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Passover is almost here and that means it’s time to come up with some new Passover-friendly recipes. For those of us on a gluten-free diet, baking for Passover is as easy as a piece of cake – right?!?
I have made several Passover-friendly recipes over the years, including my new gluten-free matzah recipe, naturally gluten-free charoset recipe, this fun gluten-free no-bake matzah layered cake, and these delicious almond flour lemon crinkle cookies.
Today, however, I want to share with you a recipe I tried from my newest cookbook, The Healthy Jewish Kitchen by Paula Shoyer. I received the book several months ago and earmarked the gluten-free chocolate quinoa cake recipe as something I would try for Passover this year.
I have to say, this cake totally delivers!! It’s everything you want a chocolate cake to be and more. It’s filled with protein-rich quinoa vs. flour, it’s moist (and stays moist for several days after making it) and it’s pure chocolate heaven (why would you waste calories on anything but chocolate for dessert?).
I’m not kidding, this cake should not just be relegated to the Passover seder, but also makes for a wonderful cake that can be (and should be) enjoyed year round.
The gluten-free chocolate quinoa cake recipe is surprising simple to make – and so much of it can be made ahead of time too. In fact, if you plan right, you can make the quinoa ahead of time and have it ready to go when you’re ready to assemble the cake.
You can also make this cake a day or two ahead of time as it stays moist for several days. I made this recipe five days ago and it’s still sitting on my kitchen counter (we keep munching on it) and it’s still really moist and delicious. If you make the cake ahead of time (or if you freeze it), I suggest frosting it the day you’re going to serve it to ensure the frosting doesn’t stick to the plastic wrap. It’s just a suggestion, though.
A Bit More About the Cake
I can be picky about gluten-free desserts, trust me. So much of what I make doesn’t ever end up on Good For You Gluten Free. This one, however, is a keeper worth sharing with all of you because it tastes fantastic.
Here are a few things you need to know about this gluten-free chocolate quinoa cake recipe:
Texture: This cake has texture. Depending on the brand of quinoa you use, you might be able to feel the quinoa in your mouth as you chew the cake. I used GoGo Quinoa’s Royal Tri-Color Quinoa because I had some on hand. It may have had more texture than your average one-colored quinoa. I loved the texture. It really elevated this cake. Along the same lines, this cake is very moist, more moist than other chocolate cakes I’ve made in the past. If you like a moist chocolate cake, this cake is for you!
Flavor: You do not taste the quinoa at all. I promise. Quinoa has a nutty flavor, but this cake tastes rich and chocolatey. While it does have sugar in it, it’s actually not that sweet. It’s just right, to be honest.
Appearance: Well, it looks amazing, right? Your eyes do not deceive you. This cake is so good!
Kosher for Passover: All ingredients in this cake are Kosher for Passover (make sure to use Kosher for Passover baking powder and vanilla). Quinoa is totally fine to use during Passover, and you just just a little potato starch for dusting the pan (other starches, like corn starch, are okay as well if not served on Passover).
Protein-Rich: Quinoa contains 4 grams of protein and 3 grams of fiber per serving. While many people consider quinoa a grain, it’s technically a seed and one of the healthier “grains” you can consume. Keep in mind, however, that while quinoa is totally gluten-free, it still contains 17 net carbs per serving so it is not considered a low-carb food.
Gluten-Free Chocolate Quinoa Cake Recipe
Here is the official decadent gluten-free chocolate quinoa cake recipe for you to enjoy this Passover (and year-round).
Please be sure to check out The Healthy Jewish Kitchen by Paula Shoyer for other amazing Kosher and Passover-friendly recipes (and most recipes in this book are gluten-free too, that’s why I love it so much!). I highly recommend you get a copy of it for your bookshelf – you won’t be disappointed!
- 3/4 cup quinoa
- 1.5 cups water
- 2 Tbsp potato starch
- Juice of one orange (1/3 cup of orange juice)
- 4 large eggs
- 2 tsp. vanilla extract
- 3/4 cup oil (I used avocado oil)
- 1.5 cups sugar
- 1 cup unsweetened cocoa powder
- 2 tsp. baking powder
- 1/2 tsp. salt
- 2 ounces bittersweet chocolate
- 5 ounces bittersweet chocolate
- 1 Tbsp. oil (I used olive oil)
- 1 tsp. vanilla extract
- Place quinoa and water in a small saucepan and bring to a boil over medium high heat. Once boiling, reduce heat to low, cover and allow quinoa to cook for about 15 minutes until all the liquid has been absorbed by the quinoa. Set aside to cool.
- Preheat oven to 350 degrees.
- Lightly grease a 12-cup bundt pan and then dust the pan with potato starch. Shake off excess starch.
- Place orange juice, eggs, vanilla, oil, sugar, cocoa, baking powder and salt in a food processor. Pulse 5-6 times. Add quinoa and process mixture until smooth, about 45-60 seconds.
- Melt 2 ounces of chocolate in a microwave safe dish for 45 seconds, mix, then microwave for another 30 seconds until melted through. Add chocolate to the quinoa mixture and process for another 30 seconds until well mixed.
- Pour batter into bundt pan and bake for 50 minutes or until a toothpick inserted into the cake comes out clean.
- Allow cake 10 minutes to cool, then gently flip it onto a wire rack to cool completely.
- To make the glaze, melt 5 ounces of chocolate in microwave (see above melting instructions) then add oil and vanilla to mixture and mix well.
- Using a frosting spatula, gently spread the chocolate frosting over the cake before serving.