Best-Ever Chocolate Quinoa Cake (gluten-free)
Try this Best-Ever Chocolate Quinoa Cake gluten-free recipe
Try this Best-Ever Chocolate Quinoa Cake gluten-free recipe
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 4 whole eggs
- 2 cups cooked quinoa*
- 1/3 cup unsweetened almond milk (or preferred milk)
- 1/2 cup earth balance melted (or butter)
- 1/4 cup melted coconut oil
- 1 cup organic evaporated cane juice or white sugar
- 1 cup unsweetened cocoa powder (i used hershey’s special
- 1 and1/2 teaspoon baking powder
- whipped chocolate coconut cream frosting
- 1 (13.5 ounce) can of full fat coconut milk refrigerated overnight
- 1 (10 ounce) bag chocolate chips
- Carbohydrate 23.1878218074523 g
- Cholesterol 123.8515625 mg
- Fat 23.8427799536651 g
- Fiber 2.5579352508684 g
- Protein 5.95722551101322 g
- Saturated Fat 14.3491807928212 g
- Serving Size 1 1 (120g)
- Sodium 175.663960454893 mg
- Sugar 20.6298865565839 g
- Trans Fat 2.20359169994597 g
- Calories 312 calories
Step-by-step
- Preheat the oven to 350°F and then line two round cake pans (or a 9x13†pan) with parchment paper.
- In a food processor or blender, combine the eggs, almond milk (or preferred milk) and vanilla extract then blend for ten seconds to combine.
- Add the cooked and cooled quinoa along with the melted and cooled Earth Balance and coconut oil (could also use all regular butter) then blend until completely smooth, about thirty seconds to one minute.
- Sift together the dry ingredients in a large bowl (cocoa powder, sugar, baking powder, baking soda and sea salt).
- Add the wet ingredients in the blender to the bowl with the dry and mix together until well-combined.
- Divide the batter between the two pans and bake for 30 minutes. Remove the cakes from the oven and allow to cool.
- To make the frosting you will need to refrigerate the coconut milk overnight (in the coldest part of your refrigerator) so that the cream separates.
- When you are ready to make it, melt the chocolate in a sauce pan over low-medium heat. Grab the coconut milk from the refrigerator but don’t shake the can or turn it upside down before opening. Open the can and scoop out the solid parts with a spoon, placing them into the pot with the chocolate. It’s okay if it the solid parts on completely separated, just try to get as much of the thicker portions as possible. Melt the coconut cream and chocolate together then transfer to a large bowl that you can later use to whip it in. (note: if the melted chocolate/coconut milk mixture still appears really dark you can add more coconut milk to lighten it up so that the end result isn't bitter)
- Allow to cool on the counter then cover and refrigerate for several hours, until thickened. Once it has thickened, remove from the refrigerator and beat on high for thirty seconds to one minute, until a fluffy icing has formed. (I made mine the night before baking the cake).
- Transfer the cakes to a surface for icing with the bottom side up. I recommend that you only transfer the cakes once as they are fragile and difficult to hold together once removed from the parchment paper.
- Frost the cake and refrigerate until ready to serve. The icing will melt in really warm conditions but should be fine for a few hours in cooler settings.
Working with a standard high-speed blender and two round cake pans eliminates the need for specialized pastry equipment when baking without wheat flour. Processing the wet ingredients thoroughly breaks down the cooked grains completely, establishing a uniform emulsion that supports the structure of the crumb without traditional gluten networks. Sifting the cocoa powder, baking powder, baking soda, and salt before combining them with the wet mixture prevents flour-like clumping in the batter.
Judging Doneness Visually
Without a digital thermometer or skewer test, structural firmness serves as the primary indicator of doneness. At 350 degrees Fahrenheit, the thirty-minute baking window causes the edges of the layers to pull away slightly from the parchment paper lining. Pressing a finger gently against the center should leave no impression, and the surface must spring back rather than retain a soft indentation. Letting the layers cool completely inside the pans before attempting any transfer prevents the fragile crumb from tearing.Achieving the Right Frosting Texture
Refrigerating canned coconut milk overnight separates the solid fats from the liquid, which provides the base for the chocolate topping. Melting the solid coconut cream directly with chocolate chips creates a rich mixture that thickens considerably during its subsequent hours in the refrigerator. Whipping this chilled base on high speed for up to one minute incorporates air to produce a spreadable consistency. Storing the frosted cake in the refrigerator maintains structural integrity, as the coconut-based fat softens rapidly in warm room temperatures.
