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Sunday, June 6, 2010

Quinoa chocolate cake

My MIL made me this delicious cake for my birthday.  I loved it.  I intend to make it myself sometime.  When I make it, I will replace the milk with rice milk and the processed cane sugar with sucanat. It is super moist and really delicious! Buckarooken loved it as well.  That's the thing with gluten free chocolate cakes, they are just as good as regular cakes.  Only this one is made with whole quinoa which is fabulously good for you. 

2/3 cup white or golden quinoa
1 1/3 cups water
1/3 cup milk
4 large eggs
1tsp. vanilla extract
3/4 cup butter, melted and cooled
1 1/2 cups sugar
1 cup unsweetened cocoa powder
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt

1. Combine the water and the quinoa in a medium saucepan and bring to a boil.  Reduce heat and simmer, covered for 10 minutes.  Fluff with a fork and cool.

2.  Preheat oven to 350°F.  Lightly grease two- 8" round cake pans.  Line the bottoms of the pans with parchment paper.

3.  Combine milk, eggs and vanilla in a blender, add the 2 cups of cooked quinoa and the butter.  Blend until smooth.

4.  Whisk together sugar, cocoa, baking powder, baking soda in a medium bowl.  Add the contents of the blender and mix well.  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).  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 (my preference).

5. Eat for dinner, lunch or breakfast until the cake is gone.  :)


  1. i am so all over this. can't wait!

    happy birthday lori - thanks for all the great recipes, art and inspiration you put out into the universe each day by being lovely you :) chin chin!

  2. This sounds so delicious. I cannot wait to try to make it! And it's quinoa, so that is a good enough excuse to say it is healthy to eat for breakfast. :-)

  3. it's really a great cake. I loved it.

  4. Hi! I've been on a quinoa kick lately and can't wait to try this. Just a quick question: do you think I can make this in a bundt pan instead? Cos I don't have two round 8" tins.

    Love your breakfast series, btw, and that incredible light you have makes me very envious!

  5. the recipe also said you could use 2 square pans. I think you simply cannot make it too thick that is all. :)

  6. thanks for the quick reply! am so excited to make it tomorrow!

  7. This is an incredible, wonderful, perfect chocolate cake! I'll throw away all my chocolate cake recipes to keep just this one! I poured all the dough in one tin (it took about 30 min. longer) and then finished the cake with fudge and strawberries and it's really just heavenly...

  8. This recipe can easily be halved and chocolate chips or toffee bits added to approach the experience of a brownie. I really enjoyed it and so did my non-gluten allergic kids. The first time I undercooked the quinoa just slightly, but on day 2 the quinoa had moistened even further and it was smooth and delectable.

  9. I made 20 cupcakes out of it. And they're so good you don't even need to ice them!

  10. indeed! it's such a moist cake. everyone loves it!

  11. any idea how long to cook in a 9x13 at high altitude :)? so excited to try it! thanks for the great idea!

  12. I live in a high altitude (Calgary, AB). just follow directions. I plan to try the recipe as cupcakes this weekend , will keep you posted