chocolate quinoa cake

I've recently accepted the fact that I am gluten intolerant after years of stomach pains and the denial of such a terrible fate. To my surprise, it really isn't that awful, especially when you embrace quinoa in all of its gluten-free glory (I'm going stop right here and admit that I still eat gluten from time to time - I just don't have that much willpower). A couple years ago, way before I decided to reformulate my diet, I started making this quinoa cake and it is probably one of the best (gluten-free) chocolate cakes I've ever tried. I frosted it with my favourite chocolate icing (seen here) and topped it with fresh raspberries. February appropriate, right? With five girls living under one roof, it took less than 48 hours for this to disappear from sight.

Chocolate Quinoa Cake from Quinoa 365

2/3 c. (150 ml) white or golden quinoa
1 1/3 c. (340 ml) water
1/3 c. (90 ml) milk
4 large eggs
1 tsp. (5 ml) pure vanilla extract
3/4 c. (170 g) butter, melted and cooled
1 1/2 c. (375 ml) white or cane sugar
1 c. (250 ml) unsweetened cocoa powder
1 1/2 tsp. (7.5 ml) baking powder
1/2 tsp. (2.5 ml) baking soda
1/2 tsp. (2.5 ml) 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 350ºF (180ºC). Lightly grease two 8-inch (20-cm) round or square cake pans*. Line the bottoms with parchment paper.

Combine the milk, eggs and vanilla in a blender or food processor. Add 2 cups (500 ml) of cooked quinoa and the butter and 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.

Divide the batter evenly between the 2 pans and bake on the centre oven rack for 40 to 45 minutes or until a knife inserted in the centre comes out clean.

Remove the cake from the oven and cool in the pan before serving. Frost if desired**. Store in a sealed container in the refrigerator for up to 1 week or freeze up to 1 month. Serves 8 to 16.

* I used one spring-form cake pan
** For the frosting recipe I used, click here


  1. This look as though it will melt in my mouth instantly Gillian! I would love to try it.