Recipe by ADeSouza
"This deliciously moist and fudgy chocolate cake is made with a gluten-free twist that nobody ever suspects: quinoa! I've also made a vegan option of this by using egg substitute and replacing the milk with almond milk. The taste and texture was identical to my non-vegan original! Either version stores well in a sealed container in the refrigerator for up to 1 week or in the freezer for up to 1 month. My favorite frosting for this cake is coconut cream cheese."
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1 1/3 cups
butter, melted and cooled
1 1/2 cups
unsweetened cocoa powder
1 1/2 teaspoons
Thank you for sharing your success. I have baked this few times and I have shared it with many friends. I double the ratio of quinoa to the water and it makes it more moist.
Love. Love. Loved this recipe! Made it for my mother in laws birthday. My sister in law is gluten free and I didn't want to make two desserts. You would never know there wasn't flour by the taste. It's incredibly moist! My mother in law kept saying how great it was and wanted slices to take home! My only complaint is it makes two layers but they aren't high. That I think is just a gluten free issue over all. I just made another batch of cakes and made the cake 3 layers. I now have a left over layer to freeze. I made a basic white frosting and tinted it yellow, had a brain freeze and added lemon extract to match the yellow color. It turned out wonderful. I would have never paired the two together, but this cake goes extremely well with lemon. This will be my go to gluten free chocolate cake.
AMAZING CHOCOLATE CAKE, best ever, even for those who are not required to eat gluten free. In order to make the layer cake a nice height, I adjusted the servings to 15 from 10 and used 3x8 inch round cake pans. This worked out absolutely perfectly!! I then frosted the cake with the Allrecipes Coconut Cream Cheese frosting, just frosting in between the layers and on top, leaving the chocolate cake exposed on the sides. It was the most beautiful and delicious cake I have ever made. I lightly toasted some shredded coconut and sprinkled it on the top of the cake. My husband, who is extremely gluten sensitive, is already looking forward to the next special event. If I didn't ration this cake he would eat a piece of it every day! ENJOY!
After making this once for a work potluck, numerous friends asked for the recipe and I have continually had requests to make it everytime I do get togethers with friends from work, my sports teams and my family! I'm not on a gluten-free diet but its nice to know its edible for people who may be when I take it to potlucks!
This cake is wonderful. It's very flavorful, moist, and rich but not too rich. Based on another reviewer's suggestion, I was careful to make sure I blended the quinoa thoroughly until I could no longer see any little quinoa pearls through the side of my blender. I don't have a lot of experience using different cocoa powders, but for this recipe I used "Ghiradelli". The result was a particularly delicious (IMO) chocolate flavor. I opted to go with the chocolate/raspberry combination that is shown in one of the photos. So I used Raspberry Polamer All Fruit between the layers and fresh Raspberries on top. It was so pretty and delicious. I served this to eight people, and everyone enjoyed it. I will make this again. Thank you so much for sharing.
I was afraid to try this recipe, because 1) I have never made anything GF and 2) I hate quinoa. This cake is SO moist and chocolatey, without the slightest hint of quinoa flavor. It rises a lot in the oven, but then falls. It ends up being about an inch thick, with the texture like a cakey brownie. Make sure to blend up the quinoa very well, so that you don't end up with a chunky cake.
This is SOOOOOOO good!!!! I cooked it in a 9 x 13" glass pan at 350 F for 40 minutes and it was perfect. I didn't even bother icing it. Thank you!
Best chocolate cake I've EVER tasted!! The whipped cream n berries makes this a super winner
* Percent Daily Values are based on a 2,000 calorie diet.
Gluten-Free Moist Chocolate Cake
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 160
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