Prepare to be amazed at this healthy version of a decadent chocolate cake with a surprising ingredient that makes all the difference!
Gluten Free Chocolate Cake challenges a lot of who we are Think We know about cake. There is no ordinary flour of any kind in this but it does contain an unusual ingredient … quinoa! I’m sure you had quinoa in a salad or side dish, but I guess you didn’t consider it a dessert ingredient. Here it takes the place of flour and gives this cake a moist and fluffy texture. Who knows?
Some recipes may require quinoa flour. In this recipe, you will use whole cooked quinoa and mix it with your other ingredients. Quinoa is known for its high content of nutrients – protein, fiber, and B vitamins. What it is not famous for is its ability to create great texture in baked goods.
I froze this cake with whipped cream, but you can use any frosting recipe you like. You can even whip coconut cream just as you would dairy cream to make a vegan version. Whipped cream is much lighter than regular buttercream and requires less added sugar, too! I think it is the perfect complement to this chocolate brownie.
You can lighten this dessert further by leaving the frosting completely and giving the cake a sprinkle of powdered sugar, or top it with seasonal fruits like fresh berries. Either way this recipe is a keeper! I expect you will be a great friend, family, and guest for many years to come with this person!
This cake was a hit with all of my taste testers so everyone swallowed up and had no idea there was anything unusual in the ingredients list until I told them. I recommend trying this one, even if you’re skeptical. I’ve made it a few times and it always turns out great.
More gluten-free sweets
- 2 Glass Quinoa, cooked
- 1/3 Glass milk
- 4 Large eggs
- 1/2 Glass Unsalted butter
- 1 small spoon Vanilla extract
- 1 Glass Sugar
- 1/2 Glass Unsweetened cocoa powder
- 1 1/2 small spoon baking powder
- 1/2 small spoon baking soda
- 1/2 small spoon salt
- 1 Glass Textures heavy whipping cream
- 2 Tablespoon Unsweetened cocoa powder
- 2 Tablespoon soft sugar
Preheat oven to 350 degrees Fahrenheit. Sprinkle a 9-inch non-stick tray with a round of parchment paper on the bottom.
Place quinoa, milk, eggs, melted butter and vanilla in a food processor bowl with a metal blade. Pulse to combine and then process until smooth, that will take about 30 seconds or so.
Add sugar, half a cup of cocoa powder, baking powder, soda and salt to a bowl and mix well.
Put them in the pan and bake for 40-42 minutes until the toothpick comes out without the wet mixture sticking to it. Remember that if the pan has different dimensions, the cooking time will vary.
Allow the cake to cool on the rack for 15 minutes before it comes out of the pan. Be careful when turning the cake as it will be thin. I like to place a plate over the pan and then gently turn them both together.
When the cake has cooled completely, freeze it.
To prepare the icing, whip the cream until it begins to thicken, then add sugar (powder) to the sifting desserts and 2 tablespoons of cocoa powder. Continue whisking until it thickens and is spreadable. Not beat!
Calories: 339Calories | Carbohydrates: 40G | protein: 6G | Fat: 18G | Saturated fat: 10G | Cholesterol: 105Mg | sodium: 257Mg | the basic: 2G | sugar: 28G