Faithfully Gluten Free
Creating Delicious Gluten Free Recipes since 2008.
Cindy ~Hun... What's for Dinner? says
January 24, 2014 at 10:13 am
Oh wow, that looks wonderful Jeanine! You wouldn’t even think it was made with quinoa.
Jeanine Friesen says
January 24, 2014 at 1:25 pm
Thanks, Cindy! Finally – a way my kid’s like quinoa! 🙂
Michelle @ My Gluten-free Kitchen says
January 24, 2014 at 11:19 am
Who would have ever thought to use cooked quinoa in a cake. This looks amazing! I want a slice!!
January 24, 2014 at 1:26 pm
It is pretty cool, huh? Has me thinking of other ways to use it.
Tamar Lundeen says
January 24, 2014 at 12:02 pm
Looks yummy! I’d like to know how it is you seem to know the day I get my determination back to get back to low carbing to loose a few extra pounds? Hmmm? How do you do that. LOL I will save this for future reference. TY
Haha, I had a hunch! 😉
January 24, 2014 at 12:48 pm
Can this be baked in a 9×13 inch pan? I’m the hospitality chair for our local celiac support group and I would need to bake it that way in order to make pieces small enough so it would be enough to go around for tasting.
Hi Barb, you can absolutely bake it in a greased 9×13 pan, you may have to alter the baking time slightly though, just keep that in mind and keep an eye on it. 🙂
January 24, 2014 at 6:26 pm
Wow! Looks good, but is the gluten free better for you despite the sugar (especially if you can’t have sugar). Now has anyone tried substituting sugar with anything else…ie: stevia, coconut sugar, agave syrup (not), or anything else? Let me know how it turn out.
January 24, 2014 at 6:48 pm
I never said it was healthy, Karen. Gluten free does not equal healthy. Cake is still cake. 🙂
Karen Labelle says
February 24, 2014 at 8:50 am
The cinnamon rolls is my gransons favourite food in the world. He is 10 yrs old with weight issues. He only weighs 44lbs. We are desparate to get protien into him. Do you have any suggestions to adding protien powder to your recipe it would be greatly appreciated. Also if you have a recipe for snack bars , no nuts or peanut butter, something he could take to school. You know how schools are for nut free products. It would also be great if it had protien powder in it. Thank you so much for reading this and for any suggestions you have. I am a very worried Nana about her only grandson. It has been a battle for all of his life getting meat protien into him Thannk you Karen Labelle
Kris Cosentino says
January 29, 2014 at 7:55 pm
OMG, Jeanine, you’ve done it again. I have been waiting for a chance to try the Amazing Quinoa Chocolate Cake and finally got to it tonite (cooked up the quinoa last nite.)
I was a little worried at the texture of the frosting until I checked your photo again …whew! it looked the same 🙂 and a little concerned about the pinch of cayenne which was clearly evident in the batter and the baked cake…. and then I combined them. Oh, my, oh, my, oh my. What a treat. My husband has proclaimed ” A-freaking-mazing…it screams for a glass of milk, which is in my book the mark of a great chocolate cake/cookie/dessert. ” The frosting is exactly the right foil for the cake, which is rich and chocolatey and dense and moist. The chocoate flavor stands up to the frosting beautifully, and the whole is chocolatey but not icky sweet!
I can only afford to have half a cake in the house at a time (way too tempting for only 2 of us), so I made a 1/2 recipe in a 9×5 loaf pan, then divided it horizontally. It was really delicate to divide (I can see why you said to bake in two pans.) Next time I’d probably bake 1/2 recipe in two 3.5×8 pans, divided. Putting it in 5×9 was a tetch less than the volume of a 9″ round, so the batter was a little thick and it fell a little coming out of the oven, even tho it toothpick tested as done. My fault for messing around with your proportions! (But making in bread pans instead of halving and stacking a single round layer, it stores nicely in an upside down 1/2 gallon plastic block ice cream keeper, in the fridge.)
Finally tracked down some millet flour, so looking forward to your new millet sandwich bread sometime soon. Keep the great ideas coming!!!
January 29, 2014 at 8:08 pm
Awesome!! lol I’ve heard from numerous people that it freezes really, really well, so you ‘could’ bake 2 9-inch rounds and keep one in the freezer for “emergencies” (without the frosting). So glad that it was a hit, exciting! 🙂
February 1, 2014 at 7:54 am
Do you drain the water off the quinoa that you boiled it in? I’m assuming that you do but thought it’s ask so it turns out right first try!
February 1, 2014 at 7:58 am
No, the water is absorbed by the quinoa when cooking. If it still seems a little bit wet, leave the cover on, and take it off the burner, wait 5 minutes and it should be absorbed. Fluff with a fork and you’re ready to go!
February 2, 2014 at 2:22 pm
Do you think this recipe would work with using an egg replacer? I use chia seed meal and water because of food allergies…
February 3, 2014 at 2:07 pm
Because it has 4 eggs, the eggs play a fairly large roll in the texture of this cake. I’m not sure how egg replacers would work, sounds like a great experiment. If you do try it with an egg replacer, please let us know how it worked!
Patricia McBride says
March 5, 2014 at 7:56 pm
I made this awhile ago, when I first saw the post. I cut it in half because we can’t use eggs either and I had read somewhere that if using more than two eggs, then try cutting recipe in half to see if it will work. It worked out fine.
Today I made the whole recipe and substituted 4 chia seed eggs and cooked it in a 9 x 13 pan. I also added 1/3 cup gluten free all purpose flour to the batter to help stiffen it up a bit. Worked great and tastes wonderful. Still very moist even with the extra bit of flour that I added.
March 7, 2014 at 11:40 am
That’s awesome, Patricia! I’m so glad that you gave it a try, and even happier that you came back to let us know how it worked! 🙂 So happy that this worked with egg replacers! Woohoo!
February 12, 2014 at 6:48 am
Hi Jeanine, love love loved it. Finally found a chocolate cake that doesn’t have a granular feel but Is moist .my husband said it was the best he ever had! Maybe because of the cayenne pepper 🙂
Will make it again….thanks
February 13, 2014 at 7:22 am
So glad that you liked it, Lilianne! I know this is a cake I will have to make again, and again too, definitely a keeper! 🙂
February 15, 2014 at 6:06 am
I made this for my son and friend for their birthday. It was a huge hit! Within two bites two other kids had proclaimed “I want THIS cake for my birthday!” I did clarify that they weren’t referring to my snazzy minecraft decorations and they assured me it was the cake. It was a big hit with all. It is a super rich chocolaty cake for sure. It almost reminded my of light fluffy fudge(if such a thing existed!). I am looking forward to fighting over the leftovers for sure! BTW, I made my quinoi in a rice maker and it worker great…I just made sure I got it out of the pan the minute it finished so that I didn’t lose any to being stuck on the bottom! Awesome recipe, definite keeper. Thanks Jeanine.:)
Haha, LOVE that, Susi! (and you make an awesome cake – those kids must have been thrilled!)
October 9, 2016 at 10:11 am
An update to my comment…when I made the cake before I didn’t use the icing recipe. I finally got a chance to try it last night. When I made it I thought it looked really odd and I added just a bit of powdered sugar so it would shape better. When I tried it out of the bowl I was not that excited. When I tried it today on the cake…WOW!! My new favorite I think! Very unusual. Light and fluffy. I’m glad I didn’t add much powdered sugar or it might have taken away from the fluffy texture. I wasn’t sure it would hold up and not deflate overnight but it was perfect. It tastes like you are eating chocolate whipped cream on a wonderful dense chocolatey cake. They are just perfect together. Really a great combo. I’m so glad after all this time I finally tried it! Thanks so much for your fantastic recipes!
February 19, 2014 at 6:45 am
For all you doubters out there (and I don’t know why anyone would, wheat is a grain, quinoa is a grain), Quinoa chocolate cake is THE BEST chocolate cake you will EVER eat. There’s something about the texture that lets the chocolate flavour absolutely dominate. Could be the full cup of cocoa powder, too….
March 7, 2014 at 11:41 am
Very true, Charlotte!
February 19, 2014 at 1:13 pm
i want to try to use quinoa in baking. this looks great!
Thanks, Dina! It really makes a fabulous cake!
Jill Anderson says
March 11, 2014 at 1:42 pm
Has anyone made cupcakes with the recipe? There are only two of us, and I could freeze some of the cupcakes….
April 12, 2014 at 8:55 pm
I made this wonderful cake with a few modifications for allergy purposes. I used soy milk, palm sugar and earth balance butter substitute. I also made them into cupcakes. My son loves them and so do I. Got 23 1/4 cup cupcakes and baked them for 22 min. The earth balance butter substitute (soy milk and palm sugar) did not work for the icing but we spread it on after we put it in the fridge for a bit anyway. I am going to freeze the iced cupcakes and send a few to keep at school so he can have a birthday treat with the other kids when someone brings in a cake or cupcakes for their birthday. I think they should freeze well.
May 3, 2014 at 10:47 pm
I made this today for my husband’s birthday. It was a big hit, we loved it! I did notice that the recipe instructions for the frosting didn’t say when to add the vanilla so I put it in when I was blending the butter and sugar.
June 24, 2014 at 12:48 pm
Hi – I have whole grain quinoa in the house. Will that work or do I need the white? Thanks
August 4, 2014 at 9:16 pm
thank you for this recipe. i have eaten so many cakes and baked goods without flour and they are dry and crumbly or not the texture i was hoping for .. this quinoa cake is dense and moist and amazing. i am going to trick my boyfriend and just let him eat it tonight and then tell him later. haha. the blender really does the trick for the quinoa to make it all one smooth batter. awesome recipe!
August 4, 2014 at 10:29 pm
well .. my boyfriend took a big bite and said “thats f*%$ing amazing” :). end of story!
August 4, 2014 at 10:34 pm
and he really does not like anything that is gluten free which is supposed to have gluten
julie arnold says
August 14, 2014 at 9:55 am
How can I make the best ever quinoa cake without chocolate? I’m in a Just 10 group and we made the chocolate cake but I couldn’t have any because of headaches caused from eating chocolate…. it turned out a little crumbly because we made cupcakes instead of cake; do you suggest using a vanilla pudding mix instead of cocoa? Email me back soon! Julie
August 14, 2014 at 9:57 am
How can I make the best ever quinoa cake without chocolate? I’m in a Just 10 group and we made the chocolate cake but I couldn’t have any because of headaches caused from eating chocolate…. it turned out a little crumbly because we made cupcakes instead of cake; do you suggest using a vanilla pudding mix instead of cocoa?
October 16, 2014 at 6:28 pm
SO….. when the ____ am I supposed to put in the vanilla extract in the frosting??? As if this recipe isn’t complicated enough, I AM STRESSING OUT!! And Cayenna pepper? Where am I supposed to find that? Luckily my neighbor had some. She said she puts it in some lemonade she makes…. what business does it have going in my cake? Answer me dat girlfriend. Anyway. This cake better be good. My new BF is gluten free and I’m making him this cake to celebrate his 1 year soberversary. I’ll let u know with a follow up comment.
Natasha (again) says
October 16, 2014 at 9:59 pm
Okay. I’m back to review this cake or should I call it chocolate pie I made tonight. Okay. I don’t have time to let it sit in my fridge for 3 days. I work and I work hard and don’t have a lot of time. WARNING: This is not your average Betty Crocker Devile’s Food cake (which u know u man gonna love gluten free or not) I had to bake this cake 3 times longer than it said to. I don’t even know what to say right now. Have to get up so early for work and now I tired. THIS CAKE TAKES FOREVER FOREVER. For Real. Goddamn the frosting is good. I considered just making more of that and putting in cupcake holders and calling it suffle. LOL Just be warned. Have time on ur hands for this one.
March 10, 2015 at 11:15 pm
Amazing…..as advertised. Thanks for a great recipe!
March 13, 2015 at 1:06 pm
So glad to hear that Crystal! One of our favourites too.
January 31, 2017 at 12:33 pm
Thanks for this great recipe. I have used a lot of recipes from your site. I need to eat gluten and mostly sugar free and two of my daughters need to eat dairy and gluten free. So I substituted milk for almond milk, sugar for 1/2 cup stevia, and the butter for coconut oil. I then made cupcakes. I made the first 6 for my daughters with the altered recipe. I then added chocolate chips to the rest of the batch. I filled the muffin tins halfway and added a dollop of creamcheese and topped with the cake batter. Everyone loved these muffins, even my grandsons who can be somewhat picky eaters. Thank-you so much.
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