Gluten-Free Moist Chocolate Cake

Recipe View 10 mins Combine water and quinoa in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes.

Recipe View 10 mins Turn off the heat and let the quinoa sit, covered, until all the water is absorbed and the quinoa is tender, about 10 minutes more. Fluff with a fork and let cool completely.

Recipe View 5 mins Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Line the bottoms with parchment paper circles. (5 minutes)

Recipe View 2 mins In a blender, combine the melted butter, milk, eggs, and vanilla extract. Blend until smooth. (2 minutes)

Recipe View 3 mins Add the cooled, cooked quinoa to the blender and blend until completely smooth, scraping down the sides as needed. (3 minutes)

Recipe View 2 mins In a large bowl, whisk together the sugar, cocoa powder, baking powder, baking soda, and salt. (2 minutes)

Recipe View 3 mins Pour the quinoa mixture into the dry ingredients and whisk until just combined. Be careful not to overmix. (3 minutes)

Recipe View 2 mins Divide the batter evenly between the prepared cake pans. (2 minutes)

Recipe View 45 mins Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. (45 minutes)

Recipe View 10 mins Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. (10 minutes)