Put together to be amazed by this more healthy model of decadent chocolate cake with a shock ingredient that makes all of the distinction!
Baking with Quinoa
This Gluten Free Chocolate Cake challenges a whole lot of what we assume we learn about cake. There’s no common flour in any respect on this but it surely does have an uncommon ingredient…quinoa! I’m positive you’ve had quinoa in a salad or a facet dish, however I’m guessing you’ve by no means thought-about it as a dessert ingredient. Right here it takes the place of flour and offers this cake a moist, fluffy texture. Who knew?
Some recipes would possibly name for quinoa flour. On this recipe, you’ll truly used entire cooked quinoa and mix it together with your different substances. Quinoa is understood for its excessive nutrient content material – protein, fiber, and b-nutritional vitamins. What it’s much less recognized for is its capability to create and wonderful texture in baked items.
I frosted this cake with a whipped cream frosting, however you should use any frosting recipe you want. You possibly can even whip coconut cream similar to you’ll dairy cream, to make a vegan model. Whipped cream frosting is way lighter than a daily buttercream and requires so much much less added sugar as nicely! I assume it’s the good complement to this chocolate cake.
You possibly can lighten this dessert even additional by leaving off the frosting altogether and simply giving the cake a dusting of powdered sugar, or topping it with seasonal fruit like recent berries. Both approach this recipe is a keeper! I predict you’ll be wonderful associates, household, and company for a few years to return with this one!
This cake was successful with all my style testers, all people devoured it up and so they had no concept there was something uncommon within the ingredient record till I advised them. I like to recommend giving this one a strive, even in the event you’re skeptical. I’ve made it a number of occasions and it at all times seems splendidly.
Extra Gluten Free Desserts
- 2 cup Quinoa, cooked
- 1/3 cup milk
- 4 massive eggs
- half cup butter, unsalted
- 1 teaspoon vanilla extract
- 1 cup sugar
- half cup cocoa powder, unsweetened
- 1 half teaspoon baking powder
- half teaspoon baking soda
- half teaspoon salt
- 1 cup heavy whipping cream
- 2 tablespoon cocoa powder, unsweetened
- 2 tablespoon powdered sugar
Preheat oven to 350 levels F. Spray and line a 9-inch nonstick cake pan with a spherical of parchment paper on the backside.
Put the quinoa, milk, eggs, melted butter, and vanilla into the bowl of a meals processor fitted with the steel blade. Pulse to mix after which course of till clean, this may solely take about 30 seconds or so.
Add the sugar, half cup of the cocoa powder, baking powder, soda, and salt to the bowl and pulse to mix nicely.
Flip into the ready pan and bake for about 40-42 minutes till a toothpick comes out with out moist batter sticking to it. Do not forget that in case your pan has completely different dimensions, your cooking time will differ.
Let the cake cool on a rack for about 15 minutes earlier than turning out of the pan. Watch out once you flip the cake over as it will likely be delicate. I like to position a plate over the pan after which gently flip each over collectively.
When the cake is totally cool, frost.
To make the frosting whip the cream till it’s beginning to thicken, then add the sifted confectioner’s (powdered) sugar and remaining 2 Tbsp of the cocoa powder. Proceed beating till thick and spreadable. Don’t over beat!
Energy: 339kcal | Carbohydrates: 40g | Protein: 6g | Fats: 18g | Saturated Fats: 10g | Ldl cholesterol: 105mg | Sodium: 257mg | Fiber: 2g | Sugar: 28g