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.
170g butter, melted and cooled
4 large eggs
1 teaspoon vanilla extract
300g caster sugar
85g cocoa powder
1 1/2 teaspoons gluten-free baking powder
1/2 teaspoon bicarbonate of soda
1/2 teaspoon salt
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:1hr › Ready in:1hr15min
Bring water and quinoa to the 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 180 C / Gas 4. Lightly grease two 20cm round cake tins and line the bottoms of the tins with baking paper.
Blend butter, milk, eggs and vanilla extract in a blender or food processor until combined. Add cooked quinoa and blend until smooth, scraping down the sides of the blender with a spatula as necessary.
Whisk sugar, cocoa powder, baking powder, bicarbonate of soda and salt together in a bowl. Add quinoa mixture into sugar mixture and whisk until mixture is smooth. Pour cake batter into prepared cake tins.
Bake in the preheated oven until a skewer inserted into the centre of the cakes comes out clean, 40 to 45 minutes. Cool completely in the cake tins before transferring to a cake stand or plate and decorating.