You know those days when you want a treat but don’t want the guilt trip?
That’s when I whip up my Quinoa Chocolate Cake. The first time I made it, I was skeptical.
Cake from quinoa?
Really?
But one bite, and I was hooked. It’s rich, chocolatey, and sneaks in a protein-packed punch. Perfect for celebrations or a quiet dessert at home. My family didn’t even notice the “secret ingredient” until I spilled the beans!
Tips for the Best Cake
- Extra Fluffy Quinoa: Rinse it well before cooking to remove any bitterness.
- Substitutions:
- Swap almond milk for oat or dairy milk.
- Use honey or maple syrup instead of sugar for a natural sweetener.
- Add-Ins: Mix in dark chocolate chunks or a handful of crushed walnuts for texture.
Serving Suggestions
Slice and serve with fresh berries or a dollop of whipped coconut cream. Want to go fancy? Dust a bit of powdered sugar over the ganache. Perfect for birthdays, potlucks, or any day ending in “y.”
Irresistibly Moist Quinoa Chocolate Cake Recipe
- Total Time: 50 minutes
- Yield: 8 slices 1x
- Diet: Gluten Free
Description
A protein-packed, gluten-free chocolate cake that’s rich, moist, and decadent. Perfect for dessert without the guilt.
Ingredients
For the Cake:
- 2 cups cooked quinoa (room temp)
- 4 large eggs
- ½ cup unsweetened cocoa powder
- 1 cup sugar (or coconut sugar for a healthier twist)
- 1 cup unsweetened almond milk (or any milk you prefer)
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Optional Ganache Topping:
- 1 cup dark chocolate chips
- ½ cup coconut cream
Instructions
- Cook the Quinoa
Rinse ¾ cup of raw quinoa under cold water. Cook it in 1 ½ cups of water until fluffy. Let it cool completely. - Preheat & Prep
Heat your oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper. - Blend the Batter
Toss the cooked quinoa, eggs, almond milk, sugar, vanilla, and cocoa powder into a blender or food processor. Blend until smooth. - Add the Leaveners
Stir in the baking powder, baking soda, and salt. Make sure everything’s evenly mixed, but don’t overdo it. - Bake
Pour the batter into the prepared pan. Bake for 30–35 minutes, or until a toothpick poked into the center comes out clean. Cool on a rack for 10 minutes, then remove from the pan to cool completely. - Ganache (Optional)
Melt the chocolate chips and coconut cream together over low heat. Stir until smooth. Pour over the cooled cake for an indulgent finish.
Notes
Ganache is optional but highly recommended! Store leftovers in the fridge for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 14g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 55mg
