Amazing Gluten Free Chocolate Cake
Quinoa Chocolate Cake adapted from Quinoa 365: The Everyday Superfood
Chocolate Whipped Buttercream Frosting from I Heart Eating
Serves: 8-10
Quinoa Chocolate Cake
  • 1 1/3 cup water
  • 2/3 cup white quinoa (rinsed if the package doesn't state that it is rinsed)
  • 1/3 cup milk
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup butter, melted and cooled
  • 1 1/2 cups granulated sugar
  • 1 cup cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
Chocolate Whipped Buttercream Frosting
  • 1/3 cup cocoa powder
  • 2 tablespoons cornstarch
  • 3/4 cup milk
  • 3/4 cup unsalted butter, cool room temperature
  • 1 cup granulated sugar
  • 2 teaspoons vanilla extract
  • pinch salt
  • Chocolate shavings for garnish (optional)
Quinoa Chocolate Cake
  1. In a medium saucepan over medium heat, bring the water and quinoa to a boil. Cover, reduce heat to low and continue cooking for 20 minutes. Place the cooked quinoa in another bowl and allow to cool to room temperature (you can put it in the fridge for this, just stir occasionally).
  2. Preheat the oven to 350 degrees F. Line two 9-inch round pans with parchment paper and set aside.
  3. Process the milk, eggs, and vanilla in a blender or food processor. Add the quinoa and melted butter, and blend until completely smooth.
  4. In a separate bowl, whisk together the sugar, cocoa powder, baking powder, cinnamon, baking soda, salt and cayenne pepper.
  5. Pour the quinoa mixture over dry ingredients, and stir to combine. Divide the batter between the prepared pans, and bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the middle comes out clean.
  6. Allow the cakes to cool completely in the baking pans before removing them.
  7. Layer cakes with the Chocolate Whipped Buttercream Frosting.
  8. Store covered, in the refrigerator, for up to 3 days.
Chocolate Whipped Buttercream Frosting
  1. In a small saucepan, whisk together the cocoa powder and cornstarch. Whisk in the milk.
  2. Heat the mixture over medium heat, whisking constantly. Now is not the time to walk away, or answer the phone, this will only take a few minutes. Continue whisking until the mixture become thick. Remove from heat, place in a different bowl, and let it cool to room temperature.
  3. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter, sugar, vanilla, and salt until light and fluffy, about 4-5 minutes.
  4. Add the cooled chocolate mixture.
  5. With the mixer on high speed, beat it until it is light and resembles whipped cream. If it looks separated, don't panic, just keep whipping it. This should take about 5 minutes.
  6. If the mixture doesn't look like whipped cream after 5 minutes, refrigerate it for half an hour to cool it off and try again.
  7. Frost the cake immediately, if you wait too long before frosting, the air starts to deflate when you frost your cake.
  8. Garnish with chocolate shavings (optional).
You can replace the quinoa and water with 2 cups of cooked quinoa, if you have some on hand.
Recipe by Faithfully Gluten Free at