This delicious cake is made with quinoa and no flour! Enjoy!

Recipe Summary

prep:
15 mins
cook:
40 mins
additional:
30 mins
total:
1 hr 25 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a rectangular cake pan.

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  • Blend quinoa, butter, eggs, milk, and vanilla extract together in a blender until smooth.

  • Combine sugar, cocoa powder, baking powder, baking soda, and salt together in a large bowl. Stir quinoa mixture into sugar mixture until batter is well combined. Fold chocolate chips and pecans into batter; pour into the prepared pan.

  • Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 40 to 45 minutes. Cool cake on a wire rack.

Nutrition Facts

332 calories; protein 5.8g 12% DV; carbohydrates 37g 12% DV; fat 20.5g 32% DV; cholesterol 93mg 31% DV; sodium 374.9mg 15% DV. Full Nutrition

Reviews (83)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/30/2015
Woooow! This exceeded my expectations!!! Like another reviewer said "this is better than regular chocolate cake.Light and fluffy when it came out of the oven and a little more dense once it cool down, but delicious both ways. I only had 1/2 cup of butter so I substituded the rest with melted coconut oil and buttermilk instead of regular milk. I would like to use half coconut oil half butter next time so I'll report back to see how it turned out. Thumbs up from everyone in our family!Thanks Stacey for sharing your recipe :) Read More
(28)

Most helpful critical review

Rating: 3 stars
02/24/2019
I had a few issues making this. First it required far too much salt. I think a pinch is adequate as the half teaspoon made it taste too salty with hardly any sweetness even with the chocolate chips. I also found that when I blended it it didn't come out smooth as stated. It did when I added the dry contents to the wet then blended it in the mixer. It's got a great texture and is moist when baked. I will definitely make it again but with a lot less salt. Read More
96 Ratings
  • 5 star values: 80
  • 4 star values: 11
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
01/30/2015
Woooow! This exceeded my expectations!!! Like another reviewer said "this is better than regular chocolate cake.Light and fluffy when it came out of the oven and a little more dense once it cool down, but delicious both ways. I only had 1/2 cup of butter so I substituded the rest with melted coconut oil and buttermilk instead of regular milk. I would like to use half coconut oil half butter next time so I'll report back to see how it turned out. Thumbs up from everyone in our family!Thanks Stacey for sharing your recipe :) Read More
(28)
Rating: 5 stars
02/14/2015
I cut the recipe in half and used 1/4 cup butter instead of 3/8 cup and 1/2 cup honey in place of the sugar. I completely omitted the chocolate chips. It took 40 minutes to bake in a 9" pie pan. This fantastic gluten free recipe was sweet and delicious! Read More
(15)
Rating: 5 stars
02/17/2015
I made this according to the recipe. The first impression was so awful I thought I was going to have to toss it but after it sat for a few hours some sort of miracle happened and I have to admit it's exceptionally good and I don't mean just as a "healthier" version of chocolate cake. Of course if you're looking for diet food this isn't it but if you're going to load up with sugar and fat you might as well include a healthier carb if it's this wonderful. I frosted it with a simple ganache made with about a cup of semi-sweet chocolate chips melted with 1/3 c. sour cream. It may be my signature dessert from now on. Read More
(13)
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Rating: 5 stars
08/20/2015
This cake is really good. I made it by the recipe twice and everyone loved it. However, I also have a family member that cannot eat chocolate. Huge bummer. I took a chance and traded out the Cocoa Powder for Peanut Flour and swapped the Chocolate Chips for Peanut Butter chips and it was just terrific. I made a peanut butter frosting and everyone loved this cake too! Read More
(12)
Rating: 5 stars
09/03/2015
This is an amazing cake, favorite chocolate cake recipe -- gluten free or not -- and one that family asks for again and again. Some changes: (1) I substituted coconut oil for butter. (2) I added 1 t. cinnamon and 1 t. instant coffee to the melted coconut oil to bring out the richness of the chocolate flavor and (3) I substituted 3 T. coconut sugar, 3 packets stevia, and 3 packets monkfruit extract for the sugar, so it's not quite as sweet (I don't like super sweet cakes). ALSO -- I whipped the eggs and milk for a couple of minutes in the blender before adding the quinoa. This makes the texture of the cake very fluffy. Read More
(10)
Rating: 5 stars
03/29/2015
Will be my go to gluten free chocolate cake. Only think I added was a tsp. of instant coffee into the batter to enhance the chocolate flavour. Read More
(9)
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Rating: 5 stars
04/11/2016
This is a delicious gluten free option that is easy to make without having to stock up on a bunch of GF flours. The recipe doesn't state specifics on pan size, which will drastically affect the outcome. The first time I made this, it was tasty, but dry. The second time, I poured it into a 9x13 baking dish and baked at 350°F for 30 minutes. It turned out perfect! Read More
(6)
Rating: 4 stars
01/18/2015
Cake is delicious... but incredibly crumbly. Read somewhere that Baking Powder can cause this. Maybe I didn't level them out right. Will definitely try this again with less Baking Powder. It's nice to make a cake and know that there is something healthy in there for you. Thank you to the inventor of this recipe. Read More
(6)
Rating: 5 stars
09/02/2014
This was delicious.. I used chocolate chunks and probably more than the recipe called for.. because CHOCOLATE!.. I like this best either still warm or cold from the fridg4 Read More
(6)
Rating: 3 stars
02/24/2019
I had a few issues making this. First it required far too much salt. I think a pinch is adequate as the half teaspoon made it taste too salty with hardly any sweetness even with the chocolate chips. I also found that when I blended it it didn't come out smooth as stated. It did when I added the dry contents to the wet then blended it in the mixer. It's got a great texture and is moist when baked. I will definitely make it again but with a lot less salt. Read More