Quinoa Chocolate Cake
A rich chocolate cake made with cooked quinoa instead of flour and topped with a fluffy whipped ganache. Be warned, everyone will ask for this recipe!
This is part 1 of my unconventional cakes series, where we enjoy out-of-the-ordinary cakes that might make the biggest cake hater (like me!) actually love cake.
I first published this recipe on ThereIsLifeAfterWheat.com on November 17, 2017 and have made it many times since.
This cake is great for gluten-free beginners as you don’t have to worry about which gf flour blend to purchase-it simply uses cooked quinoa in place of the flour!
Pro Tips:
Rinse quinoa thoroughly before cooking. Quinoa seeds are naturally coated with a bitter (but harmless) substance called saponin. Saponin acts as a defense mechanism for the plant but can give the quinoa a bitter taste if not properly removed. Measure the quinoa into a strainer and rinse under warm water until the water runs clear.
Use room temperature ingredients. Using room temperature eggs in baking helps create a smoother texture and better structure in your baked goods. They blend more easily with other ingredients, improve leavening, and ensure proper emulsification. To bring eggs to room temperature, simply take them out of the refrigerator 30 minutes before using them, or place them in a bowl of lukewarm water for 5 minutes if you’re in a hurry.
2 Tips for the whipped ganache:
Plan extra time as the ganache needs to cool in the fridge for 2-3 hours before whipping.
Whisk the chocolate and cream until completely combined and smooth. Once I didn’t whisk long enough and ended up with flecks of chocolate in whipped cream which still tasted good but wasn’t nearly as visually appealing.
You can find the recipe for my quinoa chocolate cake on my website or, if you’re a paid subscriber (just $5/month gives you access to all my recipes ad-free, plus additional content) then you can continue below for the recipe and printable.
