Chocolate Quinoa Cake: The Cake I Couldn’t Kill Even Though I Tried
(adapted from Quinoa 365: The Everyday Superfood)
  • ⅔ cup quinoa (I didn’t rinse mine but they recommend it)
  • 1⅓ cup water
  • ⅓ cup milk
  • 4 large eggs
  • 1 tsp vanilla extract
  • ¾ cup butter melted and cooled (oh, oops again)
  • 1½ cups sugar
  • 1 cup cocoa powder
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  1. Bring Quinoa and water to a boil in a medium-sized saucepan. Cover, reduce temperature to low and cook for 10 minutes. Take it off the heat and let it sit for another 10 minutes with the lid on. (I don’t find a difference between leaving it on the burner with the heat off and just taking it off the heat). Or you can just cook the Quinoa according to the package instructions.
  2. Next, take the lid off and fluff with a fork. Let the Quinoa cool. And by that I mean actually get to room temperature instead of leaving it for 30 seconds and moving on to the next step like I did.
  3. Preheat the oven to 350F. Line two 8 inch square or round cake pans with parchment paper. (I ended up using 8x8 square pan and a large loaf pan, so you can probably use what you like just make sure you do a good toothpick test).
  4. Combine the milk, eggs and vanilla in a blender or food processor. Add the butter and two cups of cooked Quinoa (I definitely did not measure this, I just used what all of what was cooked, it should be right anyway) and blend until smooth. (you could still see a lot of the individual quinoa when I stopped blending, but it wasn’t getting any smoother and was at least consistent in texture).
  5. Mix the dry ingredients (sugar, cocoa, baking powder, baking soda and salt in a medium bowl. Add the wet ingredient/Quinoa mixture and mix well.
  6. Divide into your two pans and bake on the centre rack of your oven for 40-45 minutes or until a toothpick comes out clean.
  7. Let the cake cool completely before serving.
  8. Store amazingly well in a sealed container in the fridge. Honestly the leftovers were just about as good as fresh. You can also freeze it but I haven’t tried that myself.
Recipe by Talking in ALL CAPS at