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}
Karen says
I am eating a slice of it as I type… Yummy…
Michal says
Gotta make it! it's challenging 'cause quinoa? in a cake? Will see how it comes 🙂
Thanks
Anonymous says
Made this for visiting family that has strict gluten free diet and this was a big hit. Thanks!!
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!
Anonymous says
This cake is sooo good!
~ Gail
Roxanne Laneuville says
Hi,
What size for the roundans ? 8''?
Thanks 🙂
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!
Roxanne Laneuville says
Thanks Mary !
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.
Michael says
I used just the cake part for a wedding cake because the wife was gluten intolerant. It was a fantastic tasting cake.
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.
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
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!
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!
Rachel Page says
This look delicious!! How far in advance can I make this cake?
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.
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 🙂
Katherine Knapp says
How much stevia vs sugar and what would I add to replace the bulk
Mary says
I've never used stevia, so unfortunately I can't even guess at the amounts. Good luck!
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…
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-Ellen says
Definitely need to spray cupcake liners. My cupcakes all stuck badly.
Mary Younkin says
That’s good to know, Mary-Ellen.
Anonymous says
Delicious.