Gluten Free Chocolate Cake

Best ever Gluten Free Chocolate Cake

This gluten free chocolate cake is truly one of the moist, decadent, delicious cakes I have ever made.  I am not a huge fan of cake, but this one rocks my world!  You have absolutely no clue that it’s made with quinoa, so don’t even worry about it!  I promise no one will know unless you tell them!!





  1. To make the cake, preheat the oven to 350 degrees F. Lightly grease two 8-inch round cake pans. Line the bottoms of the pans with parchment paper.  You need to do this step so that the cakes come out clean.  If not, you could risk it all falling apart when you turn them over onto your cooling rack.
  2. Combine the milk, eggs and vanilla in a blender. Process just until combined. Add the cooked quinoa and the butter. Blend well until smooth.  You do not want a chunky batter.
  3. In a large bowl, whisk together the sugar, cocoa, baking powder, baking soda and salt. Add the contents from the blender and mix with a wooden spoon or spatula until combined.
  4. Divide the batter evenly between the two pans and bake on a rack in the middle position for 28-30 minutes or until a knife or toothpick inserted in the center comes out clean. Remove the cake from the oven and cool for 10 minutes. Don’t forget to cook them or they will fall apart.  After ten minutes, invert the cakes onto cooling racks (remove the parchment paper stuck to the bottom of the cakes).
  5. For the frosting, place the chocolate chips in a medium bowl. Heat the whipping cream in a saucepan until it gently simmers. Do not let it boil, so watch it closely!  Pour the hot cream over the chocolate chips and let the mixture sit for five minutes. Whisk to combine until it is glossy and smooth. Cover the bowl with plastic wrap and refrigerate until completely chilled and cold (2-3 hours). You can speed up this process by placing the bottom of the bowl in an ice water bath and stirring until cool.
  6. When the cream mixture is fully chilled, use an electric mixer (stand mixer or handheld) to whip the mixture to soft peaks.  This may take a little longer than normal because the chocolate in the cream weighs it down.  Keep whipping until soft to medium peaks form.  You don’t want it too soft or it will run off the cake.
  7. Place one cake layer upside down on a serving platter or plate. Top with a generous portion of the whipped frosting, spreading to within 1/2-inch of the edge of the cake (it will press to the edge when the top cake layer is put on).
  8. Gently put the other cake layer upside down on top of the frosted layer. Spread the remaining frosting over the top of the cake and the sides as well if you would like.
  9. Chill the frosted cake in the refrigerator for at least 2 hours before serving to let the frosting set up a bit.