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.

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Gluten-Free Quinoa Chocolate Cake Recipe With the Best Natural Sweetener You’ve EVER Tried Gluten-Free Quinoa Chocolate Cake Recipe With the Best Natural Sweetener You’ve EVER Tried Reviewed by matt on 17:08:00 Rating: 5
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