My friend, Debbie, recently discovered that eating a gluten-free diet makes her feel so much better in so many ways. Debbie also loves chocolate, so when I saw this Gluten-Free Quinoa Chocolate Cake recipe in my Hollyhock: Garden to Table cookbook, I just knew I needed to try it out… for Debbie, of course.
I figured if it passed muster with a gluten-glutton like myself, then it would be worth sharing with my gluten-free friend.
The verdict: it was so good I decided to share it with everyone. 🙂
There are lots of flourless cake recipes out there. The secret to this one is the quinoa. Two full cups of cooked quinoa get blended into this cake, giving it a very moist consistency. And a cup of cocoa powder ensures a satisfyingly rich chocolate taste for serious chocolate lovers. Overall, I was very impressed with this recipe. It tastes like a rich devil’s food cake with the consistency of a moist, cakey brownie.
I simply dusted the cake with powdered sugar and served it with a bit of sweetened whipped cream, but it would also be wonderful frosted with butter cream or chocolate ganache.
Here is the nutritional breakdown based on 12 servings: 253 calories, 24 grams carb., 15 grams fat, 6 grams protein, 4 grams fiber, 13 grams sugar. Gluten-free.
Get tips on how to cook quinoa here.
- 1 cup unsweetened cocoa powder, sifted before measuring
- 1 and 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 2 cups cooked quinoa, cooled
- 3/4 cup granulated sugar
- 1/2 cup butter, melted
- 1/3 cup 2% milk
- 1/4 cup vegetable oil
- 4 eggs
- 1 tsp. vanilla
- Preheat oven to 350 degrees.
- Line the bottom of a springform pan with parchment paper.*
- In a small bowl, combine the cocoa powder, baking powder baking soda and salt. Set aside.
- Combine sugar, melted butter, milk, oil and eggs in a blender and process for 30 seconds.
- Add the cooked quinoa and continue to blend on high for another minute.
- (You can also blend in a food processor, but the texture of the cake will not be quite as smooth. Increase the quinoa blend time to 2 minutes).
- Transfer the mixture to a large bowl.
- Gently stir the dry ingredients into the quinoa batter with a wooden spoon until there are no lumps.
- Pour the batter into the pan and bake until the cake springs back slightly and a knife inserted into the center comes out clean.
- * For a thinner cake, use a 10″ springform pan and bake approximately 30 minutes. For a thicker cake, use an 8″ springform pan and bake approximately 40 minutes.
- Allow cake to cool completely before serving.It tastes even better if wrapped and refrigerated overnight.
- Serve slices with a dollop of sweetened whipped cream.