Gluten-Free Moist Chocolate Cake

Gluten-Free Moist Chocolate Cake

Made  times
ADeSouza 1

"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 h 45 m servings 334 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 334 kcal
  • 17%
  • Fat:
  • 17.8 g
  • 27%
  • Carbs:
  • 42.7g
  • 14%
  • Protein:
  • 6.2 g
  • 12%
  • Cholesterol:
  • 112 mg
  • 37%
  • Sodium:
  • 385 mg
  • 15%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer for 10 minutes. Turn off the heat and let sit until quinoa is tender and water is absorbed, about 10 minutes more. Fluff with a fork and cool to room temperature.
  2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 8-inch cake pans and line the bottoms of the pans with parchment paper.
  3. Blend butter, milk, eggs, and vanilla extract in a blender until combined. Add 2 cups cooked quinoa and blend until smooth, scraping down the sides of the blender with a rubber spatula as necessary.
  4. Whisk sugar, cocoa powder, baking powder, baking soda, and salt together in a bowl. Add quinoa mixture into sugar mixture and whisk until batter is smooth. Pour batter into prepared cake pans.
  5. Bake in the preheated oven until a knife inserted into the center of the cakes comes out clean, 40 to 45 minutes. Cool completely in the pans before removing to a plate.


  1. 28 Ratings

Most helpful positive review

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.

Most helpful critical review

This recipe did not work out for me. I followed the recipe to the letter T. Things I liked about this cake: moist, not too sweet, right level of richness, chocolatey (but I suspect it's because ...

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Least positive

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.

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 ...

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 ...

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 tast...

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!

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 ...

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 tea...

Fantastic! Really moist and chocolaty! Tasted great! Made according to the recipe in a 9x13 pan for 40 min. I would like to find a way to replace the butter and make this really healthy. Ma...

This recipe is really impressive. You wouldn't think it, but it tastes like regular chocolate cake. Hallelujah!! My non-GF family members loved it, and my Paleo friends were able to eat it as ...

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