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Quinoa Chocolate Cake Recipe (Gluten Free)

Quinoa Chocolate Cake: HybridRastaMama.com Follow Me on Pinterest

This has to be the MOST amazing, moist, delicious and healthy cake I have ever had! I am ashamed to admit that I have no idea where I stumble across this recipe. I would love to give credit to the creator (although I have made my own tweaks). This is the cake that I will be serving on Tiny’s 2nd birthday.

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Quinoa Chocolate Cake – Gluten Free
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Ingredients
  1. 1 cup white or golden quinoa (this brand rocks my socks)
  2. 2 cups water
  3. 1/3 cup whole milk
  4. 4 large eggs
  5. 1 tsp. vanilla bean paste
  6. 3/4 cup butter, melted and cooled
  7. 1 1/2 cups raw sugar or 1 cup unsweetened cocoa powder
  8. 1 1/2 tsp. baking powder
  9. 1/2 tsp. baking soda
  10. 1/2 tsp. salt (optional)
Instructions
  1. Combine the water and the quinoa in a medium saucepan and bring to a boil. Reduce heat and simmer, covered for 15-20 minutes. The water should be absorbed. Let cool.
  2. Preheat oven to 350°F. Lightly grease two- 8" round cake pans. Line the bottoms of the pans with parchment paper. (You can also make cupcakes with this recipe).
  3. Combine milk, eggs and vanilla in a blender or stand mixer. Blend or beat on low for one minute.
  4. Measure out 2 cups of cooked quinoa and add to the blender or mixer. (You will probably have more than this so don’t just dump all the quinoa you made in).
  5. Add the butter. Blend until smooth.
  6. If using a blender, first whisk together the sucanat (or rapadura or sugar), cocoa, baking powder, and baking soda in a medium bowl. Add the contents of the blender and mix well. If using a stand mixer, just dump the remaining ingredients in and mix on medium until well blended.
  7. Divide the batter between the two pans and bake on center rack of oven for 40-45 minutes (until a knife inserted comes out clean). If making cupcakes, fill cupcake tins ¾ of the way full and bake for 25 minutes (or until a toothpick inserted comes out clean.)
  8. Remove cakes from oven and cool completely in the pans before serving. You could make a two layer cake and frost it at this point. Or just serve each cake as is.
  9. Enjoy! I ate an entire cake, by myself, in one day. Oh yeah – it IS that good! (I know, I know...it looks boring. But it is anything but!)
Hybrid Rasta Mama http://www.hybridrastamama.com/

Comments

  1. There’s a pretty good chance I’m going to make this very soon. Thank you :) Have you ever tried throwing in some ground flax seed into it? I try to throw that into anything that has flour, or not, just to add its goodness :)

  2. Thanks so much for sharing! I’ll have to try it!

  3. Now I really have to get my oven fixed!!
    I can’t believe how great this looks.
    Thanks!!

  4. oh i cant wait to try this! maybe tomorrow as i think i have all the fixings! thanks mama

  5. i think i will make this tomorrow! yum! thanks mama

  6. Question, still new to healthy eating, can you substitute in coconut oil for the butter in this recipe? I’m all for using butter, but if I can stick in coconut oil instead, I would like to, or do 1/2 and 1/2?

  7. @Anonymous Yes! You can always sub coconut oil for butter or another oil in a 1:1 ratio! It is actually all I cook with now!

  8. Banana Bottoms says:

    This looks delicious!

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