 cup butter, unsalted1 teaspoon vanilla extract1 cup sugar1/2 cup cocoa powder, unsweetened1 1/2 teaspoon baking powder1/2 teaspoon baking soda1/2 teaspoon salt
1 cup heavy whipping cream2 tablespoon cocoa powder, unsweetened2 tablespoon powdered sugar
Preheat oven to 350 degrees F. Spray and line a 9-inch nonstick cake pan with a round of parchment paper at the bottom.
Put the quinoa, milk, eggs, melted butter, and vanilla into the bowl of a food processor fitted with the metal blade. Pulse to combine and then process until smooth, this will only take about 30 seconds or so.
Add the sugar, 1/2 cup of the cocoa powder, baking powder, soda, and salt to the bowl and pulse to combine well.
Turn into the prepared pan and bake for about 40-42 minutes until a toothpick comes out without wet batter sticking to it. Remember that if your pan has different dimensions, your cooking time will vary.
Let the cake cool on a rack for about 15 minutes before turning out of the pan. Be careful when you flip the cake over as it will be delicate. I like to place a plate over the pan and then gently flip both over together.
When the cake is completely cool, frost.
To make the frosting whip the cream until it is starting to thicken, then add the sifted confectioner’s (powdered) sugar and remaining 2 Tbsp of the cocoa powder. Continue beating until thick and spreadable. Don’t over beat!
Calories: 339kcal | Carbohydrates: 40g | Protein: 6g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 105mg | Sodium: 257mg | Fiber: 2g | Sugar: 28g