I recently decided it was time to try Quinoa. I didn’t really know what it was but had some concept that you could use it in place of rice. The benefit of Quinoa is that it contributes to our dietary needs far more than rice does. It is high in fibre, calcium, potassium, iron, magnesium and phosphates. It is GLUTEN FREE and easy to digest. A real win win addition to meals.

A friend on Instagram mentioned on my post of the packet of Quinoa that there was a recipe for a Quinoa Chocolate Cake in a book she had. So I got googling to find a recipe as I had never cooked with Quinoa before. The search returned many results, I found one, (click here for adapted recipe) and adapted it slightly and you wouldn’t believe it, it is the most moist chocolate cake I have ever, ever had.

It is Gluten Free, however it’s not completely guilt free. I have served it with natural low fat yoghurt and blueberries to cut through the sweetness, the original recipe called for 1 1/2 cups of sugar which I used so I have only put 1 Cup in the ingredient list here.


2 Cups Cooked Quinoa (Click Here for Cooking Tips), cooled
1/3 Cup Almond Milk (or normal milk)
4 Eggs
3/4 Cup Melted Butter
1 Cup Cocoa
1 Cup Caster Sugar
1 1/2 Tsps Baking Powder
1 Tsp Bicarbonate Soda
1/4 Tsp Salt


1. In a food placed the cooked and cooled quinoa and milk. Process until the quinoa forms a paste. You may need to scrape the sides occasionally.
2. Add the 4 eggs to the quinoa paste and process for a further minute, scraping sides as needed.
3. Add the melted butter to the food processor (do this while the food processor is only and poor in gradually through the slot in the top)
4. In a large bowl place the cocoa, sugar, baking powder, bicarbonate and salt. Stir to combine.
5. Gradually pour the wet quinoa mix into the dry mix.
6. Mix just to combine (don’t overwork it)
7. Pour into a greased 20cm cake pan. I have used a push out pan and it was perfect for this.
8. Bake in a 170 degree Celcius oven for 50-60 minutes.

You will know when it is cooked as it will come away from the sides of the cake pan, it will a have a slight wobble to touch.

Allow to cool for 5 minutes in the cake pan and then transfer to a cooling rack to cool completely.

Serve with natural yoghurt and berries.

Keep stored in the fridge in an airtight container for upto 5 days.

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  1. Anonymous March 10, 2013 at 8:07 pm #

    wondering if you could use natvia (or stevia) in place of the sugar. Looks delicious.

  2. My Mummy Daze March 11, 2013 at 1:33 pm #

    Yumm!! I’m looking forward to trying this one! Thanks x

  3. Amanda Voisey March 12, 2013 at 11:31 am #

    Yes you could definently replace sugar with stevia

  4. Kate E March 24, 2013 at 6:06 pm #

    how much stevia would you use in place of 1 cup sugar? is coconut sugar any better?

  5. Amanda Voisey March 27, 2013 at 4:13 am #

    Replace one cup of sugar with 11/2 to 2 tablespoons of Stevia

    • Kirby Austin March 2, 2014 at 2:55 pm #

      1 1/12 to 2tbsp of stevia was definitely not enough to substitute the sugar….in the bin with that batch haha

  6. Anonymous March 1, 2014 at 9:13 pm #

    could you use a natural ingredient rather then cocoa?

    • Claire June 1, 2014 at 8:57 am #

      I’ve made similar muffins which turned out great. Thanks for the recipe. I would use raw organic cacao instead of the cocoa, and replace the sugar with either rapudura or coconut sugar as they are much more nutritious. Sounds great though.

      • Amanda June 1, 2014 at 6:09 pm #

        Hi Claire I tend to focus my recipes on everyday ingredients that I would normally buy. But of course these two substitutes would be perfect.

  7. Anonymous March 2, 2014 at 1:02 pm #

    And if sugar was replaced with Swerve, would it still be 1 cup pls?

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