Recipe: Quinoa Chocolate Cake

Hmmmm chocolate.

How about a flourless chocolate cake that tastes amazing. Even better, a chocolate cake that is good for you?
Well as good as a chocolate cake can be. This one is made using cooked quinoa. And as we know quinoa is a superfood. It is full of nutrients, protein, gluten free, and high fiber.

Plus if you use a dark chocolate this cake has antioxidants too! What more can a chocolate cake get?

This recipe is courtesy of a customer I met at work. I met Andrea, while she was shopping for vegetarian cookbooks. We started up a conversation and before long she passed on a chocolate cake recipe to me.
I tried it and wow… it was great!

This would make a great holiday dessert.

I thank Andrea for passing this recipe on to me, and I will now pass it on to you.

Recipe: Quinoa Chocolate Cake

Recipe courtesy of

2/3 cup uncooked quinoa
1 1/3 cup water
½ cup milk
4 eggs
1 tsp vanilla
¾ cup butter, melted and cooled
1 ½ cups sugar
1 ½ cups unsweetened cocoa powder
1 Tbsp baking powder
½ tsp salt

Cook the quinoa in the water. To do this, add both ingredients to a pan, then bring the mixture to a boil. At this point, put the lid on, lower the heat and simmer for approx 10 minutes. Shut off the heat and leave the pan on the burner to continue cooking slightly for an additional 10 minutes. Mix it somewhat with a fork and allow to cool completely.

Preheat oven to 350 degrees.

Prepare an 8 inch springform pan. I greased and lined the sides and bottom with parchment.

Using a stand mixer put the eggs, vanilla and milk in a bowl. Add 2 cups of the cooked quinoa. Combine these ingredients, then add the butter. Blend until everything is smooth.

In a separate bowl, mix the dry ingredients together. Add the dry ingredients into the wet mixture and mix.

Place the mixture into the cake pan.

Cook for approximately 50 minutes. It is done when a toothpick inserted comes out clean. (I found the cake took longer to bake for me. With the altitude here, my times can be different)

I let the cake cool completely and once removed from the pan I covered the cake in a dark chocolate ganache.

Here is that recipe

Recipe: Ganache

½ cup whipping cream
4 oz bittersweet chocolate, chopped

Put the cream into a saucepan and heat until scalding hot. Put the chocolate into a heatproof bowl and pour the hot cream over. Whisk until smooth. Let cool for 2 minutes and then pour over the cake.

34 comments add yours

  1. I have been looking for a good chocolate recipe for recipe club that is GF. Thank you! I am going to make this. It looks delicious and I can use that quiona sitting in the back of my cabinet looking all forlorn.

  2. This is definitely a winner cake when you are entertaining. And using dark chocolate and quinoa means that this cake is good for you. Right?

  3. Just made this and it was deliciously rich and moist, though it is pretty dense and crumbly. The flavor is similar to a 70-80% dark chocolate bar (maybe because I used palm sugar?) Great with a glass of milk (or a scoop of vanilla ice cream.) But I wouldn’t make this to replace a regular recipe unless I had to because if you’re not gluten-free, then this is not as good as a great wheat cake.

  4. Hi Carrie,
    I was wondering if in this recipe you could substitute the sugar for baking stevia and if it could be done as cup cakes?

  5. I’m not a user of stevia and would feel that the recipe would have to be tweaked taking out the sugar “volume”

  6. Having just returned from Peru where I saw quinoa growing in all of it’s fabulous colours, I couldn’t wait to try this recipe. I have had a few problems understanding the quantities. Do you have a version which uses imperial measures for the ingredients? I am not familiar with cups as measures or an American tablespoon .

    Thanks Ann

  7. I made this cake and I don’t know what I did wrong because the qinuoa is crunchy not after I cooked the qinuoa but after I baked the cake

  8. Just wondering if the springform pan is a must? I am making a 3 tiered cake and wanted to make one tier gluten free. Could I use traditional cake pans to bake this?

  9. I always wash the quinoa and even let it soak in water for about 30 minutes. As well, I don’t ice the cake because of not being able to deal with all the sugar. This cake freezes well and warms up nicely in the microwave. Love it!

  10. Mama! Scrumptious Cake!!! Yummy! The only thing I varied was the cooking method. I used to 8″ round cake pans and the cake baked in 31 minutes. It made two nice-size layers.

  11. Absolutely Delicious! A birthday favourite! Substituting with stevia and topping with a greek yogurt frosting next time.

  12. I have been looking for a healthy chocolate recipe to share with my clients. This might be my winner! I am going to test it out this week. Quick question – Is it hard to remove this cake from the pan? Do you need the parchment paper? Any advice on that would be helpful

  13. Hello, my daughter has a bolivian project due this friday, she decided to make this cake as part of her project. What is the paper lining in the pans, do we have to use it? Thanks

  14. Great idea for a project! When I make the cake, I line it with parchment paper. I always have so I don’t know what would happen if you didn’t. Parchment paper can be found with the plastic wraps and wax paper at the grocery store.

  15. I made this a few weeks ago and it is amazing. thank you for the recipe.

  16. This recipe looks delicious! I have been sharing with people the wonders of Quinoa but as a side dish or for breakfast. This is the first time I have seen Quinoa used for cake!

    I am going to try it but substitute the sugar with Stevia.


  17. Feel free to substitute other sugars or substitutes but remember that the weight of the sugar I used could change the outcome of your recipe

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