Gluten-Free Moist Chocolate Cake
April 7, 2014 by sonnet o'kane.
Recipe Summary Gluten-Free Moist Chocolate Cake
This deliciously moist and fudgy chocolate cake is made with a gluten-free twist that nobody ever suspects: quinoa! I've also made a vegan option of this by using egg substitute and replacing the milk with almond milk. The taste and texture was identical to my non-vegan original! Either version stores well in a sealed container in the refrigerator for up to 1 week or in the freezer for up to 1 month. My favorite frosting for this cake is coconut cream cheese.Ingredients | Png Free Printable Frozen Cake Topper Printable1 ⅓ cups water⅔ cup quinoa¾ cup butter, melted and cooled⅓ cup milk4 large eggs1 teaspoon vanilla extract1 ½ cups white sugar1 cup unsweetened cocoa powder1 ½ teaspoons baking powder½ teaspoon baking soda½ teaspoon saltDirectionsBring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer for 10 minutes. Turn off the heat and let sit until quinoa is tender and water is absorbed, about 10 minutes more. Fluff with a fork and cool to room temperature.Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 8-inch cake pans and line the bottoms of the pans with parchment paper.Blend butter, milk, eggs, and vanilla extract in a blender until combined. Add 2 cups cooked quinoa and blend until smooth, scraping down the sides of the blender with a rubber spatula as necessary.Whisk sugar, cocoa powder, baking powder, baking soda, and salt together in a bowl. Add quinoa mixture into sugar mixture and whisk until batter is smooth. Pour batter into prepared cake pans.Bake in the preheated oven until a knife inserted into the center of the cakes comes out clean, 40 to 45 minutes. Cool completely in the pans before removing to a plate.Info | Png Free Printable Frozen Cake Topper Printableprep: 15 mins cook: 1 hr additional: 30 mins total: 1 hr 45 mins Servings: 10 Yield: 1 cake
TAG : Gluten-Free Moist Chocolate CakeDesserts, Cakes, Chocolate Cake Recipes,