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Gluten-Free Chocolate-Peanut Butter Snack Cake

Skip the fancy gluten-free flours and bake up this indulgent chocolate-peanut butter snack using our secret ingredient: quinoa! Thanks to its nutty flavor, this little seed is not only a gluten-free protein powerhouse, but also a great flavor match for chocolate and peanut butter. Because quinoa adds protein and fiber, this snack cake is an indulgent but reasonable afternoon treat for you or any picky eaters in your life. If you like to plan ahead, cook the quinoa in advance to save time. We’re flexible on the chocolate for this recipe--feel free to use chocolate chips or discs. If you prefer milk chocolate, go ahead and use that.

Prep Time — 25 min
Cook Time — 1 hour
Servings — 4
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Ingredients

1 cup quinoa

1½ cups water

¼ cup whole milk

3 large eggs

¾ teaspoon vanilla extract

⅔ cup melted unsalted butter

1 cup sugar

¾ cup cocoa

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

nonstick cooking spray

5 ounces bittersweet chocolate wafers

¼ cup creamy peanut butter

¼ teaspoon salt

½ cup heavy whipping cream

½ teaspoon vanilla extract

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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $4.99 or an annual subscription is $49. Download the app and start cooking today!

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Prepare the quinoa

On the June Pan, combine the quinoa and water. Stir gently to combine, then spread the quinoa out in an even layer across the June Pan.

1 cup quinoa

1½ cups water

June Pan

measuring cups

liquid measuring cup

spatula

Bake the quinoa

Transfer the June Pan to the middle shelf of the June Oven. Cook the quinoa 25 minutes, until it is tender and the water is absorbed. June will notify you when the quinoa is ready.

June Oven

Fluff the quinoa

Remove the June Pan from the June Oven and set on a cooling rack. Gently fluff the quinoa with a spatula and set aside to cool slightly, at least 10 minutes.

Preheat the June Oven

With the shelf in the middle position, preheat the June Oven to 350°F on the Bake cook mode using the button below.

Start the batter

In the bowl of a food processor, combine the slightly cooled quinoa, milk, eggs, vanilla, butter, sugar, cocoa, baking powder, baking soda and salt. Process until smooth, about 2-3 minutes.

3 large eggs

¼ cup whole milk

¾ teaspoon vanilla extract

⅔ cup melted unsalted butter

1 cup sugar

¾ cup cocoa

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

food processor

measuring spoons

Spread the batter

Lightly grease the interior of an 8” x 8” square baking pan with nonstick spray, butter or oil. Pour the batter into the greased square baking pan, spreading the it evenly in the pan and smoothing the top.

nonstick cooking spray

square baking pan

Bake the cake

Transfer the baking pan to the middle shelf of the June Oven. Bake the cake 35 minutes, until it springs back when touched and a toothpick comes out clean when inserted in the center. June will notify you when the cake is ready. If desired, follow on-screen instructions to continue cooking.

Cool the cake

Remove the pan from the June Oven and set on a cooling rack. Allow the cake to cool 15 minutes in the pan, then carefully invert the pan over a cooling rack to unmold the cake. Allow the cake to cool completely.

cooling rack

Start the ganache

Place the chocolate, peanut butter and salt in a medium heat-proof bowl.

5 ounces bittersweet chocolate wafers

¼ cup creamy peanut butter

¼ teaspoon salt

medium bowl

Heat the cream

In a small pot set over medium heat, bring the cream to a simmer. Stir in the vanilla and remove the pot from the heat.

½ cup heavy whipping cream

½ teaspoon vanilla extract

whisk

pot

Finish the ganache

Pour the hot cream over the chocolate and peanut butter. Allow to sit until the chocolate has melted, then whisk until completely smooth.

Frost the cake

Spread the ganache over the cake.

Serve

Cut the cake into squares. Serve the cake or cover and store. Store the covered cake up to 1 day at room temperature or 3 days in the fridge.

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