Gluten-Free Moist Chocolate Cake Recipe -
Gluten-Free Moist Chocolate Cake Recipe
  • READY IN hrs

Gluten-Free Moist Chocolate Cake

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"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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Ingredients Edit and Save

Original recipe makes 1 cake Change Servings
  • PREP

    15 mins
  • COOK

    1 hr

    1 hr 45 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Jul 02, 2014

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
Jul 27, 2015

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 I used good quality cocoa powder). What I DON'T like: way to crumbly, messy to clean up after blending the quinoa. No matter how much I blend, the quinoa couldn't reach completely "smooth" consistency and my palate could still feel the clumpiness in the final cake. Also, the cake was so delicate that it crumbled apart when I tried layering it. The whole thing was a mess and I had to abandon my project :(


27 Ratings

Dec 31, 2014

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!

Dec 09, 2014

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.

Jun 10, 2014

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.

Jan 12, 2015

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!

Jan 04, 2015

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.

May 18, 2014

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!


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

* Percent Daily Values are based on a 2,000 calorie diet.

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