Why You’ll Love This Recipe
This cake is a revelation—you won’t believe it’s made with quinoa. There’s no grainy texture, no odd flavors—just a tender, chocolatey cake that tastes like it came from a bakery. It’s perfect for gluten-free diets, easy to make, and packed with protein and fiber. Whether you’re eating clean or simply craving chocolate, this cake satisfies without compromise.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Cooked quinoa (cooled)
- Large eggs
- Whole milk (or dairy-free milk)
- Unsalted butter or coconut oil (melted and cooled)
- Vanilla extract
- Granulated sugar
- Unsweetened cocoa powder
- Baking powder
- Baking soda
- Salt
- Optional: chocolate chips or chunks
Directions
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans or a 9×13-inch pan with parchment paper.
- Blend the wet mixture: In a blender or food processor, combine cooked quinoa, eggs, milk, melted butter, and vanilla. Blend until completely smooth.
- Mix dry ingredients: In a large bowl, whisk together sugar, cocoa powder, baking powder, baking soda, and salt.
- Combine wet and dry: Pour the quinoa mixture into the dry ingredients and stir until well combined. Fold in chocolate chips if using.
- Bake: Divide the batter evenly into prepared pans and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool completely before removing from pans and frosting or serving.
Servings and timing
This recipe serves 10 to 12 people.
Prep time: 20 minutes
Cook time: 35 minutes
Cooling time: 30 minutes
Total time: About 1 hour 25 minutes
Variations
- Dairy-free version: Use almond milk and coconut oil instead of dairy milk and butter.
- Vegan option: Replace eggs with flax eggs and use dairy-free ingredients.
- Mocha quinoa cake: Add a teaspoon of espresso powder to enhance the chocolate flavor.
- Mini cakes or cupcakes: Bake in muffin tins for 15–20 minutes.
- Frosting ideas: Top with chocolate ganache, whipped coconut cream, or a classic buttercream.
Storage/Reheating
Store the cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days.
To freeze, wrap individual slices in plastic wrap and foil, and store for up to 2 months. Thaw overnight in the fridge or at room temperature before serving.
Microwave individual slices for 10–15 seconds to warm them slightly and bring back their just-baked texture.
FAQs
Does quinoa make the cake taste strange?
Not at all. Once blended, quinoa adds moisture and structure without any noticeable flavor.
Can I use uncooked quinoa?
No, you must use fully cooked and cooled quinoa to achieve the proper texture and consistency.
Is this cake really gluten-free?
Yes, quinoa is naturally gluten-free, and no flour is used. Just ensure all other ingredients are certified gluten-free if needed.
Can I make it in one pan?
Yes, a 9×13-inch pan works well. Just increase baking time slightly and check with a toothpick.
Can I use a sugar substitute?
Yes, coconut sugar, maple syrup, or a sugar-free alternative can be used, but it may slightly affect the texture.
What frosting works best?
Chocolate ganache or a lightly sweetened cream cheese frosting pairs beautifully with this cake.
Can I make it ahead?
Yes, this cake holds up well when made a day or two in advance. Just store it in an airtight container.
Is quinoa healthier than flour?
Quinoa is a whole seed packed with protein, fiber, and essential nutrients, making it a healthier alternative to refined flour.
Can I skip the blender?
Blending is essential to create a smooth texture. A food processor also works well.
Is it suitable for kids?
Absolutely. Kids love the rich chocolate flavor, and most won’t even know it’s made with quinoa.
Conclusion
Chocolate Quinoa Cake is a game-changing dessert that brings indulgence and nutrition together in one delicious bite. With its fudgy texture, rich cocoa flavor, and naturally gluten-free base, it’s perfect for anyone looking to enjoy a wholesome yet decadent treat. Whether you’re sharing it with guests or enjoying a quiet slice yourself, this cake is sure to impress.
PrintChocolate Quinoa Cake
Chocolate Quinoa Cake is a rich, moist, and naturally gluten-free dessert made with cooked quinoa instead of flour. It delivers a dense yet soft texture with deep chocolate flavor—perfect for a wholesome twist on a classic cake.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 25 minutes
- Yield: 10 to 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 2 cups cooked quinoa (cooled)
- 4 large eggs
- 1/2 cup whole milk (or dairy-free milk)
- 1/2 cup unsalted butter or coconut oil (melted and cooled)
- 1 tsp vanilla extract
- 1 cup granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- Optional: 1/2 cup chocolate chips or chunks
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans or a 9×13-inch pan with parchment paper.
- In a blender or food processor, combine cooked quinoa, eggs, milk, melted butter, and vanilla. Blend until completely smooth.
- In a large bowl, whisk together sugar, cocoa powder, baking powder, baking soda, and salt.
- Pour the quinoa mixture into the dry ingredients and stir until well combined. Fold in chocolate chips if using.
- Divide the batter evenly into prepared pans and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool completely before removing from pans and frosting or serving.
Notes
- Ensure quinoa is fully cooked and cooled before using.
- For a dairy-free version, use almond milk and coconut oil.
- Use a blender or food processor for best texture.
- Store leftovers covered at room temperature for 2 days or refrigerate up to 5 days.
- Can be frozen for up to 2 months—wrap slices individually.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 80mg
