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Homemade Gluten-Free Chocolate Cake photo

Gluten-Free Chocolate Cake

Indulge in this rich, moist Gluten-Free Chocolate Cake made with quinoa and luscious chocolate chips. Perfect for any occasion and easy to make!
Print Recipe Save it
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 8 servings

Equipment

  • Mixing Bowls
  • Measuring cups and spoons
  • Electric mixer or whisk
  • 9-inch Round Cake Pans
  • Spatula
  • Cooling rack

Ingredients
  

  • 2 cups cooled cooked quinoa
  • 0.5 cup melted butter
  • 4 eggs
  • 0.5 cup milk (dairy or non-dairy)
  • 1 teaspoon vanilla extract
  • 1 cup white sugar
  • 1 cup cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 cup chocolate chips
  • 2 cups chocolate frosting

Instructions
 

  • Preheat your oven to 350°F (175°C). This ensures that your cake will bake evenly.
  • Grease two 9-inch round cake pans with butter or non-stick spray to prevent sticking. You can also line the bottoms with parchment paper for extra security.
  • In a large mixing bowl, combine the 2 cups of cooled cooked quinoa, ½ cup melted butter, 4 eggs, ½ cup milk, and 1 teaspoon of vanilla extract. Use an electric mixer or whisk to blend everything until smooth.
  • In a separate bowl, whisk together the 1 cup of white sugar, 1 cup of cocoa powder, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and ½ teaspoon of salt. This ensures that the leavening agents are well distributed.
  • Gradually add the dry ingredients to the wet mixture. Mix until just combined. Be careful not to over-mix, as this can affect the cake's texture.
  • Fold in the 1 cup of chocolate chips to the batter. This will give your cake delightful bursts of chocolate in every bite.
  • Evenly divide the batter between the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  • Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, transfer them to a cooling rack to cool completely.
  • Once the cakes are completely cooled, spread 2 cups of chocolate frosting on top of one layer, then place the second layer on top and frost the top and sides. Feel free to get creative with your frosting technique!

Notes

  • Do not overmix the batter to avoid a dense, tough cake.
  • Ensure the quinoa is fully cooked and cooled before using.
  • Cool the cake completely before frosting to prevent melting and sliding.
Keyword Cake, Chocolate, Easy, Gluten-Free, Quinoa