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
{originally published 8/28/13 – recipe notes updated 8/4/22}
Anonymous says
Can this recipe work with egg substitutes for an egg free version? W
Sue says
This cake looks delicious and I can't wait to make it for our next family get-together!
Jemma Stewart says
If i doubled this and baked in a slab cake pan, do you think it would turn out okay?
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!
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!
Wendy Cohen says
Can you freeze this cake? I would like to make it a few days before a big event.
Mary says
This cake should freeze fine. Enjoy!
doris stuart says
what is cooked quinoa, loosely packed
Mary says
This is cooked quinoa: https://barefeetinthekitchen.com/how-to-cook-quinoa-recipe/ You’ll use the cooled quinoa in the cake recipe.
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!
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. 🙂
Janice says
May I substitute almond milk for milk and THM super sweet for the sugar?
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
Mariam says
Hi, Mary!
could I use a bundt pan to bake this in?
thanks!!
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!
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.
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!!!
Lynette says
This chocolate cake was delicious BUT mine didn’t raise?? Any suggestions??
Help!!
Molly says
Mine didn’t either 🙁 any luck?
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.
Andrea Hearn says
Hi, when you make it as cupcakes, do you bake for the same amount of time?
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!!
Karen says
Can this cake be successfully frozen?
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!!!!
Joanna says
Hi! Can you substitute the sugar for something unrefined? Such as coconut sugar? Thanks!
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!
Milagros Fonseca says
I love Quinoa! So of course I will be making this cake. I am getting my family to eat Quinoa.