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.
Fudge is the original gluten-free dessert that everyone loves. These easy fudge recipes are favorites that we make year-round.
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
{originally published 8/28/13 – recipe notes updated 8/4/22}
Anonymous says
One of the best chocolate cakes I've ever tasted.
Thank you.
Anonymous says
Just realized I forgot to put the butter in….dang it. Wonder how it'll taste?
Once Upon A Classroom says
Just made this cake and it is so YUMMY!!!! I didn't have any parchment so I cut up 2 paper lunch bags and it worked just great! Thanks so much for sharing this deliciousness.
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).
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.
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.
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
Mary says
It should work just fine in a 9×13 dish, Eileen.
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??
Anonymous says
I solved the runny frosting issue by adding about half of some vanilla pudding to it. Worked perfectly!
Mary says
I'm glad it worked out for you!
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?
The Bogertmans says
It was liquid, but still could see the quinoa…should it be completely smooth with no quinoa beads in it? Maybe that was my problem…
Mary says
You should not see the quinoa beads at all. I will update the recipe to include that. Thanks for the feedback!
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!
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.
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 agave
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.
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
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
Linda says
I made this and it was really good.
Alejandra (Alex) says
Anyone have a rough estimate on how many servings this cake would make?
Mary says
This cakes will make 12-16 servings depending on size, Alejandra. I'll update the recipe to show that. Thanks!
Krys says
This cake is the best. It's my "go to" chocolate cake recipe now!
Maria says
This is surprisingly the best moist chocolate cake I have ever made that was also gluten free!
Maria says
I made this cake and had my mother in law ask me for the recipe…that's when you know it's good.