Super moist and rich gluten-free chocolate cake

Whip together my favorite gluten free chocolate cake for your sweetie this Valentine’s day.  No frosting needed, but add some berries if you want some color!

Quionoa Chocolate Cake

  • 2 c cooked quinoa
  • 1/3 c milk (I use almond)
  • 4 large eggs, beaten
  • 1 teaspoon vanilla extract (sometimes I do 1/2 almond extract and 1/2 vanilla)
  • 1/2 cup butter, melted and cooled
  • ¼ cup applesauce
  • 1½ cup coconut palm, cane or white sugar
  • 1 cup unsweetened cocoa powder
  • 1½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt

Preheat oven to 350 degrees. Grease one large cake pan, or two 8 inch round or square baking pans, OR use about 6 ramekins or cupcakes (adjust the cook time according to the pan).  Combine milk, eggs, and vanilla in a blender or food processor. Add cooked quinoa, butter, applesauce and softened butter. Process until smooth.  Let sit for at least 15 minutes so the quinoa gets extra soft.  Whisk together sugar, cocoa, baking powder, baking soda, and salt in a medium bowl.  Add milk mix and combine until well blended.  Divide between pans and bake:  40 minutes for large cake pan, 22-28 minutes for the portions.  You know the cake is done when a toothpick comes out clean.  Allow the cake to cool before serving.  This cake is even better second day, so make it a day ahead of serving if you want.  


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