Quinoa Chocolate Cake

Once again I am set out to find a fix for my chocolate craving that is dairy free and gluten free… now talk about tough. While on my quest I stumbled across quinoa chocolate cake.  This cake has a twist especially since there is no flour in it…imagine that!!! Instead the recipe calls for cooked quinoa to create thickness and add texture in place of flour.  This recipe is modified from Quinoa 365 by Patricia Green and Carolyn Hemming (Whitecap).

Quinoa Chocolate Cake


  • 2/3 cup white or golden quinoa
  • 1 1/3 cup water
  • 1/3 cup almond milk (or milk substitute)
  • 4 large eggs
  • 1 tsp. pure vanilla extract
  • 1/2cup dairy free butter, melted and cooled
  • 1/4 cup applesauce
  • 1 1/2 cups sugar
  • 1/2 cup cocoa powder
  • 1/2 cup – 1 cup chocolate chips (allergen free)
  • 1/2 cup special dark cocoa powder
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt


Bring the quinoa and water to a boil in a medium saucepan. Cover, reduce to a simmer and cook for 10 minutes. Turn off the heat and leave the covered saucepan on the burner for another 10 minutes. Fluff with a fork and allow the quinoa to cool.


Preheat the oven to 350°F. Lightly grease two 8-inch round or square cake pans. Line the bottoms of the pans with parchment paper.


Milk, eggs and vanilla in a blender or food processor. Add 2 cups cooked quinoa and the butter and continue to blend until smooth.


Whisk together the sugar, cocoa, baking powder, baking soda and salt in a medium bowl.   Add the contents of the blender and mix well.  Last but not least stir in desired amount of chocolate chips.


Pour the batter evenly between the 2 pans and bake on the center oven rack for 40 to 45 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.  Try Pamela’s packaged gluten free frosting, or Elana’s Marshmallow Frosting This dish can be refrigerated and frozen!!!



Marshmallow Frosting (Makes 3 cups)
Sweetness: high

This marshmallow frosting recipe is from Elana’s Pantry but the original recipe from the late Elaine Gottschall.  Enjoy this versatile treat to add a sweet kick for cookies, s’mores or cakes, the possibilities are endless.  The texture I loved, but the flavor might be an acquired taste, reviews on the frosting overall were great on Elana’s forum. I would recommend using a light agave syrup and not blue agave syrup.  Refrigerate up to 24 hours.


  • 1/2 cup agave nectar
  • 2 egg whites

1.  In a small saucepan over medium heat, bring the agave nectar to a boil, stirring frequently. Decrease the heat to low and simmer for 4 to 8 minutes, keep an eye on this(it boils over easy into sticky mess) and stir occasionally, until the agave nectar darkens slightly.

2.  In a large bowl, using a handheld mixer, whip the egg whites to stiff peaks.  I whipped the eggs for almost the entire time while heating the agave syrup to attain proper texture and stiffness. (Don’t forget to use a spatula and push down frothy egg back into mixing area)

3.  Drizzle the agave nectar slowly into the egg whites, whisking continuously until blended. Use to frost cakes or cupcakes, cookies or between s’mores.


One Response to “Quinoa Chocolate Cake”

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