Gluten-Free Chocolate Cake

Name: Gluten-Free Chocolate Cake
Prep time: 75 min
Cook time: 60 min
Yield: 8
Cuisine: Internacional
Ingredients: 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

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

Published: 05-05-2022

Preparation

15 mins

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.