Prepare to be amazed by this healthier version of decadent chocolate cake with a surprise ingredient that tends to make all the distinction!
Baking with Quinoa
This Gluten Free Chocolate Cake challenges a lot of what we believe we know about cake. There’s no standard flour whatsoever in this but it does have an uncommon ingredient…quinoa! I’m positive you have had quinoa in a salad or a side dish, but I’m guessing you have never ever regarded as it as a dessert ingredient. Here it requires the spot of flour and provides this cake a moist, fluffy texture. Who knew?
Some recipes could contact for quinoa flour. In this recipe, you will essentially applied entire cooked quinoa and blend it with your other components. Quinoa is identified for its higher nutrient content – protein, fiber, and b-vitamins. What it is significantly less identified for is its capacity to generate and incredible texture in baked goods.
I frosted this cake with a whipped cream frosting, but you can use any frosting recipe you like. You can even whip coconut cream just like you would dairy cream, to make a vegan version. Whipped cream frosting is considerably lighter than a standard buttercream and calls for a lot significantly less added sugar as properly! I believe it is the great complement to this chocolate cake.
You can lighten this dessert even additional by leaving off the frosting altogether and just providing the cake a dusting of powdered sugar, or topping it with seasonal fruit like fresh berries. Either way this recipe is a keeper! I predict you will be incredible buddies, family members, and guests for several years to come with this 1!
This cake was a hit with all my taste testers, everyone gobbled it up and they had no thought there was something uncommon in the ingredient list till I told them. I propose providing this 1 a attempt, even if you are skeptical. I’ve created it a number of occasions and it generally turns out wonderfully.
More Gluten Free Desserts
- 2 cup Quinoa, cooked
- 1/3 cup milk
- 4 substantial eggs
- 1/2 cup butter, unsalted
- 1 teaspoon vanilla extract
- 1 cup sugar
- 1/2 cup cocoa powder, unsweetened
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup heavy whipping cream
- 2 tablespoon cocoa powder, unsweetened
- 2 tablespoon powdered sugar
Preheat oven to 350 degrees F. Spray and line a 9-inch nonstick cake pan with a round of parchment paper at the bottom.
Put the quinoa, milk, eggs, melted butter, and vanilla into the bowl of a meals processor fitted with the metal blade. Pulse to combine and then procedure till smooth, this will only take about 30 seconds or so.
Add the sugar, 1/2 cup of the cocoa powder, baking powder, soda, and salt to the bowl and pulse to combine properly.
Turn into the ready pan and bake for about 40-42 minutes till a toothpick comes out devoid of wet batter sticking to it. Remember that if your pan has unique dimensions, your cooking time will differ.
Let the cake cool on a rack for about 15 minutes just before turning out of the pan. Be cautious when you flip the cake more than as it will be delicate. I like to spot a plate more than the pan and then gently flip each more than with each other.
When the cake is absolutely cool, frost.
To make the frosting whip the cream till it is beginning to thicken, then add the sifted confectioner’s (powdered) sugar and remaining 2 Tbsp of the cocoa powder. Continue beating till thick and spreadable. Don’t more than beat!
Calories: 339kcal | Carbohydrates: 40g | Protein: 6g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 105mg | Sodium: 257mg | Fiber: 2g | Sugar: 28g