Gluten Free Chocolate Cake

This delicious gluten-free friendly cake will be your new favorite! All of the delicious flavor without gluten!

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Gluten Free Chocolate Cake

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • CAKE:

  • cup white or golden quinoa

  • 1⅓

    cup water

  • cup milk

  • 4

    large eggs

  • 1

    tsp vanilla extract

  • ¾

    cup butter, melted and cooled

  • cups sugar

  • 1

    cup cocoa powder

  • tsp baking powder

  • ½

    tsp baking soda

  • ½

    tsp salt

  • CHOCOLATE FROSTING:

  • ½

    cup butter

  • cup cocoa powder

  • 3

    cups powdered sugar

  • ½

    tsp salt

  • 1

    tsp vanilla extract

  • cup milk

Directions

CAKE: Preheat the oven to 350° F. Grease and parchment paper two 9-inch cake pans. Rinse the quinoa under cold water. Add the water to the quinoa and bring to a boil. Reduce heat, cover, and let simmer for 10 minutes. Turn off heat and let sit for 10 minutes. Fluff with a fork. In a blender combine the milk, eggs, and vanilla. Add the quinoa and butter and blend until smooth. In a large bowl whisk together the sugar, cocoa, baking powder, baking soda, and salt. Pour in the liquid ingredients and fold together until smooth. Divide the batter among the two pans. Bake for around 25 minutes or until a toothpick inserted comes out clean. Let the cakes cool then frost. CHOCOLATE FROSTING: Melt the butter. Stir in the cocoa, sugar, salt, and vanilla. Beat in enough milk to get desired consistency. I didn’t add much and ending up with a soft, fudge-like product.


Nutrition

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