Chocolate Almond Quinoa Cake

Chocolate Almond Quinoa Cake is a delightful twist on traditional baking. Packed with rich flavors and a unique texture, this cake is not only gluten-free but also a great way to incorporate healthy ingredients into your dessert. Imagine indulging in a decadent chocolate cake that not only satisfies your sweet tooth but also brings a touch of nutrition to the table. This cake is truly a crowd-pleaser, perfect for gatherings, celebrations, or a sweet treat just for you.

Why It’s Crowd-Pleasing

This Chocolate Almond Quinoa Cake combines the rich flavors of chocolate and almond, creating a harmonious blend that appeals to both chocolate lovers and those who appreciate nutty undertones. The quinoa adds a surprising texture, making each bite moist and satisfying. Additionally, it’s an excellent option for those who are gluten-sensitive, allowing everyone to enjoy a slice without worry. The beautiful presentation, especially when topped with slivered almonds, makes it suitable for any occasion, from casual family dinners to elegant celebrations.

Your Shopping Guide

To prepare this delicious Chocolate Almond Quinoa Cake, here’s what you’ll need:

• 2 cups cooked and cooled quinoa, loosely packed
• 4 egg yolks
• 1/3 cup milk
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon pure almond extract
• 1/2 cup butter, melted
• 1/4 cup coconut oil
• 1 1/2 cups granulated white sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 4 egg whites
• 1/2 teaspoon cream of tartar
• 1 cup fine almond flour

For the Chocolate Almond Glaze:

• 4 tablespoons unsweetened cocoa powder
• 2 tablespoons butter, melted
• 1 cup powdered sugar
• 1/4 teaspoon pure vanilla extract
• 1/4 teaspoon pure almond extract
• 2 tablespoons hot water
• Slivered almonds for decoration

Toolbox for This Recipe

• Mixing bowls: For combining ingredients efficiently.
• Whisk: Essential for beating egg whites to stiff peaks.
• Rubber spatula: Perfect for folding ingredients without deflating the mixture.
• Baking pan: A 9-inch round cake pan works best for this recipe.
• Cooling rack: To allow the cake to cool evenly after baking.

Chocolate Almond Quinoa Cake: From Prep to Plate

Step 1: Preheat Your Oven

Preheat your oven to 350°F (175°C) and grease your 9-inch round baking pan with butter or non-stick spray to prevent sticking.

Step 2: Prepare the Quinoa

Ensure your quinoa is cooked and cooled. If you haven’t done this already, rinse the quinoa under cold water, then cook it in a pot with water (usually a 1:2 ratio) until fluffy. Allow it to cool before using.

Step 3: Mix the Wet Ingredients

In a large mixing bowl, whisk together the egg yolks, milk, vanilla extract, almond extract, melted butter, and coconut oil until well combined.

Step 4: Combine Dry Ingredients

In a separate bowl, sift together the granulated sugar, cocoa powder, baking powder, baking soda, and salt. This will help to incorporate the dry ingredients evenly.

Step 5: Combine All Ingredients

Gradually add the dry mixture to the wet ingredients, stirring gently. Fold in the cooked quinoa and almond flour until everything is well incorporated.

Step 6: Beat the Egg Whites

In another clean bowl, beat the egg whites and cream of tartar until stiff peaks form. This step is crucial for achieving a light and airy cake.

Step 7: Fold in the Egg Whites

Carefully fold the beaten egg whites into the cake batter. This should be done gently to avoid deflating the mixture.

Step 8: Bake the Cake

Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Step 9: Cool the Cake

Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a cooling rack to cool completely.

Step 10: Prepare the Chocolate Almond Glaze

In a medium bowl, combine the cocoa powder, melted butter, powdered sugar, vanilla extract, almond extract, and hot water. Whisk until the glaze is smooth and shiny.

Step 11: Glaze the Cake

Once the cake has cooled completely, drizzle the chocolate almond glaze over the top, allowing it to drip down the sides for a beautiful presentation.

Step 12: Decorate

Finish off your cake by sprinkling slivered almonds on top for added texture and flair.

Quick Replacement Ideas

• Coconut oil can be replaced with another vegetable oil, such as canola oil.
• Milk can be substituted with almond milk or any plant-based milk for a dairy-free version.
• Granulated sugar can be replaced with coconut sugar or a sugar substitute like stevia.
• For a richer flavor, you can use dark chocolate cocoa powder instead of unsweetened cocoa powder.

Avoid These Mistakes

• Don’t skip the step of beating the egg whites; this is essential for a light and fluffy texture.
• Ensure your quinoa is completely cooled before mixing it into the batter to prevent the eggs from cooking prematurely.
• Be gentle when folding in the egg whites to maintain the airiness of the batter.
• Overbaking can lead to a dry cake; keep an eye on it during the last few minutes of baking.

Storing, Freezing & Reheating

To store your Chocolate Almond Quinoa Cake, wrap it tightly in plastic wrap or place it in an airtight container. It can be kept at room temperature for up to 3 days or in the refrigerator for a week. If you want to freeze it, make sure the cake is completely cooled, then wrap it securely and store it in the freezer for up to 3 months. To reheat, simply thaw in the refrigerator overnight and warm slices in the microwave for a few seconds.

Chocolate Almond Quinoa Cake FAQs

Can I use other types of flour instead of almond flour?

Yes, you can use other nut flours or even gluten-free all-purpose flour. However, the texture and flavor may vary slightly.

Is this cake suitable for vegans?

To make this cake vegan, substitute the eggs with flaxseed meal or chia seeds mixed with water, and use a plant-based milk and butter substitute.

What can I serve with this cake?

This cake pairs beautifully with a scoop of vanilla ice cream, whipped cream, or fresh berries for a refreshing contrast to the rich chocolate.

Can I make this cake ahead of time?

Absolutely! This Chocolate Almond Quinoa Cake can be made a day in advance. Just store it properly, and it will taste just as delicious the next day.

Time to Try It

It’s time to roll up your sleeves and give this Chocolate Almond Quinoa Cake a try! With its unique ingredients and delectable flavors, it’s sure to become a new favorite in your dessert repertoire. Whether you’re baking for a special occasion or simply indulging yourself, this cake is a delightful way to enjoy the richness of chocolate combined with the nutty goodness of almonds and quinoa. Enjoy every bite of this delicious creation!

Chocolate Almond Quinoa Cake

Indulge in this delicious Chocolate Almond Quinoa Cake, a gluten-free dessert packed with rich flavors and unique texture!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 8 servings

Course: Dessert

Cuisine: Gluten-Free

Ingredients Equipment Method Notes

Ingredients

  

For the Cake:

• 2 cups cooked and cooled quinoa loosely packed
• 4 pieces egg yolks
• 1/3 cup milk
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon pure almond extract
• 1/2 cup butter melted
• 1/4 cup coconut oil
• 1 1/2 cups granulated white sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 4 pieces egg whites
• 1/2 teaspoon cream of tartar
• 1 cup fine almond flour

For the Chocolate Almond Glaze:

• 4 tablespoons unsweetened cocoa powder
• 2 tablespoons butter melted
• 1 cup powdered sugar
• 1/4 teaspoon pure vanilla extract
• 1/4 teaspoon pure almond extract
• 2 tablespoons hot water
• Slivered almonds for decoration

Equipment

• Mixing bowls
• Whisk
• Rubber spatula
• Baking pan
• Cooling rack

Method

 

Instructions

1. Preheat your oven to 350°F (175°C) and grease your 9-inch round baking pan with butter or non-stick spray to prevent sticking.
2. Ensure your quinoa is cooked and cooled. If you haven’t done this already, rinse the quinoa under cold water, then cook it in a pot with water (usually a 1:2 ratio) until fluffy. Allow it to cool before using.
3. In a large mixing bowl, whisk together the egg yolks, milk, vanilla extract, almond extract, melted butter, and coconut oil until well combined.
4. In a separate bowl, sift together the granulated sugar, cocoa powder, baking powder, baking soda, and salt. This will help to incorporate the dry ingredients evenly.
5. Gradually add the dry mixture to the wet ingredients, stirring gently. Fold in the cooked quinoa and almond flour until everything is well incorporated.
6. In another clean bowl, beat the egg whites and cream of tartar until stiff peaks form. This step is crucial for achieving a light and airy cake.
7. Carefully fold the beaten egg whites into the cake batter. This should be done gently to avoid deflating the mixture.
8. Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a cooling rack to cool completely.
10. In a medium bowl, combine the cocoa powder, melted butter, powdered sugar, vanilla extract, almond extract, and hot water. Whisk until the glaze is smooth and shiny.
11. Once the cake has cooled completely, drizzle the chocolate almond glaze over the top, allowing it to drip down the sides for a beautiful presentation.
12. Finish off your cake by sprinkling slivered almonds on top for added texture and flair.

Notes

• Store your cake wrapped in plastic wrap or in an airtight container to maintain freshness.
• For a dairy-free version, substitute milk with almond milk and use a vegan butter alternative.
• Freeze the cake for up to 3 months for a sweet treat anytime!