This chocolate cake is life-changing! Super moist and ultra-decadent, you’d never know it was gluten-free! It really is the best gluten-free chocolate cake!
This cake has taken over my mind and soul since I spied it on Sally’s blog. Sally promised me it would be lifechanging. That it is super moist and absolutely rich and decadent. The thing that intrigued me the very most about it, though, is that it is made with quinoa.
No flour! Just quinoa and a bunch of other basic cake ingredients. Quinoa? In a cake? No flour? Huh? Nothing against gluten-free cake recipes but usually they call for special flour mixes that I never have on hand and can’t access in my small town; I’ve never seen one with cooked quinoa as a base.
But since this cake was calling to me and I always have quinoa in my pantry, I decided to do an experiment. I made this lovely cake one Saturday afternoon when Brian was entertaining the kids. None of them knew I was frolicking in the kitchen blending up quinoa and eggs for a cake of all things. Brian and the boys kept sneaking glances at the finished masterpiece (because, while rustic since I didn’t frost the sides, it was quite the impressive piece of chocolate decadence) begging for a taste.
Shockingly it stayed safe for an entire night, and Sunday afternoon, I pulled out the beauty, divvied up the slices and we all dug in.
The Secret Ingredient
After a few bites (of which I was completely overwhelmed with utter chocolate cake bliss), I said to the crew, “So I’ll give you a second piece if you can guess the secret ingredient.”
We play this game a lot so I wasn’t surprised to hear guesses like “coconut oil” and “spinach” and “black beans.”
With a smug smile (mostly smug because I was going to get to claim the second piece as my own) I told them the cake was made with quinoa, and seriously, Brian almost fell off his chair. I really should have had a video camera going as I’m sure I could have won a lot of money on AFV for his reaction.
How it Works
Instead of mixing up a traditional cake batter of wet ingredients + dry ingredients, in this recipe, cooked and cooled quinoa is blended up with the milk, eggs, vanilla and butter until it is ultra-smooth (I use my Vitamix). Cocoa powder, baking powder and soda, and salt are whisked in and the batter is ready to bake!
Quinoa replaces the flour to add structure to the cake…and I actually think the quinoa contributes to how crazy soft and moist the cake is. This gluten-free chocolate quinoa cake is definitely one of the most decadent, rich, moist cakes I’ve ever tasted!
A Few FAQs
Can I make this cake dairy free?
A lot of people in the comments have easily made this cake dairy free with substitutions – so read through the comment thread for details. One commenter, Kelsey, said: I made these into dairy free cupcakes by subbing 1/4 cup coconut oil and 1/2 cup earth balance margarine for the butter and did a chocolate coconut cream whipped frosting. Oh. My. Delicious!!!
How can I make a vanilla/yellow cake version of this?
My only attempt at making this chocolate gluten-free cake into a yellow cake was a total disaster. However Nadja commented below: hey! i just tried to adapt the recipe so it would be a yellow cake version. I simply added the same amount of glutenfree flour instead of Cocoa-powder. it turned out beautifully!!! the only thing to note is that without the cocoa, you can taste the quinoa much stronger, so i will experiment with some more flavors to make it less dominant,
You'll need about 1/2 cup (maybe a bit more) dry quinoa for 2 cups cooked. Make sure to measure the quinoa for the cake recipe after it is cooked and cooled. Also, make sure to cook the quinoa in water not broth.
You'll need about 1/2 cup (maybe a bit more) dry quinoa for 2 cups cooked. Make sure to measure the quinoa for the cake recipe after it is cooked and cooled.
Also, make sure to cook the quinoa in water not broth.