Gluten Free Chocolate Cake

Quinoa cake is a decadent (flourless!) chocolate cake with creamy whipped chocolate ganache. Quinoa cake is made by blending cooked quinoa into the batter instead of using flour, making this cake naturally gluten free. 

A decadent gluten free chocolate cake with creamy whipped chocolate ganache. This cake is flourless thanks to a secret ingredient!

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Quinoa Cake is a naturally gluten free cake that is always a huge hit! You won't believe how easy it is to make and it's naturally gluten free!

Variations of this Gluten Free Chocolate Cake abound on Pinterest and around the web. It’s one of the first gluten free cake recipes we fell in love with after beginning our journey with food allergies because it is so easy to mix up and has simple ingredients that aren’t overwhelming to a beginner gluten free baker. 

 

 

What Makes this Gluten Free Chocolate Cake so Special?

This gluten free chocolate cake is probably different than any other recipe you’ve tried. The secret ingredient might surprise you, but just sit down and read through before you decide I’m crazy!

The reason this cake is so easy  is that it calls for cooked quinoa instead of the flour. Don’t worry, you’ll blend the quinoa into the batter so there won’t be a funky texture, and we promise you won’t even notice the quinoa!

Something magical happens when you blend the quinoa with the rest of the ingredients in this gluten free quinoa cake. It makes the most tender, chocolatey and delicious cake with so little effort. Top it with our whipped ganache frosting and bring it to your next party and we pretty much guarantee you’ll be everyone’s new best friend. 

 

Quinoa Cake is a show-stopping dessert that will always leave guests asking for the recipe! The magic happens when you blend cooked quinoa into the cake batter...instead of flour!

 

What is Quinoa?

If you aren’t familiar with quinoa, it is a pseudo grain related to beetroot, amaranth, and spinach. It can be cooked like rice (1 part quinoa to 2 parts water or broth) and used as a substitute for rice or couscous in recipes. Quinoa is a good source of fiber, folate, iron, zinc, and magnesium. It also contains a good amount of protein, especially as compared to white rice.

Because quinoa is not a grain, and is used in place of flour, this gluten free chocolate cake is not only gluten free but flourless and grain free as well (yay!)

 

Chocolate Quinoa Cake with Whipped Ganache Frosting and White Chocolate Shavings. WOW.

Did You Say Quinoa CAKE???

I’m sure you’re curious as to how a cake can be made out of quinoa. Let me explain. Quinoa cake is made in your blender. The pureed quinoa and eggs combine to make a thick cake-like batter. Add all the extras like sugar, cocoa powder, and vanilla and VOILA! The BEST gluten free chocolate cake you’ve ever eaten.

If you’re looking for an easy gluten free chocolate cake recipe that will achieve great results, this quinoa cake will quickly become a favorite! It is rich and decadent, but so simple to make. I usually make as a 2-tiered round cake, but feel free to use a 9X13″ as a single layer if you want.

 

Chocolate Quinoa Cake uses cooked quinoa instead of flour. Add the ingredients to your blender, bake, and (of course) make the whipped chocolate ganache to top it all off.

 

How to Make Gluten Free Chocolate Cake:

Step 1: Start the ganache frosting.

The ganache frosting is very easy but takes several hours to complete, so plan accordingly. I did the first step of the ganache 3 hours before making the cake, set it in the fridge, and then finished it after the cake cooled. All you’ll need to do is heat cream, pour it over chocolate, let sit, then stir. It just needs a little time to cool before you whip it and frost the cake.

Step 2: Cook the Quinoa

Be sure to purchase some that says it is pre-rinsed on the packaging, or rinse thoroughly under running water in a strainer before cooking. Bring 2 cups water to boil in a medium saucepan, add 1 cup quinoa, cover, and simmer on low for 15 minutes. Remove from heat, let stand covered for 5 minutes, remove the lid and fluff with a fork. Let cool before using in the cake! This recipe will yield more than you will need for the cake, just refrigerate the leftovers to use later for a Quinoa Bowl or Quinoa Chili

Step 3: Blend 

This quinoa cake is so easy to make because you’ll be blending all the ingredients. A high quality blender such as Blendtec works especially well, but any old blender should do. You’ll blend the wet ingredients first, then add the dry ingredients to blend them all together. 

Step 4: Bake, Cool, and Frost!

You can bake this cake in 2 round pans or a 9×13. We have done both multiple times and it turns out great either way! If you’re using round pans, be sure to line with parchment to avoid sticking. Be sure the cake is completely cool before frosting, and store any leftovers in the fridge.

 

MAKING THIS GLUTEN FREE CHOCOLATE CAKE??? We love to hear about it!

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Chocolate Quinoa Cake with Whipped Ganache Frosting

Prep

Cook

Total

Yield 8 -10

Ingredients

  • FOR THE CAKE:
  • 1/3 cup milk 
  • 4 large eggs
  • 1 tsp vanilla
  • 2 cups cooked, cooled (gluten free) quinoa (see notes)
  • 3/4 cup butter (salted), melted and cooled
  • 1 1/4 cups sugar
  • 1 cup Unsweetened gluten free Cocoa Powder
  • 1/2 T baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp sea salt
  • Grated white chocolate, for garnish optional
  • FOR THE WHIPPED GANACHE FROSTING:
  • 1 3/4 cup whipping cream
  • 1 cup chopped Hershey's bars (about 3 of the regular size bars), OR gluten free semi-sweet chocolate chips
  • Instructions:

Instructions

  1. START WHIPPED GANACHE FROSTING:
  2. Measure chocolate into a medium bowl.
  3. Heat cream in a small saucepan over medium heat (stirring occasionally) just until it comes to a gentle simmer. Pour over chocolate and let sit for exactly 5 minutes without stirring.
  4. Whisk until smooth and glossy and refrigerate at least 2-3 hours until completely cooled.
  5. MAKE THE CAKE:
  6. Lightly grease bottoms of two 8" round or square baking pans with oil or cooking spray.
  7. Trace bottoms of pans on parchment paper, cut out circles and place inside greased pans.
  8. Preheat oven to 350° F.
  9. Combine milk, eggs, and vanilla in a blender or food processor and pulse until combined. Add cooked/cooled quinoa and melted butter and blend until completely smooth.
  10. It will be fairy thick but still pourable. Set aside.
  11. In a large bowl, whisk together sugar, cocoa powder, baking powder, baking soda, cinnamon, and sea salt.
  12. Add liquid mixture from blender and stir or whisk to combine.
  13. Evenly divide batter between two pans (they will be about half full) and bake on middle rack for 20-25 minutes until cake springs back when tapped or toothpick inserted in the center comes out with fudgy crumbs.
  14. Remove and cool in the pans (on racks) for 10 minutes before inverting cakes onto a cooling rack.
  15. Cool completely.
  16. FINISH THE WHIPPED GANACHE FROSTING:
  17. When the ganache has cooled completely, whip with the whisk attachment of your KitchenAid or use a hand mixer to mix as you would to make whipped cream.
  18. When stiff peaks form, turn the mixer off. Use a stand mixer if you have one, it's a lot easier and quicker.
  19. This is a tender cake, so gently transfer one of your cooled cakes to a serving plate.
  20. Spread a thin layer of whipped ganache on the cake.
  21. Gently transfer the other cake on top and lightly press down.
  22. Spread remaining ganache on top and sides. You can swirl it with the edge of a knife to make it look pretty. Gently press white chocolate on the sides of the cake and serve.
  23. This cake tastes great the day after making as well, just store (covered) in the refrigerator.

Notes

  • Quinoa cake is soft and moist, but tender. Because of this, you'll want to line your pans with parchment paper and grease well if you plan to remove the cake from the pans. Also, be careful when transferring the cake. Don't let this scare you though, it really is an easy cake to make!

Nutrition Facts

Serving Size 8-10

Amount Per Serving

% Daily Value

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Quinoa cake is a decadent (flourless!) chocolate cake with creamy whipped chocolate ganache. Quinoa cake is made by blending cooked quinoa into the batter instead of using flour, making this cake naturally gluten free. 

 

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21 Comments

  • Reply
    Keeley McGuire
    February 29, 2016 at 8:03 am

    This looks so decadent and sounds delicious!

  • Reply
    Strength and Sunshine
    February 29, 2016 at 8:30 am

    You know I’m all about the quinoa!

  • Reply
    jules
    February 29, 2016 at 12:56 pm

    WHAT the WHAT!??! This cake is astoundingly gorgeous – I can’t believe quinoa was the only “grain.” Brilliant!
    ~jules

    • Reply
      LifeAfterWheat
      February 29, 2016 at 1:41 pm

      Wow thanks, Jules! Great compliment coming from you 🙂 It really is a beautiful and sinfully good cake.

  • Reply
    Dr. Jennifer Weinberg MD MPH | Simple Pure Whole Wellness
    February 29, 2016 at 2:54 pm

    That frosting looks decadent and quinoa 😉

    • Reply
      LifeAfterWheat
      February 29, 2016 at 9:59 pm

      The quinoa is a great bonus, isn’t it? And the frosting? out of this world!

  • Reply
    allergianabroad
    March 1, 2016 at 4:53 am

    I’m so excited to make this!!

  • Reply
    Amanda | My Gluten-Free Miami
    March 1, 2016 at 2:14 pm

    Oh wow, I would never have thought of this! It looks so rich, but I can pretend it is healthy from the quinoa! Love it!

  • Reply
    Brianna H (@FlippinDelish)
    March 2, 2016 at 4:39 pm

    I have never thought to use quinoa in a cake before. Looks so indulgent! I never would have guess that quinoa was hidden inside.

    • Reply
      LifeAfterWheat
      March 3, 2016 at 11:17 am

      That’s the magic of this cake Brianna, it really is a favorite of ours!

  • Reply
    Kristina
    March 7, 2016 at 9:54 am

    This looks and sounds delicious! I’ve never thought of baking a cake with quinoa…brilliant! I’m giving this one a try!

  • Reply
    Savoring Saturdays | Only Taste Matters
    March 11, 2016 at 6:01 pm

    […] Irish Whisky Cake from Elle Chocolate Quinoa Cake with Whipped Ganache Frosting from Celeste Mint Chocolate Chip Ice Cream from Emily Homemade Grapefruit Gummies from […]

  • Reply
    Leah @ Grain Changer
    March 15, 2016 at 6:59 am

    Can you believe I’ve never baked with cooked quinoa? I’ve used quinoa flakes million of times, but never the whole grain. That is going to have to change ASAP – can’t wait to try this recipe out. It looks insanely delicious and decadent!

    • Reply
      LifeAfterWheat
      March 15, 2016 at 11:41 am

      Well, I haven’t cooked much with the quinoa flakes so maybe you can help me out there Leah 😉
      ps you’ll love the cake!

  • Reply
    Melissa
    March 2, 2019 at 9:17 pm

    Do you think this could be made with a flax egg?

    • Reply
      thereislifeafterwheat@gmail.com
      March 6, 2019 at 8:25 pm

      Hi Melissa! I haven’t tried using a flax egg in this recipe, if you give it a shot let us know how it goes! -Celeste

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