Gluten-free Moist Chocolate Cake

Ingredients

• Servings: 1
• 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

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 45 mins


• 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.