Steps to Prepare Best Moist Chocolate Cake

Gluten-Free Moist Chocolate Cake

This cake is dark, moist, rich and incredibly decadent.

Recipe Summary Gluten-Free Moist Chocolate Cake

This deliciously moist and fudgy chocolate cake is made with a gluten-free twist that nobody ever suspects: quinoa! I've also made a vegan option of this by using egg substitute and replacing the milk with almond milk. The taste and texture was identical to my non-vegan original! Either version stores well in a sealed container in the refrigerator for up to 1 week or in the freezer for up to 1 month. My favorite frosting for this cake is coconut cream cheese.

Ingredients | Best Moist Chocolate Cake

1 ⅓ cups water

⅔ cup quinoa

¾ cup butter, melted and cooled

⅓ cup milk

4 large eggs

1 teaspoon vanilla extract

1 ½ cups white sugar

1 cup unsweetened cocoa powder

1 ½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

Directions

Info | Best Moist Chocolate Cake

prep: 15 mins cook: 1 hr additional: 30 mins total: 1 hr 45 mins Servings: 10 Yield: 1 cake

TAG : Gluten-Free Moist Chocolate Cake

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