Gluten Free Chocolate Cake with Quinoa and Chocolate Ganache Frosting Recipe
This Gluten Free Chocolate Cake featuring cooked quinoa is a moist and rich dessert that combines the health benefits of quinoa with indulgent chocolate flavor. Blended to a smooth batter and baked to perfection, it is topped with a luscious homemade chocolate ganache frosting. Perfect for gluten-sensitive individuals who crave a decadent treat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 4 hours 30 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Gluten Free
- Diet: Gluten Free
Ingredients
Cake Ingredients
- 2 eggs
- ½ cup melted butter
- ¼ cup milk
- 1 teaspoon vanilla extract
- 1 cup cooked quinoa
- ¾ cup sugar
- ½ cup cocoa powder
- ½ teaspoon kosher salt
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
Chocolate Ganache Frosting
- 1 cup chocolate chips
- ¾ cup heavy cream
Instructions
- Prep the Oven and Pan: Preheat your oven to 350°F (175°C). Prepare a springform pan by fitting parchment paper between the base and the ring, then spray the pan with cooking spray to prevent sticking.
- Blend Cake Batter: Add the cake ingredients to a high-speed blender in the order of liquids first (eggs, melted butter, milk, vanilla), followed by the cooked quinoa, sugar, cocoa powder, kosher salt, baking powder, and baking soda. Blend until the mixture is very smooth and no visible quinoa bits remain.
- Bake the Cake: Pour the smooth batter into the prepared springform pan. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean. Remove the cake from the oven and let it cool in the pan for at least 5 minutes or cool completely if not using a springform pan.
- Make Chocolate Ganache: While the cake cools, place the chocolate chips in a small mixing bowl. In a small pot over medium heat, bring the heavy cream to a simmer. Pour the hot cream over the chocolate chips and let it sit for 1 minute. Stir gently until the ganache is smooth, glossy, and well combined. Let it cool for about 5 minutes until it is thick but still pourable.
- Frost the Cake: Pour the cooled ganache into the center of the cake and allow it to spread evenly to the edges. Use a spatula if needed to smooth the top.
- Chill: Place the cake in the refrigerator for 2 to 4 hours until it is completely cool and the ganache has set firmly.
- Serve: Carefully slice the chilled cake and serve. Enjoy the rich, gluten-free chocolate delight enhanced with quinoa's texture and nutrition.
Notes
- Cook quinoa in advance and cool before blending to ensure smooth batter.
- Use a high-speed blender for the smoothest texture; a regular blender may work but may leave some quinoa bits.
- The ganache can be made ahead and refrigerated; gently rewarm until pourable before frosting.
- Ensure the cake is fully cooled before frosting to prevent ganache from melting.
- Store leftovers covered in the fridge for up to 4 days.
