Gluten Free Chocolate Quinoa Cake
This cake is delicious with a number of different toppings. You can keep it light by topping it with fresh fruit, create a German chocolate cake with coconut frosting, or a true chocolate delight with chocolate ganache. Both topping recipes are listed at the bottom of the article. You can also use this recipe to create a single or double layer cake, or cupcakes. Baking directions are included for all options below.
Ingredients
- 2 cups organic quinoa, cooked
- 1/3 cup almond milk
- 4 organic eggs (use chia seed gel for vegan option)
- 1/2 cup ghee (use coconut oil for a vegan /dairy free version)
- 1 teaspoon vanilla extract
- 3/4 cup Lakanto (or other sweetener such as coconut sugar)
- 1/2 cup cacao powder
- 1 to 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon Himalayan salt
Instructions
- Preheat oven to 350 degrees. Grease and line a 9-inch cake pan with a round of parchment paper at the bottom, for single layer cake, or two 9-inch cake pans with a round of parchment paper at the bottom for a 2 layer cake.
- Melt butter.
- Put the quinoa, milk, eggs, melted butter, and vanilla into a food processor fitted with the metal “S” blade. Pulse to combine and then process until smooth, this will take about 30-60 seconds.
- Add the Lakanto, cacao powder, baking powder, soda, and salt to the bowl and pulse to combine well.
- Pour batter into the prepared pan and bake for about 40-42 minutes or until a toothpick poked in the center comes out clean.
- Let the cake cool on a rack for about 15 minutes before turning out of the pan. This cake is delicate to flip it, place a plate over the pan and then flip both over together.
- Divide the batter evenly between the two cake pans and bake on a center oven rack for 28-30 minutes, until a toothpick inserted comes out clean.
- Divide batter into paper cupcake liners in muffin pan, filling 2/3 full and bake 15-18 minutes or until a toothpick comes out clean.
- When the cake or cupcakes are completely cool, frost as desired.