Gluten Free Chocolate Cake
A rich gluten-free chocolate cake made with cooked quinoa that you can't even taste! It's a soft, moist, and decadent.
Ingredients
Cake
- 2 cups cold cooked quinoa
- ¾ cup melted butter
- 4 eggs
- ⅓ cup milk
- 1 ½ teaspoons vanilla extract
- 1 ¼ cups white sugar
- 1 cup cocoa powder
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup chocolate chips
Chocolate Frosting
- 2 cups chocolate frosting
Instructions
Cake
- Preheat the oven to 350°F. Grease two round cake pans, cover with parchment paper, and grease again.
- In a blender combine quinoa, melted butter, eggs, milk and vanilla. Blend until smooth.
- In a large bowl, combine sugar, cocoa powder, baking powder, baking soda, and salt.
- Stir quinoa mixture into dry ingredients until batter is well combined. Fold in chocolate chips.
- Pour into prepared pans. Bake in preheated oven for 35 minutes. Cool on a wire rack.
Frosting
- Make frosting and spread between layers and on cake.
Notes
Notes:
Peanut butter frosting, chocolate ganache and small Reeses Peanut Butter cups would be an amazing addition. It's also delicious with vanilla or raspberry frosting.
Storage: Store leftovers in an airtight container in the fridge.
Nutrition
Calories: 487kcal, Carbohydrates: 66g, Protein: 6g, Fat: 25g, Saturated Fat: 13g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.5g, Cholesterol: 88mg, Sodium: 386mg, Potassium: 321mg, Fiber: 4g, Sugar: 53g, Vitamin A: 480IU, Vitamin C: 0.1mg, Calcium: 77mg, Iron: 2mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
