Gluten-Free Chocolate Cake

Goya
This cake has an incredible chocolate flavor, is very easy to prepare, and is gluten-free, as it is made with quinoa, so anyone can enjoy this gluten-free chocolate cake, as it is a versatile and delicious dessert.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • 1 1/2 cups Goya® White Quinoa
  • 3 cups water
  • 5 eggs
  • 1 teaspoon vanilla essence
  • 1 cup honey
  • 1/2 cups coconut oil, melted
  • 1/3 cups water
  • 1/2 cups shredded coconut
  • 1 cup cocoa powder
  • 1 teaspoon cinnamon powder
  • 1 pinch salt
  • 1 tablespoon baking powder
  • 3/4 cups semisweet chocolate, melted
  • chocolate frosting
  • walnuts, chopped and toasted, for decoration
Preparation
15 mins
1h
Low
  • Heat the water until it boils, then add the Goya® White Quinoa, lower the temperature, and cook for about 20 minutes; cover if necessary. The grain should appear semi-transparent. Set aside.
  • In a bowl, whisk the egg, vanilla, honey, coconut oil, and water with a whisk, then add directly, sifting in the cocoa, cinnamon, salt, baking powder, and coconut. Mix again.
  • Add the cooked and cooled Goya® White Quinoa to the mixture and blend. Mix perfectly and finally pour in the melted chocolate, incorporating it.
  • Pour the chocolate cake mixture into a previously greased mold and bake at 180 °C for about 40 minutes, or until the cake is fully cooked.
  • Remove the gluten-free cake from the oven and let it cool to room temperature, then unmold.
  • Cover the top of the gluten-free chocolate cake with frosting and sprinkle with some chopped nuts.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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