Gluten-Free Moist Chocolate Cake

This deliciously moist and fudgy chocolate cake is made with a gluten-free twist that nobody ever suspects: quinoa! I've also made a vegan option of this by using egg substitute and replacing the milk with almond milk. The taste and texture was identical to my non-vegan original! Either version stores well in a sealed container in the refrigerator for up to 1 week or in the freezer for up to 1 month. My favorite frosting for this cake is coconut cream cheese.

• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 334 Calories

Ingredients

• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 1 ½ cups white sugar
• ½ teaspoon baking soda
• 1 cup unsweetened cocoa powder
• 4 large eggs
• ⅓ cup milk
• 1 ½ teaspoons baking powder
• ¾ cup butter, melted and cooled
• 1 ⅓ cups water
• ⅔ cup quinoa

Recipe Instructions

Step 1

Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer for 10 minutes. Turn off the heat and let sit until quinoa is tender and water is absorbed, about 10 minutes more. Fluff with a fork and cool to room temperature.

Step 2

Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 8-inch cake pans and line the bottoms of the pans with parchment paper.

Step 3

Blend butter, milk, eggs, and vanilla extract in a blender until combined. Add 2 cups cooked quinoa and blend until smooth, scraping down the sides of the blender with a rubber spatula as necessary.

Step 4

Whisk sugar, cocoa powder, baking powder, baking soda, and salt together in a bowl. Add quinoa mixture into sugar mixture and whisk until batter is smooth. Pour batter into prepared cake pans.

Step 5

Bake in the preheated oven until a knife inserted into the center of the cakes comes out clean, 40 to 45 minutes. Cool completely in the pans before removing to a plate.