Moist Quinoa Chocolate Cake


  • 2 cups cooked, cooled Quinoa
  • 1/3 cup milk, or substitute coconut or almond milk
  • 4 large eggs
  • 1 tsp vanilla extract
  • 3/4 cup butter, melted & cooled
  • 1 cup honey, melted
  • 1  cup unsweetened cocoa powder
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Preheat oven to 350F (180C).  Line the bottom of two 8-inch cake pans with parchment paper.

Combine the milk, eggs, honey and vanilla in a blender or food processor.  Add 2 cups of cooked quinoa and the melted butter, blending until smooth.

In a medium bowl, stir together the cocoa, baking powder, baking soda and salt.  Add the contents of the blender to the bowl, mixing well.  Divide the batter between the 2 pans and bake in the center of the oven for 40 to 45 minutes or until a knife inserted in the center comes out clean.  Remove cake from the oven and cool completely in the pan before removing.  Frost if desired.

*Adapted from Quinoa 365