Gluten Free Chocolate Cake
Servings 12
Calories 339kcal
Ingredients
- 2 cup Quinoa, cooked
- 1/3 cup milk
- 4 large 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
Whipped Frosting
- 1 cup heavy whipping cream
- 2 tablespoon cocoa powder, unsweetened
- 2 tablespoon powdered sugar
Instructions
- 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 food processor fitted with the metal blade. Pulse to combine and then process until 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 well.
- Turn into the prepared pan and bake for about 40-42 minutes until a toothpick comes out without wet batter sticking to it. Remember that if your pan has different dimensions, your cooking time will vary.
- Let the cake cool on a rack for about 15 minutes before turning out of the pan. Be careful when you flip the cake over as it will be delicate. I like to place a plate over the pan and then gently flip both over together.
- When the cake is completely cool, frost.
- To make the frosting whip the cream until it is starting to thicken, then add the sifted confectioner's (powdered) sugar and remaining 2 Tbsp of the cocoa powder. Continue beating until thick and spreadable. Don't over beat!
