recipe | gluten free quinoa chocolate cake

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It’s no secret that I like a bit of quinoa. Just a bit. I’ve pretty much eaten quinoa in all its forms, from salads to casseroles and even quinoa spaghetti. But I’d never had it as a sweet before. Last weekend, while we were wandering around Paddington Market (and being all The Matrix and that) we tried a slice of quinoa chocolate cake and dear god, it was I swear the moistest slice of chocolate cake that had ever passed these lips.

So I came home and got busy googling recipes, as you do. Yesterday, I baked my own gluten free quinoa chocolate cake. Don’t be discouraged by the “gluten free”. Trust me, I embrace gluten. But I gave it a shot anyway and I promise you, this cake is delicious. It’s unbelievably moist, almost brownie-like in texture. Not too sweet, and not heavy.Try it warm with some vanilla ice cream.

My recipe is adapted from Hybrid Rasta Mama. We’ve used the same quantities, but she’s managed to bake two 8″ cakes. No idea how that happened as I’ve made one. Maybe mine is more giant.

Quinoa chocolate cake (gluten free)
1 cup white quinoa
2 cups water
1/3 cup whole milk
4 eggs
1 teaspoon vanilla extract
180 grams butter, melted and cooled
1 cup castor sugar
1/2 cup brown sugar
1 cup unsweetened cocoa powder
1 1/2 teaspoon baking powder
1 teaspoon baking soda
  1. Combine quinoa and water in a saucepan and bring to boil. Cover and simmer for about 15 – 20 minutes, stirring occasionally. The quinoa is ready when the water is absorbed. Set aside and let cool.
  2. Pre-heat oven to 180°C/350°F. Lightly grease and line an 8″ spring form cake tin.
  3. Combine eggs, milk and vanilla in a bowl and beat on low for a minute.
  4. Measure out two cups of cooked quinoa (the total you will have cooked will be just over two cups so only measure out the two cups) and add to the egg mixture. Mix to combine.
  5. Add the melted butter and mix.
  6. In a separate bowl, combine the sugars, cocoa powder, baking soda and baking powder.
  7. Add the dry ingredients slowly into the egg/quinoa mixture and mix with an electric mixer until all combined.
  8. Pour the mixture into your cake tin and bake for 50-60 minutes.
  9. The cake is cooked when a skewer inserted comes out clean.
  10. When cooked, remove from oven. Can be served warm with cream/ice cream or at room temperature.
Serves 8-12.
Posted in: Eating In, Foodie, Recipes

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