Best-Ever Chocolate Quinoa Cake

I know I’m supposed to be baking Christmas cookies and peppermint bark but I couldn’t help myself with this one. I made it on Saturday morning and between the two of us, the entire thing is gone already. Actually, I was joyfully looking forward to last piece for dessert tonight but a certain someone got to it first. He’s lucky I love him.

So this cake, it’s almost too good to be true. To start, it’s completely flourless, yet the texture is so soft and moist, you will swear it is made from good old whitey mcbleachy.

It’s also naturally gluten-free without the help of starches or gums and oh, most importantly, it’s the most decadent chocolate cake you will ever have.

Best-Ever Chocolate Quinoa Cake. You won't believe this is gluten-free

The base of this cake is made from quinoa. Not quinoa flour, but cooked quinoa.

I know it sounds complicated but it’s actually pretty easy. You mix the quinoa with eggs, milk {I used almond milk}, butter {I used a mixture of Earth Balance and coconut oil} and vanilla extract in a blender, add it to a bowl of unsweetened cocoa powder that’s sifted with a few basics like salt, sugar, baking soda, and baking powder, and then poof!

Best-Ever Chocolate Quinoa Cake

You’ve got yourself a decadent, mind-blowing chocolate cake. After you cook it, of course.

Best-Ever Chocolate Quinoa Cake. You won't believe this is gluten-free

I still can’t believe it’s made from quinoa.

But wait, then there’s the frosting…oh, the frosting. Two ingredients y’all. Coconut cream and chocolate. Yeah, you will want to smash your face into it.

Whipped Chocolate Coconut Cream Icing

It might even make for a good facial but I can’t quite guarantee that one.

If you use vegan chocolate then the cake and the frosting are completely dairy free {not vegan!}. If I could figure out how to make it without sugar, I’m sure I’d be rich. But it is dessert, after all, and one cup of sugar ain’t so bad. If you cut into sixteen pieces then it’s only 14 grams of sugar per slice. For as good as this cake tastes, it’s more than worth it.


The original recipe {from the book Quinoa 365} uses a little more sugar and 3/4 cup butter in the batter so if that’s your thing then feel free to replace the Earth Balance and coconut oil with buttah.

The icing, however, I recommend trying as is. Even if you aren’t a coconut fan, I bet you will love it. You can’t even taste the coconut! It’s smooth, creamy and chocolately, just like real dairy icing. I’m officially in love.

Best-Ever Chocolate Quinoa Cake {gluten-free}

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: 16

Best-Ever Chocolate Quinoa Cake {gluten-free}


2 cups cooked quinoa*

1/3 cup unsweetened almond milk (or preferred milk)

4 whole eggs

1 teaspoon vanilla extract

1/2 cup Earth Balance, melted (or butter)

1/4 cup melted coconut oil

1 cup organic evaporated cane juice/ or organic white sugar/ or coconut sugar

1 cup unsweetened cocoa powder (I used Hershey’s Special Dark)

1/2 teaspoon baking soda

1 and 1/2 teaspoon baking powder

1/2 teaspoon salt

Whipped Chocolate Coconut Cream Frosting

1 (13.5 ounce) can of full fat coconut milk, refrigerated overnight

1 (10 ounce) bag chocolate chips


  1. Preheat the oven to 350°F and then line two round cake pans (or a 9x13” pan) with parchment paper.
  2. In a food processor or blender, combine the eggs, almond milk (or preferred milk) and vanilla extract then blend for ten seconds to combine.
  3. Add the cooked and cooled quinoa along with the melted and cooled Earth Balance and coconut oil (could also use all regular butter) then blend until completely smooth, about thirty seconds to one minute.
  4. Sift together the dry ingredients in a large bowl (cocoa powder, sugar, baking powder, baking soda and sea salt).
  5. Add the wet ingredients in the blender to the bowl with the dry and mix together until well-combined.
  6. Divide the batter between the two pans and bake for 30 minutes. Remove the cakes from the oven and allow to cool.
  7. To make the frosting you will need to refrigerate the coconut milk overnight (in the coldest part of your refrigerator) so that the cream separates.
  8. When you are ready to make it, melt the chocolate in a sauce pan over low-medium heat. Grab the coconut milk from the refrigerator but don’t shake the can or turn it upside down before opening. Open the can and scoop out the solid parts with a spoon, placing them into the pot with the chocolate. It’s okay if it the solid parts on completely separated, just try to get as much of the thicker portions as possible. Melt the coconut cream and chocolate together then transfer to a large bowl that you can later use to whip it in. (note: if the melted chocolate/coconut milk mixture still appears really dark you can add more coconut milk to lighten it up so that the end result isn't bitter)
  9. Allow to cool on the counter then cover and refrigerate for several hours, until thickened. Once it has thickened, remove from the refrigerator and beat on high for thirty seconds to one minute, until a fluffy icing has formed. (I made mine the night before baking the cake).
  10. Transfer the cakes to a surface for icing with the bottom side up. I recommend that you only transfer the cakes once as they are fragile and difficult to hold together once removed from the parchment paper.
  11. Frost the cake and refrigerate until ready to serve. The icing will melt in really warm conditions but should be fine for a few hours in cooler settings.


*approximately 3/4 cup dry quinoa will yield 2 cups cooked quinoa. I like to soak it overnight, rinse and then cook it in 1.5 cup water by bringing the water to a boil, adding the quinoa and then reducing to a simmer. Cover and cook for 10-12 minutes. Quinoa should be soft and fluffy, you don’t want any crunchy pieces in the cake!

note: using light coconut milk may result in undesirable results for the icing

(time does not include chilling coconut milk overnight or chilling the icing after it's made)

Cake adapted from the cookbook Quinoa 365: The Everyday Superfood by Patricia Green and Carolyn Hemming

Frosting from Oh She Glows

Best-Ever Chocolate Quinoa Cake. You won't believe this is gluten-free

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{ 405 comments… add one }

  • Ashley @ Snow Cream and Syrup December 4, 2013, 7:15 pm

    *runs to store to buy quinoa*
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    • kb January 28, 2014, 6:08 am

      I’ve been having good luck with a tbsp. of stevia powder with a tbsn of brown sugar as a sugar replacement.

    • Cheryl January 28, 2014, 8:02 am

      This recipe looks wonderful! We’re going to try it.

      You might like using Erythritol instead of sugar. It is a little less sweet than sugar (so use 25-30% more)–but bakes nicely and has no unpleasant aftertaste, like most sweeteners do.

      Caution: affects many people’s gastrics. You might get ‘farty’ from it, until your body gets accustomed to Erythritol…

      • Kleineganz February 1, 2014, 4:54 pm

        Erythritol is my go to sweetener. It’s all I’ll use now.

  • Judit December 4, 2013, 7:23 pm

    You are too funny!:) enjoying this!

    • Sarah December 5, 2013, 9:21 am

      Thanks Judit! :)

  • Paige@FitNotFad December 4, 2013, 8:27 pm

    I kind of want to faceplant into my computer screen right now. This looks so fantastic. You could replace the 1 cup of sugar with 1/2 cup Stevia? Or Stevia baking blend? That might work!
    Paige@FitNotFad recently posted…Arms and Abs Workout + Trader Joe’s EscursionMy Profile

    • kathi dunphy April 6, 2014, 12:55 pm

      OOOh ! Way too much stevia ! I use the ratio of 1C sugar = 1 heaping teaspoon stevia. (That’s the green stevia, not the processed.)

      • shanon October 16, 2015, 7:11 pm

        Do you have good results using the ‘green’ stevia? I know it’s unprocessed and use it in my homemade chai, but only steep it for 5 minutes. I’m wondering how it performs when baked for long periods of time?

    • Reg April 6, 2014, 10:12 pm

      You can make it SUGAR FREE: I added 400g of dates pureed with the almond milk instead of the sugar. Turns out great and you get additional fibre from the dates.

      • Melissa Rae April 26, 2014, 10:35 pm

        I love you. You just made my day. I need a scale now.

      • Cynthia June 6, 2014, 2:05 pm

        One consideration to remember is that dates are high sugar so replacing them for the sugar just changes the type of sugar used, but doesn’t change it into sugar-free.

      • Tanya June 6, 2014, 3:30 pm

        Super! I will take dates any day over processed sugar! thanks! :)

  • Kelli H (Made in Sonoma) December 4, 2013, 8:28 pm

    Holy cow that looks amazing!
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  • GiGi Eats Celebrities December 4, 2013, 8:46 pm

    Wow you are a GENIUS! Seriously!!! I will be sharing this with my brother who is recently GLUTEN FREE! His Girlfriend has NO IDEA what to bake for him!! THANK YOU :D
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  • Goreti Ta December 5, 2013, 2:57 am

    What about the substituting the eggs to make vegan. Can you use flax seed of egg replacer?

    • Sarah December 5, 2013, 9:17 am

      This version (with eggs) was very delicate so I don’t think a flax version would hold together. Adding xanthan gum might help but it would probably take some experimentation. Please let me know if you end up trying it!

      • Melissa February 27, 2015, 4:45 pm

        Ive made this with flax instead of eggs a few times(several family members are allergic) and it comes out more like a torte. It’s DELICIOUS. Different than the original recipe’s texture, but still amazing.

    • Kevin February 1, 2014, 2:39 pm

      Sugar is also non-vegan. They use ash (ground up bovine bone) in its processing… Did I just ruin sugar for you? (Sorry!)

      • Phil February 1, 2014, 5:07 pm

        We used organic evaporated cane juice. We’ll try coconut sugar next time.

      • christine February 19, 2014, 4:12 pm

        If it’s organic sugar it’s not filtered through bone char.

        Goreti Ta, try Ener-g Egg Replacer.

    • Michelle March 23, 2014, 8:20 am

      A friend of mine has been using Chia seeds as an egg replacement in baking. It does give a slight crunch, so that might throw off the texture of this cake.

  • Elise @ December 5, 2013, 3:59 am

    great idea ! this looks amazing!
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  • Amanda @ .running with spoons. December 5, 2013, 4:07 am

    I DO want to smash my face into that frosting. This cake looks phenomenal, Sarah, and I’m super intrigued by the fact that it’s made with cooked quinoa rather than quinoa flour. Definitely saving this for when I’m finished with the Christmas cookies and candies.
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  • Jo @ Living Mint Green December 5, 2013, 4:15 am

    I LOOOVE quinoa cake! I use a recipe from this cookbook, Quinoa 365 and it is so wonderful. Except I use overripe bananas in place of the oil/butter. I haven’t tried frosting it though. YUM. I like the sound of the coconut whip. Want right now…
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    • Sarah December 5, 2013, 9:20 am

      I’m pretty sure the original recipe for this cake is from that book too. I love the idea of using banana in place of the butter and oil. Have you blogged about this cake? If not, you should. I would love to see your version.

      And the coconut icing will freakin’ blow your mind. You have to try it!

    • Natasha February 27, 2014, 1:11 pm

      How many bananas do you use instead of the butter/oil? Thanks!

  • Kelly @ hidden fruits and veggies December 5, 2013, 4:51 am

    This looks incredible!! It looks super fudgey, moist and delicious. I think I found my new go-to GF cake :)

  • Sam @ Better With Sprinkles December 5, 2013, 5:15 am

    Oh my goodness, i want this! I’m so intrigued by the use of cooked quinoa in this…because while I never have quinoa flour, I always have quinoa around ;-)
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  • Holly @ EatGreatBEGreat December 5, 2013, 7:11 am

    Wow, Sarah! This looks insanely delicious and now I’m totally craving chocolate cake! What a brilliant recipe! Pinned! :-)
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  • FitBritt@MyOwnBalance December 5, 2013, 8:48 am

    This looks amazing! I can’t believe it is made from quinoa! And it sounds so easy to make!
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  • Ashley @ Power, Love, and Self-Discipline December 5, 2013, 9:44 am

    oh my gosh, this is the most brilliant idea! genius!!! And it looks heavenly, not like most gluten-freen, grain-free, etc, etc, etc!
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  • Kelly @ Kelly Runs for Food December 5, 2013, 11:11 am

    Cooked quinoa, that sounds really cool! I also think the frosting looks freaking amazing. I love a good rich chocolate cake!
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  • Becky @ Olives n Wine December 5, 2013, 12:34 pm

    Winter light is the WORST!! This cake definitely still looks delicious and moist and everything that I want – no neeedddddd – in my mouth right now. #twss ;) And it’s made with quinoa! Love it!
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  • Ashley December 5, 2013, 1:17 pm

    Story of my life. My husband gets to every last piece of everything first. lol. I’ve even gone to extreme lengths of hiding things from him! And not just dessert … hummus, yogurt, peanut butter. You name it, he’s eaten it on me : )

    And this cake looks pretty amazing … but I’m still kinda shocked it’s made with quinoa! So cool!
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  • sonia the mexigarian December 5, 2013, 1:34 pm

    get in my face now cake. that looks soooooo delicious. I have been craving chocolate like crazy and this looks heavenly. I must make it.

  • Consuelo @ Honey & Figs December 5, 2013, 1:59 pm

    Cooked quinoa in a cake?? What a genius idea, Sarah!
    I’m really curious to try this one, it looks perfect :D
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  • Anastasia December 5, 2013, 5:24 pm

    Your photos always make me so hungry! Yeah, I can’t believe this cake is made with quinoa either.
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  • Tracey @ Cooking with Love December 5, 2013, 6:31 pm

    Oh my gosh, I am so making this!!!! :-)

  • Nicole ~ Cooking for Keeps December 5, 2013, 6:34 pm

    Ok, I don’t even know where to begin! I can’t believe this is made with quinoa, it’s so moist and chocoalte-y and decadent and ahhhh-mazing. Wowza!! I have GOT to try this!

  • Jan @ Sprouts n Squats December 5, 2013, 11:23 pm

    This looks so amazing, I just wish I could eat Quinoa as I would be diving in to make it if I could.

    Love all the beautiful photos as always ;)
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  • Erica {Coffee & Quinoa} December 6, 2013, 12:52 pm

    WHAAAAT?! I cannot believe this blender madness. You’re a genius! And the frosting? I want a big spoonful of that creamy deliciousness right now. My mouth is seriously watering!
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  • Amy December 9, 2013, 9:52 pm

    Oh my goodness! I am so glad I stumbled over your blog today – and when I saw this recipe I knew I had found a kindred spirit. This is going on my To Bake list for 2014. Thanks for sharing!
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  • Diana @sosmallsostrong December 12, 2013, 12:24 pm

    This looks amazing!! It’s much easier than it looks, great job. It’s such a beautiful looking cake. I don’t love quinoa’s texture but I could imagine that this is right up my alley!! :)

  • Nicole @ Foodie Loves Fitness December 12, 2013, 2:36 pm

    O.M.G. Chocolate cake is my favorite dessert out of all the desserts in the whole world! I pretty much never make it because I can’t resist the urge to eat half the damn cake in one sitting, but I definitely think I need to give this a try! It sounds so interesting and looks so yummy! And to think, I somehow almost missed this post…
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  • Jen @ SavedbytheKale December 13, 2013, 10:02 am

    This cake looks delicious! I love quinoa and I love to eat dairy and gluten free as much as possible so I may have to give this recipe a try! Love your blog by the way!

    • Sarah December 13, 2013, 10:23 am

      Thanks Jen! I appreciate you stopping by! :)

      • Jen @ SavedbytheKale December 13, 2013, 10:43 am

        Hey Sarah, I sent you a comment back on my blog about some low acid coffee that I drink just in case you ever want to try it. :)

  • Vanessa December 17, 2013, 2:47 am

    Thanks for the recipe. I was wondering if the batter would be good to make cupcakes?

    • Sarah December 17, 2013, 8:18 am

      Hi Vanessa! Yes, I think it would work fine for cupcakes. Just be sure to spray the inside of the cupcake liners to make sure they don’t stick. :)

  • Biculturalmama January 25, 2014, 11:48 am

    Hi making this now. But don’t see in the ingredients listing how much baking powder should go in?

    • Sarah January 25, 2014, 11:52 am

      Sorry, it’s 1 and 1/2 teaspoon!

      • Bicultural Mama January 25, 2014, 1:34 pm

        Thanks! Also I noticed in step 4 that for the dry ingredients it missed including sugar (Sift together the dry ingredients in a large bowl (cocoa powder, baking powder, baking soda and sea salt)). I was able to catch it before I poured the batter into the pan but just wanted to let you know so you could include it. The cake is out of the over now and smells delicious. Just waiting for it to cool a bit as well as the frosting. Can’t wait to try it!

      • Sarah January 25, 2014, 2:35 pm

        Ahh! I’m so sorry but I’m glad you noticed it. I’ll be sure to update the recipe. Thank you for letting me know. :)

  • Risa January 27, 2014, 4:43 pm

    Can you use coconut sugar or maple syrup as I won’t use white sugar? Other than that, it looks awesome!
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    • Sarah January 27, 2014, 8:21 pm

      You could probably use coconut sugar but I’m not sure how it would taste. The cocoa powder might overpower it enough not to notice. I think maple syrup would change the texture too much but you never know unless you try! Let me know how it turns out if you do. :)

      • Tonia March 3, 2014, 12:37 pm

        I made this recipe on the weekend with coconut sugar and it turned out amazing! Thank you so much for this wonderful recipe! I absolutely love it!

      • Andrea June 13, 2014, 7:51 am

        I used coconut suger as well and it turned out beautifully. Love this recipe thanks for sharing!

    • Reg April 6, 2014, 10:15 pm

      I have used 400g of dates pureed with the almond milk instead of the sugar and it turned out wonderfully! Just make sure the dates get pureed until smooth.

  • Lima January 27, 2014, 11:54 pm

    Can’t wait to make this… It looks great. I use quinoa a lot for salads, soups, instead of rice, casseroles, etc… But never used it for desert… Looking forward to it.

  • Emma January 28, 2014, 5:41 am

    This recipe looks deeeelicious!! I do no have baking soda.m just baking powder.. can I still make this cake? And how do I chsnge it to accommodate my ingredient shortage? TIA :-)

  • Tracey Moffat January 28, 2014, 6:52 am

    Looks phenominal…however last i checked eggs aren’t vegan…especially 4 of them. :(

    • Sarah January 28, 2014, 8:04 am

      I never claimed that this cake was vegan so I’m not sure why there’s any confusion on this. You could always try it with flax eggs but I don’t think it will hold together well enough.

      • Nancy January 28, 2014, 11:02 pm

        I think it is the sentence “if you use vegan chocolate then the cake and the frosting are completely dairy free” that people are finding an issue with. May be more clear to say “if you use vegan chocolate and a vegan egg replacer product…” Looking fwd to trying this recipe soon, with three birthdays approaching!

      • Sarah January 29, 2014, 9:21 am

        Thanks Nancy! Just a warning, this cake is fragile and doesn’t rise like regular flour so if you’re worried about aesthetics for a birthday cake, then you may want to do a test run.

        Oh, and eggs are not considered dairy so I think people are assuming dairy-free means vegan. Maybe I’ll specify, not vegan.

  • Marcia Pope January 28, 2014, 8:18 am

    Snow days here in Ga, the kids are home. I will be trying this tomorrow because we need to soak the quinoa. This looks divine. Thanks for the recipe.

  • Patricia January 28, 2014, 8:29 am

    Looks like slight changes from my recipe book “Quinoa 365” released in 2010.

    • Sarah January 28, 2014, 9:03 am

      Hi Patricia! I have sourced the recipe from the blog that I found it from. It is possible that she got it from your book. If you would like me to source you as well, I would be more than happy to. It’s a great recipe, thank you! :)

  • Anita January 28, 2014, 8:32 am

    Awesome ^_^
    To avoid the white sugar you can use coconut sugar, you get a ton of minerals from it, so it’s much healthier and will still be sweet and delicious!
    Or you could go with stevia, a healthy alternative too:)

  • laura January 28, 2014, 9:15 am

    hi, I will try the flax seed instead of 4 eggs, if it works I will let you know,
    Love what you do.. thank you. Laura

    • Sarah January 28, 2014, 9:40 am

      Hi Laura! You might want to try it as cupcakes first since it had a hard time holding together even with real egg. I think cupcakes would hold together better. But yes, please let me know how it turns out! :)

  • Stacey Morris January 28, 2014, 8:01 pm

    What a fantastic cake! Mine didn’t turn out as thick as yours, but still delicious. Even my 17-year-old liked it and asked for a second piece. What a genius recipe!

    • Sarah January 28, 2014, 8:15 pm

      Yeah, it’s not the prettiest cake but it’s surprisingly tasty! Thanks for letting me know how it turned out. :)

  • Ashley January 28, 2014, 8:18 pm

    What kind of quinoa do you suggest? Thank you I am looking forward of trying this. I too would like to make them into cupcakes. I’m looking forward to checking out more of your recipes this is the first I’ve seen and looks delish! Thank you, Sarah.

    • Sarah January 28, 2014, 8:19 pm

      Hi Ashley! I used white quinoa but you could use any kind you like. I’m so happy you found me! :)

    • Yashoda August 12, 2014, 3:32 pm

      I am baking this in the oven as I type! I did find that when I added the cooked quinoa to the wet ingredients my blender struggled and it is a Vitamix!! It was very thick coming out so I added another 1/3 almond milk to thin it out so it resembled a batter rather than a dough (That may turn into cookies on another day!) I also substituted the sugar for 2/3 cup of agave and reduced the cocoa powder to 3/4 cup. Waiting for it to bake and can’t wait to try it!

  • Olivia January 28, 2014, 9:05 pm

    This looks fantastic – I am going to try it this weekend. Just wondering whether you whip the icing before or after you refrigerate the chocolate /coconut cream combo? Thanks!

    • Sarah January 29, 2014, 9:21 am

      You whip it after it has cooled! :)

      • Hayley January 30, 2014, 8:51 am

        I was wondering the same thing too, since you said to put it in a bowl you can whip it in later, but then you never mention the whipping step. Might be a good idea to add that in to the instructions ? In any case, I am excited to try this, it looks amazing and I love the idea of the coconut cream icing!! =)

      • Sarah January 30, 2014, 9:30 am

        I already added it to the instructions but people seem to keep missing it for some reason. I hope you like it! :)

  • Beverly January 29, 2014, 9:45 am

    Calaries for this .. looking to move away from flour

  • Heather HotMitts Santos January 29, 2014, 10:04 am

    I have quinoa at home and everything else to bake this cake tonight!!!! I’m drooling. I might try coconut sugar instead of white sugar, I’ve had success with it in banana bread and there is no bitter aftertaste like Stevia. It is a darker sugar though, so you get a hint of molasses-y flavor.
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  • lupe January 29, 2014, 11:46 am

    when I make my regular cakes instead of oil I use apple sauce to make it moist, can I use apple sauce instead of oil

    • Sarah January 29, 2014, 1:10 pm

      You could most certainly give it a try but I can’t guarantee it would turn out the same since this cake doesn’t use regular flour.

  • rebelgroove January 29, 2014, 2:00 pm

    Have you considered replacing the sugar with honey? Honey is actually sweeter than sugar; and it includes a digestive enzyme which aids in its breakdown, with less stress on your insulin levels …

    I have been working on a breakfast banana bread, swapping out (though not entirely) wheat flour for others higher in protein and fibre, and have replaced 1.5 cups of sugar in that recipe with 1 cup of honey and no one has been able to taste the difference (and they would, believe me) …

    • Sarah January 29, 2014, 2:23 pm

      I love baking with honey too! I adapted this recipe and was afraid to change it too much but if you try it, please let me know how it turns out!

      • Liesbeth July 31, 2014, 4:25 am

        Have you tried it with the use of honey? If so, how much should go in?
        Thank you!!!!

  • Carrie January 29, 2014, 4:05 pm

    Looks and sounds delicious!! I’m kind of new to the gluten free baking. When making the frosting with the coconut cream do you only use the solid parts and not any of the liquid part?

    • Sarah January 29, 2014, 6:58 pm

      Yes, you are supposed to scoop out the solid portions. But I always have a hard time getting it to solidify so mine actually had a good deal of the liquid in it and it still worked fine.

  • Cheryl January 29, 2014, 5:33 pm

    I made this recipe today and it’s the best thing I’ve ever baked!! I’m so glad I found your site…so much goodness going on here. I can’t wait to try more recipes.

    • Sarah January 29, 2014, 6:51 pm

      I’m so glad you liked it Cheryl! :)

  • Angie January 29, 2014, 5:49 pm

    I am going to try this, do you think I could substitute xylitol for the sugar?

    • Sarah January 29, 2014, 6:51 pm

      I’ve never baked with xylitol so it’s hard to say. It’s worth a try though.

  • Diana January 29, 2014, 6:28 pm

    The coconut chocolate frosting goes into a bowl big enough to whip it in, then refrigerate. When does the whipping come in? Thanks for the clarification.

    • Sarah January 29, 2014, 6:50 pm

      You whip it after it has solidified in the refrigerator. I’ll be sure to add that to the directions.

      • Diana January 29, 2014, 6:59 pm

        Got it. Thanks for the super-speedy reply. Mouth is watering already with this recipe!

  • Meredith January 29, 2014, 7:16 pm

    I am so excited to make this. I am having a bake sale to support a charity ride I do and can’t wait to offer this too!!!!

  • Patricia January 29, 2014, 8:46 pm

    Looks delicious! Thanks for sharing!

  • Morgan January 29, 2014, 9:09 pm

    This looks unreal! Can you clarify the icing prep for me though…you chill the coconut cream, then melt it with the chocolate, then chill it again, then whip it till its fluffy? Or no whipping? I didn’t see that part. Thanks for your help! Can’t wait to try this!

    • Sarah January 29, 2014, 9:52 pm

      Hi Morgan! Yes, that’s correct. Whip after chilling the melted chocolate and coconut cream together.

  • Dee January 29, 2014, 9:12 pm

    Could you use chocolate almond milk instead?

    • Sarah January 29, 2014, 9:51 pm

      Sure! I’m not sure you need to but it would work.

  • David January 30, 2014, 3:04 am

    Can you use an egg substitute?

  • jen January 30, 2014, 6:42 am

    I’d like to know what you came up with for nutritional values. Carbs? Fiber? Protein etc?

    • Sarah January 30, 2014, 8:25 am

      Hi Jen! I calculated the sugar but didn’t figure out the rest. You can always enter what ingredients you use into MyFitness Pal to figure out the calories.

  • Melissa January 30, 2014, 8:16 am

    Have you substituted eggs before? And if so with what? Chia, banana? How?

    • Sarah January 30, 2014, 8:23 am

      I’ve never tried it. If I did, I would try flax eggs and add them after I blended everything.

  • Mallory January 30, 2014, 10:37 am

    Just came across your blog yesterday and tried this recipe and oh…em…gee it is so delish! The cake is so moist and the frosting…oh the frosting! Love that you get protein from the quinoa in a dessert! Can’t wait to try some of your veggie burger/fritter recipes! You have a new follower for sure!

    • Sarah January 30, 2014, 11:38 am

      Aw, thanks Mallory! :)

  • Alejandra January 30, 2014, 11:19 am

    Sounds amazing! Will definitely make! I’m thinking of cutting a bit of the fat by using unsweetened applesauce for the butter… using light coconut milk (still refridgerated overnight) but mixing in some chocolate whey protein isolate for sweetness, protein & thickness to the frosting!

    • Sarah January 30, 2014, 11:39 am

      Sounds interesting and tasty!

  • april January 30, 2014, 4:21 pm

    Its not vegan with the eggs… does a vegan egg substitute work?

  • Tiffany January 30, 2014, 5:49 pm

    Has any one had any luck or success substituting anything for eggs…… due to allergies there a no go in my home-and I would love to try this cake out!


  • Teresa January 30, 2014, 7:22 pm

    I’m going to try this recipe this weekend. It looks amazing. Have you ever tried using coconut sugar? Also instead of the chocolate chips for the icing how about carob chips? I’ll yet you know how this works out!!

  • Roxanne January 30, 2014, 9:18 pm

    Use apple sauce as a substitute for your sugar. (Homemade you can control if you add sugar or not.)

  • Colleen January 31, 2014, 12:59 am

    I’m thinking I’ll try freezing the cake overnight to be able to handle it more easily, out of the pan, since it may bit a bit fragile. I learned this working in a bakery years ago. Makes frosting the cake easier too, since the frosting will adhere to the cake easier. Will taste test the whole lovely project with my classmates at a massage clinic this Sunday. Thanks Sarah, very happy to have found your treasure recipes!

    • Sarah January 31, 2014, 8:24 am

      That’s a great tip! Thanks for sharing. :)

      • Colleen Coadic February 4, 2014, 1:04 am

        Tried it, tweaked the sugar a bit (palm sugar, and less of it) and froze the layers. Holy cows this is an EXCELLENT cake. 8 massage students and a teacher can;t be wrong! The other fun thing is it keeps much longer than say, gluten or even ‘traditional’ flour recipes…and just knowing you’re eating something ‘good for you’ is the icing on the cake…which, by the way is soooo good. It’s like a less-sweet ganache, or chocolate ice-cream.

  • Julie January 31, 2014, 11:39 am

    anyone know the nutrition facts for this recipe?

  • jamie January 31, 2014, 1:07 pm

    Sounds amazing but in the article you said the frosting is made with coconut cram but in the ingredients needed it says coconut milk. Which one should I use? Thank you!

    • Sarah January 31, 2014, 1:27 pm

      Coconut milk. You have to refrigerate the coconut milk until the cream solidifies. Then you separate the cream from the milk. I have it listed in the directions. :)

  • Jaralyn January 31, 2014, 1:27 pm

    Thanks for the recipe. This is cooling on the counter right now and I’m just waiting for the icing to cool before whipping it. It smells delicious! :) I made it in a smaller square pan (9×9 I think) – took longer to bake, closer to 45 mins but made for a thicker one-layer cake.

  • Carolyn January 31, 2014, 6:25 pm

    Is it possible to make the frosting vanilla instead of chocolate?

    • Sarah February 3, 2014, 10:20 am

      You could do plain whipped coconut cream as a topping but it wouldn’t be like an icing.

  • Terry Lynn January 31, 2014, 7:47 pm

    Oh wow is this ever GOOD! My 8yr old told me it was the best cake he has ever eaten! Pretty high praise! Made it exactly as written in a 9×13 pan. Already sent the link and pics to 5 friends! Thank you for the recipie!

    • Sarah February 1, 2014, 12:22 pm

      Thanks Terry! I’m so happy you and your son enjoyed it and thank you for sharing. :)

  • stacey crabe January 31, 2014, 11:11 pm

    I made this recipe today, it was not only simple, it was delisious everyone loved it will make again forsure super moist yum :)) thanks for sharing

  • Bridgette February 1, 2014, 2:29 am

    Thank you so much for sharing this. I made this cake yesterday and it’s a hit! and my recently gf daughter was so happy for it. :) the smile on her face made me so happy. It is just as sinfully delicious as you described and as it looks in the pictures. I agree with your suggestion of baking it as a double layer as it does not rise too much. It was my first time using quinoa and I was amazed at the results-tastes great. Only thing (which is my fault) is I wish I read the entire recipe before I stared as I had a Homer Simpson “Doh” moment when I hit the part about about soaking the quinoa over night. :) I saw the part about refrigerating the coconut milk but not the other part about the quinoa. :) lol. Just a suggestion to advise readers to read the entire recipe thoroughly before starting or TIPS at the top with the ingredients list with things to prepare the day before maybe. But I made it anyway without soaking the quinoa over night and it was perfect!! I really just came on here to say WOW. That cake is mind blowing! and I’m so glad you shared it and that my friend Aneila was so thoughtful to share it with me. I finally have a keeper that makes my gf daughter happy…and that makes me feel great. :)

    • Sarah February 1, 2014, 12:17 pm

      Most people don’t soak their quinoa and it’s not even a necessary step. I appreciate the feedback though and will update the recipe. I’m so glad you and your daughter enjoyed the cake! :)

  • Tracy February 1, 2014, 10:06 am

    I made a test version of this cake. It came out of the oven while my husband had a bunch of guys over. I tried it out on them without the icing to see if I should bother to make a pretty one with icing. Every single one of them loved it and trust me, they’re not ones to mince words or spare feelings. :) My three kids also loved it so I turned my test cake into a brownie-style snack for us and I’m in the middle of making a real one for company. Thank you so much for this recipe! It’s so fun!

  • Sharon February 1, 2014, 4:40 pm

    I am excited to try this! I have tried quinoa FLOUR before in my baking and never liked the texture. I use whole grain organic pastry flour for all my goodies now and it is delightful and almost guilt-free. This certainly looks like it’s worth a try! We have been on a health kick for a few years now and do not use sugar or refined flour that’s not whole grain any more. I substitute oil with applesauce (but sometimes I cheat and put in 2 tbsp. of oil or butter). As far as sweetener, we have switched to using a combination of Stevia and Xylitol. Xylitol is a life saver when it comes to sweetener, doesn’t leave that strange aftertaste, but very expensive and really healthy for you! So I typically use 1/2 xylitol and 1/2 stevia for all my desserts (I mostly make muffins). As far as icing, I usually blend my own almonds until it becomes almond butter, then add xylitol, vanilla, a splash of almond milk, dash of salt and cocoa powder… better than anything you can buy in the store! Try that one next time if you like almonds, that is. Anyway, good to see I’m not the only health freak! :-) I will try this next week, thanks for the recipe and will be sure to let you know how mine comes out!

  • Bridgette February 1, 2014, 5:00 pm

    Thank you for replying so quickly :). One problem though…everyone loved the cake so much it finished in no time…so my gf daughter, Sarah didn’t quite get enough…now I need to make it again tomorrow. :) Thank you for sharing pics of your trips and experiences as well. I’m dying to go to Europe so I really had a pleasant surprise when I explored your website further.

    • Sarah February 3, 2014, 10:22 am

      I’m so happy to hear that Bridgette! I hope you get to go to Europe one day soon. :)

  • Cyd February 1, 2014, 5:49 pm

    Loved this! I substituted sugar free apple sauce for butter and used honey instead of sugar (halved the amount) and OH. MY. GOODNESS! It was so amazing! Thank you!

  • danusia February 1, 2014, 6:59 pm

    Instead of sugar I used agava syrup ( sorry on the spelling) it’s a natural sweetener.

  • Gisele February 1, 2014, 7:05 pm

    Delicious …a hit with the family today! I used real butter, a mix of 1/2cup of white and 1/2cup of coconut sugar, Rodelle dutch dark chocolate. Baked in a 9×12 cake pan. For the frosting, I ended up using some chilled coconut milk which had been removed from the can a few days before …all of it ended up thickening nicely. I used Costco’s 60% dark chocolate chips also. I’ve seen another recipe that used whipped cream so I may try that next time.
    It was absolutely delicious! Rich chocolatey, dense cake …yummy!

  • Michelle February 1, 2014, 8:12 pm

    Made this today. I’ve got the icing in the fridge right now. I found the icing to be bitter. Was I supposed to use milk chocolate chips? I used semi sweet.

    • Sarah February 2, 2014, 7:55 pm

      No, I used semi sweet as well. But if you used light coconut milk or not enough coconut cream, then that would result in a bitter flavor. You could always add a little honey or maple syrup to sweeten it though.

    • Liz March 13, 2015, 4:12 pm

      It sounds like there was something wrong with your coconut milk. Semi-sweet chocolate isn’t bitter – it’s the same chocolate used in chocolate chip cookies and is usually 40-50% sugar. So if your frosting was bitter, my guess is that the culprit was the other ingredient – your coconut milk was probably going off. If semi-sweet chocolate always tastes bitter to you, though, and you know you like milk chocolate better, then may as well use that! The frosting is just a dairy-free ganache so as long as you like dairy, there’s no reason not to make it with milk chocolate :-) Nomnomnom.

  • Pixie February 1, 2014, 9:11 pm

    I can’t wait to try playing with a no-eggs version, probably using Ener-G egg replacer powder. Two people posted this on my Facebook newsfeed. I fell in love with the picture right away and wanted to taste the screen! Your picture was great. (I know what you mean about winter light picture taking, though. I can’t post my newest recipe because the pictures were awful. I’ll have to make it again.) The frosting – I must try the frosting! Mmmm. Thanks for the recipe!
    Pixie recently posted…Ginger Lemon TeaMy Profile

    • Sarah February 2, 2014, 7:54 pm

      Hi Pixie! Thank you for sharing in my food photography woes. :) Please let me know how your vegan version turns out if you end-up making it!

  • Amanda K February 1, 2014, 10:00 pm

    My cake looks and tastes just like you say. I made the frosting with cream cheese and milk instead of coconut milk because that was what I had on hand. Warning though – there’s a reason to divide it into 16 servings – it is chocolate overload with all that cocoa. Not something for small children or eating at night. Love the flavour though. Thanks!

  • Tracey February 2, 2014, 12:14 am

    I’m so excited to try this cake! It’s baking as we speak. I’m a little confused about the icing part though. I am baking my cake in a foil 9×13 pan. Do I still need to flip the cake over once it is cooked and cooled to put the icing on it, or can I just ice it the way it is in the pan, right side up? Does it make a difference? Thanks for the recipe!

    • Sarah February 2, 2014, 7:52 pm

      No, you should be able to spread the icing right on top. I only did that because mine was a layer cake.

  • Suzanne Hicks February 2, 2014, 7:20 am

    This recipe was shared by a dear friend on Facebook. Having just finished the 10 Days of Real Food challenge, and having quite enjoyed it (I ate a great deal of quinoa), I immediately was intrigued by this recipe. I vowed to make it and yesterday (February 1, 2014) was the day. First, I approached this recipe with great trepidation . . . I simply could not get my head around what the end texture would be like. Well dear friends, this is NOTHING short of phenomenal; absolute gastronomical genius. I made it exactly as written, using the prescribed mix of coconut oil and butter. I whizzed all of the ingredients in my Nutribullet, making certain the texture was smooth. I baked it in a 9 x 13 Pyrex pan, greased with coconut oil, but not parchment-lined. I used bitter-sweet fair trade Nicaraguan couverture pastilles for the chocolate and the highest fat (17%) coconut milk I could find. I cooled this mixture quite rapidly by putting the stainless steel bowl in a convenient 2 foot snowbank in the backyard *S*. I found the texture of the cake more akin to that of a dense, moist brownie, but this was ‘lightened’ up by the creamy frosting. I would make this again in a heart beat.

    • Sarah February 2, 2014, 7:51 pm

      Haha, I loved that you cooled it in the snow! Great idea. :)

  • Michelle February 2, 2014, 9:40 am

    I made a test cake today for a birthday that’s coming up. My icing sure doesn’t look like the picture. Mine is bitter (used semi sweet chips) and not fluffy at all, and very very sticky. Any ideas what I did wrong?

    • Sarah February 2, 2014, 7:51 pm

      It’s possible you used too little coconut cream (or maybe you used light coconut milk?). If you didn’t throw it away then you could re-melt it and add more coconut milk until the color looks light enough. Then re-chill it and whip after solidified.

  • Lisa Lowrie February 2, 2014, 11:44 am

    I followed the instructions for the quinoa. Is it supposed to absorb all the water, or am I supposed to drain it. I cooked it for about 1/2 hour so it would absorb. My package of quinoa only recommends 1.5x water to quinoa, yet your recommendation uses 3x. My quinoa is not light and fluffy. Quite mushy. Starting over, no time to soak it though. Keeping my fingers crossed.

    • Sarah February 2, 2014, 7:48 pm

      Yes, you would drain any excess water but you could have used the mushy quinoa. I don’t think it would have changed anything. I hope it turned out okay the second time!

  • mara February 2, 2014, 1:09 pm

    Great recipe! However, as a celiac, I feel I should let you know that you can only be certain that this recipe is gluten free as long as you use a gluten free baking powder – most are not…
    Also, you must check the chocolate chips to be sure that there is no risk of cross contamination :)

  • Courtney February 2, 2014, 4:34 pm

    I made this today so we could have something sweet to eat during the Super Bowl. I followed your recipe perfectly and it came out awesome!!!! Thank you for giving me an excuse to keep extra Quinoa around. It really is so delicious. I just discovered your blog and I love it! Can’t wait to read about your upcoming nuptials.

    • Sarah February 2, 2014, 7:46 pm

      Thank you for such a sweet comment, Courtney! I’m happy you enjoyed the cake. :)

  • Tanya February 3, 2014, 5:08 am

    Hi! This looks amazing and I think my children would love it. I am just wondering if I can substitute the sugar for something else? (apple sauce, banana, dates?) any feedback on this would be great! Thank you!

    • Sarah February 3, 2014, 10:12 am

      Someone else commented and said they used honey in place of the sugar (1/2 cup- I think) so you could try that. It always a risk to alter gluten-free recipes like this but you never know until you try. Let us know how it turns out if you do!

  • Laura Jacoub February 3, 2014, 4:04 pm

    Absolutely in love with this recipe!! Tastes amazing, you can’t even tell it’s quinoa. I used coconut palm sugar in place of white sugar and it worked very well! I also added vanilla extract to the icing… Mmmmmm!

  • Carolina February 3, 2014, 8:41 pm

    This is the most delicious chocolate cake ever invented! I kept my ingredients quiet, served it, watched the cake disappear,, saw second servings devoured,, I just smiled at finding this treasure! A must try! Thank you Sharon, a golden globe winner for me!

  • julie February 3, 2014, 11:01 pm

    just made this tonight and it is amazingly tasty! thank you!
    just wondering, have you tried putting the cooked and cooled quinoa in the blender (with the butters) first to get a finer consistency? i’m trying to pull the wool over my daughter’s eyes with this one and she thinks it’s chunky. maybe i’ll try adding choc chips next time to disguise it. ;)

    oh, and i made these as cupcakes! filled the cupcake liner about 4/5 full (as they don’t rise well as you said) and cooked for 20 mins. came out perfect!

    • Sarah February 4, 2014, 9:20 am

      Hi Julie! No, I haven’t tried that but it might help with the texture. I think having a high powered blender helps too. Glad to know the recipes makes good cupcakes! :)

  • Eileen mcneil February 4, 2014, 3:43 am

    This cake is our new favorite! I approached it with trepidation but was surprised how easy it came together. I didn’t have to make altitude adjustments as I usually do for flour cakes. I couldn’t get the coconut milk to solidify in the frig so, since the temperature outside was -17C, I stuck it in a snow bank for 3 hours. Everyone loved the cake and it was literally gone in minutes! Thanks for posting it!

  • Suzy February 4, 2014, 4:39 am

    This sounds wonderful but I can’t have chocolate. Is there any way it could be altered to substitute something for the cocoa? It seems that it is important as a dry ingredient for texture.

    • Sarah February 4, 2014, 9:18 am

      I’ve actually been trying to think of how to make a vanilla version. I’m tempted to try almond meal instead but I’m not sure how it would work. I’ll let you know if I come up with something! :)

  • michelle February 4, 2014, 5:50 am

    Does it matter what type of quinoa you use? I have the red type, i used to have the more tan ish colored type. Just wondering which one you used!

    • Sarah February 4, 2014, 9:16 am

      I used white quinoa. I wouldn’t think using red would change it too much but it’s hard to know for sure without trying.

  • Jessica February 4, 2014, 12:30 pm

    I just made this delicious cake and I was spectacular! thank you very much for the recipe!!

  • Nikky February 4, 2014, 1:21 pm

    I just recently started baking. So I need help! Lol Can I use Nutella instead of chocolate chip?? Also I only have a round 9inch pan will that work instead of 2 pans?

    • Sarah February 4, 2014, 1:30 pm

      You can put all of the batter in one pan, that should be fine. For the icing, I want to say the Nutella will work but it’s hard to know for sure. I’m worried it won’t thicken as well. It’s risky but if it worked, it would be aaahhhhmazing. :)

  • Bonnie February 4, 2014, 10:38 pm

    Has anyone made the cake using Stevia powder if so how did it turn out? How much stevia did you use and did you add anything else for texture?

    • Cheryl February 13, 2014, 6:34 pm

      I’ve now made this TWICE and both times were fantastic. Since we’re dairy, gluten and sugar free we did it two ways. 1st time used 1/2 cup stevia powder and 1/2 cup powdered xylitol (I grind mine in a coffee grinder to get powdered.) For the icing we used half the vegan chocolate chips recommended, some cocoa powder and a can of coconut cream rather than coconut milk. DELICIOUS! Second time around we used 3/4 stevia powder and 1/4 xylitol and it was fantastic. Icing only had 1/4 cup chocolate chips + cocoa powder and powdered xylitol and it was still yummy.

  • Hilary Tarkington Stowers February 5, 2014, 12:13 pm

    This cake was the bomb-diggity! I am a holistic health counselor who is GF (and soy-free) and this is the closest I’ve tasted to a “real” cake since 2008 when I still ate gluten. Hats off to you for this recipe! I replaced the sugar with and it still came out great. I had several people taste it and they could not believe it was a quinoa cake! This will be my go-to for birthday cakes and recommendations to clients for special occasion treats. Keep up the good work!

  • Healthy-diabetic February 5, 2014, 3:56 pm

    Wow, what a thing of beauty! I am going to make this on the weekend but i am going to add some shredded zucchini. Will check back to let you know how it went!

  • Laurie February 5, 2014, 8:05 pm

    I started this recipe and realized I didn’t have enough quinoa. So, I used brown rice instead. Same process: cooked it up and blended it with the wet ingredients. Still turned out really amazing!! I would suggest if you want to try this as a vegan recipe to substitute half your quinoa for brown rice and use egg replacer. The rice made it much thicker than the quinoa would have been. It will probably stay together better.

  • Jody February 6, 2014, 1:28 am

    Can you cook the quinoa the night before and then make the cake the next morning?
    Also has anyone made the cake the night before and eaten it in the morning, was it ok?


    • Sarah February 6, 2014, 10:42 am

      Hi Jody! Yes, you can cook the quinoa ahead of time. I made the cake and then ate it for the next 3 days and it still tasted amazing and was moist as ever so I don’t think you have to worry about that. Hope that helps! :)

  • Jess February 6, 2014, 8:50 am

    Vegan/egg-free people: did anyone ever try this (delicious-looking) cake without eggs?? I’d love to hear how it turned out and if you have any tips! Thanks so much.

    • Katie April 24, 2014, 8:17 pm

      I just veganized this cake and i can honestly say it was the best chocolate cake i’ve ever had and my family said the same! Well, I actually made them into cupcakes and then assembled them onto a plate and iced them to make it look like a cake only because I was worried it wouldn’t hold together as a cake. But as cupcakes they held up wonderfully and next time I am trying it as a whole cake. I used 4 flax eggs and it came out beautifully. 1 egg = 1 tablespoon of ground flax seed with 3 tablespoons of water. I did 4 of these in one bowl whisked it really good and let sit in the fridge for 15 minutes or until a gel like consistency. I added the flax eggs when I was combing the blender mixture to the dry ingredients, I just mixed the “eggs” in. Seriously, it was amazing. I also topped off the whole thing with strawberries which I seriously recommend!!! Thank you for an awesome amazing recipe.

      • Sarah April 30, 2014, 7:11 pm

        I’m so glad to hear a vegan version works! I’ll have to give it a try. Thanks for sharing! :)

  • Jessi February 7, 2014, 2:47 pm

    My hubby bought lite coconut milk, can I use this or no?

    • Sarah February 8, 2014, 7:41 pm

      Hi Jessi! I wouldn’t recommend it as I’ve had a few comments saying the icing turned out sticky and bitter.

  • Dagmar February 8, 2014, 1:11 am

    I took stevia instead of sugar … it worked well :)

  • Wintersend February 8, 2014, 10:25 am

    Try experimenting with coconut sugar. 15 Calories to a tbs.

  • Stephanie February 9, 2014, 4:32 am

    My guess would be that it would be crossover egg (S) quinoa (E). What about using just egg whites for an E?

    • Cynthia June 6, 2014, 2:15 pm

      It will depend on how much quinoa is in each serving. It basically falls nicely as an S Helper.

  • Karalee February 9, 2014, 9:07 am

    Best cake ever! Didn’t leave the coconut milk in the fridge overnight…but discovered you can leave it in the freezer while you make the cake (half hour or so) and it works just as well. Also, didn’t have parchment paper. Greasing the pan with coconut oil worked fine.

  • Heidi February 9, 2014, 6:52 pm

    This is a wonderful, non-gritty cake that maintains it’s shape and consistency well when kept in the refrigerator.I put this through “Calorie Count” and it ends up being about 186 calories per piece if 20 pieces in a 9 x 13. I used butter and whole milk.

  • kime February 10, 2014, 4:25 pm

    I have baked this cake numerous times from the Quinoa 365 cookbook. Have never had it with this really yummy looking icing though- it is good on it’s own. I have also never soaked the quinoa overnight first, so it has a slightly crunchy?/chewy texture that my kids don’t always like- so thank you for the soaking overnight tip!!

  • Jen February 10, 2014, 5:04 pm

    Made this today with flax egg and it came out great! I let it cool completely before taking it out of the pan and stuck it in the freezer for an hour before frosting. I doubled the recipe and made 3 layers in 9″ round pans and frosted with a dark chocolate peanut butter fudge frosting and it holds together pretty good with the sturdy frosting.

  • Shelley February 11, 2014, 10:32 am

    Made this cake for an event yesterday because gluten-free people were attending. Oh my goodness it is so amazing. So what other recipes can you come up with using cooked quinoa and coconut…how about banana bread?

  • Leanne February 11, 2014, 12:26 pm

    I am going to make this with coconut sugar today. Thanks for the recipe!

  • Lynda February 11, 2014, 2:28 pm

    Is there something else I can substitute for the coconut oil? This looks so delicious, I can’t wait to try it =)

    • Sarah February 11, 2014, 3:03 pm

      Yes, just use all butter or Earth Balance instead. I hope you like it! :)

  • Shannon February 13, 2014, 1:06 pm

    Do you think you could keep this batter in the fridge or freezer?
    Also, I made them as cupcakes (and only had 3 eggs on hand) and they turned out great! It made 18 cupcakes of 1/4 cup batter each baked for 14-16 minutes. I let them cook in the pan for 2 minutes before putting them on a cooling rack.
    Thank you for sharing this!

    • Sarah February 14, 2014, 1:09 pm

      Thanks for the feedback, Sharon! I don’t think the batter would hold up very well in the freezer. I think it would probably change the consistency of the end product.

  • Hillary February 13, 2014, 5:26 pm

    Just made this. The finished product was not quite as successful as I had hoped, unfortunately. 1/2 cup of dry quinoa yielded me a little less than 2 cups of cooked quinoa, probably closer to 1 2/3 cups. But I decided to omit the melted coconut oil and just use the butter, in case the cake was too liquid-y to bake!
    The cake has a bit of a bitter taste – not sure what that could be from. Thoughts?
    The frosting is absolutely divine, though – I might just make a bowl of that and eat it separately!
    Hillary recently posted…The Struggle for Power over Women’s FertilityMy Profile

    • Sarah February 14, 2014, 1:08 pm

      Sorry about that- I will adjust it to 3/4 cup dry quinoa. I guess it’s better to have too much quinoa than not enough.

      I think the bitter taste could have been because you had too much cocoa powder. If you had less quinoa and no coconut oil then that’s less product to absorb the cocoa powder.

  • Cheryl February 13, 2014, 6:36 pm

    Just made heart shaped cupcakes for tomorrow and my kids think I’m the best mom ever! (Also sugar free using a blend of stevia and xylitol.)

    • Sarah February 14, 2014, 1:05 pm

      How cute! I’d think you are the best mom ever too! :)

  • Deborah February 15, 2014, 12:02 am

    I made the cake the other day, I made a different frosting though and I shared the cake with neighbours who have kids that refuse to eat Quinoa, they had NO Clue the cake was quinoa & loved it & wanted more. I did have to use 3/4 cup of uncooked quinoa (mine was organic Quinoa and there wasn’t enough in the recipe so I made more before making the cake. 3/4 cup uncooked was perfect though.

    I didn’t have any coconut milk so what I did was use this recipe that is dairy free, and only has 3 ingredients, chocolate chips, coconut oil, & vanilla & OMG it is sooooooooo good, and in the cake I substituted Coconut sugar for the white sugar & it worked awesome.
    Sarah is it ok to print the recipe & share it with neighbours that loved the cake
    we have Nver had a chocolate cake that is as moist as this one is. The cooked quinoa is wonderful than you so much for such a devine recipe :)

  • Jess February 15, 2014, 8:11 am

    I made this yesterday as a surprise for my boyfriend and he absolutely loved. Thank you so much for the recipe!

  • Becky February 15, 2014, 1:41 pm

    I just made this cake. I used flaxseed instead of eggs. The cake baked for 37 min…..still very doughy…..what did I do wrong.????

    • Sarah February 15, 2014, 2:37 pm

      I haven’t made it using flaxseed so I’m not sure if it works the same. That could have been your problem.

  • EyeCandyPopper February 15, 2014, 8:24 pm

    My mother-in-law made this cake last night and it was delicious!!! Yummy! I will definitely make this at home! :)
    EyeCandyPopper recently posted…Red Velvet cupcakes (no synthetic red dye, dairy-free, low-gluten, vegan option)My Profile

  • Lindsey February 16, 2014, 9:42 am

    I was so disappointed as the quinoa you suggested 1/2 cup making 2 cups of cooked quinoa didnt work for me and so I had to cook extra and it was gritty as i didnt have time to soak it , waste of ingredients really.:(

    • Sarah February 16, 2014, 3:44 pm

      Sorry about the confusion! I’ve updated the recipe to show 3/4 cup dry quinoa instead. I’m not sure why your quinoa was gritty though. Soaking it is not a necessary step. I just prefer it that way for digestion purposes.

  • Naomi February 16, 2014, 12:28 pm

    Made it today, haven’t eaten it yet. Usually when I bake a cake I do a “toothpick test” to see if it’s done — the toothpick’s supposed to come out clean. I baked this cake for 40 minutes in a 13×9 pan and it never passed the toothpick test — eventually I decided to just take it out, especially as the edges of the cake were pulling away from the edges of the pan (another standard done-ness test). Should I avoid the toothpick test when making this? The comments about fudginess and similarity to brownies make me think that probably the toothpick test should not be applied here.

  • Candice Bullock February 16, 2014, 1:31 pm

    Looks yummy. Although, I’m not sure how it is gluten free with the cocao, unless you are using gluten free cocao??? I haven’t seen that in any stores. Please explain. Thanks.

    • Sarah February 16, 2014, 3:42 pm

      Cocoa powder is naturally gluten-free. Maybe you are thinking of hot cocoa mix? That’s not always gluten-free.

  • Candice Bullock February 16, 2014, 7:49 pm

    Thanks!! I will find it.

  • Michelle February 17, 2014, 4:39 pm

    Can quinoa flour be used instead of cooked quinoa?

    • Sarah February 17, 2014, 8:51 pm

      I’m not sure it would work the same. But I have a chocolate quinoa cupcake recipe on here that uses quinoa flour. It’s not nearly as moist as this cake but it’s still delicious.

  • Leah February 19, 2014, 1:42 pm

    This was outrageously yum and I will keep the recipe forever! Thank you. Do you have a carrot cake recipe with quinoa in it? Or ideas on how to modify a recipe? Hoping to make it tomorrow so your quick response is appreciated!

    • Sarah February 19, 2014, 7:33 pm

      Hi Leah! I don’t have any other cake recipes that use cooked quinoa, only quinoa flour. I tried experimenting with coconut flour in place of the cocoa powder as well as honey instead of sugar and the texture was gritty. I need to experiment some more. I’ll let you know if I’m able to come up with something else!

  • john dubois February 20, 2014, 6:09 pm

    what is the calorie count on this bad boy

    • Sarah February 20, 2014, 9:10 pm

      I haven’t calculated it but you can enter the ingredients into My Fitness Pal to find out.

  • Meghan February 21, 2014, 4:45 pm

    Do you think this could be made with a regular mixer? I don’t have a blender but would love to try this recipe!

    • Sarah February 22, 2014, 1:06 pm

      Hi Meghan! Unfortunately, I don’t think the texture would be the same. The blender helps break the quinoa up so that the cake doesn’t turn out chewy with little bits in it. A food processor would likely work though, if you happen to have one.

  • Sara February 23, 2014, 5:47 am

    Substitute the sugar for coconut sugar. I have replaced all my sugar with it and it is divine! You also typically do not use as much, I use 25-50% less depending on the use. Coconut sugar doesn’t spike your glycemic index or cause inflammation, great for diabetics and has all the wonderful benefits of coconut! Give it a try!

  • Emily February 23, 2014, 1:42 pm

    This is the best recipe ever! I used the “batter” as a base for many things. What site are you using for this blog?

    • Sarah February 23, 2014, 5:58 pm

      I’m so glad you like it as much I do!

      I’m not sure exactly what you mean by site? Do you mean what theme am I using? Or do you mean who do I use for hosting?

  • Lisa February 23, 2014, 5:52 pm

    I have made this cake twice in the past three days (it gets consumed almost as fast as I can make it!) Neither time have I had the inclination or patience to wait for the icing to cool in the fridge so have let it cool for around half an hour in the fridge and then spread it like ganache. Ohhhhh, heaven…..

  • vish February 25, 2014, 2:04 pm

    Can’t wait to try this. Could you put coconut oil only? if yes how much would you reckon?
    vish recently posted…How to Sprout and Cook QuinoaMy Profile

    • Sarah February 25, 2014, 9:23 pm

      Yes, I think you could replace it with 3/4 cup coconut oil. It should turn out just as good. :)

  • Rachel February 27, 2014, 11:13 pm

    I did substitute all of the following:
    Butter for equal amount applesauce
    Sugar for halved amount raw honey (from my own hives)

    Then, I used 60% cocao chocolate chips.

    It was strong, but good! Not gritty at all, so smooth! Surprisingly excellent cake texture.

  • Sue Garcia March 4, 2014, 7:23 am

    Has anyone had success making this into cupcakes? Also, my husband isnt quite the chocolate lover as I am, can I make this into something like banana bread instead of chocolate?

    • Sarah March 4, 2014, 9:53 pm

      I’ve had several comments that cupcakes worked well. I’ve been trying to think up a banana bread version so hopefully I get around to a success soon!

  • Kimberly of Hodges Holistic Health (H3) March 4, 2014, 3:45 pm

    Be careful of Hershey. They use GMO ingredients in their products.

  • Rebecca March 9, 2014, 3:37 am

    We live in Germany, and finding gluten-free baked goods that are yummy and not full of vile additives, or made primarily from corn starch – ick, is really difficult. I used red quinoa because it was the only one I could find with the GF stamp on it. Also, I couldn’t find any certified GF chocolate chips, so I used unsweetened bakers chocolate along with some frosting sugar for the icing. This cake was superb! It weighed a ton, so I was concerned it was going to be another heavy, dense, uninspired GF cake: boy was I wrong! I brought it to a dinner party, and it was an immense hit. I squirred some away for myself for the next day – still just as spectacular! Thank you so much!!!

  • Ioka March 10, 2014, 8:02 am

    This is the first time I have ever taken the time to post a comment because this recipe warrants it! I’m telling everyone, this is THE BEST GLUTEN-FREE dessert I have ever had. (Even my hubby who is very fussy about his chocolate cake and thinks gluten-free is punishment, loved it!) I am a wholistic practitioner and will be recommending this to all my clients who require a gluten free lifestyle. The one change I made is that I did not use white sugar as the sweetener. Anyways, KUDOS KUDOS!!!

  • Donna March 12, 2014, 1:00 pm

    Is 1 C of sugar what can be used instead of the 1 C of cane juice? And 3/4 C butter versus the coconut oil and earth balance? Looks fabulous and I like that it is gluten free. Thank you lots for posting!

    • Sarah March 12, 2014, 1:55 pm

      Yes, you can use 1 cup sugar and 3/4 cup butter. Enjoy!

  • Mercy March 12, 2014, 6:42 pm

    Hey, I don’t have cane juice, so i was wondering, can i substitute that for something else? i REALLY wanna make this cake :)

    • Sarah March 12, 2014, 8:06 pm

      Evaporated cane juice is just a more natural form of sugar. You can use regular white sugar in its place. Hope that helps!

      • Mercy March 13, 2014, 9:07 am

        thanks!! :) I’ll let you know if the cake turns out :)

      • Mercy April 1, 2014, 9:11 am

        Hey, I made the cake, (finally!) :) and it turned out amazing!!! I’m egg free, so I used gelatin to replace the eggs and it worked great! I am so gonna be making this again. Thank you SO much for posting the recipe.

      • Sarah April 1, 2014, 6:43 pm

        That’s good to know! Thanks Mercy! :)

  • Tamara March 15, 2014, 4:31 pm

    Try coconut crystals instead of sugar. I use them to bake and in my coffee. Low glycemic index and really rich in flavor. Need extra to achieve similar sweetness to sugar.

  • Nikki March 16, 2014, 4:10 pm

    I replaced the eggs with bananas as my daughter is allergic and now I have more of a pudding then a cake lol! Suggestions for future tries? She can’t have wheat, gluten, dairy or eggs.


    • Sarah March 17, 2014, 7:18 am

      Sorry for the fail. That’s always a bummer! I’ve had a few people comment and say that replacing the eggs with ground flax seed has worked. I would imagine they used 4 flax eggs in place of the regular eggs. I think that’s definitely worth a try!

      • Nikki March 21, 2014, 1:34 pm

        4 Flax eggs?

      • Sarah March 21, 2014, 1:38 pm

        Yes, one flax egg is 1 tablespoon ground flax seed + 3 tablespoon water. You mix it together and allow it to set for about 15 minutes in the refrigerator, then it will be thick like the consistency of an egg.

        So four of those would be 4 T ground flax + 12 tablespoons water.

      • Sarah March 21, 2014, 1:39 pm

        I would add them to the bowl after mixing the blended quinoa/milk with the cocoa powder.

    • Mercy April 1, 2014, 9:50 am

      Hey Nikki, I use gelatin to replace eggs in baking and so far its worked well. Use unflavored gelatin. Dissolve 1 packet of gelatin into 1 cup of boiling water. The ratio of gelatin to egg is 3 1/2 tablespoons to replace 1 egg. You want to use it while its liquid, because it gels up real fast. Hope that helps! :)

  • Marla March 17, 2014, 3:58 pm

    This is by far one of the best gluten free cakes I have ever eaten! My sister and I just made it today for my dad’s birthday. My mom has to be gluten free and my sister has to be sugar free, so instead of sugar we used 3/4 cup of agave syrup, and instead of the coconut oil (simply because we forgot to buy it) we used applesauce. We also decided to make a butter cream frosting with the agave syrup which turned out great! The cake was phenomenal!

  • Angela March 18, 2014, 2:17 pm

    I have a question about the ingredients: is it 1/4 cup coconut oil measured then melted, or 1/4 of melted coconut oil? Thank you!

    • Sarah March 18, 2014, 2:20 pm

      Hi Angela! You are supposed to melt the coconut oil, then measure out 1/4 cup of the melted oil. :)

  • Jan March 19, 2014, 8:45 pm

    Just wondering when the evaporated cane juice is added into the recipe?

    • Sarah March 19, 2014, 8:51 pm

      Hi Jan! Where it says to add sugar. Evaporated cane juice is just a more natural form of sugar. Hope that helps!

  • Jan March 19, 2014, 8:51 pm

    Follow on from my previous email. I just realised the cane juice has replaced the cup if sugar (I’ve been making this recipe for a while now and was floored just now when I read cane juice and thought…..I’ve been skipping that out if the recipes????? What does adding the juice do to the texture/moisture of the cake? Does it change it? Ps. Love this recipe, have vowed never to use normal recipe ever again!

    • Sarah March 19, 2014, 8:55 pm

      Oh! Sorry for the confusion. I changed it because I was getting a lot of questions about replacing white sugar and I actually used organic evaporated cane juice when I made it so I wanted to update it to reflect that. It isn’t actually juice; it’s the same consistency as sugar. I’m so glad you like the recipe! :)
      Sarah recently posted…Black Bean Harissa BurgersMy Profile

  • Erin March 23, 2014, 10:16 am

    Did you change the sugar to cane juice? I made this awhile back and now the ingredients are changed but I didn’t save it. :)

    • Sarah March 23, 2014, 12:51 pm

      Yes I did! I had questions about substitutions for the white sugar and I actually used evaporated cane juice (which is essentially the same thing as sugar, just less processed) so I changed it to reflect that. But it is still the same amount! :)

  • Trisha Szczodroski March 24, 2014, 6:51 pm

    If I use coconut sugar instead of cane juice will it change the moistrue of rhe cake?

    • Sarah March 25, 2014, 11:40 am

      No, it shouldn’t. I used evaporated cane juice which is the same texture as sugar.

      • David Smith April 11, 2014, 6:48 am


        Do you think that Monk Fruit will work as a replacement for the sugar? I am diabetic and want to make this cake so I can enjoy it too.

      • Sarah April 15, 2014, 5:24 pm

        Hi David! I’m sorry, I’m not familiar with Monk fruit so I can’t say if it would work or not. I know others have used coconut sugar with success. Sorry I can’t be of more help to you!

  • Teri P. March 25, 2014, 3:56 am

    I just made this cake and everyone loves it! I think I may switch out the frosting in the future and use a coconut/pecan frosting so it will be like a German Chocolate cake. Thank you!

    • Sarah March 25, 2014, 11:39 am

      Oh, that is a fantastic idea! YUM.

  • jessica March 28, 2014, 8:11 am

    Would these work as cupcakes out just fall apart?

    • Sarah March 28, 2014, 8:55 am

      I’ve had feedback from others saying this worked great as cupcakes!

  • Amber March 30, 2014, 7:32 am

    Any thoughts on replacing the earth balance/butter/coconut oil with 3/4 cup palm oil? Lactose and sunflower allergies eliminate the use of either butter or earth balance for me! (also intolerant to banana and apples – no fruit replacements okay either!)

    • Sarah March 30, 2014, 4:20 pm

      I’ve never cooked with palm oil but I don’t see why it wouldn’t work. Canola oil might also be another good option.

  • Malinda March 30, 2014, 2:18 pm

    I just made this yesterday and all I have to say is OMG!! So delish! And really quite easy to make….as someone who loves to bake and cook I really enjoyed this one!! The icing is so awesome that I can really see myself using this from now on for any chocolate icing….SO good!! Thanks for sharing!

  • Mira April 1, 2014, 12:48 pm

    This recipe turned out great. I would suggest using the coconut milk that is thinner, for the 1/3 cup milk in the recipe….that way it doesn’t get wasted. Also, I found the cake a bit salty, then realized I had used salted butter and added salt, so omit salt if using salted butter :) Cake is nice and moist and fluffy! Great flavor!

  • Michelle April 4, 2014, 7:57 pm

    Made this today for my son’s birthday and it was definitely kid approved…they all loved it and had no idea what was in it! I used sucanat as my sweetener and it worked great. Frosting was best I’ve ever had!!!

  • Angela April 5, 2014, 2:42 pm

    Thanks for posting this. It was quite tasty – especially the frosting. I recommend using a high quality chocolate to pair with the coconut. You will be rewarded for it.

  • pam m April 5, 2014, 4:22 pm

    I made this for my son’s birthday. Everyone loved it. It is even better the second day – seemed more moist. I will definitely be making this again!

  • Hilda April 14, 2014, 9:40 pm

    I just want to add a comment that the Ingredients List doesn’t actually say that this cake needs sugar. So my first batch was TERRIBLE and I couldn’t understand what I had missed. Then as I read through the blog post, I realized that the sugar was missing.

  • Andrea April 19, 2014, 2:15 pm

    I’ve made this cake a few times now and it’s incredible! Thank you so much for a chocolate cake recipe that I have nothing to feel guilty for and won’t upset my dietary restrictions. My junk food lovin’ teenager took a bite of it the first time I made it and crinkled up her face and said “this should NOT be this good”. :) Oh my… I just can’t thank you enough. I just made some icing for the next one to take to our family Easter dinner tomorrow and I added sea salt to it. Delicious!!

    • Sarah April 30, 2014, 7:15 pm

      Oh I bet the sea salt was sooo good! Yum. :)

  • kim April 22, 2014, 3:08 pm

    Just made this for Easter using carob in place of chocolate and finely ground monk fruit sweetener. I could’ve devoured the cake batter! My entire loved this cake. I used the coconut milk icing…no chocolate but dusted a little carob powder over a cake stencil. It looked pretty and tasted soooooooo good. Thanks!

  • Jenna April 24, 2014, 1:58 pm

    I made this same recipe once before, but I do not recall using the evaporated cane juice- is there a substitute for that?

    • Sarah April 30, 2014, 7:12 pm

      It is just a less processed form of sugar. It works the same as regular sugar. :)

  • Jamie May 1, 2014, 1:30 pm

    Ok so I made this once with my ninja blender and the cake was really good, but it did have whole quinoa in it because the ninja didn’t blend them. Still good, just didn’t like that texture and the chunkiness of it. The second time I made it I made it with my (new) vitamix. OH EM GEE. Obviously the vitamix pulverized all of the quinoa and the cake came out moist, creamy, deliciousness I can’t even begin to describe. It was the best cake I have ever had!! So I would definitely recommend a high powered blender for this! Thank you for the recipe, this will be my go to anytime I want chocolate cake!

  • shanna May 6, 2014, 4:10 pm

    I’m going to make this with Whey Low, ever tried it? It’s my favorite sugar substitute. Last year, we made Christmas cookies with it and no one could tell the difference. It even caramelizes!

  • Sara May 7, 2014, 11:13 am

    I am making this for my son’s birthday today. We fought over who got to lick the spoon!

  • Carla May 14, 2014, 10:14 pm

    I have made this cake twice – both times’s very flat/thin/small..anyone else’s?? Like I do 2 layers but each layer isn’t even an inch tall probably…anybody else? Other than that- delish!

  • Britni May 22, 2014, 4:19 pm

    Has anyone tried freezing this cake after baking it? Wondering how well it will hold up.

  • Zara May 27, 2014, 7:50 am

    The cake looks amazing and I love the idea of icing made with coconut milk. Thanks for the recipe!!!!!

  • Aimee Lester June 7, 2014, 11:07 am

    This cake is incredible!! Thank you!!

  • Andrea June 13, 2014, 4:50 pm

    Love this cake!!! But I’m out of margarine could I use all coconut oil instead?? Would it still be just as amazing!

  • Carsonsmommy June 15, 2014, 8:35 pm

    I just made this today for my sister-in-law who can not eat gluten. She thought this was the best cake she’s had since being diagnosed 3 years ago. My nieces agreed!! And even us gluten consumers thought it was quite tasty! Thank you!

  • Sera June 15, 2014, 10:18 pm

    This is truly a divinely decadent cake, and so easy to make! I’ve made it twice now and it’s been a huge hit both times.

    I did find the icing too sweet for my taste, so instead I topped it with whipped cream (unsweetened) plus stewed sour cherries in brandy – a variation on Black Forest cake. The cream & cherries complemented the chocolate beautifully. I like the cherries on the tart side, but if you prefer them sweeter, stew them with a bit of sugar or honey.

  • Laverne June 22, 2014, 1:05 pm

    I just found this and it looks delicious! I am gluten free but I also just found out I am also allergic to coffee and chocolate. Can you suggest another flavoring for this cake and the frosting? I love coconut so I can definitely make a coconut icing but thought you might have another recommendation for the cake itself. Thanks!!
    Laverne recently posted…Confessions VMy Profile

    • Sarah June 22, 2014, 2:31 pm

      Hi Laverne! I’m sorry to hear you’re allergic to chocolate. That’s rough! I’ve been working on a vanilla version of this cake for a while with no luck yet. I tried using raw buckwheat groats and blanched almonds ground into flour in place of the cocoa powder but it turned out a little too moist. The problem is that cocoa powder is very drying and high in fat so finding something to replace that is tricky.

      I’ll be posting a recipe for an vanilla almond flour cake soon which is gluten-free so that might be a good alternative for you. Check back within the next few weeks and I’ll have it up on my site.

  • Cindy June 24, 2014, 5:04 am

    What a great recipe! Use palm sugar and ener g egg replacer and cake texture was super! Trader Joe’s has canned coconut cream, so I used that and the frosting was fabulous! Thank you so much for this recipe!

  • Zee Saloojee June 24, 2014, 2:46 pm

    This cake came out amazing!!! Thank you so much for this instant favourite! I will most definitely be making this again and again….
    Has anyone had success freezing this gem?

    • Cindy July 1, 2014, 8:45 am

      Yes, it freezes really well!

  • Cindy July 1, 2014, 8:50 am

    Made a lemon cake following the basics of your recipe. Replaced cocoa powder with coconut flour and added lemon extract along with zest and lemon juice. Texture not at rich as chocolate cake, but really good :)
    Also, used white chocolate (ended up using Lindt as I couldn’t find vegan white chocolate chips and didn’t really want to search too hard) along with zest and extract with the coconut cream – excellent flavor!
    I love this recipe! Thanks, again!

    • Sarah July 1, 2014, 9:53 am

      Wow, that sounds delicious!! I was actually just writing my next post for a gluten-free almond flour cake and I was saying how much I’ve struggled to make a vanilla version of this one. I tried it with coconut flour too but I used honey in place of the sugar which didn’t work out so well. I’ll have to try the coconut flour with sugar next time and see how it works out!

  • Melissa July 2, 2014, 5:14 am

    Hi, I just have to share. My sister has celiac disease and I have tried many recipes over the years for her. Often times they are bad, or she likes them but everyone else in the family can spot the impostor. This is the ONLY recipe that everyone in the family not only enjoys but fights over the last piece. THank you for sharing!

  • Shirley July 3, 2014, 10:08 am

    anyone know the calorie content for this

  • Klara July 7, 2014, 12:31 am

    HI! I don’t have any coconut oil, is it okay if i use regular oil?

    • Sarah July 7, 2014, 7:00 am

      Hi Klara! Yes, regular oil should work the same.

  • Robyn July 12, 2014, 7:32 pm

    This is sooo good! I am Paleo, but do eat quinoa on rare occasions. I have tried so many cakes using alternative flours, but it’s just always been disappointing. Until now! I was able to enjoy cake for the first time in years. My mom even liked it, and she is very picky about baked goods. The frosting is divine. Thank you, thank you, thank you! I have since made quinoa coconut chocolate chunk cookies and quinoa cocoa cinnamon bread. I am so inspired! Now to figure out how to do a vanilla version…………

    • karen July 15, 2014, 6:09 pm

      Robyn- I’m so excited about this cake too, just make it tonight and wow! I have so many food allergies that I had to modify the cake some. I prayed it would come out and it did! I would really like your recipe for the quinoa cocoa cinnamon bread! That I’m interested in as well.

  • karen July 15, 2014, 6:06 pm

    I just made this cake! OMG!!! Talk about chocolate! I can’t have chocolate so I used carob powder. I also used just egg whites because I could not have egg yolks. I added some egg replacer just in case. It came out wonderful! I can have cake again!!!! I also need to soak my quinoa like you said to do. I was just so excited to make it. I make a cream cheese icing for it since I can’t have coconut. I used Tofutti cream cheese. Awesome!!!! I also just used 3/4 cup fleshmann’s margarine because I can’t have butter or marjarine. I’m just so excited!!! I’m stumbling all over myself with glee!

    • Sarah July 15, 2014, 9:25 pm

      I’m so happy you enjoyed it Karen! :)

  • Ame July 20, 2014, 11:42 am

    Sarah: Thank you so so much for this recipe. Five years ago, my daughter unable to eat anything but protein and vegetables. She is now TOTALLY healed and vowed the day she would be eating a scrumptious chocolate cake and “….smashing her face into it…:My daughter is the only other person I have ever heard say this other than yourself. She will be making it soon.

  • Beth Nelson July 20, 2014, 6:24 pm

    all I can think of now is “whitey mcbleachy”. funniest words- EVER. recipe sounds fabulous.

  • anna July 28, 2014, 8:47 am

    After reading other comments I decided this was worth a try. I needed a last minute gluten free chocolate cake recipe for dinner at my in-laws and was shocked to see something made with quinoa. I figured it was worth a shot b/c they always have other desserts there anyways. OMG what a hit! This cake came out so incredibly delicious! Every single person, from my 4 year old son to my 75 year old junk food lover father in law thought it was 1 of the most delicious cakes they’ve ever had. Like myself, they actually liked that this cake was made w/quinoa b/c it gave it some nutrients. I will be trying more of your recipes!

    • Sarah July 28, 2014, 11:46 am

      I’m so glad it was a hit! Thanks Anna! :)

  • Dana August 14, 2014, 10:08 am

    I just made this cake and am having trouble with the icing! I used 10 oz. of Ghiardelli semisweet chocolate chips and full fat coconut milk (almost the whole can was cream – 150 calories per 1/3 cup). The coconut milk was in the fridge overnight, and after mixing it with the melted chocolate the mixture stayed in the fridge for a whole day and night. After whipping for at least 2-3 minutes it is still very liquid! It is like a thin cake batter, I could pour it. It was not thickening at all and I was worried it was getting to warm so I have put it back into the freezer now and am hoping for it to stiffen up so I can try to whip it again.

    I see that you posted you only need to whip it for 30 seconds to 1 minute. Any idea what might have gone wrong? Has anyone else had this happen? Thank you for any tips, I will update if I get it to work.

    • Sarah August 14, 2014, 10:20 am

      I’m sorry to hear about the trouble Dana! The only thing I can think is that maybe you added too much coconut milk. There should have been a decent amount of liquid left in the can after you separated the cream. Was the color of the icing lighter than my picture? That would be another indicator that you used too much milk.

      Also, you shouldn’t have to whip it for so long. Doing that could definitely be warming it and causing it to thin out but I’m not sure if that’s the problem.

      • Dana August 14, 2014, 10:32 am

        Hi Sarah, thank you for your prompt reply! No, it is about the same color or maybe even a little darker. The can was about 90% solid, which I scooped out and about 10% liquid at the bottom that I did not use.

        If the freezer doesn’t work to firm it up I do have another two cans of coconut milk in the fridge. I might try to whip those two up on their own, and then maybe add a bit of my chocolately liquid from the original frosting to chocolate it up a bit.

        Any troubleshooting ideas on how I could salvage this icing or thicken it at this point? Thanks again!

      • Sarah August 14, 2014, 11:32 am

        I think trying to get it as cold as possible is the best option. The chocolate helps it to solidify when it’s cold so you could always add more chocolate. Although it seems like you should have had enough, assuming you used the same amount as me.

        It’s hard to say what went wrong without being in-person, I’m sorry I can’t be of more help!

  • Dana August 14, 2014, 12:47 pm

    Thank you for your suggestions Sarah! The freezer did not work. It sort of froze it but when it warmed it was liquid again. I ended up using BOTH of my other cans of coconut milk (they were two different brands, so one was mostly cream and the other was about half cream, half milk). It whipped up into a nice whipped topping. I added some of the chocolate liquid to it because I didn’t have more chocolate chips and didn’t have time to head to the store. It made it taste a little chocalatey and was more firm than the original as long as it was cooled in the fridge. I haven’t served it yet but am going to encourage people to eat quick before it melts. It looks good and tastes good but isn’t really an icing.

    I will definitely try this again with maybe a different brand of coconut milk. The first brand I used in the chocolate mixture was Chaokoh. The next two brands I used were Chef’s Choice and Hawaiian Sun. All are products of Thailand. Since I didn’t see these brands used by other reader’s, here is some info: The Chef’s Choice had the most cream, followed by Chaokoh, and Hawaiian Sun the least (about 40-50% of the can; it also lists guar gum as an ingredient but the other’s don’t).

    • Sarah August 14, 2014, 2:18 pm

      It sounds like the brand of coconut milk must have been the culprit. Sorry it didn’t work out as planned but I hope the next time is a success!

  • Anna August 16, 2014, 5:02 pm

    HaHa .. “whitey mcbleachey”

  • Sylvia August 17, 2014, 9:18 pm

    Hi Sarah,
    I have made this cake few times already with great results. Have a question about quinoa. Have you ever tried red quinoa? Or do you know if it will result with altered taste of the cake?

    • Sarah August 18, 2014, 2:10 pm

      Hi Sylvia! I haven’t tried it with red quinoa but I don’t think it would alter the taste. To me, the white and red taste pretty similar. Let me know if you end up trying it!

  • Clare August 25, 2014, 8:22 am

    Hi there,
    Just wondering how many grams or ounces = 1 cup
    I have 3 sets of measuring cups and each set is a different size.
    I always bake using weights.
    Thank you

    • Sarah August 25, 2014, 9:46 am

      Hi Clare! 8 ounces= 1 cup. I’m not sure of the gram measurement because I don’t have a scale but hopefully that helps somewhat.

  • Clare August 25, 2014, 11:03 am

    Thank you Sarah
    Here in ireland, we tend to measure on scales rather than cups..
    Will make this delicious looking cake to morrow!

  • Dawn August 27, 2014, 5:56 am

    I love this recipe. I substituted xylitol for sugar, 1:1 ratio. Turned out great! Sugar free!

  • Dominique August 27, 2014, 4:12 pm

    Thanks so much for this recipe, it’s incredibly delicious. I have made it a few times now. I am really fussy so this is a huge compliment. My kids loved it too. The icing is fantastic but I have found it makes too much. Also adding less chocolate is better for kids. I have also made the icing by itself and served it as a desert in little pots with little spoons, or with strawberries to dip in. The texture is of the cake with the quinoa beads is what makes this cake so delicious and moist. The silky fudgy consistency of the icing rocks too. It’s really easy to make as well, which I love as I’m not the best baker in the world. I used butter as well as coconut oil. Might try out the date idea next or coconut sugar. We have cane sugar here – so hopefully no bone used it that? I only use the organic one anyway.

  • Sheila August 27, 2014, 5:49 pm

    This is delicious! Everyone in my household of 7 is a fan of this cake and not all of them eat quinoa or like coconut! I took it to the office and it was well-received. Thank you for doing the work to adapt this recipe and for sharing it with us!

    • Sarah August 28, 2014, 8:15 am

      I’m so happy to hear that, Sheila! :)

  • Caroline August 27, 2014, 10:14 pm

    Can this be made egg free – got a kid who is gluten and dairy intoleraant. Thanks!

    • Sarah August 28, 2014, 8:38 am

      Hi Caroline! Here is a comment from another reader who has tried a vegan version:
      “I just veganized this cake and i can honestly say it was the best chocolate cake i’ve ever had and my family said the same! Well, I actually made them into cupcakes and then assembled them onto a plate and iced them to make it look like a cake only because I was worried it wouldn’t hold together as a cake. But as cupcakes they held up wonderfully and next time I am trying it as a whole cake. I used 4 flax eggs and it came out beautifully. 1 egg = 1 tablespoon of ground flax seed with 3 tablespoons of water. I did 4 of these in one bowl whisked it really good and let sit in the fridge for 15 minutes or until a gel like consistency. I added the flax eggs when I was combing the blender mixture to the dry ingredients, I just mixed the “eggs” in. Seriously, it was amazing. I also topped off the whole thing with strawberries which I seriously recommend!!! Thank you for an awesome amazing recipe.”

      According to her, a cupcake version worked with flax eggs so it’s worth a try!

      By the way, I’m not sure if you are aware but eggs are not considered dairy. Is he allergic to eggs or just dairy?

  • Beverly Young September 10, 2014, 5:14 am

    This is absolutely the best chocolate cake I ever tasted! I love the combination of coconut and chocolate frosting!
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  • Andrea September 10, 2014, 9:30 am

    My daughter desperately wants a chocolate cake for her 17th birthday Friday, and I get to make it, but I am the one with celiac disease. I am going to try this one – it looks fabulous and the comments are very encouraging. I will let you know how it goes!

    • Lauren September 27, 2014, 6:14 am

      It really, really, really is every bit as good as they say it is. It’s one of the best chocolate cakes I’ve ever eaten, and I can eat cakes with gluten, AND I’m a baked-goods snob. I don’t think you’ll regret it.

  • Jamie September 20, 2014, 12:18 pm

    Do you think it would be possible to make this as a vanilla cake? Like jsut leave out the cocoa powder and at more vanilla extract or something?

  • healthy appetizer recipes September 30, 2014, 7:46 am

    Thanks for finally talking about >Best-Ever Chocolate Quinoa Cake <Liked it!
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  • Melody October 1, 2014, 3:42 pm


    This cake looks absolutely delicious!! I’m planning on making it this weekend :)

    However, couldn’t a tin of coconut cream be used rather than solidifying coconut milk in the fridge??

    Can’t wait to try it!

    • Sarah October 2, 2014, 11:02 am

      Hi Melody! I haven’t tried making it with a can of coconut cream but it might work. You would still need to refrigerate it so that it solidifies though. I hope you like it!

  • Liz October 6, 2014, 1:00 pm

    This cake was delicious and so easy to make. I served it with an icing made of whipping cream, sugar and cacao powder, whipped until stiff, and I filled the middle of the cake with sliced strawberries and decorated the top with more and it was a big hit. I had a cup of quinoa left over and so I halved the recipe and made a pan of ‘brownies’ for my picky son and he loved them too.

    • Sarah October 7, 2014, 12:59 pm

      That sounds wonderful! :)

  • Diana October 15, 2014, 1:45 pm

    Just wanted to give a shout-out to you, Sarah, and your blog and all the work you do responding to comments on this cake. The writers of Quinoa 365, to whom you give credit, should be thankful (rather than being negative). You have shared this recipe far and wide!

    • Sarah October 15, 2014, 2:20 pm

      Thank you, Diana. I really appreciate that! :)

  • Anika October 16, 2014, 11:13 pm


    I am making this for my daughters 3 rd bday coming up. I can replace the chocolate for white chocolate in the icing recipe with no problem right?! :) i hope it works out good.. What do you think about pipping the icing on would turn out like?

    • Sarah October 17, 2014, 7:56 am

      Hi Anika, I think white chocolate would work just fine. If the icing turns out like it’s supposed to then you should be able to pipe it. I would recommend refrigerating it in the bag for an hour or so before hand so it’s nice and firm. Worst case scenario, if it doesn’t work, you can just slap on there instead. :)
      I hope your daughter has a wonderful birthday!!

  • Leticia B October 31, 2014, 8:25 am

    About the frosting, I didn’t have coconut milk last night and I’m amazing the cupcakes for today. Do you think it’s ok to put the coconut milk can in the freezer for a few hours to speed up hardening?

    • Sarah October 31, 2014, 8:51 am

      I’ve tried to do that and it usually just freezes the whole thing rather than separating the cream. You could probably do it for like 20 minutes and then put it in a cold spot in the fridge. Or another option would be to put it in the sink or a large pot filled with ice. That might help get it cold enough without freezing it.

  • Melanie November 8, 2014, 11:23 am

    These are fantastic! I love that you have reduced the sugar (compared to the original recipe) yet they still taste deliciously sweet! I made these into cupcakes for my daughter’s birthday party this morning. One recipe made 12 regular sized cupcakes and 8 mini cupcakes. Baked the regular sized ones for 23 minutes and the mini ones for 20 minutes. I added peanut butter frosting from The Realistic Nutritionist…and they taste like a Reeses!

    Thanks for sharing this recipe :)

    • Sarah November 9, 2014, 5:21 pm

      Mmm, peanut butter icing sounds like a scrumptious addition! I just made the cake again over the weekend too but with a healthy German chocolate icing instead. It was delicious! I’ll be posting that one soon! :)

  • michelle November 15, 2014, 11:59 am

    THANK YOU! I made this cake for my son’s first birthday today! it was a hit!!! i was so happy to find it last night! He has FPIES allergies to soy, milk, and all grains except quinoa …. so this cake was perfect!!!!! He smashed it up and ate away! I made him a small one and a big one for guests… and every single kid loved it!!! and the parents did too :) Thanks!

    • Sarah November 16, 2014, 8:30 pm

      I’m so happy to hear everyone enjoyed it! Thank you for letting me know. :)

  • Christine November 28, 2014, 6:47 am

    i felt silly. i misread the recipe and soaked more than needed amount of dry quinoa. do you know if i can store the remaining (uncooked) soaked quinoa for something else? does it have to be cooked right away? thanks!!! love your website by the way xx

    • Sarah November 28, 2014, 8:40 pm

      Hmmm…I’ve never saved soaked quinoa but I know that if you soak it and rinse it and then soak it again, it eventually sprouts which is supposed to make it even better for you.

      But I think if you rinse it and then let it dry completely, then you should be able to store it for later.

      And thank you so much for the sweet comment!! :)

  • chris December 12, 2014, 2:37 pm

    I needed to double the recipe in order to make it a thick enough cake. It still was only one inch high made in a 9 x 13 pan after it cooled.

  • Carla December 18, 2014, 1:17 pm

    I made this recipe into a birthday cake for my son who can’t have gluten or dairy. It’s an excellent recipe, however, my cuisinart was not enough to get the quinoa blended. I made two cakes, and the first I followed the directions to the letter, and then second, I blended the quinoa and fat first. Neither one was completely smooth. I will be making this again when I have replaced my broken blender.

  • Melissa January 3, 2015, 7:38 pm

    Do you think this recipe would work well as cupcakes instead of the cake??

    • Sarah January 4, 2015, 6:13 pm

      Absolutely! I’ve made it as cupcakes and it works great. Check them at about 25 minutes and they should be done. Enjoy!

      • Melissa January 7, 2015, 5:54 am

        Awesome! Thanks! I’ll have to try them then :)

  • Sara January 15, 2015, 3:28 am

    Thanks for this recipe! It was so I awesome that I chose not to make the frosting; it was already so good. . .

    • Sarah January 15, 2015, 10:34 am

      You’re welcome, Sara! I’m so happy you enjoyed it. :)

  • Allison January 20, 2015, 9:50 pm

    The cake was amazing! My icing however was WAY darker than the photo, and it was a pudding consitency, just slid right off the cake in pools on the sides… I must’ve done something wrong because the picture looks delicious and mine literally tasted like chocolate pudding..

  • Anna Disipio January 27, 2015, 8:30 pm

    Unbelievably light and fluffy!

    • Sarah January 27, 2015, 9:23 pm

      It’s hard to believe it’s made from quinoa, right?! :)

  • Kristy Bond January 31, 2015, 7:54 am

    Thank you! I made this cake for a dinner party last night and it was a delish! I am celiac so this will be a staple in our family for a long time. It’s also a nice way to sneak quinoa to my kids ;)

    • Sarah January 31, 2015, 5:23 pm

      I’m so happy to hear it worked out well for you, Kristy! And yes, it’s a great way to sneak some nutrition into little ones! :)

  • A January 31, 2015, 2:13 pm

    I ADORE this cake!! I use honey instead of sugar. It is amazing!!!

  • Charlotte February 12, 2015, 1:34 pm

    If i wanted to make this Vegan, could i substitute the eggs for something?

    • Sarah February 12, 2015, 8:20 pm

      Hi Charlotte! I’ve had two readers say that flax eggs works (1T flax + 3T water) and also Ener-G egg replacer but it didn’t work for me when I tried it with a different egg replacer. If you end up trying it please let us know!

  • Liz February 19, 2015, 5:34 pm

    I tried this today using gelatin instead of eggs (my daughter is allergic). The texture was all wrong, I think I used too much gelatin. How much gelatin should I use? Should I try applesauce instead? I’m really hoping to figure this out soon for her birthday next week – flavor was delicious! Thanks for any help.

    • Sarah February 19, 2015, 10:42 pm

      Hi Liz, I had a reader who said it worked with gelatin and I just emailed her to find out how much she used. I will let you know as soon as she replies!

      • Liz February 21, 2015, 10:01 am

        Thanks so much! I may try a half batch with applesauce in cupcake form so I can stack them into a mini cake for her.

      • Sarah February 23, 2015, 8:04 pm

        I’m sorry, Liz. I still haven’t heard back from her yet but I found this in the comments: Dissolve 1 packet of gelatin into 1 cup of boiling water. The ratio of gelatin to egg is 3 1/2 tablespoons to replace 1 egg. You want to use it while its liquid, because it gels up real fast.

        On other sites, it says 1 tablespoon gelatin replaces one egg so I’m not sure why she uses so much but she claimed to have good results.

        I hope you’re able to figure something out!

    • Mercy February 25, 2015, 6:23 am

      Hey Liz,
      Sorry I took so long to respond, I didn’t get Sarah’s email til just now. :( I can’t use eggs in any baking, so I mainly use gelatin to replace the eggs. It took some trial and error to figure out just the right ratio, but practice makes perfect. I had to try different amounts of water and gelatin for different recipes.Here’s how to do it: I use regular gelatin packets and use a whole packet per mixture. Mix 1/2 cup of boiling water with the packet of gelatin and mix it until all the gelatin is dissolved. You can use 2-3 tablespoons of the mixture per egg. It seems like a lot of liquid per egg, but it turns out great every time! :) I hope this helps you out, and I apologize again for responding so late!

  • Jennifer February 28, 2015, 4:29 pm

    I made this once before and though it didn’t hold together well, it was divine! I still had the quinoa texture so my first question is 1) do you have any tips for it holding together better? 2) if my quinoa is already bought pre-rinsed, do I still need to soak it and rinse as you recommend?

    • Sarah March 1, 2015, 9:52 am

      Hi Jenn! As far it holding together, make sure you’re allowing it to cool completely (for an hour or two) before transferring it from the pan. Using parchment paper will help. I’ve also made this as cupcakes and those hold together perfectly so that’s another option.

      The main reason I presoak the quinoa is to reduce the amount of phytic acid so no, it’s not a necessary step, although it might help improve the texture of the cake for you. I make sure to let my blender run for a while (a few minutes) to break up the bits of quinoa. I have a lower model Ninja (not a high powered blender) and it does a great job making the end texture flour-like, I just have to watch to make sure the mixture looks smooth before adding it to the cocoa.

      Sorry for my lengthy response but I hope some of that helps! :)

  • Stephanie Crissey March 6, 2015, 11:24 pm

    Hi. Is there an alternative for the coconut milk in the frosting? We have a nut and coconut allergy in our home. This recipe looks amazing.

    • Liz March 14, 2015, 2:31 pm

      The frosting is basically a non-dairy ganache (chocolate + cream). You can use any milk you like to make ganache – almond, cow, soy – you might just have to play with the proportions to get the right texture, but as long as you add the milk a little bit at a time, you really can’t go wrong!

  • Liz March 14, 2015, 2:29 pm

    Thanks for sharing this great recipe! I made the cake twice with different modifications and thought I’d report back since other people might be curious about what happens with these mods too.

    Attempt #1 – I used 4 Tbs flax instead of eggs + maple syrup instead of sugar. It made the final texture of this cake kind of gummy; it also needed to cook longer.

    Attempt #2 used the eggs, but still swapped the sugar for maple syrup. It came out incredibly moist and chocolaty and dense (not as dense as a brownie, just as dense as a really good dense cake). It held up well in the fridge over night (in my experience, even covered, cake dries out with refrigeration) and got rave reviews.

    Also, both times, I used butter instead of coconut oil (didn’t want the strong coconut flavor) and red (brown?) quinoa instead of the more common light color because that was cheaper and we couldn’t taste it in the finished product. Given how moist it was, I think it’d be hard to make the maple syrup version into a layer cake. I also think it be very very hard to have just a 16th of this cake (as suggested to get to the 14 grams of sugar per serving) ;-) But, hey, it’s dessert and sugar is what we expect, nay, demand in baking :-)

    • Sarah March 15, 2015, 8:25 pm

      Thanks for the awesome feedback, Liz!

  • Stacy March 16, 2015, 6:44 am

    I wonder if I could use an avocado instead of the “butter” and eggs. Hmmm……I can’t wait to give this cake a try. Thanks for sharing!

    • Sarah March 16, 2015, 9:12 am

      It might work to replace the butter but I’m not so sure about the eggs. Let me know if you give you it a try!

  • Marinna March 31, 2015, 2:49 pm

    Amazing so delicious it was so light and moist! I drizzled peanut butter over it for my boyfriend and he loved it! I’m curious though I would like to use cooked quinoa to make a carrot cake.. Any suggestions as to how to go about that?

    • Sarah March 31, 2015, 7:14 pm

      It’s funny you say that because I just tried making a quinoa carrot cake recently but unfortunately it didn’t turn out. I tried replacing the cocoa powder with coconut flour and almond meal. An all-purpose gluten-free flour might work but I don’t usually purchase that since it’s not as nutritious.

  • Tara April 4, 2015, 12:41 am

    I tried to sub 2 bananas for 1 cup of the sugar, it was awful

    • Sarah April 5, 2015, 2:18 pm

      Lol- yes, I’ve tried that as well and it wasn’t good. It’s hard to deviate too much from the original recipe and still have good results.

  • Vivian April 6, 2015, 5:43 pm

    I have made this several times and love it! Want to try it without Cocoa and do a vanilla version… Has anyone tried or thoughts on how eliminating a cup of cocoa will effect the batter?

    • Sarah April 6, 2015, 7:24 pm

      Hi Vivian, I have tried making a vanilla version on several separate occasions without success. I’ve tried coconut flour and almond flour. If you’re not allergic to gluten, all-purpose flour may work in place of the cocoa powder. But simply eliminating the cocoa would not work.

      • Vivian April 11, 2015, 8:43 am

        Success! I used Pamela’s gluten free baking mix in place of cocoa, halved the baking powder and soda and it came out perfect! I found a recipe for dairy free Boston cream and put that inbetween the two cakes and frosted with your chocolate frosting recipe… Tonight is my best friend’s birthday where the cake will debut!

  • Molly April 23, 2015, 8:49 pm

    I would like to try this recipe but would prefer using all coconut oil as it compliments chocolate so well. I don’t like to use Earth Balance. Was there a specific reason you chose two different sources of fat?

    • Sarah April 23, 2015, 9:15 pm

      I did it mainly because I like both flavors together but I’ve had other readers comment that using just coconut oil worked fine.

  • Debbie April 26, 2015, 7:46 am

    This cake is so fantastic! I have made it twice now for company and everyone loves it and can’t guess that it isn’t a real flour cake. I wonder if it can be made into a vanilla cake or lemon cake. I was going to attempt experimenting with it today. And perhaps for the icing using vanilla chips with the coconut cream. When I make the chocolate one I put fresh raspberries on top, so delicious!

  • Richelle May 1, 2015, 8:18 pm

    I just wanted to let you know that this is now a “go to” recipe in my house when I make cake. Everyone LOVES it. Kids love it because it’s cake and the adults love it because it’s DELISH without being overly sweet.

    • Sarah May 3, 2015, 3:06 pm

      Thanks Richelle! It’s my go-to chocolate cake recipe too. I’m so happy everybody loves it!

  • SAm May 7, 2015, 4:52 am

    I made this last weekend for my daughter’s birthday because she had a friend come that has a wheat allergy. I was simply blown away by how delicious this cake was! The only thing I did differently in the cake was use a blend of Hershey’s special dark and regular cocoa powder (because that’s all I had) and frosted it with vanilla whipped cream. It tasted like an Oreo! My daughter, who usually hates cake, had 2 pieces! The adults raved about it. This one has been added to my recipe box. Thank you!

    • Sarah May 7, 2015, 9:45 am

      That’s great, Sam! I’m so happy everyone enjoyed it. And I love the sound of that whipped cream topping, yum!

  • Desire Zabaleta June 1, 2015, 2:09 pm

    This cake is soo delicious!! i just baked it and added 1/2 cup of honey instead of sugar and that is sweet enough. I can barely wait for it to be cool enough to add the frosting! OMG

  • Catarina Priolo June 6, 2015, 9:13 am

    I just made this (currently typing with a mouth full of decadent deliciousness!!) and I am SO in love! I dont normally have success with baking gluten free things but this was so quick and simple, and totally not sinful to eat for breakfast, right?? I also added a tablespoon of cinnamon and a heaping teaspoon of cayenne powder to give it a little kick, and its fabulous! I also used all coconut sugar and it worked very well!
    SO GOOD :)

    • Sarah June 7, 2015, 4:13 pm

      Thank you for the comment, Catarina! I’m so happy to hear you enjoy it. And yes, I agree, it’s totally fine to eat for breakfast! ;)

  • Aysha June 19, 2015, 5:40 pm

    I made this tonight, and it turned out DELICIOUS. I substituted a few things (eggs) to make it vegan, and was a bit worried since 4 eggs is a lot to substitute, but it ended up ok! (I used bananas)

    Awesome recipe, I will definitely use it again!

    • Sarah June 22, 2015, 11:52 am

      I’m so glad it turned out for you, Aysha! I’ve tried a vegan version without success but I also tried to use maple syrup instead of sugar which didn’t work so well.

      But I’m happy it worked for you! Thanks for the comment!

  • Mary June 30, 2015, 10:53 pm

    I’m a pastry chef. I’ve made this cake many times now. I once forgot to blend the quinoa and it was like tapioca in it (texture). Anyone who has eaten it says it’s the best chocolate cake they’ve ever eaten. My husband will let me make no other recipe. Just this one. I do use coconut sugar (cup for cup substitution) and all organic ingredients and it is wonderful. I’ve made it as cupcakes, 1/2 sheet cake, 9×13, 2 – 8″ rounds and 2 – 9″ rounds. It doubles or 1 1/2’s well. I’ve filled it with ganache and fresh raspberries, topped with ganache, letting it run down the sides and whipped cream with mashed fresh raspberries folded into the cream. It is rich, moist, very chocolatey and dense. I use conventional chocolate buttercream when I just want a decorated frosting look and then sprinkle real gold flakes on top. I up the vanilla a bit and sometimes use almond extract in addition. Some tips: Rinse quinoa well before cooking to avoid strong quinoa flavor. A pinch of cinnamon will up and smooth the chocolate flavor even though it doesn’t need enhancing – just a pinch! Make ahead and freeze unfrosted cakes that have been wrapped well if you use whipping cream to frost and the cream will hold up longer when taken to a picnic/party. Use a sifted tablespoon of powdered sugar in addition to other sweetener to help stabilize the whipped cream if you frost with that. I never bring any home when I take this cake anywhere. Because of the richness, 1/2 the usual size slices are plenty, especially if served with ice cream or extra dollop of whipped cream. It’s one you will definitely want to make over and over!

  • Kelly July 11, 2015, 9:15 am

    Can you use a bundt pan for this?

    • Sarah July 12, 2015, 6:58 pm

      I think that would work okay but you would have to make sure it’s greased really well and then maybe refrigerate it for a few hours before removing to make sure it holds together properly.

  • Kris July 22, 2015, 12:43 pm

    This is the most delicious chocolate cake ever. Thank you!

    • Sarah July 22, 2015, 2:34 pm

      I’m glad you think so too! :)

  • Adrienne September 6, 2015, 7:03 pm

    Just made this cake and ate it too. It is a favorite after first try! Even replaced eggs with flax seed replacement and it turned out great. :) It will be a for sure go to recipe!!

    • Sarah September 6, 2015, 9:04 pm

      Awesome! I’m so happy to hear that, Adrienne. Thank you!

  • Monica October 2, 2015, 9:28 am

    Has anyone ever tried a non-chocolate version of this? I love the textrue of it and have made it a dozen times with rave reviews, but the family is askking for something non-chocolatey…can I just skip the cocoa powder?

  • Suvi October 6, 2015, 12:55 am

    WOW!! Amazing, clever recipe!!

    Could I also make it with millet?

    Thank you!! :D

    • Sarah October 6, 2015, 12:20 pm

      I’m not sure because I haven’t tried! If you do please let me know how it turns out!

  • Helen December 28, 2015, 3:03 pm

    I make this cake every week because both my husband and I love it so much. I have tried it with cooked brown rice when I didn’t have quinoa and no one could tell the difference. I also often use xylitol (cup for cup) instead of sugar – again, no one can tell the difference, and it doesn’t spike your blood sugar levels. I often use flax eggs when I’m out of eggs and it tastes just the same. I take this to potlucks and work events and everyone always loves it. Thanks for sharing!

    I still haven’t been able to make a non-chocolate version that I liked as much although I’ve tried with limited success adapting the recipe to make a lemon poppy seed or banana nut version. Please share if you have another flavor version that works!

    • Sarah December 28, 2015, 9:37 pm

      Thanks for the tips, Helen! It’s interesting to know that it works with brown rice. And yes, I have tried a non-chocolate version several times without success as well. I had a to take a break from it for a while, lol! But I’ll be sure to share if I ever land a winner! :)

  • sandi February 9, 2016, 10:56 am

    so when the recipe calls for 2 cups Quinoa cooked does that mean cook 2 cups and end up with 4 cups, or cook 1 cup and end up with 2 cups

    • Sarah February 9, 2016, 9:21 pm

      It means you should end up with 2 cups of cooked quinoa. I hope that helps! :)


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