Flourless Chocolate Quinoa Cake



Without gluten Without peanuts Kid Approved

Nutritional Facts Per Serving

0.9 g
17.8 g
1.4 g
Show all nutrition facts

Nutritional Facts

1 12
  • Amount For Serving % Daily Value
  • Calories 82
  • Lipides 1.1 g
  • Sodium  57 mg
  • Carbs 17.8 g
    • fiber  1.4 g
    • Sugar  12.4 g
  • Protein 0.9 g


  • ⅔ cup quinoa
  • 1⅔ cups rice beverage, divided
  • 1 cup cocoa powder
  • 1½ cups sugar
  • 2½ tsp baking powder
  • ½ tsp salt
  • 4 large eggs
  • ¾ cup coconut oil
  • 2 tsp vanilla extract
  • fresh berries or other fruit, for garnish (optional)


  1. Place quinoa and 1⅓ cups (325 mL) of the rice beverage in a small pot and bring to a boil. Cover, reduce heat to medium-low, cook undisturbed 15 min., or until the quinoa is tender and liquid has evaporated. Spoon quinoa into a bowl to cool.
  2. Preheat oven to 350F (180 C). Lightly grease 9-in. (23 cm) springform cake pan. Line bottom of pan with parchment paper.
  3. Sift cocoa powder into a large bowl. Whisk in sugar, baking powder and salt.
  4. Place remaining ⅓ cup (75 mL) rice beverage, eggs, coconut oil, vanilla and the cooked quinoa in a food processor. Pulse until very smooth.
  5. Add quinoa mixture to dry ingredients and blend. Spoon batter into prepared pan.
  6. Bake cake on middle rack of oven 65 min., or until centre of cake springs back when pressed. Remove from oven, cool cake in pan. Cover cake and keep at room temperature until ready to serve.
  7. To serve, remove the springform pan's outer ring. Slice cake and plate. Garnish, if desired, with berries or other fruit.

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