Gluten-Free Quinoa Chocolate Cake

This moist chocolate cake tastes like an indulgently rich devil’s food cake. Quinoa is the surprise ingredient – making this dessert both gluten-free and higher in protein.

This moist chocolate cake tastes like an indulgently rich devil’s food cake. Quinoa is a surprise ingredient – making this dessert both gluten-free and higher in protein.

INGREDIENTS

1 cup unsweetened cocoa powder, sifted before measuring
1 and ½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
2 cups cooked quinoa, cooled
¾ cup granulated sugar
½ cup butter, melted
1/3 cup 2% milk
¼ cup vegetable oil
4 eggs
1 tsp. vanilla

INSTRUCTIONS

Preheat oven to 350 degrees
Line the bottom of a springform pan with parchment paper.*
Combine the cocoa powder, baking powder, baking soda and salt In a small bowl. Set aside.
Combine sugar, melted butter, milk, oil and eggs in a blender and process 30 seconds.
Add the cooked quinoa and continue to blend on high for another minute.

You can also blend in a food processor, but texture will not be as smooth. Increase the quinoa blend time to 2 minutes.

Transfer mixture to 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 10” springform pan; bake about 30 minutes.
For a thicker cake, use an 8” springform pan; bake about 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.