Who doesn’t love a rich, chocolatey treat every now and then? I know I do!
Long ago and far away I discovered that quinoa can be used as a replacement for flour in many cake recipes. Sure, it changes the texture a bit but not in a negative way. In fact, most people I have served this to don’t notice the difference until I point it out.
This quinoa chocolate cake is decadent to the umpteeth degree but without the guilt.
As far as deserts go, this is by far one of the healthiest ones I make. You would never know it by the taste though. If you have a dairy allergy, feel free to substitute the milk with your favorite non-dairy milk. And of course, feel free to use coconut oil in place of the butter.
This quinoa chocolate cake easily takes the place of those rich, overly dense flourless chocolate cakes. While those can be a tasty treat, they aren’t something you want to whip up every day.
If you love chocolate cake but aren’t a big fan of using quinoa, you might want to also take a look at my 5 Ingredient Gluten Free Chocolate Cake recipe.
Who’s ready to make this quinoa chocolate cake? Lets do it!
- 1 cup white or golden quinoa (this brand rocks my socks)
- 2 cups water
- 1/3 cup whole milk
- 4 large eggs
- 1 tsp. vanilla extract or vanilla bean paste
- 3/4 cup butter, melted and cooled
- 1 1/2 cups raw sugar or honey
- 1 cup unsweetened cocoa powder
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt (optional)
- 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.
- 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).
- Combine milk, eggs and vanilla in a blender or stand mixer. Blend or beat on low for one minute.
- 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).
- Add the butter. Blend until smooth.
- 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.
- 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.)
- 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. 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!)
Nutrition Information:Yield: 8 Serving Size: 1 slice
Amount Per Serving: Calories: 211Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 70mgSodium: 131mgCarbohydrates: 26gFiber: 2gSugar: 18gProtein: 4g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered from Nutritionix. Nutrition information can vary for a recipe based on many factors. We strive to keep the information as accurate as possible, but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.