Gluten-Free Moist Chocolate Cake Recipe - Allrecipes.com
Gluten-Free Moist Chocolate Cake Recipe
  • READY IN hrs

Gluten-Free Moist Chocolate Cake

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"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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Ingredients Edit and Save

Original recipe makes 1 cake Change Servings
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Directions

  1. Bring 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 1 hr
  • READY IN 1 hr 45 mins
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Reviews More Reviews

May 18, 2014

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!

 
Jul 02, 2014

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.

 

5 Ratings

Jun 10, 2014

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.

 
Jun 09, 2014

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!

 

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Nutrition

  • Calories
  • 334 kcal
  • 17%
  • Carbohydrates
  • 42.7 g
  • 14%
  • Cholesterol
  • 122 mg
  • 41%
  • Fat
  • 17.8 g
  • 27%
  • Fiber
  • 3.6 g
  • 15%
  • Protein
  • 6.2 g
  • 12%
  • Sodium
  • 385 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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