Gluten-free quinoa chocolate cake recipe with the best natural sweetener you’ve ever tried.
For chocolate-lovers, the struggle is always finding healthy alternatives that taste just as good in your baking. Fortunately for you, this chocolate cake recipe is out of this world – and healthy!
This cake, made with quinoa, is gluten-free, and packs the additional nutritional punch of quinoa. It also uses lakanto (made from monkfruit) in place of sugar; lakanto has the added benefits of zero calories, zero glycemic index, and zero additives, zero influence on blood sugar and insulin, and can be used in a one-to-one ration with sugar – meaning it’s both healthy and easy to use!
You can make this cake multiple different ways – top it with fresh fruit, make a German chocolate cake with coconut frosting, or add a chocolate ganache for a real chocolate punch.
- 2 cups organic quinoa, cooked
- 1/3 cup almond milk
- 4 organic eggs (use chia seed gel for vegan option)
- ½ cup ghee (use coconut oil for a vegan /dairy free version)
- 1 tsp vanilla extract
- ¾ cup lakanto (or other sweetener such as coconut sugar)
- ½ cup cacao powder
- 1-1/2 tsp baking powder
- ½ tsp baking soda
- ½ tsp Himalayan salt
- Preheat oven to 350 degrees. Grease and line a 9-inch cake pan with a round of parchment paper at the bottom, for single layer cake, or two 9-inch cake pans with a round of parchment paper at the bottom for a 2 layer cake.
- Melt butter.
- Put the quinoa, milk, eggs, melted butter, and vanilla into a food processor fitted with the metal “S” blade. Pulse to combine and then process until smooth, this will take about 30-60 seconds.
- Add the Lakanto, cacao powder, baking powder, soda, and salt to the bowl and pulse to combine well.
Choose your own adventure
- For a single layer cake: 1) Pour batter into the prepared pan and bake for about 40-42 minutes or until a toothpick poked in the center comes out clean. 2) Let the cake cool on a rack for about 15 minutes before turning out of the pan. This cake is delicate to flip it, place a plate over the pan and then flip both over together.
- For a two layer cake: Divide the batter evenly between the two cake pans and bake on a center oven rack for 28-30 minutes, until a toothpick inserted comes out clean.
- For cupcakes: Divide batter into paper cupcake liners in muffin pan, filling 2/3 full and bake 15-18 minutes or until a toothpick comes out clean.
German Chocolate Frosting
- 16 Medjool dates, pitted
- Water to cover dates in bowl
- ¼ cup water
- ¾ cup coconut, organic, unsweetened, finely shredded
- ½ cup organic pecan
- Place 16 pitted in enough water to cover. Soak for 20-30 minutes to soften.
- Drain water from dates, reserving ¼ cup for processing
- Place dates in food processor with “S” blade. Add reserved date water.
- Process till smooth and creamy
- Add pecans and coconut, mix till blended.
Chocolate Ganache Frosting
- ¼ cup maple syrup
- ½ cup coconut oil, organic
- ¾ cup cacao powder, organic
- Place all ingredients in high-speed blender and process till smooth.
- Spread on cake or muffins and place in fridge to set the ganache.