Unforgettable Chocolate Quinoa Cake

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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?

Unforgettable Chocolate Quinoa Cake recipe by Barefeet In The Kitchen

I make a Flourless Chocolate Cake at least a couple of 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 of 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.

(And you know just how fussy I am about GF desserts and any odds textures or smells – some of those gluten-free flours are pretty bad!)

This, my friends, 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.

 

Unforgettable Chocolate Quinoa Cake recipe by Barefeet In The Kitchen

Check out all of the Gluten Free Dessert Recipes on this website!

Kitchen Tip: I use this blender or this food processor to make this recipe.

Chocolate Quinoa Cake Recipe

  1. TO BAKE THE CAKE: Preheat the oven to 350 degrees. Grease two round cake pans (or a 9×13 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.)
  2. 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.
  3. 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.
  4. TO MAKE THE 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.
  5. 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.

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Unforgettable Chocolate Quinoa Cake

4.85 from 39 votes
Recipe adapted from and with thanks to Mel's Kitchen Cafe, originally from Quinoa 365
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Servings: 12 -16 servings, depending on size

Ingredients 

  • 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

Instructions

  • 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!
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{originally published 8/28/13 – recipe notes updated 10/27/19}

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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    • Anonymous says

      try using agave for sweetener 🙂 also organic for rest of ingredients.Note to ALL : just because it has organic and healthy ingredients in it. doesn't mean we can eat the whole cake and keep our waist lines 😉 Hats off to the gal who sent her husband to work with the rest of the cake… now that's will power !!

    • Anonymous says

      Could use radadura sugar in the cake and coconut cream for the frosting. I DEFINITELY will be trying this!

    • Aly says

      Agave is still sugar. Same thing. I'm going to make it with Swerve (as natural a sweetener as possible, erythritol etc) and unsweetened almond milk.

  1. Big Dude says

    I can't imagine something that looks this good being made from Quinoa, but again I'm not very imaginative. You've sure kept you sweet tooth satisfied this summer with treats like this and the many varieties of ice cream.

  2. Anonymous says

    I love the quinoa chocolate cake recipe will try it for my first time.Trying new things trying to eat better hubby has dietbetis so every little bit helps thanksss.Carmen

  3. Anonymous says

    This cake was so well liked I'm making it again for the 2nd time this week!!! Thanks so much. People told me this is their perfect cake and no one could believe it was made with quinoa!!!5 stars

  4. Becki's Whole Life says

    I can't quite wrap my brain around this, but if you and Mel are saying this is good I just have to believe you! I will say I love the nuttiness of quinoa and it does go well with sweet flavors so I get it:-)…Would love to try this!

    • Anonymous says

      I just had the same problem. The quinoa didn't puree, but once it was mixed with all of the dry ingredients, you could not see quinoa in it at all. looked and tasted just like regular old chocolate cake batter 🙂

  5. Anonymous says

    Thank you for sharing this recipe. I made it for my husband ( who doesn't care for quinoa at all. Had him try it before I told him the secret ingredient. That was about a week ago and today he asked if I could make another one. Absolutely a winner.5 stars

  6. Stephanie Camille Cosby says

    Have you tried it as a vanilla cake recipe? I made the recipe you posted above and it was divine (with chocolate tofu icing)…but my husband is not a big fan of vanilla. I'm not finding a vanilla quinoa cake recipe without flour…have you?

    • Mary says

      It should work fine as long as the liquid amounts are the same. I haven't tried it myself though, so let me know how it turns out!

  7. Anonymous says

    Is this made with red quinoa or regular quinoa? It seems to me the red would make a darker cake. Also, is the quinoa rinsed before cooking it? I usually rinse my quinoa in a sieve before cooking to get fluffier (less sticky) quinoa.

    • Mary says

      I've only used the regular quinoa. I usually buy an organic one and it has never tasted bitter. I've been told that others require the rinsing though.

    • Mary says

      Hi Analise,

      Your timing made me grin. I just picked up some dates this week, to play with this recipe a bit. I'll let you know how it turns out!

      Mary

    • Pam says

      I made the cake for my sister who has celiac's…she, along with whole family, LOVED it!! Thanks for sharing your recipes and including gluten free options!!5 stars

  8. Anonymous says

    I love this recipe…I am experimenting with a coconut flour version in place of the Quinoa to see if I can bring down the carbs a bit. Any suggestions?

    • Mary says

      I haven't done much baking with coconut flour. If you find a version that works for you, I'd love to hear about it!

  9. Amanda says

    I just wanted to say thank you for sharing this amazing cake. I made it for my family an it was divine!!! Definitely a keeper!5 stars

  10. Anonymous says

    I made this cake the other night and at first I was upset because for some reason my cakes came out pretty flat and the frosting came out too runny. I added more chocolate chips to the frosting and reheated it and cooled it over night and it came out fine. I put so much frosting on top and in between my cakes you couldn't tell how flat they were…but boy was it good! Everyone in the family loved it and I have to keep myself from eating it all day! I can't believe the quinoa makes it seems like a regular flour cake! So, so good!

    Kristi

    • Mary says

      I have not done it myself. I heard back from one reader that it worked beautifully and from another one that said the cupcakes stuck to the wrappers too much. So, I would recommend using a muffin tin and greasing it well, instead of using cupcake wrappers if you decide to try that!

    • Deborah Chandler says

      We do the cupcakes quite often. Love them! A helpful tip for sticking is as soon as the mix is in the papers get them in the oven, no waiting. Also…let them really cool before trying to get them out of the wrapper, I know it's tough but you can do it 😉

  11. Maria Greve says

    I love the sound of this cake and can't wait to try it! I am wondering though, is there an alternative I can use to lower the amount of sugar? My fiancée is hypoglycemic and he does not do well with more than 10g of sugar. Any suggestions?

  12. Anonymous says

    I like the idea of dates or honey to replace the sugar, if possible. Also, Maria Greve, I am wondering if xylitol would be a good substitute. Any opinions about that substance? Haven't used it myself…
    Also, maybe unrefined coconut oil could be used to replace the butter?

  13. Anonymous says

    Hi, looks perfect, one question – round cake pans – size of these? anyway it will be challange as I do not have two same size.
    perhaps I'll go for one rectangle and cut. 9×13 is in inches? so about 22×33 cms…
    will see
    Martin

  14. Tina Darnell says

    Im going to try this today but bc other allergies im using earth balance butter and coconut milk I hope it turns out well any other suggestions she is allergic to milk wheat and soy

  15. Aisha says

    Hello,
    I've tried this recippe yesterday and the result is unbeliavable thank you!
    However instead of SUGAR, I used dates. Turned out amazing.
    I also added ground almonds and walnuts.5 stars

    • sally m says

      You can use rounds of waxed paper, you can always use waxed paper if the surface is completely covered (so you can't use it with cookies).

  16. candyn says

    This cake is amazing!!! Thank you so much for this recipe! I haven't had good cake for 2 years (since going gluten free), which explains why I am so very enthusiastic over this cake. This is so good that it was a hit with everyone in the family, even the kid that doesn't like regular cake all that much. It is delicious, great flavor, texture, everything. No hint that it is gluten free. Like others noted, a bit flatter than 'normal' cake, but it makes up for that by being more delicious than normal cake. I made the cake exactly as the recipe called for with no substitutions, though I used my own filling and frosting.5 stars

  17. Anonymous says

    Hello..I haven't cooked a cake with quinoa before, can you cook the quinoa the night before you make the cake.

    Thanks
    JB

    • candyn says

      I cooked the quinoa the night before and refrigerated it. I just fluffed it up with a fork before I used it for the cake the next day. It worked perfectly.

  18. Eileen says

    I'm wondering if anyone has tried baking in a 9×13 ? This being my first attempt, I'm going to pass on the frosting …. thanks

  19. Anonymous says

    Cake turned out awesome! But I am having trouble getting the frosting to thicken. Going to give it another hour in the freezer and try again. May end up adding cool whip to it??

  20. The Bogertmans says

    I made this tonight and the flavor was delicious! One thing I noticed was that the center of the cake was moist and fluffy, but the outside edges included crunchy bites of quinoa…almost like they got toasted around the edges of the cake. I used our ninja blender, which I thought would get it pretty smooth…any suggestions? Thanks for the recipe!

    • Mary says

      I've never had that happen, but it does seem odd that the edges would have been crispier. I'm glad you liked the flavor though! Maybe try a food processor next time? or just blending it a little longer? I can't imagine that the Ninja wasn't powerful enough. Was it pureed to liquid when you added the rest of the ingredients?

  21. brandi says

    I used this to make cupcakes for my son's class. They needed to be dairy free as well, so I substituted coconut milk and oil. They turned out great! Thanks!5 stars

  22. Anonymous says

    This cake was GLORIOUS!!! SO rich and moist. I used water instead of milk, and replaced the sugar with 1/2 c of coconut sugar and 3/4 c of maple syrup, both of which I added to the blender along with the liquid ingredients. so to anyone wondering, yes, this cake CAN BE MADE WITHOUT REFINED SUGAR!! I iced it with a chocolate buttercream and it was fabulous! Just as moist (maybe more) the second day.5 stars

  23. Candice says

    Just made this cake after pinning it months ago. OMG! So fluffy, so moist, so chocolatey….amazing! I made them into cupcakes for easy travel since I will be taking to a friend's house tomorrow and don't have a cake box. Baked them for 15 mins and subbed the white sugar with just less than 1 cup coconut sugar and 1/4 cup agave5 stars

  24. Anonymous says

    My daughter made this today. It was wonderful! Best chocolate cake I have had. My daughter has her own cake business and I sure hope she uses this recipe for any gluten free costumers. Personally, I liked this better than her regular chocolate cake recipe.

  25. Christine Smith says

    I have a cake business too & a friend who is gluten free. Been looking for a good chocolate cake recipe for him and experimenting with lots – this is by far the best he's ever had. I live in the Middle East & quinoa is difficult to get, but was worth the effort to find it. Even my 9yr old son loved this and he is my biggest critic – thanks for sharing x

  26. Christine Smith says

    I have been looking for a nice gluten free chocolate cake recipe for a friend who is gluten free. We live in the Middle East & it's not easy getting gluten free products here. After searching high & low finally found quinoa & made this cake for him. He only got half as we had to try it too!! My 9yr old son – biggest critic – loved it, we all did!! Thanks for sharing an awesome recipe

    • Mary says

      This cakes will make 12-16 servings depending on size, Alejandra. I'll update the recipe to show that. Thanks!

  27. Eleanor says

    Hi Mary! The chocolate quinoa cake came out Amazing!!! What an easy recipe and the cake is perfectly moist and the frosting not too rich. I am eating this for lunch today!5 stars

    • Mary says

      I've made these cake both with 8" and 9" pans. Just check for doneness and adjust the cooking time slightly, as needed. Enjoy!

  28. Anonymous says

    Made the cake tonight. Nice chocolate taste. Quinoa did not grind up well in blender. Thinking you need to cook it longer than directions call for. Will definitely try this recipe again.3 stars

  29. Michael says

    I used just the cake part for a wedding cake because the wife was gluten intolerant. It was a fantastic tasting cake.

  30. Anonymous says

    just took the cake out of oven….hopefully it will taste perfect…was disappointed that it didn't rise up like a normal cake…..is this normal….used 9 in pans….maybe greased pans too much??…has anyone else have the same results as I…

    • Mary says

      I don't think greasing the pans too much would have affected it. However, it should have risen. It isn't going to puff up in a dome, it stays nice and level for the most part.

  31. Anonymous says

    Made this as cupcakes and took them to work for Halloween today. Those brave enough to try them, loved them. I had no issues with quinoa blending. I used sugar free choco chips. Also did 3/4 cup stevia instead of sugar. Next time will make smaller cupcakes – some said they were too big. My husband loves them. Will be making them again. Thanks! Karen

  32. Anonymous says

    Do you measure out two cups of quinoa after it's been cooked or measure out two cups of dry quinoa and cook that? I measured out two cups of quinoa after it had been cooked and the cakes came out extremely flat. Am I doing something wrong or is that how it's supposed to be?

    • Mary says

      Two cups of cooked quinoa is correct. The cakes aren't overly fluffy. They should be level, not rounded on top, but they do rise. I hope that helps!

  33. Chris Cronan says

    Made this today, but am not too sure about American measures as I am in England and not used to using cups. Couldn't quite get my head 'round getting soft butter into a cup measure. And it doesn't say what size sandwich tins to use. I used 8" tins but the cake – whilst smelling and tasting gorgeous, sunk in the middle and was extremely soft. Wondered what I could have done wrong.

    • Mary says

      3/4 cup of butter should have been 6 ounces. If it sunk in the middle and was extra soft, something was off. I don't consider this to be a "soft" cake. I'm glad it still tasted great though!

  34. Mariann says

    I made this cake for a friend with gluten intolerance and it was delicious. Even my son who won't touch quinoa at the dinner table helped himself to a second round. The frosting didn't work for me, though. I followed the directions, but it never got firm enough to put on a cake. Could be because used whipping cream and not heavy whipping cream, although I can't remember having seen that around here. 4 stars

  35. Anonymous says

    This cake is so true to its name "unforgettable" I've made this and took it into my co-workers which some are quite picky and will not try quinoa. Never said a word, they pretty much licked the plate. Thank you so much for sharing, I'm making it again this weekend for my Fathers 75th Birthday 🙂

  36. Allison says

    Cannot RAVE about this cake more. I have been baking it for over a year now and I use it for all birthdays/holidays/special occasions. All my non-gf friends have asked for the recipie as well. Best Chocolate cake ever! I want to figure out a yellow cake using the quinoa as a base…
    5 stars

  37. Leanna Williams says

    If I add Xanthan Gum would it help the rise? It is more tart size rather than cake size. Plus it is sunken in the middle . If I would make cupcakes..any idea how many one recipe would make?

    • Mary says

      Hi Leanna, Xanthan won't affect the rise. I'm guessing that if the cake sunk in the middle, it might not have been fully cooked. This recipe should make between 18-24 cupcakes. I hope that helps!

    • Leanna Williams says

      Thanks! I am on a search for a good cake I can make allergy friendly for my daughter's birthday. Going to experiment with cupcakes today. Should I grease (spray) cupcake wrappers?

    • Mary says

      If you read the comments, you'll see where other people have made cupcakes. Normally, I wouldn't bother spraying cupcake liners, but this is a fairly sticky batter. It wouldn't hurt to lightly spray then. Happy baking!

    • Mary says

      I'm guessing it will be fine, but I haven't tried that size pan myself. I know that it works well for cupcakes. It's a fairly dense cake and it isn't "high rising" at all, so I wouldn't expect it to rise a great deal in that pan. Just watch the times and pull from the oven when a toothpick comes out clean, be careful not to overcook it and dry it out in the bigger pan.

      If you do try it, let me know how it turns out for you!

  38. Melissa says

    Thanks so much for this recipe! Since changing our diet to being more nutrient focused and cutting out wheat and sugar earlier this year, I have been looking for ways to make our old favourites – and we all missed my baking. I made this cake on the weekend for my son's birthday cake and it was so yum! On the day I made it, it was light and fluffy like a wheat chocolate cake – only better! The second day (when we ate it) it was more dense like mud cake. I did add some 85% chocolate to the batter though (didn't put in any sugar or salt). I made a double batch and made cupcakes with it too (for the party and to throw in the freezer for quick lunchbox options). I loved how this was so quick and easy to put together and the ingredients were simple wholefoods that I already had. It also satisfied those in our family who don't have a "health tooth" 🙂 A+ from us!5 stars

  39. Sarah K Y says

    I made this cake yesterday and it was delicious. I used the sugar substitution mentioned above for 1/2 c coconut sugar and 3/4 c maple syrup, and I think it could have baked another minute or two, but the leftovers this morning were even better than yestersay! It was almost like a truffle cake!5 stars

    • Sarah K Y says

      Oh, And I used Ghirardeli (too lazy to check spelling lol) semisweet chips I had found on clearance for the frosting and I think it made the frosting that much better than if I had used Nestle. 🙂

  40. Lily says

    This recipe work perfect for me…. I bake it for my friend’s son who have autism syndrome … he love it … thank you

    • Mary says

      I’ve never tried this cake in a bundt pan. I can’t think of any reason why it wouldn’t work, but I can’t say for sure. If you do try it, please let me know how it turns out for you!

  41. Rantichick says

    Wonderful cake, beautifully moist. I added in a tsp of instant coffee to enhance the chocolate flavour. A true keeper of a recipe.

  42. Heather says

    Made this cake for years…it’s my go to cake recipe. All my family love it and the people at work are demanding that I make it again for our next event. I don’t normally leave comments, but this cake is just so darn good!!!5 stars

  43. Stephanie from Canada says

    Making this cake in a bundt pan as I type this. Going to turn it into a half-bundt to make a rainbow cake for my gluten-free daugther.

    I will report back but I know the cake itself is DELICIOUS as I’ve been making it as cupcakes for years. Cake so good you’d never know it’s gluten-free.

  44. Cameron Gabrel says

    This is my go to offering at parties. Several of my friends make it now, too. I served it at a graduation party last night and it was a hit! I serve it with powdered sugar on top, like brownies. Kids and adults love it!!5 stars

    • Noni Tulk-Perna says

      Yes! I froze some leftover cake, and when I took it out I left it on the counter to defrost. It was still awesome. I also tried warming it in the microwave for about 30 seconds or so. A-mazing!!! This is the best cake ever!!!!

  45. Joanna says

    Oh and could you sub coconut oil for the butter? Or will it not come out as amazing? Just trying to see if I can healthify it a little more! Thanks!

    • Nassia says

      I have successfully used coconut sugar , coconut butter and even powdered strawberries instead of cocoa and the cake has turned out beautifully every time. Best recipe ever!

  46. Trish says

    I made this chocolate cake to take to a meeting. Several members are coeliac however most are not. The whole cake was eaten and everyone raved about how tasty it was. Thank you for some great gluten free recipes5 stars

  47. Amanda says

    Is the batter meant to be really thick? I tried to make this today and it didn’t turn out quite right. Just trying to figure out what I did wrong.

    • Tonya says

      I have been making this cake for years and everyone just loves it and often requests the recipe. I now just normally make it in an 8 x 13 glass pan. I found it the batter too thick, but now add about 1 cup of milk and it turns out beautifully. I also bake it for about 35 minutes. It does drop a bit, but no one sees it as it has the topping on top. I was even asked about the topping yesterday as it suits the cake so well. You won’t be able to make this cake just once!!5 stars

  48. Natalie Auci says

    Hello! Could I use quinoa flour instead of cookie quinoa?
    Thank you! My roommate loves this cake and i wanted to see if i could use the flour this time around.

  49. 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.5 stars

  50. 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!!5 stars

  51. 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.

  52. Suzan says

    Thanks for this gluten free recipe. Can you suggest sources for how to bake with less sugar or alternatives to sugar?
    Thank you

    • Mary Younkin says

      It should work fine with an egg replacement, Linda. If you scroll through some of the comments, I’m pretty sure that others have tried that and it worked out. Happy baking!

  53. donna friedman says

    I just made this for a gathering and 3 people want the recipe! It’s the BEST chocolate cake and the only frosting I EVER will want. Thanks soooo much5 stars

  54. Kristin says

    Hi! I have made this cake a couple of times, and it is delicious. Thank you so much! (My daughter and husband both have gluten allergies.) Have you ever tried making cupcakes with this recipe? Wondering about baking time…
    Thank you!

  55. Ora says

    I am baking this cake now. The batter seems too liquid for a cake, so I added 1/2 of almond flour. Will see how it turns out. Did not find anyone else complain about it though. Maybe I did something wrong?

  56. Anna says

    Best gluten free cake EVER! I have several friends who are gluten free. I googled ‘gluten free cake recipe with regular ingredients’ and stumbled upon this recipe. I am making it for the fourth time and am still WOWED with just how delicious this darn cake is a fourth time! Also. Have made it in a Bundt pan with no issues. Takes about 50-55 minutes. Thanks for providing me with this fantastic recipe for my gluten free friends, who assure me it is by far the best cake ever!5 stars

  57. Eliza Sprackett says

    What a fantastic recipe ! I like adding chopped pecans to it and sometimes a knob of beetroot to the egg mixture to make it like a red velvet ! Thank you for sharing this gem. It’s my GO TO.5 stars

  58. Natasha says

    My mother in law is gluten free and gave me this recipe a long time ago, it’s absolutely fantastic. I’ve used it for my sons first and second birthday, Christmas parties, Easter and so on. I’ve even made it into cake pops! Everyone always gobbles it up and comments on how moist and delicious it is! ❤️5 stars

  59. Mary-Ellen says

    How long do you need to blend to get rid of the little beads? I’m going on 5 mins in my kitchen aid food processor. About to give up and switch to my blender and hope for the best…

    • Mary-Ellen says

      Also, do you have a suggested cooking time for cupcakes? Also, I left some batter and I’m going to try it in my waffle press! Switching to my blender worked out. Good thing I just bought a blender a few weeks ago! The lumps were never getting blended in my food processor

  60. Heather Sabo says

    I love this recipe and have made it many times. I’m wondering if its possible to make for someone who is diabetic / sugarfree? Have you tried a xylitol or stevia substitute by chance?

    • Lorraine says

      I’ve made several things with sugar substitutes. I think you’ll have the best results using a xylitol blend like monk fruit or stevia with the sugar alcohol granules. You need something with the same structure as the regular sugar. Should be able to use the same measurements (1& 1/2 cup) for the sub. Let us know how it runs out!!

  61. britt says

    I made this cake the other day. Wow, it was very simple to make and SO delicious. I used brown sugar instead of white, this was my only substitution. The icing was delicious, I would suggest making the icing before starting the cake, so you can eat the cake sooner!! I will certainly be making this again.5 stars

  62. Jeanne Koshick says

    How long do you recommend blending the quinoa? I was afraid to go too long. Not sure how it will turn out. Going to throw it in the oven. still a few beads but small.

  63. Sara says

    So excited to try this recipe! Just wondering how much uncooked quinoa yields two cups cooked quinoa (since it puffs up significantly)? Thanks in advance!

    • Mary Younkin says

      Quinoa typically cooks up to about 4x it’s uncooked size. So, this would be approximately 1/2 cup uncooked quinoa. I typically make a little extra, just in case.

  64. Jacky says

    The cake is very thin – flavour is delicious but very thin even when combining all in one pan. The frosting did not fluff up or become the right consistency at all so I added some powdered sugar which helped. I’ve been baking for a while so this wasn’t my first time!3 stars

    • Mary Younkin says

      Hi Jackie, I’m not sure which part of the cake was thin for you. Was it a frosting issue? or a cake issue? I use 8-inch pans to make this, if I am making two layers.