Quinoa Chocolate Cake
This decadent quinoa chocolate cake is moist and fudgy, flourless, and not too rich. Plus, it's naturally dairy free and gluten free!
Everyone loves a flourless chocolate cake for that dense fudginess that can't be beat. I honestly can’t believe you can achieve these results with cooked quinoa. You won’t BELIEVE how amazing this cake is!!
My husband is always skeptical when “healthy” ingredients are in a decadent dessert. So, I didn’t tell him what ingredients I used! He ate a slice and said it was one of the best chocolate cakes I had ever made! Yessss!!!!
Enjoy,
SiLLibake
Quinoa Chocolate Cake
Turn quinoa into this fudgy, rich, delicious, decadent naturally gluten free quinoa chocolate cake.
Nutritional Benefits of Quinoa:
Quinoa is considered a complete protein. A complete protein contains all nine essential amino acids that the body cannot produce on its own and must obtain from the diet. Quinoa is one of the few plant-based foods that provide all nine essential amino acids in adequate proportions, making it an excellent source of protein, especially for vegetarians and vegans. This characteristic of quinoa makes it a valuable addition to a balanced diet, as it can help meet the body's protein needs.
Quinoa, a highly nutritious grain-like seed, offers several health benefits when incorporated into baked desserts:
1. High Protein Content: Quinoa is rich in protein, making it an excellent addition to desserts for those looking to increase their protein intake. Protein is essential for building and repairing tissues in the body.
2. Rich in Fiber: Quinoa is a good source of dietary fiber, which promotes digestive health and helps regulate blood sugar levels. Including fiber in baked desserts can aid in digestion and promote satiety.
3. Gluten-Free: Quinoa is naturally gluten-free, making it suitable for individuals with gluten sensitivities or celiac disease. Baked desserts made with quinoa can provide a delicious alternative for those who need to avoid gluten.
4. Packed with Nutrients: Quinoa contains various essential nutrients such as magnesium, iron, phosphorus, and manganese. These nutrients play vital roles in maintaining overall health, including bone health, energy production, and antioxidant function.
5. Low Glycemic Index: Quinoa has a relatively low glycemic index compared to many other grains, which means it doesn't cause a rapid spike in blood sugar levels. This can be beneficial for individuals looking to manage their blood sugar levels or those with diabetes.
6. Heart-Healthy: Quinoa contains heart-healthy fats and antioxidants, such as omega-3 fatty acids and flavonoids. Including quinoa in baked desserts may contribute to heart health by reducing inflammation and improving cholesterol levels.
7. Versatility: Quinoa can be incorporated into various dessert recipes, such as cookies, cakes, and muffins, providing a nutritious twist to traditional treats without compromising flavor or texture.
Overall, adding quinoa to baked desserts not only enhances their nutritional profile but also offers a unique flavor and texture while contributing to overall health and well-being.
Quinoa Chocolate Cake Ingredient Notes:
Cooked Quinoa: This helps with the stability and moisture of the cake and also adds nutrition.
Eggs – The eggs are really important in this recipe, helping to bind everything together and give the cake lift.
Oil – A neutral oil, like grapeseed or vegetable oil, is perfect for making a rich chocolate cake when combined with cocoa powder. I used a light olive oil (that is my baking oil of choice).
Vanilla extract – A flavor enhancer that also helps overwhelm any taste of quinoa.
Sugar – Not just a sweetener, but a tenderizer, sugar is an important part of this rich chocolate cake
Cocoa powder – Cocoa powder not only gives the cake a deep chocolate flavor, but its aroma covers any remaining quinoa bitterness.
Instant Espresso Powder – The cake won’t take like coffee; it will intensify the chocolate flavour!
Baking powder and baking soda – Make sure your chemical leaveners are fresh, and they'll never fail to add the proper lift to your cake.
Salt – Balances the sweetness and brings out the flavor of the chocolate
Tips for preparing the quinoa for this naturally gluten free chocolate cake
It turns out that you don't even need to cook the quinoa. You can just soak it in water for about 12 hours and blend away.
The general idea is to place about 1 cup (by volume, if you like) raw quinoa in a bowl or jar, and add enough tap water to cover by about in inch.
Cover the quinoa and water mixture, and allow it to soak in the refrigerator overnight, or for up to 24 hours. Drain the soaked quinoa in a fine mesh sieve or nut milk bag, measure the soaked and drained quinoa by weight in place of the cooked quinoa, and proceed with the recipe as written below.
Making gluten free Quinoa Chocolate Cake — Quick Tips:
Use a blender for the best quinoa cake
Even though we soften the quinoa by cooking (or soaking) it before using it in the cake batter, we need to blend it with the oil and some other wet ingredients so it doesn't add any unwanted texture to the cake.
You don't need a high speed blender for this task, but even a lower powered blender will make a smoother batter that holds everything together better than a food processor. If you don't have a blender, you can use a food processor, but your cake may be a little more fragile, and may even have a bit of texture.
Choosing the right baking pans
The provided recipe yields a single 8-inch round cake, but you can effortlessly adapt it for an 8-inch square cake pan with no adjustments needed. Should you prefer to utilize a 9-inch pan, simply reduce the baking duration as it will cook more quickly.
For optimal results, I suggest using light-colored cast aluminum baking pans to ensure even baking without risk of burning. If you wish to create a layer cake, simply double the batter, distribute it evenly between two prepared cake pans, and bake as instructed, remembering to rotate the pans halfway through to ensure uniform baking.
However, I advise against using a bundt pan for this cake, as its structure may not be robust enough to maintain integrity when baked in that form and quantity.
Use parchment paper for easy removal
Most of my round cake pans are not nonstick, so I'm always sure to grease them well with cooking oil spray, and lining them with a round of parchment paper.
To remove the cake from the pan, allow it to cool until it's no longer hot to the touch, place an upside down wire rack on top, invert the pan and rack, and remove the pan by lifting it up and off the cake.
How to store chocolate quinoa cake so it stays fresh
This chocolate quinoa cake is super moist, so it doesn't dry out easily. However, when it's plain and not covered in frosting, it can be somewhat fragile so be sure to keep it wrapped tightly or on a stable base like a serving platter before you serve it.
Quinoa Gluten Free Chocolate Cake: Ingredients and Substitutions:
Dairy free quinoa chocolate cake
This cake is already dairy-free by nature, since it's made with oil instead of butter. To make the chocolate ganache dairy-free, make sure you're using dairy free chocolate, and replace the heavy whipping cream with chilled coconut cream from the can (liquid set aside or discarded).
Can you make quinoa chocolate cake without eggs?
Although I have not tried it, you can try a “chia egg” (1 tablespoon ground chia seeds + 1 tablespoon lukewarm water, mixed and allowed to gel), but I think the eggs are very important in this cake.
Quinoa
I haven't tried this recipe with any other cooked seed or grain, but I suspect that it would work with anything that cooks in water like a porridge. Teff is another good option! Feel free to experiment!
FAQs
What color quinoa should I use in this quinoa chocolate cake?
I suggest using white quinoa for baking, as it blends seamlessly into the cake batter, resulting in a smoother texture. After blending, you won't even notice the presence of cooked grains in your chocolate cake.
Can I use quinoa flour for this moist gluten free chocolate cake recipe?
No, you can't use quinoa flour to make this cake. It calls for cooked (or soaked) quinoa, and is balanced in favor of the extra moisture and tenderness of the cooked grain.
Can I adjust this quinoa cake recipe to make a white or yellow cake?
Unfortunately, I haven't been successful in creating a yellow cake using quinoa as a substitute for flour. The slightly bitter taste of quinoa requires masking with a robust flavor, such as cocoa powder.
Can I make this quinoa chocolate cake in advance?
Yes! The cake freezes so well and defrosts really quickly. You can even keep it in the refrigerator for a day or so if it's wrapped tightly.
Does I need to keep this cake refrigerated?
Any cake made with perishable ingredients shouldn't stay at room temperature for too long. But this cake, especially if it's unfrosted, will stay fresh on the counter for about 2 days if it's under a cake dome.
Can I freeze this cake?
Yes! I would recommend freezing the cake unfrosted. Just wrap it very tightly in freezer-safe wrap, place it in a flat surface, and then in the freezer. Once it's frozen, you can remove the flat surface.
PREP TIME: 10 MIN
COOK TIME: 25-28 MIN
QUINOA CHOCOLATE CAKE
Delight everyone when you turn quinoa into this fudgy, rich, delicious, decadent naturally gluten free quinoa chocolate cake.
Ingredients:
FOR THE CAKE.
· 2 large eggs at room temperature
· 6 tablespoons (84 g) neutral oil (like light olive oil, sunflower, grapeseed, canola or vegetable oil)
· 1 cup (165 g) cooked and cooled quinoa cooked in water according to package directions, at room temperature
· 1 teaspoon pure vanilla extract
· ¾ cup (150 g) cane sugar or granulated sugar
· ⅝ cup (50 g) unsweetened natural cocoa powder
· 1 tbsp instant espresso powder
· ¾ teaspoon baking powder
· ¼ teaspoon baking soda
· ¼ teaspoon kosher salt
FOR THE FROSTING.
· ⅜ cup (3 fluid ounces) heavy whipping cream
· 5 ounces dark chocolate roughly chopped
· ½ cup (58 g) confectioners' sugar (optional)
Instructions:
MAKE THE CAKE:
To make a layer cake, multiply every ingredient by two and bake the batter in two separate 8-inch round cake pans. Double the frosting recipe, too.
Preheat your oven to 350°F. Grease an 8-inch round cake pan, and line the bottom with a round of parchment paper. Set the pan aside.
In a blender or food processor, place the eggs, oil, cooked quinoa and vanilla, and blend or process until smooth. The mixture should become lighter in color. Scape down the sides a few times throughout. Process until it’s as smooth as possible. Blend for about 3-4 minutes
In a large bowl, whisk together the sugar, cocoa, instant coffee, baking powder, baking soda, and salt.
Add the eggs and oil mixture, and mix until well-combined. The mixture will be thick.
Transfer the batter to the prepared cake pan, and smooth into an even layer with a wet knife or offset spatula.
Place in the center of the preheated oven and bake until the cake is set in the center and springs back when pressed very gently in the center (about 25-28 minutes).
A toothpick shouldn’t come out wet, but it won’t be completely clean.
Remove the cake from the oven and allow to cool in the pan for about 10 minutes before turning out onto a wire rack to cool completely.
The cake may sink a bit as it cools, but it should mostly maintain its shape.
The finished and cooled cake can be wrapped tightly in plastic wrap and frozen for storage of up to 2 months. Allow to thaw at room temperature before serving.
MAKE THE FROSTING:
Add an inch of water to saucepan, bring to simmer. Put heat safe bowl on top of the saucepan and add the cream and chocolate. The steam will melt the chocolate. Once it is melted, remove the bowl and allow to the chocolate mixture to come to room temperature.
Cover and place in the refrigerator until firm enough to scoop with a spoon, about 2 hours.
Transfer the cooled ganache to a large bowl and beat with a handheld mixer or stand mixer fitted with the whisk attachment until thickened and fluffy. The ganache will also lighten in color as it whips.
Add the confectioners’ sugar and whip to combine, if you’d like your frosting a bit sweeter, and a bit more firm.
Frost the cake as desired, and serve.
Notes:
How to prepare the raw quinoa.
To make 1 cup cooked quinoa you’ll need about 1/2 cup raw quinoa.
You can also soak the quinoa, rather than cooking it, for use in this recipe. Place about 1 cup, by volume, raw white quinoa in a bowl or jar, and add enough tap water to cover by about an inch.
Cover the quinoa and water mixture with a lid or plastic wrap, and place it in the refrigerator. Allow the mixture to soak in the refrigerator, or for up to 24 hours. Drain the soaked quinoa in a fine mesh sieve or nut milk bag.
Measure the soaked and drained quinoa by weight in place of the cooked quinoa, and proceed with the recipe as written.
Adapted from Mel’s Kitchen Cafe. Originally published on the blog in 2017.
