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Homemade Chocolate Almond Quinoa Cake photo

Chocolate Almond Quinoa Cake

Indulge in this delicious Chocolate Almond Quinoa Cake, a gluten-free dessert packed with rich flavors and unique texture!
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
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!