Gluten-free quinoa flour chocolate cake with raspberry! One of the best healthy chocolate cakes you will ever try.
The delicious cake is made with quinoa and gluten-free flour. Quinoa flour contains protein and it adds a light, airy texture to your cake. It is ideal for anyone eating a gluten-free diet. If you have never baked with quinoa flour before, give them a try and I can guarantee you will love it!
I used organic quinoa flour from @ceresorganics. It’s an excellent product and it works so well with my gluten-free recipes.
One-bowl quinoa flour chocolate cake with raspberry (vegan & gluten-free)
- 1 1 /4 cups organic quinoa flour @ceresorganics
- 1/2 cup gluten-free flour
- 3 tbsp tapioca starch
- 1/3 cup good quality cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup organic coconut sugar
- 1/3 cup coconut oil @ceresorganics
- 1/2 cup almond milk
- 1/2 cup water
- 1 tbsp apple cider vinegar
- 1 tsp pure vanilla bean extract
- 1 cup I cup fresh raspberry
Preheat oven to 175 degrees Celsius. Grease and flour a 8 inch round pan.
In a large mixing bowl, combine coconut sugar, quinoa flour, gf flour, tapioca starch, cocoa, baking powder, baking soda and salt. Make a well in the center and add almond milk, coconut oil, water, apple cider vinegar and vanilla. Mix until combined.
Pour batter into prepared pan. Top with raspberries. Bake for 30 to 35 minutes, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then turn out onto a wire rack and continue cooling.