Gluten-Free Chocolate Quinoa Cake Recipe
This supremely moist, rich and chocolaty quinoa cake recipe by Nicki Sizemore of From Scratch Fast is the ultimate special occasion cake. You’d never know that it's made without flour! Best of all, the batter and frosting blend together in mere minutes, making this the easiest cake you’ll ever bake.
1/2 cup Milk
3 large Eggs
2 tsp Vanilla Extract
2 tsp Coffee Liqueur (optional)
1/2 cup Coconut Oil, melted and cooled slightly
2 cups cooked Quinoa
1 cup Coconut Sugar
1 cup Navitas Organics Cacao Powder
1 ½ tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Sea Salt
Cocoa Whipped Cream Frosting:
2 cups Heavy Cream
1/3 cup Powdered Sugar
1/3 cup Navitas Organics Cacao Powder
1 Tbsp Coffee Liqueur (optional)
1 ½ tsp Vanilla Extract
Pinch Sea Salt
Preheat the oven to 350˚F. Lightly grease two 8-inch cake pans and line the bottoms with parchment paper.
In a blender, combine the milk, eggs, vanilla, coffee liqueur (if using) and coconut oil. Blend until incorporated. Add the quinoa, sugar, Cacao Powder, baking powder, baking soda and salt. Blend, increasing the speed to high, until smooth, stopping and scraping occasionally.
Divide the batter between the prepared pans and spread in an even layer. Bake 20-23 minutes or until a toothpick inserted in the center comes out mostly clean. Let cool on a wire rack for 10 minutes. Invert the cakes onto racks and peel off the parchment. Let cool completely before frosting.
For the cocoa whipped cream frosting, place all of the ingredients in a clean blender and blend on low until fully incorporated. Slowly increase the speed, blending until the mixture is thickened. Stir until the cream is stiff.
To frost the cake, carefully slide one of the cake layers onto a cake stand or serving platter. Spoon about a quarter of the frosting on top and spread it in an even layer. Place the second cake layer over the top and spoon on the remaining frosting. Spread the frosting in an even layer on top and around the sides of the cake. Cover with a dome or large bowl and refrigerate for at least 1 hour before serving.
Submitted by Nicki Sizemore