Gluten-Free Moist Chocolate Cake recipe
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- 1 ⅓ cups water ⅔ cup quinoa ¾ cup butter, melted and cooled ⅓ cup milk 4 large eggs 1 teaspoon vanilla extract 1 ½ cups white sugar 1 cup unsweetened cocoa powder 1 ½ teaspoons baking powder ½ teaspoon baking soda ½ teaspoon salt
Nutrition Info
- 333.9 caloriescarbohydrate: 42.7 gcholesterol: 111.7 mgfat: 17.8 gfiber: 3.6 gprotein: 6.2 gsaturatedFat: 10.2 gservingSize: -sodium: 385.1 mgsugar: 30.7 gtransFat: : -unsaturatedFat: : -
Directions Gluten-Free Moist Chocolate Cake
Directions
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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.
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.
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.
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.
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.