Gluten-Free Chocolate-Peanut Butter Snack Cake
Ingredients
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1 cup quinoa
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1½ cups water
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¼ cup whole milk
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3 large eggs
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¾ teaspoon vanilla extract
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⅔ cup melted unsalted butter
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1 cup sugar
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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 $9.99 or an annual subscription is $99. 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.