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Chocolate Quinoa Cake

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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.

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

  1. 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.
  2. In a blender or food processor, combine cooked quinoa, eggs, milk, melted butter, and vanilla. Blend until completely smooth.
  3. In a large bowl, whisk together sugar, cocoa powder, baking powder, baking soda, and salt.
  4. Pour the quinoa mixture into the dry ingredients and stir until well combined. Fold in chocolate chips if using.
  5. Divide the batter evenly into prepared pans and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
  6. 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

Find it online: https://thefamilycooking.com/chocolate-quinoa-cake/