Healthy quinoa chocolate cake that’s vegan, eggless and refined sugar free. If you’re cooking this quinoa cake for a sceptic just call it chocolate fudge cake. They may guess it’s gluten free as its heavier than a traditional cake but they are unlikely to guess it’s bursting with nutrition and good for you.
Iced in a thick layer of my healthy chocolate avocado frosting. 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 gluten-free quinoa cake 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 a cake made from high protein quinoa and heart-healthy avocado? No oil, flour, gluten, stabilisers eggs or butter in this plant based recipe. This quinoa cake is just under half raw, so great if you are trying to eat a diet high in raw foods.
Quinoa Chocolate Avocado Cake Video Recipe
Play video on YouTube or Play music video
You can grease your pan with some coconut oil if you prefer and it will give a sharper edge to the chocolate cake. As I’m filming this recipe I want to guarantee it will come out of the pan easily so used greaseproof paper for oil free healthy baking. The rough edges don’t matter as it’s being iced.
Make this a triple chocolate quinoa cake by adding a handful of chocolate chunks to the cake batter before baking.
This gluten free cake recipe uses dates as the sweetener for the base, but dates can vary in sweetness significantly. I often use 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. To make without dates just use another dried fruit or natural sweetener.
The quinoa cake is gluten-free without any stabilisers it will only get a small lift in the oven. It’s 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 totally smooth. When you soak the seeds they start to grow and it’s said the vitamins and minerals are more bio-available.
When blending the healthy quinoa cake batter 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.
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 bullet type blender is powerful enough to make this cake made from whole quinoa.
Most quinoa is pre-rinsed in the UK so you don’t get a bitter taste. If the quinoa you use can sometimes be bitter do rinse the quinoa grain thoroughly before blending to remove any quinoa bitterness.
Gluten free and vegan cake made from whole quinoa and frosted with chocolate avocado. Naturally grain and egg free that's easy to make. Full of plant protein, fibre, heart healthy fats and nutrition. This gluten free and egg free quinoa cake isn't as light and fluffy as a normal cake with wheat and eggs but it still tastes amazing. A smaller slice is very filling and contains more nutrition than many people on a standard diet have in a day. Use fruit for decoration, any bright berries are good – raspberries, Inca or strawberries are my go-to fruit that look and taste amazing on this cake. Also chunks of dark chocolate or cacao nibs work great on this quinoa cake to give a deep rich chocolate flavour. Links maybe affiliated, meaning I earn a commission from purchases but at no extra cost to yourself.
Quinoa Chocolate Cake
Quinoa Chocolate Cake
Avocado Chocolate Frosting
Serving Size 1
Amount Per ServingCalories 271Total Fat 14gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 7gCholesterol 2mgSodium 106mgCarbohydrates 36gFiber 6gSugar 21gProtein 3g
Gluten free and vegan cake made from whole quinoa and frosted with chocolate avocado. Naturally grain and egg free that's easy to make. Full of plant protein, fibre, heart healthy fats and nutrition.
This gluten free and egg free quinoa cake isn't as light and fluffy as a normal cake with wheat and eggs but it still tastes amazing. A smaller slice is very filling and contains more nutrition than many people on a standard diet have in a day.
Use fruit for decoration, any bright berries are good – raspberries, Inca or strawberries are my go-to fruit that look and taste amazing on this cake. Also chunks of dark chocolate or cacao nibs work great on this quinoa cake to give a deep rich chocolate flavour.
Links maybe affiliated, meaning I earn a commission from purchases but at no extra cost to yourself.
You can use either cacao or cocoa to make this gluten-free cake, both are nutritious and considering the price cocoa is often the better choice. More on the difference between cacao and cocoa.
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.
As the quinoa is soaked this chocolate quinoa cake is paleo friendly.
123 thoughts on “Quinoa Avocado Chocolate Cake”
Can you freeze this cake? Thanks in advance!
You sure can! Lots say this works great frozen – you may want to slice before freezing however
Just looking for a clarification on the nutritional information. Is the information posted per serving( slice) or for the whole cake. Looking for the carbs per serving. Thanks
It’s per serving, my recipes are high nutrition so that they aren’t empty calories. You can import this recipe into myfitness pal or similar for more nutritional information 🙂
If i want it to
Import to myfitnesspal
Do I have to put all the ingredients one by one?
What is the weight of one piece and the nutriotion of it? I cant find it.
Nope just paste in the address, the cake serves 8 slices and each slice has 390 cals.
in the nutrition info it says 271 kcal per piece. Which one is correct?
Thanks for sharing!
So just to clarify, you don’t cook the quinoa, you just soak it?
How do you think this would be with some peanut butter powder added to the icing?
You’re welcome, glad you like the idea of this cake! The cooking is done in the oven, so no need to boil and the soaking makes it able to cook the quinoa in the oven.
Could you use quinoa flour instead of the actual quinoa?
You can do, just use the weight instead. But I prefer to use whole quinoa as it can be sprouted and is cheaper
How do I change it to make one whole cake. Thanks in advance
Hi, I’m not sure what you mean. It’s one whole cake in the original recipe no?
Think this will work with cooked quinoa?
It might do, but will need to adjust the water amounts. I always make it with dry so it can be soaked and is easy to make
Hello! I bake cakes for my friends and also customers but Im trying real hard not to eat my own because i’m trying to cut down my calories. I followed the Mealprepking on instagram and saw that this recipe is from you and I’m soooo grateful I found one that is guilt free for me. I’d definitely try this one! Thank you soo much ????????
Great glad you like this recipe! Let me know how you get on
I think I just messed up the entire cake. ???? I soaked the quinoa in the two cups of water (listed with ingredients) then used that to blend in with the other ingredients. Then I watched the video and it showed what looked like soaked quinoa and two cups of water added separately to the blender. Must I scrap this cake and start over?
No I think it will turn out fine, just might be a bit less moist. Never bin as it will probably still taste great. Let me know how it turns out, I’ve cooked it with less water (which is effectively what you’ve done) and it’s still good. I’ll look into the recipe now to check it reads correctly.
Hello! The QUINOA CHOCOLATE CAKE ingredients are for 2 cakes or just one?
One cake with two layers 🙂
For how many persons is this cake?
I need 6 slices. 2 for little children and 4 for adults.
Is it enough from these recipe?
I would say this cake would be around the right amount if most people wanted a second slice. Check the video for an idea on the size in relation to hand size 🙂
Do you add the quinoa to the blender too?
Yes – watch the video to show the entire process
Could you sub brown rice syrup or honey for the maple or coconut syrup?
Sure any sweetener works well in place, I’m vegan so wouldn’t advise honey however
This sounds so easy! Would it work just as well as muffins? Thinking to add chocolate chips to the batter and cook it in a muffin tin.
Hi there, yes works great as quinoa chocolate muffins. Just adjust the times to 5-8 mins less and it will be great!
Can you tell me the bake time for 8″ pans?
This cake is AMAZING!!! Thank you!
Makes my day reading comments like that! Glad you like this quinoa cake! 😀
Can this cake be made with just one layer instead of two? Thanks.
It can, but as it’s a bit heavy I do find it works better as two. Can bake as one (will take 5-10mins longer) then slice in the middle if you prefer
How long does the icing last? I am afraid we will need to eat it right away. Was going to use this icing for another type of cake. Thank you! Great recipe idea.
Hi there, it lasts for about 3 days chilled. Just because its fresh avocado in the chocolate avocado frosting so doesn’t have a long shelf life
Hello, I ve read in many places that you should wash the quinoa before soaking it… If not can be very toxic… What you think about it ?
Hi there, not sure about it being toxic but it can be bitter. The quinoa we get in the UK is pre-washed and for recipes like this it’s soaked and rinsed so it’s not an issue. I’ve bought quinoa before in Peru and that did need to be washed – you could tell from the taste as was bitter. Hope that helps, let me know if you try this quinoa cake recipe!
I tries this recipe for the first time and it surprisingly turned up amazing!! Thanks for the recipe.
Amazing really glad to hear you liked this quinoa cake recipe!
could you use Stevia as the sweetener for this cake?
You sure could, but do adjust to your tastes – it’s not something I use that much myself and so many different forms it comes in so difficult to advise on that.
Hi there! I would like to know what kind of blender did you use 🙂 Thank you!
Hi there, I usually use a 600w jug / bullet type blender
I am planning on making this cake for my husband’s birthday tomorrow. The video says to use two 8” cake pans but the printed recipe says two 6” cake pans. Which one is it? Thanks!
It was actually a 6″ used in the video and I made a mistake, but honestly either work fine – the times do often need a bit of adjusting as its a natural produce recipe
Hi there, this cake came out extremely wet and did not cook to a solid form. It just boiled in the pan. Did I do something wrong?
Hi there, it sounds like something went wrong. Maybe too much water? Check out the video above, was your batter a similar consistency before baking?
Can I leave the chia seeds out of the recipe?
They’re important to replace the eggs. Can you use flax seed instead?
Hello! I’m hoping to substitute white bean aquafaba instead of chia or flax seeds. Do you have any recommendation for this? My understanding is that 3 tbsp of aquafaba = 1 egg…do you know how many “eggs” your recipe needs?
Hi there, I’ve never made this quinoa chocolate cake with aquafaba but I think 6-9 tbsp sounds about right. Let me know how you get on!
I’m so excited to make this!
Is the water in the ingredients supposed to be blended in with everything or is that just the soaking water of the quinoa?
Hi there, the water listed is the fresh water to be added after the quinoa has been soaked. I don’t list the soaking water in the ingredients. Hope that helps
Hi, I’m curious how thick the frosting is. Could you use it to decorate with tips?
Hi there, possibly with a quite thick nib as it’s like a thick dip. I would add less liquid sweeteners and something like ground coconut sugar to make it firmer. With coconut butter it does set quite firm – the issue is piping it on at the right time when it’s firming up. Let me know how your get on
I made this recipe for the first time. I am not too huge of a fan due to the earthy flavor of the quinoa. When I started assembling the cake, I thought I might have over cooked the layers because they felt dry. I thought I ruined the cake. I assembled and put on the frosting and let it sit in the refrigerator for about 24 hours. I put a design on the top with decorating sugar and really liked that added crunch to the cake. The cake turned out to be moist and fudgy like! If I were to be served a piece of this cake, I would eat it, but just not a huge fan due to the flavor. I do like how this recipe is healthy!
AH glad it worked out well, ignoring the taste. Was it the earthy quinoa flavour you didn’t like? I would add more cacao to mask it if that was the issue.
hello! I’ve noticed you use often dates in your recipes. I cannot eat dry fruit. can I substitute it with something else? maybe coconut oil and maple syrup? if so, how much?
thanks in advance
Hi there, I use dates or dried fruit alot as it contains the fibre as well as the sweetness. I would just replace with banana and maple syrup. The right amount depends on the recipe but at a guess 1 banana for every half a cup of dates and 3-4 tbsp of maple syrup. No need for coconut oil as the dates don’t really have much fat
Hi. Interested in using this frosting on my son’s 1st birthday smash cake. 1) Could I substitute coconut butter with Ghee( clarified butter)? If not, how about unsalted butter? And how much please?
2) Any fruit substitute for sweetness? Say may be, ripe bananas? If not, absolutely any other combo possible? Applesauce?
Apologies if it sounds too weird of a tweaking!
Hi – If I wanted to add walnuts to this cake, would that work? How much would be recommend?
Hi, that would work – i’d add about 2-4 tbsp of chopped walnuts. Let me know how you get on