Gluten Free Quinoa Chocolate Cake


I love cake. No really. I LUUUUUUUUVE cake.  So I knew I had to try this gluten free chocolate cake recipe by Not Quite Nigella  to see if it would stand up to my inner cake critic (think 5 year old Tracey with a hand full of cake to face…yummm).  I wasn’t sure if it would even turn out right.  The directions called for a food processor and I used a blender instead.  Fortunately for my tummy, it was a success.  So if you’re interested in creating a healthier version of chocolate cake definitely try this one. I do recommend using a food processor instead of a blender for a smoother texture.  If you don’t have a food processor blend the batter in small batches.



            2 cups cooked, cooled quinoa

            1/3 cup almond milk

            4 eggs, room temperature (substitute flaxseed gel for vegan version)

            1 teaspoon vanilla extract

            3/4 cup melted coconut oil

            1 cup coconut sugar

            1/2 cup raw cacao powder

            1 1/2 teaspoons baking powder

            1 teaspoon baking soda

            1/2 teaspoon salt


            1 cup coconut cream

            1/2 cup cacao powder

            1/3 cup coconut sugar



Preheat oven to 347F. Line the sides and base of an 8inch round tin with parchment. Blend the eggs, milk and vanilla together in a food processor or blender. Add quinoa and coconut oil and blend again. Add sugar, cacao powder, baking powder, baking soda and salt and blend to combine. Pour into the cake tin and bake for an hour or until a knife inserted comes out clean. Allow it to cool completely before removing from cake tin.