This rich moist gluten-free chocolate cake recipe is a real must-try for anyone who loves cake.. Which is everyone, right?
As an added bonus, it’s low in sugar. Made with quinoa it has a delicate texture and the frosting on top really gives it a luxury feel.
Gluten-Free Chocolate Cake Ingredients
- 3 cups cooked Quinoa
- 16g sweetener
- Handful of cacao nibs (15g)
- 40g cocoa powder
- 2 scoops Impact Whey Protein in Chocolate Smooth
- 4 eggs (keep back 1 egg white for the frosting)
- 1 heaped teaspoon baking powder
- 30g coconut oil
- Drop of almond milk
- 200ml whipped cream
- 10g cocoa powder
- 1 scoop Impact Whey in Chocolate Smooth
Gluten-Free Chocolate Cake Recipe
Turn on the oven to 350ºF.
Cook the quinoa and allow it to cool, then mix with sweetener, eggs, whey powder, baking powder and cacao nibs. Melt the coconut oil and add to the mixture – if the batter seems thick add a drop of almond milk.
Pour into a baking paper lined tin and place in the middle of the oven for 20 minutes.
While the cake is cooking make the frosting:
Whip the cream until it makes stiff peaks, then whip the 1 egg white until stiff.
Fold them both together with the cocoa and protein powder. If it feels too thick to spread add a little unwhipped cream or almond milk.
Once the cake has cooked and cooled spread the frosting and serve.
Macros based on 10 servings