Our Kitchen

Quinoa CHOCOLATE cake

I found this recipe the other day and modified it to my family’s liking. We love Quinoa but the thought of it as the main ingredient in a cake just did not sound right. With a little faith in the original recipe, I decided to give it a try today.
Wow, who knew a gluten free cake could be so moist and yummy at the same time.



  • 2 cups cooked and cooled quinoa (about 1/2 cup uncooked)
  • 1/3 cup milk
  • 4 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 cup avocado oil
  • 1/4 cup coconut oil
  • 1 cups granulated sugar
  • 1 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  1. Preheat the oven to 350 degrees F. Lightly grease a 9×13 pan.
  2. Combine the milk, eggs, vanilla and oils in a blender . Process just until combined. Add the cooked quinoa and blend well until smooth.
  3. In a large bowl, whisk together the sugar, cocoa, baking powder, baking soda and salt. Add the contents from the blender and mix with a wooden spoon or whisk until combined.
  4. Pour the batter into the prepaired baking pan and bake on a middle rack for 30 minutes or until a knife or toothpick inserted in the center comes out clean.

Serve with “Coco-whip”, ice cream or as is.

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