Quinoa Chocolate Cake Recipe with Brown Sugar Streusel {Gluten Free Chocolate Zucchini Cake}

By MJH

This is a great way to take the bitter taste out of quinoa flour. Preheat oven to 215 degrees.Roast Quinoa-Flour crop-wholelifestyle Line two large, rimmed cookie sheets. Bake for 2.5-3 hours until bitter odor is no longer detected.

Ingredients

• Cake:
• 1/2 cup butter (can substitute applesauce)
• 1/3 cup coconut oil(can substitute canola or vegetable oil)
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 2 cups quinoa flour
• 3/4 cup cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups blended zucchini
• Topping:
• 1/2 cup sliced pecans
• 1 cup chocolate chips
• 1/4 cup packed light brown sugar

Details

Adapted from mynaturalfamily.com

Preparation

Step 1

Preheat the oven to 325 degrees F.
Lightly grease a 9X13-inch pan with cold coconut oil and set aside.

In a large bowl with an electric mixer (handheld or stand mixer), cream together the butter, oil and sugar.
Add the eggs and vanilla and mix well.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt.
Add 1/3 of the dry ingredients to the batter and mix.
Add 1/2 of the milk; mix.
Add another 1/3 of the flour mixture and mix until combined.
Add the remaining milk and mix followed by the last of the dry ingredients and stir to combine.
Stir in the shredded zucchini.

Spread the batter in the prepared pan.
Sprinkle with the pecans and chocolate chips.
Sprinkle the brown sugar on top of everything.

Bake for 35-40 minutes until a toothpick inserted in the center comes out with moist crumbs (don’t overbake!).

Let cool completely before serving.
This cake tastes best at room temperature (and is great the next day, too!).