Quinoa Chocolate Cake Recipe (Gluten Free)

Quinoa Chocolate Cake: HybridRastaMama.com

This has to be the MOST amazing, moist, delicious and healthy cake I have ever had! I am ashamed to admit that I have no idea where I stumble across this recipe. I would love to give credit to the creator (although I have made my own tweaks). This is the cake that I will be serving on Tiny’s 2nd birthday.

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Quinoa Chocolate Cake – Gluten Free
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  1. • 1 cup white or golden quinoa (this brand rocks my socks)
  2. • 2 cups water
  3. • 1/3 cup whole milk
  4. • 4 large eggs
  5. • 1 tsp. vanilla extract or vanilla bean paste
  6. • 3/4 cup butter, melted and cooled
  7. • 1 1/2 cups raw sugar or honey
  8. • 1 cup unsweetened cocoa powder
  9. • 1 1/2 tsp. baking powder
  10. • 1/2 tsp. baking soda
  11. • 1/2 tsp. salt (optional)
  1. 1. Combine the water and the quinoa in a medium saucepan and bring to a boil. Reduce heat and simmer, covered for 15-20 minutes. The water should be absorbed. Let cool.
  2. 2. Preheat oven to 350°F. Lightly grease two- 8" round cake pans. Line the bottoms of the pans with parchment paper. (You can also make cupcakes with this recipe).
  3. 3. Combine milk, eggs and vanilla in a blender or stand mixer. Blend or beat on low for one minute.
  4. 4. Measure out 2 cups of cooked quinoa and add to the blender or mixer. (You will probably have more than this so don’t just dump all the quinoa you made in).
  5. 5. Add the butter. Blend until smooth.
  6. 6. If using a blender, first whisk together the sucanat (or rapadura or sugar), cocoa, baking powder, and baking soda in a medium bowl. Add the contents of the blender and mix well. If using a stand mixer, just dump the remaining ingredients in and mix on medium until well blended.
  7. 7. Divide the batter between the two pans and bake on center rack of oven for 40-45 minutes (until a knife inserted comes out clean). If making cupcakes, fill cupcake tins ¾ of the way full and bake for 25 minutes (or until a toothpick inserted comes out clean.)
  8. 8. Remove cakes from oven and cool completely in the pans before serving. You could make a two layer cake and frost it at this point. Or just serve each cake as is.
  9. 9. Enjoy! I ate an entire cake, by myself, in one day. Oh yeah – it IS that good! (I know, I know...it looks boring. But it is anything but!)
Hybrid Rasta Mama http://hybridrastamama.com/
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  1. says

    There’s a pretty good chance I’m going to make this very soon. Thank you :) Have you ever tried throwing in some ground flax seed into it? I try to throw that into anything that has flour, or not, just to add its goodness :)

  2. Anonymous says

    Question, still new to healthy eating, can you substitute in coconut oil for the butter in this recipe? I’m all for using butter, but if I can stick in coconut oil instead, I would like to, or do 1/2 and 1/2?

  3. Sarah says

    I am confused about the sugar and cocoa. The ingredients list says 1 1/2 c of sugar OR 1 cup of cocoa powder. I don’t think those two are completely interchangeable. :) Clarification? I would love to try this…

    • says

      Oh my gosh! I have no clue what happened but a portion of the ingredient disappeared! I have fixed that and the recipe should make a lot more sense now. Thank you for noticing there was an issue.

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