I know I know.... chocolate AGAIN ! I promise I will post chocolate free recipes, but since I'm doing a "Halloween posting week", desserts and treats are really the stars! This chocolate cupcake recipe is life-changing. I've tried many gluten-free cake recipes in the past, but I have to say this one is THE best. Ok... it may not be vegan (though it's dairy-free), nor "light" or sugar-free, but the secret ingredient is definitely one of my favorite ingredient : QUINOA.

Yes.

No flour.

Only quinoa. Cooked quinoa (not even quinoa flour).

QUINOA in a cake ?

Totally :)

And no one will EVER find out your secret ingredient without you telling them. Actually, my testers couldn't believe it was made from quinoa, even after telling the truth !

The cake is super moist, rich, flourless, decadent and as I said, life-changing, because it's gluten-free and doesn't require all the flours/starches/gums these cake recipes normally call for.

It can also be easily transformed into a full-size chocolate cake recipe. Everyone needs a good chocolate cake recipe right ? I do.

In this particular case, I topped the cupcakes with a maple coconut whipped cream and vegan coconut "bacon", but I would totally imagine these little treats with a fruit coulis... or a simple ganache... or something like a chai, moka or pumpkin buttercream... or a chocolate avocado frosting.... I could continue for ever....

I. Must. Eat. Another. One.

The best chocolate cupcakes/cake + secret ingredient

Adapted from Mel's Kitchen Cafe

Yield : 12 cupcakes

Ingredients :

2 cups cooked quinoa (about 3/4 cup of uncooked quinoa) - see note

1/3 cup almond milk (or your favorite milk)

4 eggs

1 teaspoon vanilla extract

3/4 cup Soy-free Earth Balance or coconut oil, melted (or butter if you prefer)

1,5 cup coconut sugar

1 cup dark cocoa powder

1/2 teaspoon baking soda

1.5 teaspoon baking powder

1/2 teaspoon sea salt

Preheat the oven to 350F.
Blend the milk, eggs and vanilla in a food processor (or blender) until combined. Add the cooked quinoa and the butter.
In a bowl, mix the dry ingredients together.
Sift in the wet ingredients for the blender and mix well until the clumps are gone.
For CUPCAKES : Spoon the batter into prepared cupcake pan, about 3/4 full for each. Bake for about 20 minutes at 350F, or until a knife inserted in the middle comes out clean. Allow to completely cool before frosting the cupcakes.
For a CAKE : Divide the batter evenly between two greased 8-inch pans and bake on a rack in the middle position for 28-30 minutes.
Voilà ! Now top with your favorite frosting or enjoy with a fruits coulis and fresh fruits. Store in the fridge (they are even better the next day!).

Note : cook your quinoa as indicated on the package. Don't forget the vigorous RINSING before you cook the quinoa. This step will eliminate that "soapy" and bitter taste we are not looking for. I normally use a 2:1 ratio (water to quinoa). Make sure the quinoa is fluffy and soft (as you surely don't want crunchiness in your cake!), so don't undercook it.

Also, when baking gluten-free goods, you have to make sure your baking powder is not too old. This detail is often the reason why some grain-free recipes go so WRONG!

Happy Halloween !