Amazing Quinoa Chocolate Cake

Gluten free Quinoa Chocolate Cake

Quinoa Chocolate Cake ~ naturally gluten free and one of the moistest, fluffiest, most delicious chocolate desserts I’ve ever had ~ and it’s all due to an unlikely ingredient. This super food cake also happens to be super easy, just whip it up in the blender and enjoy!

A decadent chocolate cake with a secret healthy ingredient!

Gluten free Quinoa Chocolate Cake

This chocolate cake challenges a lot of what we think we know about cake. There’s no flour whatsoever in this recipe, but it does include an unusual ingredient…quinoa! By now I’m sure you’ve had quinoa in a salad or a side dish, but I’m guessing you’ve never considered it as a dessert ingredient. Here it takes the place of flour and gives this cake a moist, fluffy texture ~ it was a huge hit with my family of taste testers, and not one of them suspected there was anything unusual in this luscious chocolate cake, until I let them in on the secret ~ who knew?

cutting a slice of quinoa chocolate cake

Quinoa is referred to as an ‘ancient grain’, but it’s really a seed, so, quinoa is naturally gluten free. Like all seeds, it’s a nutritional powerhouse ~ high in fiber and protein, in fact it’s one of the few plant foods on earth that contains all 9 amino acids. It’s a true super food.

For this recipe you’ll need 2 cups of cooked quinoa. (You can use the leftovers from dinner!)  Quinoa needs to be rinsed thoroughly before cooking, but after that it cooks up just like rice. It has a light nutty flavor that is lovely in savory dishes but takes a backseat in this chocolaty recipe. The plumped up grains give it a wonderful light texture that you normally don’t get in a flourless cake.

To cook quinoa: (this will yield about 3 cups cooked quinoa)

  • Bring 2 cups of water to a boil in a pot.
  • Rinse 1 cup of quinoa well under cold water.
  • Add the quinoa to the boiling water, with a dash of salt
  • Boil for 15-20 minutes.

quinoa chocolate cake just out of the oven

This cake is a breeze to throw together ~ just combine the quinoa, milk, eggs, melted butter, and vanilla in a blender or food processor and pulse until everything is combined. It’s that easy! The cake bakes up beautifully, the texture is dense but very moist, and the top is flat, perfect for frosting.

a slice of quinoa chocolate cake with fork

Speaking of frosting, as you can see, I didn’t skimp on it, so I can’t make any health claims for this dessert.

TIP: You can skip the frosting and give the cake a sprinkle of powdered sugar for a lighter version.

Quinoa Chocolate Cake with fluffy frosting

Try this Quinoa Chocolate Cake on your friends and family without telling them that there’s anything unusual about it at all ~ then get ready for the rave reviews. You can let them in on the secret…or not!

Once you realize how great this cake is, you might want to try my quinoa BURGER ~ that’s right, my Red Quinoa and Black Bean Veggie Burger is made with it too!


Reader Rave ~

“I made this cake last night – without the frosting. It is divine! Have shared it with friends who couldn’t believe that it is made with quinoa and not flour. I love the light texture and moistness. It tasted perfect with an espresso mid-morning today too.” ~ Madhavi


*This recipe is adapted from my friend Mary at Barefeet in the Kitchen ~ Mary has lots of great gluten free desserts on her blog, so check it out!

gluten free quinoa chocolate cake
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4.09 from 34 votes

Delicious Quinoa Chocolate Cake

Quinoa Chocolate Cake ~ naturally gluten free and one of the moistest, fluffiest, most delicious chocolate desserts I've ever had!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Yield 8 servings
Author Sue Moran

Ingredients

cake

  • 2 cups cooked quinoa
  • 1/3 cup almond milk or dairy milk
  • 4 large eggs
  • 1/2 cup unsalted butter
  • 1 teaspoon vanilla extract
  • 1 cup granulated sugar
  • 1/2 cup cocoa powder, unsweetened
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

frosting

  • 1 cup heavy whipping cream
  • 2 tablespoon confectioner's sugar sifted
  • 2 Tbsp unsweetened cocoa powder sifted

Instructions

  • Preheat oven to 350 degrees F. Spray and line a 9-inch nonstick cake pan with a round of parchment paper at the bottom.
  • Melt butter.
  • Put the quinoa, milk, eggs, melted butter, and vanilla into the bowl of a food processor fitted with the metal blade. Pulse to combine and then process until smooth, this will only take about 30 seconds or so.
  • Add the sugar, 1/2 cup of the cocoa powder, baking powder, soda, and salt to the bowl and pulse to combine well.
  • Turn into the prepared pan and bake for about 40-42 minutes until a toothpick comes out without wet batter sticking to it. Remember that if your pan has different dimensions, your cooking time will vary.
  • Let the cake cool on a rack for about 15 minutes before turning out of the pan. Be careful when you flip the cake over as it will be delicate. I like to place a plate over the pan and then gently flip both over together.
  • When the cake is completely cool, frost.
  • To make the frosting whip the cream until it is starting to thicken, then add the sifted confectioner's sugar and cocoa powder. Continue beating until thick and spreadable. Don't over beat!
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

Notes:

  • Quinoa comes in red, white, and black varieties. I used the common white variety here, but you can use any of them.
  • You can double this recipe to make a layer cake, or bake this up into cupcakes.

 

Don’t forget to pin this Amazing Quinoa Chocolate Cake!

Quinoa Chocolate Cake

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70 Comments

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  • Reply
    Serena
    January 21, 2021 at 6:16 am

    5 stars
    Delicious! I (and my husband) was pleasantly surprised by this cake, and we don’t usually eat GF. I couldn’t get the batter very smooth, so there are still a lot of whole quinoa grains in it, but they’re not as noticeable as I would have thought. Next time, though, I might try cooking them longer and putting them through the food processor alone before adding everything else. I did substitute 1/2 c. of yogurt for two of the eggs, since I only had two left in the carton.

    • Reply
      ChristiAnne
      April 10, 2021 at 7:13 pm

      5 stars
      I just made this cake and had the same result! I wasn’t sure if I cooked the quinoa incorrectly but it looks and feels like all quinoa I’ve had …
      Have you tried this a second time yet? I’d love to try this cake without the feeling the “pearls” LOL

  • Reply
    Sanaya
    August 4, 2020 at 12:06 am

    cam we use quinoa flour instead of cooked quinoa.. if yes do all other ingredients remain same?

    • Reply
      Sue
      August 4, 2020 at 5:05 am

      I really haven’t tried that but I suspect that its the actual quinoa that makes this cake work so well. If you try with the flour, please let me know how it works out for you.

  • Reply
    Terry
    January 23, 2020 at 2:48 am

    Hello,
    Can you tell me nutritional value.
    Thank you

  • Reply
    Hannah E Rousseau
    May 12, 2019 at 5:36 pm

    Do you know the nutritional value? Protein, sugar, etc.?

  • Reply
    Al
    December 21, 2018 at 6:07 pm

    Hi Sue
    When measuring for the cocoa, did you shift it first?

    • Reply
      Sue
      December 21, 2018 at 6:51 pm

      No, I just scoop it, Al.

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