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  • Writer's pictureHeather

Chocolate Quinoa Cake


This moist cake is gluten-free and definitely kid-approved. Top with fruit or ice it, if you like, but it's great all on its own!

Prep Time: 10 min

Cook time: 18-20 min

Yield: 2 x 8" round cakes or 12-14 cupcakes


  • 2 cups cooked quinoa, cooled (made per package directions)

  • 1/3 cup milk

  • 4 eggs

  • 1 tsp vanilla

  • 3/4 cup butter melted and cooled

  • 1 1/2 cups white sugar

  • 1 cup unsweetened cocoa powder

  • 1 1/2 tsp baking powder

  • 1/2 tsp baking soda

  • 1/2 tsp salt


  1. Preheat oven to 350F and lightly grease two cake pans or cupcake tin.

  2. Combine milk, eggs, vanilla in a blender until mixed. Add cooked quinoa and butter and blend until smooth.

  3. In a medium bowl, whisk together dry ingredients. Add to the blender and mix well.

  4. Divide batter between the pans. Bake for about 18 mins or until a toothpick inserted in the middle comes out clean. Cool completely in the pan before serving.

Zhuzh it up!

  • Sift with icing sugar, top with berries or serve with a dollop of whipped cream.

This amazing recipe was written by Patricia Green and Carolyn Hemming. Find it (Moist Chocolate Cake) in the book, Quinoa 365: The Everyday Superfood.


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