Gluten-Free Chocolate Cake Recipe

Try this gluten-free chocolate cake! This recipe is perfect for accompanying your coffee, for a celebration, or even for selling, as it is made with easy-to-find ingredients and is great for the whole family.Did you know? Quinoa is a whole grain rich in fiber and will keep you feeling satisfied longer.Click here for more easy recipes!
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, f
  • 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 boiling, then add the Goya® White Quinoa, lower the temperature and cook for about 20 minutes; cover if necessary. The grain should look semi-transparent. Set aside.
  • In a bowl, whisk together the egg, vanilla, honey, coconut oil, and water; directly add, sifting the cocoa, cinnamon, salt, baking powder, coconut, and mix again.
  • Add cooked and cooled Goya® White Quinoa to the mixture and combine. Mix thoroughly, pour in the melted chocolate, and integrate.
  • Pour the cake mixture into a previously greased mold and bake at 180 °C for about 40 minutes, or until fully cooked.
  • Remove from the oven and let cool to room temperature, then unmold.
  • Cover the top of the cake with frosting and sprinkle some chopped walnuts.

Nutritional Information

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