Description
This deliciously moist and fudgy chocolate cake is made with a gluten-free twist that nobody ever suspects: quinoa! I’ve also made a vegan option of this by using egg substitute and replacing the milk with almond milk. The taste and texture was identical to my non-vegan original! Either version stores well in a sealed container in the refrigerator for up to 1 week or in the freezer for up to 1 month. My favorite frosting for this cake is coconut cream cheese.
Ingredients
- 1 ⅓ cups water
- ⅔ cup quinoa
- ¾ cup butter, melted and cooled
- ⅓ cup milk
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups white sugar
- 1 cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Instructions
- Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low
- cover
- and simmer for 10 minutes. Turn off the heat and let sit until quinoa is tender and water is absorbed
- about 10 minutes more. Fluff with a fork and cool to room temperature.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 8-inch cake pans and line the bottoms of the pans with parchment paper.
- Blend butter
- milk
- eggs
- and vanilla extract in a blender until combined. Add 2 cups cooked quinoa and blend until smooth
- scraping down the sides of the blender with a rubber spatula as necessary.
- Whisk sugar
- cocoa powder
- baking powder
- baking soda
- and salt together in a bowl. Add quinoa mixture into sugar mixture and whisk until batter is smooth. Pour batter into prepared cake pans.
- Bake in the preheated oven until a knife inserted into the center of the cakes comes out clean
- 40 to 45 minutes. Cool completely in the pans before removing to a plate.
Prep Time: 15 mins
Cook Time: 1 hr
Total Time: 1 hr 45 mins
Servings: 10