This Chocolate Quinoa Cake has blown my mind. Just writing about it here makes me grin as I think about how perfectly moist, rich and chocolatey it is. When I first saw this recipe, I did a double take because I had never before run across anything quite like it. A flourless chocolate cake made with quinoa?
I make a Flourless Chocolate Cake at least a couple times a year and it is one of my favorite recipes. The Chocolate Quinoa Cake on the other hand, has the texture of a traditional cake, yet with no special flours required. All you need is a couple scoops of cooked quinoa.
This cake wowed both my family and our dinner guests who are accustomed to eating traditional sweets. Even knowing that the cake was made from quinoa, I couldn’t detect an odd taste or texture. This is pure, sweet and tender chocolate cake. After eating a slice the next day for breakfast, I sent the rest of it to the office with my husband. This is a very dangerous cake.
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Kitchen Tip: I use this blender or this food processor to make this recipe.
- Cake Ingredients:
- 2 cups cooked quinoa loosely packed
- 1/3 cup milk
- 4 eggs
- 1 teaspoon vanilla
- 3/4 cup butter melted and slightly cooled
- 1 1/2 cups white sugar
- 1 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- Frosting Ingredients:
- 2 cups heavy whipping cream
- 1 cup semi-sweet or dark chocolate chips
- Preheat the oven to 350 degrees. Grease two round cake pans (or a 9x13 pan) and then line the bottoms of the pans with parchment. (Do not skip the parchment if you want to be able to flip the cake out of the pan.)
- Combine the milk, eggs and vanilla in the blender or food processor and pulse a few times to combine. Add the cooked quinoa and the butter and puree until completely smooth. Stop the machine as needed to scrape the sides and make sure everything is well mixed. This will be a thick and creamy consistency once the quinoa is pureed. (You should not see any little beads of quinoa in the pureed mixture.) Whisk together the dry ingredients in a mixing bowl and add the contents from the blender. Stir until well combined.
- Divide the batter evenly between the two cake pans and bake on a center oven rack for 28-30 minutes, until a toothpick inserted comes out clean. Remove the cakes from the oven and let cool 10 minutes before inverting them onto a wire cooling rack. Peel off the parchment and let the cakes cool completely before frosting.
- Place the chocolate chips in a medium size glass bowl. Heat the cream in a medium saucepan until is gently simmers. Remove from the heat and pour over the chocolate. Let the mixture sit for 5 minutes or so and then whisk to combine until it is smooth and glossy. Refrigerate and let cool completely. (2-3 hours in the refrigerator or about an hour in the freezer.) When fully chilled. use a mixer to whip the chocolate cream into soft peaks.
- Place one cake layer upside down on a plate. Scoop half the frosting onto that layer and gently spread it across almost to the edge. Place the other layer on top of the frosting and top with the remaining frosting. You can frost the sides if you like, I chose to leave mine simple. Chill 2-3 hours before serving to allow the frosting to set. Enjoy!
Taylor says
This recipe is amazing. I have tried many gluten free cake recipes and this is by far the best! It is rich and has just the right amount of sweetness. There is no funny taste and you’d never know it was GF or made with quinoa. Every time I make this somebody asks for the recipe.
Mary Younkin says
I am thrilled that you like it so much, Taylor! Thanks for taking the time to tell me.
Cheryl says
I made this for myself and a friend for my birthday…. Soooooo good… Better than a wheat flour cake in my opinion… I am in love with the frosting too… It is not to sweet and overpowering like buttercream and sugar frosting can be!!
Mary Younkin says
I’m thrilled to hear that you love the cake so much, Cheryl!
Heather Novak says
Can you freeze this cake?
Mary Younkin says
It should freeze fine, Heather.
Hilary Lockyer says
My daughter loves this cake and we are having a bbq this weekend. I would love to make it in 2 9×11 pans to serve it to a crowd a bit easier. Do you recommend doubling the recipe ? How long should it bake for if I do this? Thank you for your help!
Mary Younkin says
I’d double the recipe for (2) 9×13 or 9×11 pans, Hilary. I’d test for doneness around 30 minutes, but my “guess” is that it will take longer than that. I can’t say for certain how much longer, but likely 40-50 minutes.
Cheryl says
Can you use monkfruit in p,ace of sugar and get the same results??
Mary Younkin says
I have no idea how that might work, Cheryl. I’ve never baked with monk fruit.