Recipe by ADeSouza
"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."
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1 1/3 cups
butter, melted and cooled
1 1/2 cups
unsweetened cocoa powder
1 1/2 teaspoons
After making this once for a work potluck, numerous friends asked for the recipe and I have continually had requests to make it everytime I do get togethers with friends from work, my sports teams and my family! I'm not on a gluten-free diet but its nice to know its edible for people who may be when I take it to potlucks!
Thank you for sharing your success. I have baked this few times and I have shared it with many friends. I double the ratio of quinoa to the water and it makes it more moist.
Love. Love. Loved this recipe! Made it for my mother in laws birthday. My sister in law is gluten free and I didn't want to make two desserts. You would never know there wasn't flour by the taste. It's incredibly moist! My mother in law kept saying how great it was and wanted slices to take home! My only complaint is it makes two layers but they aren't high. That I think is just a gluten free issue over all. I just made another batch of cakes and made the cake 3 layers. I now have a left over layer to freeze. I made a basic white frosting and tinted it yellow, had a brain freeze and added lemon extract to match the yellow color. It turned out wonderful. I would have never paired the two together, but this cake goes extremely well with lemon. This will be my go to gluten free chocolate cake.
Just tried this today. Trying to go vegan but, this does have eggs and milk. I made it in a rectangular glass pan and may not have baked it long enough; turned out more like a rice pudding. It was awesome, though! My daughter had two pieces immediately. It's a great "go to" for gluten free!
* Percent Daily Values are based on a 2,000 calorie diet.
Gluten-Free Moist Chocolate Cake
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 160
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