The BEST Gluten Free Chocolate Cake

A chocolate fudge cake so rich, it puts all other chocolate desserts to shame. And lucky for your diet… there is absolutely no wheat flour – this cake is held together by cooked quinoa that gets made into batter in the blender.

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This is not a post for the beginning of the week. I wish I could say sorry for sharing this chocolate monstrosity with you today, but I’m not. I mean, look at it.  Ain’t she a beaut? Chocolate to the max. Just writing about it here makes me grin as I think about how perfectly moist, rich and chocolatey it is.

The cake hidden under that fabulous vanilla buttercream. You know the Devil’s Food chocolate cake you get in a box? This is what this cake tastes like. I made a homemade version that’s infinitely better.

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Let’s discuss how this cake came to life.

Chocolate cake is not something you mess around with.  It should be extra moist, rich, decadent, with an honest chocolate taste and a smooth velvety crumb.  Today’s recipe embodies all that – and then some.

On top of that, this recipe is a gold mine. The base is made of cooked and cooled quinoa blended with milk, eggs, and vanilla in the blender. Yes, you read that right. A chocolate cake made of cooked quinoa.

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This cake is super tender so frosting this cake takes a little babysitting, but just trust me – it’s worth it.

I like to make this cake in the form of mini cakes or in a baking pan. Either way is sure to wow your guests!

The BEST Gluten Free Chocolate Cake

A chocolate fudge cake so rich, it puts all other chocolate desserts to shame. And lucky for your diet… there is absolutely no wheat flour – this cake is held together by cooked quinoa that gets made into batter in the blender.

Ingredients:

!For the cake:

  • 2 cups cooked quinoa, loosely packed
  • 1/3 cup milk
  • 4 eggs
  • 1 teaspoon almond extract
  • 3/4 cup butter, melted and slightly cooled
  • 1 1/2 cups white sugar
  • 1 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt

For the frosting:

  • 1 stick butter, room temperature
  • 4 cups confectioners’ sugar
  • 1/4 cup milk
  • 1 teaspoon almond extract

Directions:

For the cake:

  • Preheat the oven to 350 degrees. Grease a 9×13 pan) and then line the bottoms of the pans with parchment.
  • Combine the milk, eggs and vanilla in the blender or food processor and pulse a few times to combine. Add the cooked quinoa and the butter and puree until completely smooth. Stop the machine as needed to scrape the sides and make sure everything is well mixed. This will be a thick and creamy consistency once the quinoa is pureed. (You should not see any little beads of quinoa in the pureed mixture – you want this to be a super smooth consistency.) Whisk together the dry ingredients in a mixing bowl and add the contents from the blender. Stir until well combined.
  • Transfer to prepared baking dish and bake on a center oven rack for 30-40 minutes, until a toothpick inserted comes out clean. Remove the cakes from the oven and let cool completely before frosting.

To make the frosting:

  • In the bowl of a standing mixer, cream softened butter and add 2 cups sugar, milk and vanilla. Beat with paddle attachment until smooth gradually add the rest of sugar to reach frosting consistency.