Gluten Free Chocolate Cake Moist is very simple, and has a perfect texture. You won’t know it’s gluten free! This is my favorite gluten-free chocolate cake recipe and it will be yours too and you will definitely feel an incredible sensation.
This is very beautiful! I really want to stick a fork through my computer screen into that dense, damp and dirty goodness! It’s so amazing that people with gluten intolerance can still enjoy and don’t need to feel like they are missing a chance! Plus, I like that you also include tips for adapting this cake to be milk-free and adding options for vegan chocolate frosting. So many great choices!
This delicious and moist chocolate cake is made with a gluten-free twist that everyone likes: quinoa! I also made a vegan choice by using egg substitutes and replacing milk with almond milk. The taste and texture are identical to my original non-vegan! Both versions store well in closed containers in the refrigerator for up to 1 week or in the freezer for up to 1 month. My favorite freeze for this cake is coconut cream cheese.
Chocolate cake has never died before, anytime, anywhere, this cake is still delicious to eat. There is no need to wait for important moments or special events, even though just sitting around at home like my week-end yesterday, there’s nothing wrong with snacking on a super legit chocolate cake while watching the heavy rain fall wet the earth. This cake is very moist with a soft and gluten-free texture which is certainly very healthy. Haa, no wonder, tons of chocolate and butter are contained in it. This is perfect for those of you who are on a diet again, so you don’t need to be afraid to pack this cake because of the low calories. But for fans of chocolate in general and chocolate cake in particular, this cake can be an option.
below I give a recipe and some sample images, hope you are inspired.
Gluten Free Moist Chocolate Cake
- 1 1/3 cups water
- 2/3 cup quinoa
- 3/4 cup butter melted and cooled
- 1/3 cup milk
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups white sugar
- 1 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 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.
- 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.
- 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.
- 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.
- 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.