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By Jennifer Updated: . First published: . This post may contain affiliate links. 10 Comments
Who doesn’t love a rich, chocolatey treat every now and then? I know I do!
Long ago and far away I discovered that quinoa can be used as a replacement for flour in many cake recipes. Sure, it changes the texture a bit but not in a negative way. In fact, most people I have served this to don’t notice the difference until I point it out.
This quinoa chocolate cake is decadent to the umpteeth degree but without the guilt.
As far as deserts go, this is by far one of the healthiest ones I make. You would never know it by the taste though. If you have a dairy allergy, feel free to substitute the milk with your favorite non-dairy milk. And of course, feel free to use coconut oil in place of the butter.
This quinoa chocolate cake easily takes the place of those rich, overly dense flourless chocolate cakes. While those can be a tasty treat, they aren’t something you want to whip up every day.
If you love chocolate cake but aren’t a big fan of using quinoa, you might want to also take a look at my 5 Ingredient Gluten Free Chocolate Cake recipe.
Who’s ready to make this quinoa chocolate cake? Lets do it!
Yield: 1 cake
Cook Time: 1 hour
Total Time: 1 hour
Who doesn't love a rich, chocolatey treat? As far as deserts go, this quinoa chocolate cake is one of the healthiest ones I make.
Ingredients
- 1 cup white or golden quinoa (this brand rocks my socks)
- 2 cups water
- 1/3 cup whole milk
- 4 large eggs
- 1 tsp. vanilla extract or vanilla bean paste
- 3/4 cup butter, melted and cooled
- 1 1/2 cups raw sugar or honey
- 1 cup unsweetened cocoa powder
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt (optional)
Instructions
- Combine the water and the quinoa in a medium saucepan and bring to a boil. Reduce heat and simmer, covered for 15-20 minutes. The water should be absorbed. Let cool.
- Preheat oven to 350°F. Lightly grease two- 8" round cake pans. Line the bottoms of the pans with parchment paper. (You can also make cupcakes with this recipe).
- Combine milk, eggs and vanilla in a blender or stand mixer. Blend or beat on low for one minute.
- Measure out 2 cups of cooked quinoa and add to the blender or mixer. (You will probably have more than this so don’t just dump all the quinoa you made in).
- Add the butter. Blend until smooth.
- If using a blender, first whisk together the sucanat (or rapadura or sugar), cocoa, baking powder, and baking soda in a medium bowl. Add the contents of the blender and mix well. If using a stand mixer, just dump the remaining ingredients in and mix on medium until well blended.
- Divide the batter between the two pans and bake on center rack of oven for 40-45 minutes (until a knife inserted comes out clean). If making cupcakes, fill cupcake tins ¾ of the way full and bake for 25 minutes (or until a toothpick inserted comes out clean.)
- Remove cakes from oven and cool completely in the pans before serving. You could make a two layer cake and frost it at this point. Or just serve each cake as is.
- 9. Enjoy! I ate an entire cake, by myself, in one day. Oh yeah – it IS that good! (I know, I know...it looks boring. But it is anything but!)
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Nutrition Information:
Yield: 8Serving Size: 1 slice
Amount Per Serving:Calories: 211Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 70mgSodium: 131mgCarbohydrates: 26gFiber: 2gSugar: 18gProtein: 4g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered from Nutritionix. Nutrition information can vary for a recipe based on many factors. We strive to keep the information as accurate as possible, but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
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About The Author
Jennifer, author of Hybrid Rasta Mama, is a former government recruiter turned work-at-home mama to a daughter brought earthside in early 2009. She is passionate about and writes about holistic health and wellness, natural/green living, toxic mold awareness, and the benefits of coconut oil. She frequently shares allergy friendly recipes on her site as well as DIY herbal remedies, DIY natural body care, and natural cleaning recipes.
Jennifer graduated with honors with a Bachelor's Degree in Ethnic Studies. In January 2019 she became a certified mold and moisture intrusion inspector. She has completed coursework in the naturopathic series offered by the Avicenna Institute and accredited through the Board of Natural Medicine Certification Council.
Jennifer is a member of the International Association of Certified Home Inspectors as well as the International Society for Environmentally Acquired Illness.
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Comments
Amanda says
There’s a pretty good chance I’m going to make this very soon. Thank you 🙂 Have you ever tried throwing in some ground flax seed into it? I try to throw that into anything that has flour, or not, just to add its goodness 🙂
Reply
Farmer's Daughter says
Thanks so much for sharing! I’ll have to try it!
Reply
teresa says
Now I really have to get my oven fixed!!
I can’t believe how great this looks.
Thanks!!Reply
mama megan says
oh i cant wait to try this! maybe tomorrow as i think i have all the fixings! thanks mama
Reply
mama megan says
i think i will make this tomorrow! yum! thanks mama
Reply
Anonymous says
Question, still new to healthy eating, can you substitute in coconut oil for the butter in this recipe? I’m all for using butter, but if I can stick in coconut oil instead, I would like to, or do 1/2 and 1/2?
Reply
Jennifer Saleem says
@Anonymous Yes! You can always sub coconut oil for butter or another oil in a 1:1 ratio! It is actually all I cook with now!
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Banana Bottoms says
This looks delicious!
Reply
Sarah says
I am confused about the sugar and cocoa. The ingredients list says 1 1/2 c of sugar OR 1 cup of cocoa powder. I don’t think those two are completely interchangeable. 🙂 Clarification? I would love to try this…
Reply
Jennifer says
Oh my gosh! I have no clue what happened but a portion of the ingredient disappeared! I have fixed that and the recipe should make a lot more sense now. Thank you for noticing there was an issue.
Reply
