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 variety of what we suppose we learn about cake. There’s no common flour by any means on this nevertheless it does have an uncommon ingredient…quinoa! I’m certain you’ve had quinoa in a salad or a aspect dish, however I’m guessing you’ve by no means thought of it as a dessert ingredient. Right here it takes the place of flour and provides this cake a moist, fluffy texture. Who knew?
Some recipes would possibly name for quinoa flour. On this recipe, you’ll really 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-vitamins. What it’s much less identified for is its skill to create and wonderful texture in baked items.
I frosted this cake with a whipped cream frosting, however you need to use any frosting recipe you want. You may even whip coconut cream similar to you’d dairy cream, to make a vegan model. Whipped cream frosting is way lighter than an everyday buttercream and requires so much much less added sugar as nicely! I suppose it’s the good complement to this chocolate cake.
You may 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 contemporary berries. Both method this recipe is a keeper! I predict you’ll be wonderful associates, household, and visitors for a few years to return with this one!
This cake was a success with all my style testers, everyone devoured it up they usually had no thought there was something uncommon within the ingredient checklist till I advised them. I like to recommend giving this one a attempt, even in the event you’re skeptical. I’ve made it a number of instances and it all the time seems splendidly.
Extra Gluten Free Desserts
- 2 cup Quinoa, cooked
- 1/3 cup almond milk, unsweetened
- 4 giant egg
- 1/2 cup butter, unsalted
- 1 teaspoon vanilla extract
- 1 cup sugar
- 1/2 cup cocoa powder, unsweetened
- 2 tablespoon cocoa powder, unsweetened
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup heavy whipping cream
- 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 metallic blade. Pulse to mix after which course of till clean, this can solely take about 30 seconds or so.
Add the sugar, 1/2 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 range.
Let the cake cool on a rack for about quarter-hour earlier than turning out of the pan. Watch out while you flip the cake over as it will likely be delicate. I like to put 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