Moist Chocolate Cake

READY IN: 1hr 5mins
Recipe by kris_e

This recipe is from Quinoa 365 by Patricia Green and Carolynn Hemming. It's a gluten free cake and goog for vegetarians too.

Top Review by HocoRuco

I'm not rating this because some of my disasterous outcome was definitely my fault. Here was what went wrong. 1) I used Pam to grease my pan and the parchment paper didn't stick to the bottom and floated up. 2) I made a half recipe in a loaf pan and definitely didn't cook it long enough. 3) I had no blender so I left the quinoa whole (not bad at all) but thought I'd throw in some chocolate chips to add to the crunchy texture. They all sank and it wasn't worth it. Overall I thought the cake had great flavor and I actually liked leaving the quinoa unblended and whole but I think it was undercooked when I took it out of the oven and very greasy from all the butter. I might try it again but I would skip the blender again, not add chocolate chips, use butter to grease my pan and make sure it was really cooked all the way.

Ingredients Nutrition


  1. Bring water and quinoa to a boil in a medium saucepan.
  2. Cover, Reduce to a simmer and cook for 10 minutes.
  3. Turn off the heat and leave the covered saucepan on the burner for another 10 minutes.
  4. Fluff with a fork and allow the quinoa to cool.
  5. Preheat the over to 350f.
  6. Lightly grease an 8inch round or square cake pan.
  7. You MUST line the bottom of the pan with a piece of parchment paper (I didn't my first time and it was a disaster).
  8. Combine milk, eggs and vanilla in a blender or food processor.
  9. Add 2 cups of cooked Quinoa and the butter and continue to blend until smooth.
  10. Mix the sugar, cocoa, baking powder and salt in a medium bowl.
  11. Add the contents of the blender and mix well.
  12. Pour the batter into the pan and bake on the centre over rack for 50 minutes or until a knife inserted in the centre comes out clean.

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