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 whole lot of what we assume we learn about cake.   There’s no common flour by any means on this nevertheless it does have an uncommon ingredient…quinoa!  I’m positive you’ve had quinoa in a salad or a facet 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 may name for quinoa flour. On this recipe, you’ll really used entire cooked quinoa and mix it together with your different components. Quinoa is thought for its excessive nutrient content material – protein, fiber, and b-nutritional vitamins. What it’s much less recognized for is its potential to create and superb texture in baked items.

Whipped Frosting

I frosted this cake with a whipped cream frosting, however you need to use any frosting recipe you want.  You possibly can even whip coconut cream identical to you’d dairy cream, to make a vegan model. Whipped cream frosting is far lighter than a daily buttercream and requires so much much less added sugar as nicely! I assume it’s the good complement to this chocolate cake.

You possibly can 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 means this recipe is a keeper! I predict you’ll be superb associates, household, and friends for a few years to come back with this one!

This cake was a success with all my style testers, everyone devoured it up and so they had no thought there was something uncommon within the ingredient checklist till I instructed them.   I like to recommend giving this one a attempt, even in the event you’re skeptical.  I’ve made it a number of occasions and it all the time seems splendidly.

 Extra Gluten Free Desserts

• 2 cup Quinoa, cooked
• 1/3 cup milk
• 4 massive eggs
• half cup butter, unsalted
• 1 teaspoon vanilla extract
• 1 cup sugar
• half cup cocoa powder, unsweetened
• 1 half teaspoon baking powder
• half teaspoon baking soda
• half teaspoon salt

Whipped Frosting

• 1 cup heavy whipping cream
• 2 tablespoon cocoa powder, unsweetened
• 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 steel blade.  Pulse to mix after which course of till easy, this can solely take about 30 seconds or so.

• Add the sugar, half 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 totally different dimensions, your cooking time will range.

• Let the cake cool on a rack for about 15 minutes earlier than turning out of the pan.  Watch out if you flip the cake over as it is going to 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