It’s no secret that I like a bit of quinoa. Just a bit. I’ve pretty much eaten quinoa in all its forms, from salads to casseroles and even quinoa spaghetti. But I’d never had it as a sweet before. Last weekend, while we were wandering around Paddington Market (and being all The Matrix and that) we tried a slice of quinoa chocolate cake and dear god, it was I swear the moistest slice of chocolate cake that had ever passed these lips.

So I came home and got busy googling recipes, as you do. Yesterday, I baked my own gluten free quinoa chocolate cake. Don’t be discouraged by the “gluten free”. Trust me, I embrace gluten. But I gave it a shot anyway and I promise you, this cake is delicious. It’sΒ unbelievably moist, almost brownie-like in texture. Not too sweet, and not heavy.Try it warm with some vanilla ice cream.

My recipe is adapted from Hybrid Rasta Mama. We’ve used the same quantities, but she’s managed to bake two 8″ cakes. No idea how that happened as I’ve made one. Maybe mine is more giant.

Quinoa chocolate cake (gluten free)
1 cup white quinoa
2 cups water
1/3 cup whole milk
4 eggs
1 teaspoon vanilla extract
180 grams butter, melted and cooled
1 cup castor sugar
1/2 cup brown sugar
1 cup unsweetened cocoa powder
1 1/2 teaspoon baking powder
1 teaspoon baking soda
  1. Combine quinoa and water in a saucepan and bring to boil. Cover and simmer for about 15 – 20 minutes, stirring occasionally. The quinoa is ready when the water is absorbed. Set aside and let cool.
  2. Pre-heat oven to 180Β°C/350Β°F. Lightly grease and line an 8″ spring form cake tin.
  3. Combine eggs, milk and vanilla in a bowl and beat on low for a minute.
  4. Measure out two cups of cooked quinoa (the total you will have cooked will be just over two cups so only measure out the two cups) and add to the egg mixture. Mix to combine.
  5. Add the melted butter and mix.
  6. In a separate bowl, combine the sugars, cocoa powder, baking soda and baking powder.
  7. Add the dry ingredients slowly into the egg/quinoa mixture and mix with an electric mixer until all combined.
  8. Pour the mixture into your cake tin and bake for 50-60 minutes.
  9. The cake is cooked when a skewer inserted comes out clean.
  10. When cooked, remove from oven. Can be served warm with cream/ice cream or at room temperature.
Serves 8-12.

24 Thoughts on “recipe | gluten free quinoa chocolate cake

  1. Great recipe! The cake looks so dark and moist – yum. I had no idea you could bake with quinoa, but it seems like a great way to add protein and fibre to an otherwise unhealthy cake! πŸ™‚

  2. Wow- This looks fabulous. Such a great way to use up left over quinoa too πŸ™‚

  3. Is it bad to admit I’ve never had quinoa? This looks yummy though and boyfriend’s Mum is gluten-free so I might try making this and getting some brownie points πŸ™‚

  4. Sarah: Definitely, it makes the cake healthy! πŸ˜‰ (well, healthier)

    Heike: Very true! I often make too much quinoa and now I can turn it into a cake πŸ™‚

    Lucy: You should try this, as well as quinoa in salad. You’ll love it!

    Chicco: I can’t take the credit but yes it is a creative way to have quinoa πŸ™‚

  5. Everyone is obsessed with quinoa here in Melbourne so I’ve actually had quinoa as a dessert already (although not in a cake) in its puffed form it works really well as a crumble topping. Do love the look of this cake though.

  6. Hsiu Pin on July 2, 2012 at 3:07 am said:

    This looks amazingly good! I’m definitely going to try to. Thanks for the recipe!

  7. Gourmet Chick: I’ve never tried the puffed quinoa or quinoa flakes. I’ve only ever used quinoa grains but maybe I should check those out too!

    Hsiu Pin: No problem! πŸ˜€

  8. That’s so interesting! I’ve heard of cakes featuring quinoa but never thought that it would turn out this amazing. It looks ridiculously fudgey!

  9. Oh yum πŸ™‚ i’ve actually never really cooked with quinoa before but I know i should do it more because it’s much better for you πŸ™‚ THanks for this AMAZING recipe! WILL TRY SOON πŸ˜€

  10. Phuoc: Fudgey is a good word to describe it! But still very light because of the non-gluten aspect.

    Daisy: You should try, I love quinoa πŸ™‚

  11. that’s really cool… so the quinoa is whole not powdered or anything? does it make the cake more grainy/crunchy? I really like the idea of this, no empty carbs!

    • Yep, I used whole quinoa grains. You can blend it up if you like but I chose not to blend it and so yes you can taste the actual quinoa texture which is really nice!

  12. I sometimes find gluten free cakes even tastier than others as they seem lovely and moist! Clever idea using whole quinoa grains Catty! πŸ™‚

  13. Its fudgyness is pure awesome! What a great way to use quinoa!

  14. Lorraine: I’ve never tried a gluten free cake before and if they are all like this, BRING IT ON!

    Nic: It is sooo fudgey! love love love πŸ™‚

  15. Donya Lamke on July 11, 2012 at 4:13 pm said:

    I am allergic to gluten that is why i always go for gluten free foods these days. there are many gluten free alternatives anyway. ::*.’ Warm regards vitamin side effects post

  16. Hey, saw this recipe today and just finished baking it. It’s defintely really really moist πŸ™‚ Never thought of baking quinoa so thanks for sharing!

  17. Donya: I’m usually not so sure about gluten free stuff but this recipe is great πŸ™‚

    Julia: It’s good huh? I’ve baked it a few times and just did again today – it is a good recipe!

  18. Wow, I cannot wait to try this recipe. I am going to change someone’s mind about quinoa for sure!

  19. Rindy Good on September 29, 2012 at 6:53 am said:

    Yea!!! A Gluten free cake recipe that doesn’t have rice or some other flour I can’t use. No fake sweetener either. Bless you! Thank you so very much.
    An Avid Chocolate Cake Lover

  20. Shona Mayher on November 5, 2012 at 1:22 am said:

    The gluten-free diet i am taking is quite tasty and so i am much delighted. `

    Our own blog site

  21. Love Quinoa, love chocolate.This cake is an inspiration and it calls out to give it a try! I’m gonna try this and bring it to a X-mas cocktail party next week. Thanks for the recipe!!!

  22. Van Fulenwider on March 6, 2013 at 8:46 am said:

    Switching to a gluten-free diet is a big change and, like anything new, it takes some getting used to. You may initially feel deprived by the diet’s restrictions. However, try to stay positive and focus on all the foods you can eat. You may also be pleasantly surprised to realize how many gluten-free products, such as bread and pasta, are now available. Many specialty grocery stores sell gluten-free foods. If you can’t find them in your area, check with a celiac support group or go online. ,

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