Gluten Free Chocolate Cake

Gluten Free Chocolate Cake
Gluten Free Chocolate Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/3

    cup water

  • 2/3

    cup white quinoa (rinsed if the package doesn't state that it is rinsed)

  • 1/3

    cup milk

  • 4

    large eggs

  • 1

    teaspoon vanilla extract

  • 3/4

    cup butter, melted and cooled

  • 1 1/2

    cups granulated sugar

  • 1

    cup cocoa powder

  • 1 1/2

    teaspoons baking powder

  • 1

    teaspoon ground cinnamon

  • 1/2

    teaspoon baking soda

  • 1/2

    teaspoon salt

  • 1/4

    teaspoon cayenne pepper

Directions

1.In a medium saucepan over medium heat, bring the water and quinoa to a boil. Cover, reduce heat to low and continue cooking for 20 minutes. Place the cooked quinoa in another bowl and allow to cool to room temperature (you can put it in the fridge for this, just stir occasionally). 2.Preheat the oven to 350 degrees F. Line two 9-inch round pans with parchment paper and set aside. 3.Process the milk, eggs, and vanilla in a blender or food processor. Add the quinoa and melted butter, and blend until completely smooth. 4.In a separate bowl, whisk together the sugar, cocoa powder, baking powder, cinnamon, baking soda, salt and cayenne pepper. 5.Pour the quinoa mixture over dry ingredients, and stir to combine. Divide the batter between the prepared pans, and bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the middle comes out clean. 6.Allow the cakes to cool completely in the baking pans before removing them. 7.Layer cakes with the Chocolate Whipped Buttercream Frosting. 8.Store covered, in the refrigerator, for up to 3 days.

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