This innovative chocolate cake transforms protein-rich quinoa into an exceptionally moist, decadent dessert that happens to be gluten-free. With its rich chocolate flavor and tender crumb, this cake proves that gluten-free baking can surpass traditional recipes in both taste and texture. Perfect for special occasions or whenever you crave an indulgent yet nutritious treat.
Ingredients
Base Ingredients
- Dry quinoa: 2/3 cup (120g)
- Water: 1 1/3 cup (315ml)
- Large eggs: 4 (200g)
- Milk: 1/2 cup (120ml)
- Vanilla extract: 1 teaspoon (5ml)
- Melted butter: 1 cup (227g)
- Granulated sugar: 3/4 cup (150g)
Dry Ingredients
- Cocoa powder: 1 cup (88g)
- Baking powder: 1 1/2 teaspoons (7.5g)
- Baking soda: 1/2 teaspoon (2.5g)
- Salt: 1/2 teaspoon (2.5g)
Step-by-Step Instructions
- Prepare Oven: Preheat oven to 350°F (175°C). Grease two 6-inch cake pans and line bottoms with wax paper.
- Cook Quinoa:
- Combine quinoa and water in a saucepan
- Bring to a boil, then reduce to simmer
- Cover and cook for 10 minutes until water is absorbed
- Let cool completely (yield: 2 cups cooked quinoa)
- Blend Wet Ingredients:
- Combine milk, eggs, and vanilla in blender
- Add cooled quinoa and melted butter
- Blend until completely smooth and creamy
- Mix Dry Ingredients:
- In a large bowl, whisk together cocoa powder, sugar, baking soda, baking powder, and salt
- Combine and Bake:
- Pour quinoa mixture into dry ingredients
- Mix thoroughly until well combined
- Divide batter evenly between prepared pans
- Bake for 45 minutes or until a toothpick comes out clean
- Cool and Frost: Allow cakes to cool completely before frosting and serving
Nutritional Information (per slice, based on 12 servings)
- Calories: 320
- Protein: 6g
- Fat: 20g
- Carbohydrates: 32g
- Fiber: 3g
- Sugar: 18g
Timing
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Cooling Time: 1 hour
- Total Time: 2 hours 15 minutes
Expert Tips and Tricks
- Ensure quinoa is completely cooled before blending to prevent eggs from cooking
- Blend the quinoa mixture until ultra-smooth for the best texture
- Use high-quality cocoa powder for optimal chocolate flavor
- Test cake doneness at 40 minutes to prevent overbaking
Variations and Substitutions
- Replace butter with coconut oil for dairy-free version
- Use almond or coconut milk instead of regular milk
- Substitute coconut sugar for granulated sugar
- Add espresso powder to enhance chocolate flavor
- Include chocolate chips for extra richness
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, the cake layers can be baked and frozen for up to 3 months when wrapped properly.
Why use quinoa instead of flour?
Quinoa provides protein, nutrients, and creates an exceptionally moist texture while keeping the cake gluten-free.
Can I use leftover cooked quinoa?
Yes, if properly cooled and measured to 2 cups.
How do I know when the cake is done?
A toothpick inserted into the center should come out clean or with a few moist crumbs.
Storage and Make-Ahead Tips
- Store unfrosted cake layers at room temperature for up to 24 hours
- Refrigerate frosted cake for up to 5 days
- Freeze unfrosted layers for up to 3 months
- Let frozen cake thaw overnight in refrigerator
- Bring to room temperature before serving
This remarkable chocolate quinoa cake demonstrates how alternative ingredients can create extraordinary desserts. Its rich, fudgy texture and deep chocolate flavor make it a standout choice for any occasion, while its nutritional profile sets it apart from traditional chocolate cakes. Whether served at a special celebration or enjoyed as an everyday treat, this cake proves that gluten-free baking can be both sophisticated and delicious.
