If you’re looking for a gluten-free dessert that’s rich, moist and chocolatey, look no further! This Baking Therapy quinoa chocolate cake checks all the boxes. It has the texture of a classic chocolate cake and it’s made without any special flours. It might seem strange to add quinoa in a cake, but it is so delicious and adds to the perfect tender cake. It’s the perfect birthday dessert. All you need is a food processor or blender and you are on your way to chocolate heaven.
Gluten-Free Quinoa Chocolate Cake
Prep Time: 40 minutes
Bake Time: 25-35 minutes
Rest Time: 2-4 hours
Total time: 3-5 hours
2 cups cooked quinoa
1 stick unsalted butter, melted
½ cup semi-sweet chocolate chips
¼ cup whole milk
1 cup sugar
4 large eggs
1 tsp vanilla extract
¾ cup cocoa powder
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
2 cups heavy cream, divided
¾ cup semi-sweet chocolate chips
Food Processor, Amazon, $100.
1. Preheat oven to 350°F. Line and grease two 9×9-inch round pans, set aside.
2. Cook the quinoa to package directions, set aside to cool. Melt the butter and chocolate chips either in a double boiler or in the microwave and set aside to cool slightly.
3. In a food processor, blend the quinoa, milk, sugar, eggs, vanilla extract and chocolate-butter mixture until the quinoa has broken down and the mixture is smooth, about 1-2 minutes.
4. In a large bowl, sift the cocoa powder, baking powder, baking soda and salt. Create a well in the centre and pour in the wet ingredients. Whisk until fully combined. Divide the batter evenly between the prepared pans and smooth out the tops. Bake for 25-35 minutes until a toothpick inserted comes out clean, a few crumbs are OK.
5. Let cool in the pan for 20-30 minutes then invert and let cool completely on a wire rack.
6. For the frosting, heat 1 cup heavy cream on the stove until it just comes to a boil. Pour directly over the chocolate chips, let sit for 1 minute, then stir to combine. Mix in the remaining 1 cup heavy cream, cover and chill for 2-3 hours. Dividing the cream helps chill the mixture quicker. When ready to serve, whip the cream on high until stiff peaks form. Spread between cake layers and on top. Enjoy!
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