This is a gluten free German Chocolate Cake, just like the one my mom made when I was a kid. I make it with a quinoa chocolate cake; no flour, just pureed cooked quinoa. That means no one has to buy flour or weird gluten free ingredients. Be sure to share the recipe with family and friends.
This is it, that quinoa chocolate cake made with no flour, just cooked quinoa that is pureed. You use the same quinoa you might already have in the cupboard. Typically used to cook the same way you cook rice. It's available at grocery stores everywhere. If you think the price is expensive but the next bigger price, sometimes it works out to almost half the cost!
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Variations for Quinoa Chocolate Cake
This is a year round cake that can be varied with any filling, served plain with a dusting of icing sugar, or even iced for a special occasion.
What is German Chocolate
If you have ever baked you are likely familiar with Baker’s chocolate sold in boxes in the baking aisle at every grocery store. Available in unsweetened, bittersweet, semisweet, dark and white. In the 1950’s one of the choices was German’s sweet chocolate. It was named after Samuel German, an English-American chocolate maker.
Baker’s does not sell German’s chocolate anymore but I didn’t feel obligated to use any particular chocolate for this cake. I just wanted a good gluten free chocolate cake. The traditional filling of coconut, pecans and evaporated milk would transform any cake into the memorable dessert we all had in mind.
Quinoa Chocolate Cake
My version is adapted from the popular cookbook Qunioa 365 The Everyday Superfood. This award winning cookbook is written by sisters Patricia Green and Carolyn Hemming who are local to me.
Layer Cakes and Leftover Cake
When my mom made her German Chocolate Cake it had three layers and was served without icing. This quinoa chocolate cake recipe only makes two layers. You can make your cake with just two layers (no one would complain). I wanted my cake to look the way my mom made hers so I made a three-layer cake.
To get three layers I simply made the recipe twice. I used three layers and put the extra layer in the freezer, perfect for emergency use. You could use that batter to make cupcakes instead. Here is my suggestion for that kind of food emergency.
The filling recipe makes a generous portion, too much really for the three-layer cake. But the recipe uses a whole can of evaporated milk and I like recipes that use the whole can (no leftovers there). The excess filling also keeps in the fridge for weeks so I don't think it's a problem. Then one night when you're looking in the fridge you'll see it.
If you have that single cake layer in the freezer you can make yourself a few pieces of layered cake. Simply cut the cake into four, six or eight wedges. Use the leftover filling and make a few pieces of layered cake. Now that's what I call leftovers!
Let me know in the comments below if you tried this cake and how you did it.
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Gluten Free German Chocolate Cake
Ingredients
QUINOA CHOCOLATE CAKE
- 2 cups cooked quinoa
- ⅓ cup milk
- 4 eggs
- 1 teaspoon vanilla
- ¾ cup butter, melted
- 1½ cups white sugar
- 1 cup cocoa powder
- 1½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
FILLING
- 4 egg yolks
- 1-12 oz can evaporated milk (354ml)
- 1½ teaspoon vanilla
- 1½ cups white sugar
- ¾ cup butter
- 7 oz Angel flake coconut (200g)
- 1½ cups chopped pecans
Instructions
Makes two 8-inch Cake Layers
- Preheat the oven to 350F. Lightly grease 2-8” round baking pans. Line the bottom of the pan with parchment and lightly grease the paper. Set aside.
- In a food processor or blender combine milk, eggs and vanilla.
- Add cooked quinoa and melted butter. Process for several minutes until smooth.
- Whisk together sugar, cocoa, baking powder, baking soda and salt in medium bowl. Add the quinoa mixture and stir until combined.
- Divide batter evenly between the 2 prepared cake pans.
- Bake in the center of the oven for 40-45 minutes, until a toothpick inserted in the center comes out clean. Cool completely before removing from pan. Can be made a day before assembling the cake.
- For a 3 layer cake make the entire recipe again. Freeze the extra layer or use that batter to make cupcakes.
FILLING
- Whisk egg yolks, milk and vanilla in large saucepan until mixed.
- Add sugar and butter. Cook on medium heat for 12 minutes or until thick and golden brown stirring constantly. Remove from heat.
- Stir in coconut and pecans. Mix well.
- Cool to desired spreading consistency. Can be made a day in advance and refrigerated.
ASSEMBLY
- Place once cake layer on a pedestal tray.
- Carefully spread a generous amount of filling on top of the cake.
- Add the second cake layer.
- Carefully spread a generous amount of filling on top of the cake.
- Add the third cake layer.
- Carefully spread a generous amount of filling on top of the cake.
- Refrigerate until ready to serve.
Steshni Corea
chocolatey goodness!
Cinde
This dessert ticks a lot of boxes for us and has become a favourite for family gatherings!