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Gluten-Free Moist Chocolate Cake
Gluten-Free Moist Chocolate Cake
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
105 minutes
Indulge in a decadent, moist chocolate cake secretly made with gluten-free quinoa.
Ingredients:
  • 1.3333333730698 cups water
  • 0.66666668653488 cup quinoa
  • 0.75 cup butter, melted and cooled
  • 0.33333334326744 cup milk
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1.5 cups white sugar
  • 1 cup unsweetened cocoa powder
  • 1.5 teaspoons baking powder
  • 0.5 teaspoon baking soda
Instructions:
  • In a saucepan, bring quinoa and water to a boil. Cover, lower heat to simmer for 10 minutes. Remove from heat and let sit for an additional 10 minutes until quinoa is tender and water is absorbed. Fluff with a fork and cool to room temperature.
  • Preheat your oven to 350°F (175°C) and generously grease two 8-inch cake pans, then line the bottoms with parchment paper.
  • Combine butter, milk, eggs, and vanilla extract in a blender and blend until smooth. Add cooked quinoa and blend again until creamy, scraping down the sides with a rubber spatula as needed.
  • Combine sugar, cocoa powder, baking powder, baking soda, and salt in a bowl. Mix in the quinoa mixture until batter is smooth. Transfer batter into prepared cake pans.
  • Bake in the preheated oven for 40 to 45 minutes until a knife inserted into the center of the cakes comes out clean. Allow to cool completely in the pans before transferring to a plate.

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