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The Chocolate Quinoa Cake has the texture of a traditional cake, yet no special flours are required. This is pure, sweet Chocolate Cake.
This 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.
Quinoa Chocolate Cake
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 first heard about a Quinoa Chocolate Cake over at Mel’s Kitchen Cafe almost 10 years ago. The recipe is originally from Quinoa 365 and even if you think you hate quinoa, my friends, this cake is going to change your mind. I say that without any doubt at all.
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. While I was initially very skeptical, I assure you that you absolutely positively can NOT taste the quinoa in this recipe.
Chocolate Quinoa Cake
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!)
You don’t have to take my word for it either. There are dozens of 5 star reviews of this recipe at the bottom of this post.
This Quinoa Chocolate Cake has become a go-to dessert for many people who don’t normally cook or bake gluten-free, but enjoy being able to surprise friends with a gluten-free option without having to keep specialty flours and starches on hand.
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.
Kitchen Tip: I use this blender or this food processor to make this recipe.
Quinoa Chocolate Cake Recipe
Cake Instructions
- 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.)
- 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.
Frosting Instructions
- 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. Chill 2-3 hours before serving to allow the frosting to set. Enjoy!
This recipe has been so popular as a gluten-free option that requires no special ingredients. I’ve gathered up a collection of 15 easy, inexpensive Gluten-Free Dessert Recipes that Require No Special Ingredients.
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Check out the full collection of Gluten Free Baking Recipes on this website!
Unforgettable Chocolate Quinoa Cake
Ingredients
Cake Ingredients
- 2 cups cooked quinoa loosely packed
- ⅓ cup milk
- 4 eggs
- 1 teaspoon vanilla
- ¾ cup butter melted and slightly cooled
- 1½ cups white sugar
- 1 cup unsweetened cocoa powder
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
Frosting Ingredients
- 2 cups heavy whipping cream
- 1 cup semi-sweet or dark chocolate chips
Instructions
Cake Instructions
- Preheat the oven to 350°F. 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.)
- 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.
Frosting Instructions
- 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. Chill 2-3 hours before serving to allow the frosting to set. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 8/28/13 – recipe notes updated 8/4/22}
Can you make this with almond or coconut milk?
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!
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.
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.
You can definitely bake with quinoa. Your cake looks yummy. My bakery only uses quinoa flour in our yummy treats.
Hi! Do you know if I could sub raw honey (or even dates) for the sugar? Thanks! Analise
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
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!!
can you make this as a cake roll looking for one to make for Christmas
I wouldn't try this cake in a roll form. I have no idea how well it would hold together.
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?
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!
I made this cake …. Amazing! Everyone loved it. It will now become a regular recipe in my repertoire…
I can't believe this cake has quinoa in it! I can't wait to try it.
I have made this cake many times, it is wonderful!
Just had this as cupcakes last night – always a hit!
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!
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
Ever try this as cupcakes?
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!
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 😉
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?
I have no idea, Maria. I am not familiar with low-sugar and sugar-free baking.
Have you looked into coconut sugar? It's supposed to not raise blood sugar levels and can be used in place of regular sugar in recipes.
You can use Xylitol. It is natural and we metabolize it independently of our insulin. Plus it's good for our teeth 🙂
You can use Xylitol. It is amazing!
I don't think we have quinoa here in the Philippines, are there any substitute I can use? Thanks
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?
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
Could Stevia be used as a sub for sugar? or how about apple sauce?
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
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.
If you're still getting updates here please post how much date use used! Would love to try that.
I would also like to know how many dates you used…