About this recipe: This deliciously moist and fudgy chocolate cake is made with a gluten-free twist that nobody ever suspects: quinoa! This cake keeps well in a sealed container in the fridge for up to 1 week or in the freezer for up to 1 month. Sandwich the cakes together with your favourite icing, or dust with icing sugar and serve with fresh berries.
Thank you for sharing your success. I have baked this few times and I have shared it with many friends. I double the ratio of quinoa to the water and it makes it more moist. - 02 Jul 2014 (Review from Allrecipes US | Canada)
I was afraid to try this recipe, because 1) I have never made anything GF and 2) I hate quinoa. This cake is SO moist and chocolatey, without the slightest hint of quinoa flavor. It rises a lot in the oven, but then falls. It ends up being about an inch thick, with the texture like a cakey brownie. Make sure to blend up the quinoa very well, so that you don't end up with a chunky cake. - 09 Dec 2014 (Review from Allrecipes US | Canada)
AMAZING CHOCOLATE CAKE, best ever, even for those who are not required to eat gluten free. In order to make the layer cake a nice height, I adjusted the servings to 15 from 10 and used 3x8 inch round cake pans. This worked out absolutely perfectly!! I then frosted the cake with the Allrecipes Coconut Cream Cheese frosting, just frosting in between the layers and on top, leaving the chocolate cake exposed on the sides. It was the most beautiful and delicious cake I have ever made. I lightly toasted some shredded coconut and sprinkled it on the top of the cake. My husband, who is extremely gluten sensitive, is already looking forward to the next special event. ENJOY! - 31 Dec 2014 (Review from Allrecipes US | Canada)