Moist Quinoa Chocolate Cake by DK on Dec 23, 2012
Regular visitors to chefinyou know of my penchant for whole foods. Well, I am sure they also know of my (and the family's) dislike for anything sweet including Chocolate. So, if this post shocks you, have to say, you are justified. I was shocked too. Dumbfounded in fact, when I witnessed a miracle - a 50% of the cake disappeared even before I could take a final picture (hence half a cake in the final picture is missing!). Oh yes, humoring the blogger in me is NOT a trait with my family. After being quite generous the first few times, my husband last few years has a quip ready to the point that I mouth the reason the same time as him! - "Hey, you know you can always make this again!"
Introducing new anything takes time with my family. I have to tread slowly and do loads of customization for them to like it. Take Quinoa for ex; While I jumped into the bandwagon with full gusto, my husband outright banned the thing from the dining table. The typical recipe assortment you chance upon in the Internet involves making a salad out of Quinoa. Oh, how he hates the word. So, I had to resort to other ways of getting it into his meals - Quinoa Omelet (this found 200% f(l)avor with him), Quinoa Dinner rolls, Quinoa croquettes and some. Now I find myself doing the same with my little one. I introduced it to him with this Strawberry Banana Quinoa Muffins and given that he has been slowly venturing into the world of sweets (that are mildly sweetened), I thought a cake with chocolate would do the trick.
I chanced upon a quinoa cake recipe from a cookbook that I loved. Inspired by it, I tried this version of mine to raving success. I prefer nutty flavors with chocolate, hence opted for coconut oil in this as a replacement for butter. Not only does it reduce the cholesterol (compared to butter) but also provides the flavor. Instead of regular sugar, I added Coconut sugar with little cane sugar thrown in ( wanted to use up last of the remaining sugar in my pantry). This cake is deliciously moist and light. The chocolate flavor abounds with the coconut flavor permeating it beautifully. This cake is not that sweet, hence for those needing more, a frosting would benefit. We enjoyed it with Raspberry coulis that I think goes v well with chocolate cakes. Though this cake is healthy, its calorie dense too, so those watching their intake, help yourself to thin slices.
- Cook time:
- Prep time:
- Serves: 8+ people
- Yields: Makes 1 large (9.75 inch) Bundt Cake (serves 8-12 ppl) though I would suggest cutting this cake into 24 pieces with each piece making one serving.
Ingredients
- For the Cake
- 2/3 cup Quinoa
- 1-1/3 cup water
- 1/3 cup cultured Buttermilk, or use 1% fat
- 2 large Eggs
- 4 large Egg Whites
- 1 tsp pure Vanilla Extract
- 3/4 cup Coconut Oil, melted and cooled, see Tips
- 1 cup Coconut Sugar, see Tips
- 1/2 cup Cane Sugar, see Tips
- 1 cup unsweetened Cocoa powder
- 1-1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- For the Raspberry Coulis
- 1 lb (450 grams) frozen Raspberries
- Honey to taste
- Fresh Raspberries to garnish
Tips
1. Coconut oil: I use Extra Virgin Coconut oil for this. You can replace this with butter or Olive oil.
2. Coconut and Cane Sugar : Because of the reason I mention in the previous para, I have used this amounts. You can either use 1-1/2 cups Coconut Sugar or 1-1/2 cups Cane sugar. If you don't have either ones, you can use regular white sugar instead.
If you want to Bake using Microwave pls refer to these articles:
1) How to Bake in Microwave
2) How to Bake in Microwave Convection Oven
For making Substitutions please refer my handy chart:
1) Baking substitutions
2) Egg Substitutions
2. Coconut and Cane Sugar : Because of the reason I mention in the previous para, I have used this amounts. You can either use 1-1/2 cups Coconut Sugar or 1-1/2 cups Cane sugar. If you don't have either ones, you can use regular white sugar instead.
If you want to Bake using Microwave pls refer to these articles:
1) How to Bake in Microwave
2) How to Bake in Microwave Convection Oven
For making Substitutions please refer my handy chart:
1) Baking substitutions
2) Egg Substitutions
Method
1.
Combine the Quinoa and water in a saucepan.
2.
Bring it to a boil.
3.
Cover, reduce to a simmer and cook for 10 minutes.
4.
Turn off the heat and set aside the covered saucepan for another 10 minutes. Fluff with a fork and allow the quinoa to cool.
5.
Preheat the oven to 350°F (180°C). Lightly grease a large bundt pan. You can use room temperature butter or shortening (or vegetable oil). I use a tissue to apply the grease all over the pan making sure to cover the indentations.
6.
Since this is a chocolate cake, I use Cocoa powder instead of flour. Just sprinkle about 1 tsp of the powder
7.
and pat the pan, gradually rotating it so that the powder sticks to the pan wherever you have applied the grease.
8.
Set this pan aside. If you don't have a bundt pan, you can also use two 8-inch (20-cm) round or square cake pans. Don't forget to line the bottoms with parchment paper.
9.
Combine the buttermilk, eggs, egg whites and vanilla in a blender or food processor by giving it few whirls.
10.
Add 2 cups of the cooked quinoa and the coconut oil
11.
Blend until smooth. Set aside.
12.
In a large bowl, whisk together the sugar(s), cocoa, baking powder, baking soda and salt.
13.
Add the contents of the blender
14.
and mix well
15.
until combined. A nice folding action is more than enough.
16.
Pour the batter into the prepared pan.
17.
Bake on the center oven rack for about 50 mins (or 40 to 45 minutes for the smaller round/square pans) or until a knife inserted in the center comes out clean. Remove the cake from the oven and cool in the pan before serving.
18.
While that's cooling, lets prepare the coulis. Add the frozen raspberries to a saucepan and heat in medium-high. If adding fresh raspberries, add few tbsp of water.
19.
Bring it to boil and cook until it becomes a sauce. Should take about 10 minutes.
20.
Strain the puree well
21.
and sweeten it as desired with honey (or any other sweetener of your preference)
Turn out the cake into a serving plate. You can frost this if desired. It keeps well stored in a sealed container in the refrigerator for up to 1 week or frozen up to 1 month. I served it lightly dusted with powdered sugar, coulis and few fresh raspberries.
Filed Under these categories
- 226 American
- 276 Anniversary
- 294 Birthday
- 51 Cakes
- 22 Desserts
- 227 Desserts/Sweets
- 447 Gluten Free
- 705 Kid Friendly
- 384 Nuts Free
- 371 Parties
- 227 Picnic
- 192 Potluck
- 398 Pregnancy
- 224 Protein Rich
- 177 Sugar Free
- 113 Wholegrain
Recipe Reference
recipe inspired from quinoa 365
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1 Member Reviews
By Winnie on Mar 28, 2013
It's a great redipe and a wonderful moist cake
We simply loved it.
I used a mixer, next time (and I will make it again) I will use food-processor before adding the quinoa.
I've post it and you can see it HERE
Thank you for a wonderful recipe
54 Comments
By Jada Friese on Jul 14, 2015
Oh, this looks good. Eggs, butter, sugar and chocolate, what more do you need in a recipe. Yum! Marvelous!!
By SM on May 20, 2015
HI DK,
Can u suggest me the substitute for eggs and egg whites?
Thank you.
By Lean and Clean: Quinoa: A Seed or an Ancient Grain? | on Mar 7, 2015
[…] Whilst searching for recipes I discovered a recipe for Quinoa Chocolate Cake http://chefinyou.com/2012/12/quinoa-chocolate-cake/ […]
By Isreal Meester on Feb 7, 2015
Oh God. What have you done? How can you make such a great cake recipe? As a chocolate love, I have started to feel hungry already. This looks so yummy. Thanx and Well Done
By Aditi on Nov 15, 2014
Would would the proportion be if using quinoa flour?
By Shirley on Nov 2, 2014
Just tried this recipe today. O.M.G as a chocolate lover, my life will never be the same :) The cake turned out amazing. Thank you for this incredible recipe! <3
By Healthy Quinoa Cake Recipes « Healthfood Tips on Oct 14, 2014
[...] Quinoa Chocolate Cake Recipe | Quinoa Recipes | Chef In You – Wholegrain Quinoa gets a sweet makeover with Chocolate Cake. This flour-less cake is Gluten Free and healthy. Moist, soft and addictive dessert. [...]
By Grishma on Jul 23, 2014
Baked this cake exactly to your instructions! It was amazing.. I am so thrilled I got it right(my first baking attempt in many years)
By Kalyani on Jul 18, 2014
Hi ! I cant wait to make this.. but am looking for an eggless version.. Would yoghurt work in place of eggs ? Any suggestions welcome :) TIA ...
By Kalyani on Jul 18, 2014
hi.. Cant wait to try this, but am looking to make this eggless. Would yoghurt work in place of the eggs ? any suggestions would be welcome ! TIA
By Amy on Jul 3, 2014
About how much quinoa is this when it is cooked? I have some in the fridge and I want to use that?
By 200+ Quinoa Recipes You Can Make Tonight - Daily Dish Recipes on Jun 28, 2014
[...] Moist Quinoa Chocolate Cake from Chef in You [...]
By alixina on Jun 8, 2014
Absolutely delicious.....doesn't taste any different to a normal chocolate cake....my whole family enjoyed it. Thanks :)
By iHerb: Discussion + share your hoots here! - Page 246 - www.hardwarezone.com.sg on Mar 26, 2014
[...] Telur17 wrote: thanks, thanks. the muffin sounds interesting Wah. Quinoa is so flexible. Quinoa Chocolate Cake Recipe | Quinoa Recipes | Chef In You [...]
By Jackie on Oct 31, 2013
My batter didn't look like #13 before adding sugar and Chocolate mixture at all. Mine was very runny. I added two eggs and four egg whites plus the butter milk and vanilla. Oh and the oil. I put the batter in a spring form pan and it leaked a little because the batter was runny. Waiting for it to finish baking now.
By Sravanthi on Sep 22, 2013
I made this cake yesterday and it turned out very good. The cake was super moist and my husband was surprised it as made with quinoa. Thanks for the wonderful recipe. I used extra virgin olive oil and regular sugar instead .of the coconut oil and coconut sugar.
By Ginger Husseman on Sep 11, 2013
This sounds delicious! I am trying to find gluten free recipes; would this be one? I'm still learning! Thanks, I can't wait to try this!
By supri on Aug 23, 2013
thank's for your recipes
By Tiny Grainy Babies: Part 2 | Start The Cycle on Aug 5, 2013
[...] Moist Quinoa Chocolate Cake (chefinyou.com) [...]
By Love marriage problem solution on Aug 1, 2013
nice recipe. at least try just single time. and the way you present the recipe is perfect for understanding. thanks for such a nice recipe.
By Whipped on Jun 26, 2013
Wow. Simply Wow. Looks so scrumptious and tempting. And you have put it step by step. Such a good initiative from your end. You just made it easier to cook. Amazing.
By Cinnamon Sugar Quinoa Cake on May 16, 2013
[...] bloggers are adamant that their results are “my favorite cake;” and ‘yummy…even though we dislike sweets!‘ [...]
By Connie on May 11, 2013
Just made this in my cake pop maker - turned out great ! (I used 4 whole eggs instead of 2 eggs and 4 whites)
By Vaishali Rajadhyaksha Sengupta on May 9, 2013
:-D Looks absolutely amazing!
By Dee on May 7, 2013
Great Recipe! loved it .. did anyone try substituting the quinoa with brown rice? think i'm going to try that!
By Kate on Apr 15, 2013
I'm watching calorie intake, so I used unsweetened applesauce instead of the oil and stevia blend instead of the sugars. The cake turned out great! A little fudgy, but the flavor was excellent! Thanks for a great recipe!
By margaret on Apr 1, 2013
This recipe looks awesome -- any ideas on how to make it healthier without all the sugar? Thanks!
By Winnie on Mar 28, 2013
This is a great cake!!
I honestly did think it would be as good as it is, but we simply loved it!!
I've just posted it, with full credit to your post, and you can see it here
http://www.winnish.net/2013/03/blog-post_27.html
My post is in Hebrew, and you can use one of the 2 translators located on top left side-bar
Thank you for a great recipe!!
By Devan on Mar 12, 2013
Thanks so much for posting this and the egg substitute chart! It looks delicious. Any recommendations on which substitution to use for it? It has a number of eggs in it so maybe a combination? Thanks again!
By Nancy Rene on Mar 11, 2013
:wink: looks fantastic! I am interested in the nutritional breakdown of this gluten free 'quinoa cake'. Does anyone know how to figure that up? Can't wait to make it...
By Sister Mary on Mar 3, 2013
:-P I would like to substitute no sugar added applesauce for the sugar, in your expert opinion, do you think it will work.
By Sathiya on Mar 1, 2013
Great gluten free cake. I am going to make it. Thanks for this gluten free recipie 8)
By Twinklng star on Feb 7, 2013
I really liked the combination of chocolate and rasberries. This is my first cake (I mean from scratch) and it was yummy!! :-P
By Gergana Dimitrova on Feb 1, 2013
Great looking cake i must try it for sure.
By Durgashini on Jan 31, 2013
I really like ur recipe. But is there any way i can replace the buttermilk? I want to bake this for my Mom as she can't eat wheat and milk products.
By Finla on Jan 31, 2013
Here Hans has banned me altogether from quinoa and I am like why it is so healthy, i have a pack waiting here to be used, will try this cake. I have the coconut oil from Kerala.
By Anna on Jan 31, 2013
I am now making this a second time because it was to good to share the first time....My kids loved it too. And my favorite part was it tasted like cake!!! For the first time I didn't miss flour in a dessert. I'm GF and DF so I substitutes the buttermilk with So Delicious Coconut Milk Creamer. It came out beautiful. After it baked I realized I needed to purée the quinoa more. I'm trying them out as cupcakes today. Thanks for sharing this!!
By Diana on Jan 28, 2013
I'm taking this to a friends tomorrow for dessert. What did youse to ice it? Looks so professional and delicious!
Just powdered sugar :) --DK
By Deepa on Jan 14, 2013
I put the ingredients you mentioned recipe with the exact measurement, except i used all purpose flour and it got made perfectly....thank you for sharing this awesome brownie recipe!!! The only thing I'd like to make changes to, is the amount of baking soda..it could be reduced to a quarter teaspoon. It seemed a bit too much when I tasted, but everything else...its a wow!! 10 on 10 points....sister xoxoxoxo
The cake is a flourless cake so given that u used it, it will change the composition. But given that, I m glad it worked out well for you --DK
By Preveena on Jan 7, 2013
oh wow! that looks so moist and delicious.
By Aarthi on Jan 7, 2013
Hi! I tried out this cake and it came out very dense in the middle (like cheesecake) Veryy yummy but of course I used an egg substitute, maybe that's why? In your picture it looks fluffy, what egg substitute would I use then? Or would it just not be possible to get this texture without eggs?
I don't think Egg substitute did it...usually dense could also be attributed to overbeating the batter. A light folding action would have turned out a softer cake.--DK
By Lana on Jan 5, 2013
Love quinoa and love chocolate - this make it a perfect cake for me 8)
By Charul @ Tadka Masala on Jan 3, 2013
DK, that cake looks deliciously moist. And with the coulis.. yumm! Heavenly pics.
By Jessica on Jan 2, 2013
In the oven!
Cant wait to try it!
By Priya on Dec 28, 2012
Cant take my eyes from ur wonderful and super spongy cake,beautifully baked.
By nikita on Dec 24, 2012
I mix quinoa and rice and cook it and use it just like rice. just an idea if u r not already doing it.
By Ritu on Dec 24, 2012
Hi I would like to know substitute for egg.. Since i am a veg..
Refer tips section--DK
By Zeta on Dec 24, 2012
Thank God I found a recipe for the last 1 cup of quinoa in my the cupboard!
By Veni on Dec 23, 2012
Hi what is that quinoa. Till now i didn't heard about that.
I am in china. I tried many of your recipes. But in china particularly in my place little difficult to get some of the ingredients. Can u send some healthy desert recipes and soups . Because my son loves desert items and liquid food also. It may help to make different foods for my son.
Refer this article for details : What is Quinoa. As for the soups and desserts, pls refer my recipe index. Thank you :) --DK
By Simran on Dec 23, 2012
Chocolate cake with quinoa... Sounds nice & innovative. Can'T wait to try this healthy option. Will be using condensed milk as I don't use eggs. Let u know. Thanks.
By Manju on Dec 23, 2012
As i am on diet now this receipe is making me drooling to it. :-P :-P
By Aarti on Dec 23, 2012
Though I know this is a quinoa cake, I'd love to try it, but since I live in India, where quinoa is not available, could you give me the closest susbstitute - would 'ragi' do? Though I'm not sure how that would work since once cooked it would become like a paste. DO let me know, because the cake looks real good, and I'm waiting to try it out
Without experimenting with any other grains, I would not be able to make a judgement call..sorry :(. BTW I have heard of its availability in few select stores. Do try my FB page : https://www.facebook.com/ChefInYou?bookmark_t=page and post the question to see if its available in your area. At some point I knew that one Ms Wanitha was supplying it within India. Here is her email. : wanithaashok@gamil.com --DK
By Archana on Dec 23, 2012
Ho Wow! do you have a smiley where I can show that my tongue is hanging out? Deliciously described.
By Amy on Mar 23, 2017
The blended mix is not really runny. Its thick yet little flowy cos of all that quinoa. But I am glad you liked the end result anyways. This is our fav recipe :) --DK