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Quinoa Avocado Chocolate Fudge Cake

Quinoa Avocado Chocolate Fudge Cake Recipe

This Quinoa Avocado chocolate fudge healthy cake is always popular with everyone. If you’re cooking it for a sceptic just call it chocolate fudge cake, they may guess it is gluten free as its heavier than a traditional cake but they are unlikely to guess it’s bursting with nutrition and good for you. It’s moist and deliciously stodgy so a small slice is very filling. Suitable for gluten-free, refined sugar-free, vegan, plant-based, paleo and general healthy diets.

This recipe has been in development for a while. I’ve been working on it since making quinoa pizza bases and chocolate avocado mousse and this is a hybrid of them together. What can be better than protein and fibre rich quinoa and heart-healthy avocado fats. No oil, flour, gluten, stabilisers, eggs or butter in sight. The end cake is just under half raw, so great if you are trying to eat a diet high in raw foods.

Quinoa Avocado Chocolate Fudge Cake With Berries Close Up

Quinoa Avocado Chocolate Fudge Cake Recipe

  • Total time: 1h 20m
  • Yield: 8 servings
  • Calories: 390 cal


For the quinoa chocolate cake

  • 1½ cups / 250g Quinoa
  • 2 cups / 450ml Water
  • 1 cup / 175g Dates, pitted
  • 1 tsp Vanilla
  • 1 tsp Baking powder
  • 4 tbsp Cocoa powder
  • 2 tbsp Chia seeds
  • a pinch of Salt
  • optional, 2-4 tbsp Sweetener such as Maple or Coconut syrup for a sweeter cake

For the avocado chocolate icing

  • Avocados
  • 4-6 tbsp Sweetener such as Maple or Coconut syrup
  • 2 tbsp Coconut oil, you can leave out if you prefer but the icing won’t set as firm
  • 4 tbsp Cacao/Cocoa powder

Fruit for decoration, any bright berries are good – raspberries, inca or strawberries.


  1. Soak the quinoa for at least 15 mins, then drain. Soaking for an hour or overnight is preferable.
  2. Add everything else for the batter into the blender and blend until smooth.
  3. Split into two lined 6″ pans and bake for 35-45 mins at 180 C / 350 F.
  4. You can tell when it’s cooked when a knife comes out clean.
  5. Leave to cool for 15m before taking out of the pan.
  6. Blend all of the icing ingredients together.
  7. Ice the top of one cake, place the other cake on then ice the top and sides.
  8. Decorate with berries, store in the fridge and enjoy within 3 days.

Quinoa Avocado Chocolate Fudge Cake Video Recipe

You can grease your pan with some coconut oil if you prefer and it will give a sharper edge. As I’m filming this recipe I want to guarantee it will come out of the pan easily so use parchment paper – the rough edges don’t matter so much as it’s being iced. To make this a double chocolate cake add a handful of chocolate chunks to the cake batter before baking. As this recipe uses dates as the sweetener for the base they can vary in sweetness significantly. I used very sweet fudgy dates so If you use less sweet dates or want a sweeter cake then add some maple or other syrup to the cake bases. Try a tiny bit of the cake before icing and if it’s too bitter for your taste add some extra sweetener to the icing or brush on top.

Moist and healthy Quinoa Avocado Chocolate Fudge Cake

As the cake is gluten free without any stabilisers it will only get a small lift in the oven. It is a dense but moist and delicious cake. One slice contains a huge amount of nutrition from the quinoa, avocados, dates, cocoa and chia. Soaking the quinoa is needed to make the seed easier for the body to absorb and easier to blend. When you soak it the seeds they start to grow and it’s said the vitamins and minerals are more bio-available.

Chocolate cake with raw avocado frosting

When blending you will probably want to do it in two batches if you have a small blender. The quinoa and dates are hard so you don’t want to be putting too much stress on your blender as it may cause damage. Also even if you are using pitted dates do still check that no stones are left in as even just a fragment can ruin the whole cake. A 600w small jug type blender is powerful enough to make this.

Quinoa Avocado Chocolate Fudge Cake

For any comments/questions/help with this recipe post on the message boards.
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About the author

Bastian Nest and Glow

I'm a former office worker that quit long days in London to move to the countryside and share natural recipes and lifestyle tips.


  • Can you please include a print button on you recipes. I can’t work from an iPad in the kitchen, I’m a bit old fashioned and like a printout to work from. If there is already a way to print this out could you please share? Thanks

    • Hello, It’s something I will try to put in. Just select the text and click print in the meantime, hope that helps 🙂

  • I made it. Turned out a little bit like a quinoa cocoa pudding sort of thing – my food processor didn’t chop the quinoa very much. I would double the frosting and make it a bit sweeter. I will try to make it out of raw buckwheat instead of quinoa next, sounds promising to me:).

    • Hello, sadly I don’t think a food processor will blend the quinoa smooth enough – it really needs to be a liquidiser. But a small 600w one is good enough, but will need to be done in batches. You’re right that buckwheat is much softer and a food processor will break that down. If you do have a blender I would recommend to try the original recipe.

    • Hi Egle, that’s a shame that it didn’t work on the first time. It could be because of the dates and how much they can vary in sweetness – unlike normal sugar. Try next time adding a few more dates or some maple to the cake batter. If the cake base is too bitter add some extra sweetness to the frosting. I’ll update the recipe to help with this 🙂

  • This turned out really well, I added 2 table spoons of maple into the cake batter and it was just right for the children and 6 table spoons in the frosting. It’s a bit flatter than I expected, but that often seems to be the way of gluten free baking but my body feels much better giving up gluten and normal sugar.

    • You’re welcome and I very much agree that with gluten free baking you need to reprogram your expectations. Glad you liked it 🙂

  • Oh… I did have both (a belnder and a food processor) at hand but somehow thought the latter to be better. I’ll try again 🙂

    • Hi Nadia, it would probably work although the end result would be different and the quantities will need to be adjusted. I’ll do some testing in the kitchen when I have some time 🙂

  • This is a great recipe, I added honey to the base and used honey for the icing and it turned out great. Was diffcult to tell when it was cooked and I thought that I overbaked it and it would be dry – But it turned out perfect 🙂 Not much lift but nevermind its the best gluten free chocolate cake I’ve made so far.

  • hi! going to try this recipe this week for an event. do you think it would taste better the same day or kept in the fridge and eaten the day after? thanks!

    • Hi Ami, it tastes great if the base is made a day in advance and then the frosting is made and iced on the day of eating – my mum did exactly that over the weekend and my (very picky eating) niece loved it. I don’t think it tastes any better freshly baked :), but I would freshly ice

    • Hi, I wouldn’t advise that as its good to soak and sprout the quinoa. I’ve not used the flour but I imagine it will work, but you will probably need to add more water. Let me know how you get on.

    • I invented this recipe – this is the original recipe! Many people have tagged me saying how well this turned out for them 🙂

    • This is the nutritional information: Calories kcal 393, Carbs 46g, Fat 24g, Protein 7g, Sugar 22g

  • Hi, I have a question – what size pans do I need to use – 6″ as the Method explanation says or 8″ as shown at the video? Thanks!

    • Hi Galina, I’ve made it in both and it turned out great. I would recommend 6″ purely as it gives a higher cake 🙂

    • Hi Ashvini, as this is a plant based website I wouldn’t suggest people use honey but it would probably work in this recipe – just aim for a sweetener that is a runny liquid and pours similarly to maple or coconut syrup. 🙂

    • Thanks so much for your kind words Hannah, glad it went down well and coconut ice cream sounds like a great combo 🙂

  • I made this as my birthday cake on Tuesday and it was amazing!!! Everyone loved it, had to stop my other half (who is a non vegan, junk eater) consuming the whole thing. I love the raised eyebrows when they ask what it is made of first, then they tried it and loved it. You can see a picture of it over on my Instagram @psoriasisbuddy.

    • Thanks so much for sharing that Jon, it’s great to hear when such healthy food goes down that well. Just had a look at your cake and it looks amazing 🙂

  • It was like the thickest most satisfying double brownie and chocolate pudding concoction ever. I am now truly hooked on your website and it has a firm place in my favourites on my browser. When I make this cake again (and I will!) I might try adding mint to it as chocolate and mint is a big addiction of mine. Oh and one with chilli!

    • Chilli and and mint sounds like a great call, I’ve got a few ideas to try out also – so keep an eye out on the site 🙂

    • Chilli and mint sounds like a great call, I’ve got a few ideas to try out also – so keep an eye out on the site 🙂

  • Hi, I want to try this recipe, but Im not sure i can finde dates where I live, what can I use as substitute??

    • You can use another dried fruit or just whatever sweetener you like – the dates are just there for sweetness and a bit of fibre 🙂

  • If you download the Printfriendly app, you can always print just the contents of a page and not all the stuff around it. You also get the option to remove images if you’re saving on coloured ink.

    • That’s a good idea. I’ll fix the site soon so that when you print only the article is printed and not everything else on the site. 🙂

  • The printed recipe doesn’t list adding 2 cups water into the blender but the video does. I wanted to clarify and find out what to do

    • Hello Tricia, the written recipe says this – it’s the second ingredient on the list. Is it showing for you?

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