Tuesday, May 12, 2015

The Best Chocolate Cake Ever (Gluten/Dairy Free)




I've been feeding my family a gluten free diet since January per doctors orders for my three year old.  It was kind of a stressful transition but now that we have the hang of it it's really not a big deal.  I've been having fun trying some new recipes and discovering a new way to cook.  I ran into a chocolate cake recipe on Mel's Kitchen Cafe that was gluten free and made out of quinoa.  The recipe had rave reviews, and since I was curious about making a cake out of quinoa I had to try it.  That was a good choice.  It was delicious. Moist.  Flavorful.  I was worried I would take a bite and it would be full of chewy bits of quinoa but the truth is you don't even know it's in there--in texture or flavor.  Really this recipe is a dream come true whether your eating gluten free or just love delicious chocolate cake.  I've made this recipe several times and have had success making it into an 8 inch cake, cupcakes, and mini cupcakes.




The Best Chocolate Cake Ever
nourishing-bites.blogspot.com
(adapted from this recipe)

2 cups cooked and cooled quinoa (I usually make mine the day before and have it ready to go in the fridge)
1/3 cup milk of choice (I used coconut milk)
4 large eggs
1 teaspoon pure vanilla extract
3/4 cup butter, melted and cooled (preferably grass fed)
1 1/2 cups sugar
1 cup cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

1. Preheat oven to 350 degrees.  Place liners in muffin tin or lightly grease two 8-inch round cake pans, lining bottom of pans with parchment paper.

2. Combine milk, eggs, and vanilla in a blender.  Process until just combined.  Add cooked quinoa and butter.  Blend until smooth.  This may take several minutes.

3. In a large bowl combine sugar, cocoa, baking powder, baking soda and salt.  Add the contents from blender and whisk until well combined.

4. Divide batter into lined muffin tins or prepared cake pans.
For cake bake 28-30 minutes or until a toothpick inserted in the center comes out clean.
For cupcakes bake 15-22 minutes.
For mini cupcakes bake 10-15 minutes.

5. Remove from oven and let cool for 10 minutes.  Transfer to wire rack to finish cooling.  Frost with frosting of choice.

Printable recipe
nourishing-bites.blogspot.com

-Amy


1 comment:

  1. Hi Amy! Quinoa in cupcakes?! I'm sure going to have try these! Thanks for sharing! :)

    ReplyDelete

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