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Gluten-Free Moist Chocolate Cake

Rated as 4.75 out of 5 Stars

"This deliciously moist and fudgy chocolate cake is made with a gluten-free twist that nobody ever suspects: quinoa! I've also made a vegan option of this by using egg substitute and replacing the milk with almond milk. The taste and texture was identical to my non-vegan original! Either version stores well in a sealed container in the refrigerator for up to 1 week or in the freezer for up to 1 month. My favorite frosting for this cake is coconut cream cheese."
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1 h 45 m servings 334
Original recipe yields 10 servings (1 cake)


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  1. Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer for 10 minutes. Turn off the heat and let sit until quinoa is tender and water is absorbed, about 10 minutes more. Fluff with a fork and cool to room temperature.
  2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 8-inch cake pans and line the bottoms of the pans with parchment paper.
  3. Blend butter, milk, eggs, and vanilla extract in a blender until combined. Add 2 cups cooked quinoa and blend until smooth, scraping down the sides of the blender with a rubber spatula as necessary.
  4. Whisk sugar, cocoa powder, baking powder, baking soda, and salt together in a bowl. Add quinoa mixture into sugar mixture and whisk until batter is smooth. Pour batter into prepared cake pans.
  5. Bake in the preheated oven until a knife inserted into the center of the cakes comes out clean, 40 to 45 minutes. Cool completely in the pans before removing to a plate.


  • Partner Tip
  • Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving: 334 calories; 17.8 42.7 6.2 112 385 Full nutrition

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  1. 83 Ratings

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Most helpful positive review

I was afraid to try this recipe, because 1) I have never made anything GF and 2) I hate quinoa. This cake is SO moist and chocolatey, without the slightest hint of quinoa flavor. It rises a lot ...

Most helpful critical review

This was my first time making a gluten-free cake so I'm not sure if this applies to this specific recipe or all gluten-free cake recipes. This cake was sticky! Getting it off the pan was a pain...

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I was afraid to try this recipe, because 1) I have never made anything GF and 2) I hate quinoa. This cake is SO moist and chocolatey, without the slightest hint of quinoa flavor. It rises a lot ...

AMAZING CHOCOLATE CAKE, best ever, even for those who are not required to eat gluten free. In order to make the layer cake a nice height, I adjusted the servings to 15 from 10 and used 3x8 inch ...

Thank you for sharing your success. I have baked this few times and I have shared it with many friends. I double the ratio of quinoa to the water and it makes it more moist.

This cake is wonderful. It's very flavorful, moist, and rich but not too rich. Based on another reviewer's suggestion, I was careful to make sure I blended the quinoa thoroughly until I could ...

This is SOOOOOOO good!!!! I cooked it in a 9 x 13" glass pan at 350 F for 40 minutes and it was perfect. I didn't even bother icing it. Thank you!

Love. Love. Loved this recipe! Made it for my mother in laws birthday. My sister in law is gluten free and I didn't want to make two desserts. You would never know there wasn't flour by the tast...

With tweaks I'd give this 5 stars (4 as written)! My sister and I tested this out a couple of times and found that subbing all the water with strong brewed coffee and all the white sugar with pa...

Excellent recipe! I did not make any changes at all. One trick to getting a smooth batter is to make sure the quinoa is cooked well, even adding a little extra water just to make sure it is more...

After making this once for a work potluck, numerous friends asked for the recipe and I have continually had requests to make it everytime I do get togethers with friends from work, my sports tea...