Cooking and Serving: 43 minutes | 1 single layer cake (8-inches)
Ingredients
You can make this naturally gf cake with cooked quinoa or cooked teff | Making gluten free chocolate quinoa cake — quick tips | A simple frosting for chocolate quinoa cake
Description
Prep Time: 15 minutes | Cook Time: 28 minutes | Total Time: 43 minutes | Servings: 1 single layer cake (8-inches)
Ingredients
You can make this naturally gf cake with cooked quinoa or cooked teff
Making gluten free chocolate quinoa cake — quick tips
A simple frosting for chocolate quinoa cake
How to store chocolate quinoa cake so it stays fresh
How to make quinoa chocolate cake
Eggs – The eggs are really important in this recipe, helping to bind
Oil – A neutral oil, like grapeseed or vegetable oil, is perfect for making a
Vanilla extract – A flavor enhancer that also helps overwhelm any taste of
Sugar – Not just a sweetener, but a tenderizer, sugar is an important part of
Cocoa powder – Cocoa powder not only gives the cake a deep chocolate flavor,
Baking powder and baking soda – Make sure your chemical leaveners are fresh,
Salt – Balances the sweetness and brings out the flavor of the chocolate
Handheld mixer (for making whipped frosting)
2 (100 g (weighed out of shell)) eggs, at room temperature
6 tablespoons (84 g) neutral oil, (like sunflower, grapeseed, canola or
1 cup (165 g) cooked and cooled quinoa or whole grain teff, cooked in water
1 teaspoon pure vanilla extract
¾ cup (150 g) granulated sugar
⅝ cup (50 g) unsweetened natural cocoa powder
¾ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon kosher salt
⅜ cup (3 fluid ounces) heavy whipping cream
5 ounces dark chocolate, roughly chopped
½ cup (58 g) confectioners’ sugar, (optional)
Instructions
MAKE THE CAKE
To make a layer cake, multiply every ingredient two separate 8-inch round cake pans. Double the frosting recipe, too.
Preheat your oven to 350°F. Grease an 8-inch round cake pan, and line the.
bottom with a round of parchment paper. Set the pan aside.
In a blender or food processor, place the eggs, oil, cooked quinoa or teff.
and vanilla, and blend or process until smooth. The mixture should become.
You will still see flecks of the cooked quinoa or teff, but process until.
it’s as smooth as possible.
In a large bowl, whisk together the sugar, cocoa, baking powder, baking soda,.
Add the eggs and oil mixture, and mix until well-combined. The mixture will.
Transfer the batter to the prepared cake pan, and smooth into an even layer.
with a wet knife or offset spatula.
Place in the center of the preheated oven and bake until the cake is set in.
the center and springs back when pressed very gently in the center (about 28.
A toothpick shouldn’t come out wet, but it won’t be completely clean.
Remove the cake from the oven and allow to cool in the pan for about 10.
minutes before turning out onto a wire rack to cool completely.
The cake may sink a bit as it cools, but it should mostly maintain its shape.
The finished and cooled cake can be wrapped tightly in plastic wrap and.
frozen for storage of up to 2 months. Allow to thaw at room temperature.
MAKE THE FROSTING
In a small, heavy-bottom saucepan, heat the heavy whipping cream until it.
just begins to simmer.
Place the chopped chocolate in a medium-size bowl, and pour the hot cream.
Allow the cream to sit on the chocolate for about a minute, until the.
chocolate begins to melt. Mix until the chocolate is melted, and the mixture.
is smooth and glossy.
Allow the ganache to cool at room temperature until no longer hot to the.
Cover and place in the refrigerator until firm enough to scoop with a spoon,.
Transfer the cooled ganache to a large bowl and beat with a handheld mixer or.
stand mixer fitted with the whisk attachment until thickened and fluffy. The.
ganache will also lighten in color as it whips.
Add the confectioners’ sugar and whip to combine, if you’d like your frosting.
a bit sweeter, and a bit more firm.
Frost the cake as desired, and serve.
MAKE THE FROSTING
In a small, heavy-bottom saucepan, heat the heavy whipping cream until it.
just begins to simmer.
Place the chopped chocolate in a medium-size bowl, and pour the hot cream.
Allow the cream to sit on the chocolate for about a minute, until the.
chocolate begins to melt. Mix until the chocolate is melted, and the mixture.
is smooth and glossy.
Allow the ganache to cool at room temperature until no longer hot to the.
Cover and place in the refrigerator until firm enough to scoop with a spoon,.
Transfer the cooled ganache to a large bowl and beat with a handheld mixer or.
stand mixer fitted with the whisk attachment until thickened and fluffy. The.
ganache will also lighten in color as it whips.
Add the confectioners’ sugar and whip to combine, if you’d like your frosting.
a bit sweeter, and a bit more firm.
Frost the cake as desired, and serve.
Notes
* You can make this naturally gf cake with cooked quinoa or cooked teff
* Making gluten free chocolate quinoa cake — quick tips
* A simple frosting for chocolate quinoa cake
* How to store chocolate quinoa cake so it stays fresh
* Quinoa gluten free chocolate cake: Ingredients and substitutions
* How to make quinoa chocolate cake
* Quiona Chocolate Cake Recipe
WHY MAKE A CHOCOLATE CAKE WITH QUINOA INSTEAD OF GF FLOUR?
Everyone loves a flourless chocolate cake
fudginess that can’t be beat. But this cake is different.
It’s not only because its texture is more like a more traditional chocolate
cake. Or because it’s naturally dairy free, made with oil instead of butter.
I’ve made this cake so many times over the last week or so, and I broke the
cardinal rule of making someone else’s recipe. The first time I made it, I did
the very thing I always say you should never, ever do. I made it with my own
But to be fair, since the first time I saw this recipe for a naturally gluten
free chocolate cake on Mel’s Kitchen Cafe
super curious to see if you could substitute the cooked quinoa (yes! quinoa is a
gluten free pseudo-grain
grain or alternative porridge-like food. And I’m happy to report that… you can!
* Eggs – The eggs are really important in this recipe, helping to bind
everything together and give the cake lift.
* Oil – A neutral oil, like grapeseed or vegetable oil, is perfect for making a
rich chocolate cake when combined with cocoa powder.
* Vanilla extract – A flavor enhancer that also helps overwhelm any taste of
* Sugar – Not just a sweetener, but a tenderizer, sugar is an important part of
this rich chocolate cake
* Cocoa powder – Cocoa powder not only gives the cake a deep chocolate flavor,
but its aroma covers any remaining quinoa bitterness.
* Baking powder and baking soda – Make sure your chemical leaveners are fresh,
and they’ll never fail to add the proper lift to your cake.
* Salt – Balances the sweetness and brings out the flavor of the chocolate
Glass jar with cooked quinoa on tan cloth
jar with cooked quinoa on tan cloth
YOU CAN MAKE THIS NATURALLY GF CAKE WITH COOKED QUINOA OR COOKED TEFF
I’ve made this cake with either cooked quinoa or cooked cooked teff. The
original recipe has a slight tendency to sink as it cools sort of like a
soufflé, so I removed some moisture and changed a few other ingredient
Making this quinoa gluten free chocolate cake as I’ve specified below (no milk,
more cocoa powder, oil instead of butter) made a similarly moist and tender cake
as the original recipe I tried. It also made a chocolate cake that rises without
sinking very much at all.
The cake is stable whether you make it with cooked quinoa or cooked whole grain
teff. Just make them on the stovetop according to the basic package directions
with water. Note that the proportion of grains to water is different for each
This decadent quinoa gluten free chocolate cake super moist and fudgy,
flourless, and not too rich. Plus, it’s naturally dairy free and gluten free!
decadent quinoa gluten free chocolate cake super moist and fudgy, flourless, and
not too rich. Plus, it’s naturally dairy free and gluten free!
IF YOU’RE USING TEFF TO MAKE YOUR FLOURLESS CHOCOLATE CAKE
If you use cooked teff to make this flourless chocolate cake, you should know a
few things about whole teff. First, be sure you’re using the individual grains
of this ancient nutritional powerhouse, not teff flour, for this recipe. They
can be somewhat easy to confuse, since the whole grains are super tiny.
When you cook the whole grain teff in water, you’ll need a ratio of 4 parts
water to 1 part whole grain teff. For example, if you’d like to cook 1/2 cup of
whole grain teff (raw), you’ll need 2 cups of boiling water. You’ll find that it
cooks like porridge, and becomes firm as it cools like polenta.
You can crumble the cooked and cooled teff, or you can let it take the shape of
the bowl that it’s in, and throw that right into your blender to make the cake
Raw chocolate cake batter in two round cake pans on tan cloth
chocolate cake batter in two round cake pans on tan cloth
TIPS FOR PREPARING THE QUINOA FOR THIS NATURALLY GLUTEN FREE CHOCOLATE CAKE
I started out making this cake in what’s become the traditional manner: cooking
it in water. But it turns out that you don’t even need to cook the quinoa. You
can just soak it in water for about 12 hours and blend away.
If you’d like more details on soaking quinoa for baking
please click through. But the general idea is to place about 1 cup (if you like) raw quinoa in a bowl or jar, and add enough tap water to cover by
Cover the quinoa and water mixture, and allow it to soak in the refrigerator
overnight, or for up to 24 hours. Drain the soaked quinoa in a fine mesh sieve
or nut milk bag, measure the soaked and drained quinoa cooked quinoa, and proceed with the recipe as written below.
This decadent quinoa gluten free chocolate cake super moist and fudgy,
flourless, and not too rich. Plus, it’s naturally dairy free and gluten free!
decadent quinoa gluten free chocolate cake super moist and fudgy, flourless, and
not too rich. Plus, it’s naturally dairy free and gluten free!
MAKING GLUTEN FREE CHOCOLATE QUINOA CAKE — QUICK TIPS
USE A BLENDER FOR THE BEST QUINOA CAKE
Even though we soften the quinoa the cake batter, we need to blend it with the oil and some other wet ingredients
so it doesn’t add any unwanted texture to the cake.
You don’t need a high speed blender for this task, but even a lower powered
blender will make a smoother batter that holds everything together better than a
food processor. If you don’t have a blender, you can use a food processor, but
your cake may be a little more fragile, and may even have a bit of texture.
2 layer chocolate cake on white platter with piece being taken out
layer chocolate cake on white platter with piece being taken out
CHOOSING THE RIGHT BAKING PANS
As written, this recipe makes a single 8-inch round cake, but you can make it
easily in an 8-inch square cake pan without any modifications. If you’d like to
use a 9-inch pan, just reduce the baking time as it will be ready faster.
I always recommend baking in light-colored cast aluminum baking pans for even
baking without burning. To make a layer cake, just double the batter, divide it
evenly among 2 prepared cake pans, and bake as directed, rotating the pans
halfway through to ensure they bake evenly.
I don’t recommend using a bundt pan, since this cake is not sturdy enough to
hold together reliably in that quantity, and in that sort of pan.
USE PARCHMENT PAPER FOR EASY REMOVAL
Most of my round cake pans are not nonstick, so I’m always sure to grease them
well with cooking oil spray, and lining them with a round of parchment paper.
To remove the cake from the pan, allow it to cool until it’s no longer hot to
the touch, place an upside down wire rack on top, invert the pan and rack, and
A SIMPLE FROSTING FOR CHOCOLATE QUINOA CAKE
My favorite frosting for this simple chocolate quinoa cake is a rich whipped
chocolate ganache. You’ll find the recipe below. I only add the (optional)
confectioners’ sugar to the whipped ganache if I plan to travel with the cake
and need the frosting to be firmer.
HOW TO STORE CHOCOLATE QUINOA CAKE SO IT STAYS FRESH
This chocolate quinoa cake is super moist, so it doesn’t dry out easily.
However, when it’s plain and not covered in frosting, it can be somewhat fragile
so be sure to keep it wrapped tightly or on a stable base like a serving platter
Slice of chocolate layer cake with chocolate frosting being held above rest of
of chocolate layer cake with chocolate frosting being held above rest of cake
QUINOA GLUTEN FREE CHOCOLATE CAKE: INGREDIENTS AND SUBSTITUTIONS
DAIRY FREE QUINOA CHOCOLATE CAKE
This cake is already dairy-free butter. To make the chocolate ganache dairy-free, make sure you’re using dairy
free chocolate, and replace the heavy whipping cream with chilled coconut cream
from the can (liquid set aside or discarded).
CAN YOU MAKE QUINOA CHOCOLATE CAKE WITHOUT EGGS?
That is a tough one. There are two eggs in this cake, and you can try a “chia
egg” (1 tablespoon ground chia seeds + 1 tablespoon lukewarm water, mixed and
allowed to gel), but the eggs are very important in this cake.
I haven’t tried this recipe with any other cooked seed or grain, but I suspect
that it would work with anything that cooks in water like a porridge. Feel free
Try to steer clear of anything that has a very strong flavor and that doesn’t
pair well with chocolate. Teff and chocolate are very compatible. Or just make
our one bowl gluten free chocolate cake
you can’t have teff or quinoa.
Slice of 2 layer frosted chocolate cake with fork on small dark plate on white
of 2 layer frosted chocolate cake with fork on small dark plate on white cloth
What color quinoa should I use in this quinoa chocolate cake?
I recommend baking with white quinoa, since it disappears most readily into the
cake after being blended. We don’t need to remind you of cooked grains when
you’re eating chocolate cake. 🙂
Can I use quinoa flour for this moist gluten free chocolate cake recipe?
No, you can’t use quinoa flour to make this cake. It calls for cooked (or
soaked) quinoa, and is balanced in favor of the extra moisture and tenderness of
Can I adjust this quinoa cake recipe to make a white or yellow cake?
No, I haven’t had any luck making a yellow cake with quinoa as a base instead of
flour. The slightly bitter flavor of quinoa simply must be masked with another
strong flavor, like cocoa powder.
Can I use this gluten free chocolate cake recipe to make quinoa cupcakes?
You can! I have all the details in our quinoa chocolate cupcakes
I use the same ingredients in different proportions, though, and prepared a bit
differently, so click on over.
Can I make this quinoa chocolate cake in advance?
Yes! The cake freezes so well and defrosts really quickly. You can even keep it
in the refrigerator for a day or so if it’s wrapped tightly.
Does I need to keep this cake refrigerated?
Any cake made with perishable ingredients shouldn’t stay at room temperature for
too long. But this cake, especially if it’s unfrosted, will stay fresh on the
counter for about 2 days if it’s under a cake dome.
Can I freeze this cake?
Yes! I would recommend freezing the cake unfrosted. Just wrap it very tightly in
freezer-safe wrap, place it in a flat surface, and then in the freezer. Once
it’s frozen, you can remove the flat surface.
HOW TO MAKE QUINOA CHOCOLATE CAKE
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QUIONA CHOCOLATE CAKE
Prep Time: 15 minutes mins
Cook Time: 28 minutes mins
Chilling time for ganache: 2 hours hrs
Yield: 1 single layer cake (8-inches)
Surprise everyone when you turn quinoa into this rich, delicious, decadent
naturally gluten free quinoa chocolate cake.
* Handheld mixer (for making whipped frosting)
* 2 (100 g (weighed out of shell)) eggs, at room temperature
* 6 tablespoons (84 g) neutral oil, (like sunflower, grapeseed, canola or
vegetable oil), at room temperature
* 1 cup (165 g) cooked and cooled quinoa or whole grain teff, cooked in water
* 1 teaspoon pure vanilla extract
* ¾ cup (150 g) granulated sugar
* ⅝ cup (50 g) unsweetened natural cocoa powder
* ¾ teaspoon baking powder
* ¼ teaspoon baking soda
* ¼ teaspoon kosher salt
* ⅜ cup (3 fluid ounces) heavy whipping cream
* 5 ounces dark chocolate, roughly chopped
* ½ cup (58 g) confectioners’ sugar, (optional)
* To make a layer cake, multiply every ingredient two separate 8-inch round cake pans. Double the frosting recipe, too.
* Preheat your oven to 350°F. Grease an 8-inch round cake pan, and line the
bottom with a round of parchment paper. Set the pan aside.
* In a blender or food processor, place the eggs, oil, cooked quinoa or teff
and vanilla, and blend or process until smooth. The mixture should become
* You will still see flecks of the cooked quinoa or teff, but process until
it’s as smooth as possible.
* In a large bowl, whisk together the sugar, cocoa, baking powder, baking soda,
* Add the eggs and oil mixture, and mix until well-combined. The mixture will
* Transfer the batter to the prepared cake pan, and smooth into an even layer
with a wet knife or offset spatula.
* Place in the center of the preheated oven and bake until the cake is set in
the center and springs back when pressed very gently in the center (about 28
* A toothpick shouldn’t come out wet, but it won’t be completely clean.
* Remove the cake from the oven and allow to cool in the pan for about 10
minutes before turning out onto a wire rack to cool completely.
* The cake may sink a bit as it cools, but it should mostly maintain its shape.
* The finished and cooled cake can be wrapped tightly in plastic wrap and
frozen for storage of up to 2 months. Allow to thaw at room temperature
* In a small, heavy-bottom saucepan, heat the heavy whipping cream until it
just begins to simmer.
* Place the chopped chocolate in a medium-size bowl, and pour the hot cream
* Allow the cream to sit on the chocolate for about a minute, until the
chocolate begins to melt. Mix until the chocolate is melted, and the mixture
is smooth and glossy.
* Allow the ganache to cool at room temperature until no longer hot to the
* Cover and place in the refrigerator until firm enough to scoop with a spoon,
* Transfer the cooled ganache to a large bowl and beat with a handheld mixer or
stand mixer fitted with the whisk attachment until thickened and fluffy. The
ganache will also lighten in color as it whips.
* Add the confectioners’ sugar and whip to combine, if you’d like your frosting
a bit sweeter, and a bit more firm.
* Frost the cake as desired, and serve.
How to prepare the raw quinoa.
To make 1 cup cooked quinoa or whole grain teff, you’ll need about 1/2 cup raw
quinoa or teff. Note that teff will require more moisture to cook than quinoa;
follow instructions on the package. Do not use grains that have been cooked in
anything other than plain water.
You can also soak the quinoa, rather than cooking it, for use in this recipe.
Place about 1 cup, tap water to cover
Cover the quinoa and water mixture with a lid or plastic wrap, and place it in
the refrigerator. Allow the mixture to soak in the refrigerator, or for up to 24
hours. Drain the soaked quinoa in a fine mesh sieve or nut milk bag.
Measure the soaked and drained quinoa and proceed with the recipe as written.
Adapted from Mel’s Kitchen Cafe
. Originally published
on the blog in 2017. In 2022, more resources added to the text, frosting recipe
added to the recipe, and more photos added.
Nutrition information is automatically calculated, so should only be used as an
This decadent quinoa gluten free chocolate cake super moist and fudgy, and not
too rich. Plus, it’s naturally dairy free and gluten free!
decadent quinoa gluten free chocolate cake super moist and fudgy, and not too
rich. Plus, it’s naturally dairy free and gluten free!