Chocolate Almond Quinoa Cake
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This Chocolate Almond Quinoa Cake recipe is possibly the BEST chocolate cake you’ve ever had. Incredibly rich, moist, and delicious, it’s also naturally gluten free!
Chocolate Almond Quinoa Cake. No flour, just quinoa and almonds. 100% gluten free. And quite possibly THE best chocolate cake you’ve ever had! “Nuh-uh” you say. Trust me on this. At least enough to make and try it. And I’m confident after your first bite you’ll declare it one of the richest, most flavorful, delicious chocolate cakes you’ve ever had.
This recipe comes by way of request several years ago from Elizabeth Ray (Make a Request!). She wrote: “Quinoa Chocolate Cake. I was at a cafe in Wasagaming, just outside Riding Mountain National Park. We had this cake for desert. It was very, very good! Moist, but not overly so, and not so sweet that you NEEDED coffee to help you finish it. You might still want it of course. It had a thin layer of icing, almost a glaze, but not quite. but the cake itself was remarkable, held together nicely without being mushy. It was one layer only, but we didn’t mind. It was enough, but not too much. This is starting to sound a lot like the three bears story, isn’t it?” I was tickled by this charming description as well as excited by the idea of a chocolate quinoa cake. I had already developed a couple of cakes using quinoa earlier that summer, including my popular Honey Olive Quinoa Cake, so I was pretty amped up to give this request a go.
Unlike my Honey Olive Quinoa Cake which is moist but fairly dense, the description of this chocolate quinoa cake brought to mind a very different image. As I visualized the final outcome, what actually came to mind was something along the lines of Julia Child’s fabulous Reine de Saba (chocolate almond cake). I wanted a cake that was rich and moist but also delicate. I wanted a cake that wasn’t overly sweet but had full depth of flavor. And then there was the description of an almost glaze-like icing. So with those parameters in mind, I got to work.
While Elizabeth’s request didn’t include almond, I love the combination of chocolate and almonds. It really amplified the chocolate. And it adds an element of elegance. The ground almonds add texture and airiness to the cake as do the beaten egg whites, providing more “lift”.
I was absolutely floored by the end result. And I mean f.l.o.o.r.e.d.! The texture and flavor is out-of-this-world! Gluten free Chocolate Almond Quinoa Cake. Elizabeth Ray, thank you for putting in your request and giving me the challenge and opportunity to develop a cake that has become a family favorite! In the words of my husband who has never been a big cake lover (until he married me) and is a self-declared “pie man” (not a big fan of cake): “This is the best cake I’ve ever had.”
Our then 1 1/2 year-old daughter felt the same way. She had a big smile on her face with every bite; and I had to smile too knowing that each bite was packed with nutritious quinoa!
Our son’s response was a little less enthusiastic. His response to a serving of this cake was sticking his head inside a flower pot.
You learn not to take anything food-related personally – not with a 3 year old. Fast forward time, I’m happy to report that he now love this cake as much as the rest of us.
Chocolate Almond Quinoa Cake Recipe
Let’s get started!
Preheat the oven to 350 degrees F. Grease a 9×2 or 9×3 inch round cake pan. (I use and love Parrish Magic Line, made in the USA from hand-forged aluminum.)
Note: If you tend to have bad luck with cakes sticking to the pan, you can also use parchment paper. Cut a circle out of parchment paper to snugly line the bottom of the cake pan, then our the batter over it.
Cook the quinoa while you’re preparing the other ingredients. To cook the quinoa, thoroughly rinse about 1/3 cup of quinoa in a fine mesh sieve (this removes the saponin, a natural coating on quinoa’s outer layer that is bitter and soapy tasting). Place the quinoa in a small saucepan with double the amount of water, bring to a boil, reduce the heat to low, cover and simmer for 15 minutes. Remove from the heat and let sit another 5 minutes, still covered. Fluff with a fork.
Combine the sugar, baking powder, baking soda, and salt in a mixing bowl.
Add the unsweetened cocoa powder and stir to combine.
Add the ground almonds and stir to combine.
In a separate bowl, combine the cooled cooked quinoa, egg yolks, milk, butter, coconut oil, vanilla extract, and almond extract. Place it in a blender and blend until very smooth.
The result will be a thick, pale paste.
Place the quinoa batter in a large mixing bowl.
Add the sugar cocoa mixture and use a rubber spatula or wooden spoon to combine.
Beat the egg whites on high speed until foamy, add the cream of tartar, and continue to beat until the egg whites are satiny and stiff peaks form. Be careful not to over-beat.
These are what stiff peaks look like. When you lift the beaters out of the mixture the peaks will stand up and curl over at the tip, but remain firm.
Using a rubber spatula, carefully fold in the egg whites, half at a time.
We want the egg whites to provide some “lift” and airiness to the cake. Don’t over-stir, just fold them in and white swirls will remain in the batter.
Pour the batter into the cake pan.
Bake for 45-50 minutes or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the cake pan for 10 minutes before removing. Use a butter knife to carefully push the edges slightly towards the center to gently loosen the bottom of the cake.
Very carefully invert the cake onto a plate and then invert it back onto a cake platter, top side up. The cake will be slightly sunken in the middle as it cools, don’t worry, that’s normal for this cake.
Prepare the Chocolate Almond Glaze:
Combine all the glaze ingredients in a small bowl and stir to combine.
Pour the glaze around the top of the cake, and around the top edges so the glaze oozes down the sides. Use a knife to guide the glaze and spread it evenly over the cake. You’ll need to work fairly fast as the glaze dries quickly.
Sprinkle with slivered or sliced almonds according to your decorative preferences.
Clean up the glaze blotches on the plate with a wet paper towel or cloth. You don’t want to transfer the cake again to a clean plate – it likely won’t be able to withstand another move without falling apart.
This cake cuts beautifully. So rich and moist!
Let’s coax that luscious slice of cake out of its chocolate sphere…
Gorgeous.
Enjoy! I promise you will!
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Chocolate Almond Quinoa Cake (GF)
Ingredients
- 2 cups cooked and cooled quinoa , loosely packed
- 4 egg yolks
- 1/3 cup milk
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon pure almond extract
- 1/2 cup butter , melted
- 1/4 cup coconut oil
- 1 1/2 cups granulated white sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 4 egg whites
- 1/2 teaspoon cream of tartar
- 1 cup fine almond flour
- For Chocolate Almond Glaze:
- 4 tablespoons unsweetened cocoa powder
- 2 tablespoons butter , melted
- 1 cup powdered sugar
- 1/4 teaspoon pure vanilla extract
- 1/4 teaspoon pure almond extract
- 2 tablespoons hot water
- Slivered almonds for decoration
Instructions
- Preheat the oven to 350 degrees F. Butter a 9x2 inch round cake pan.
- Place the cooked quinoa in a blender along with the milk, egg yolks, vanilla extract, almond extract, butter and coconut oil. Blend until smooth.In a large mixing bowl, combine the sugar, cocoa powder, baking powder, baking soda, and salt. Using a rubber spatula, stir the quinoa mixture into the sugar mixture until combined. Stir in the ground almonds.In a small mixing bowl, beat the egg whites on high speed until foamy. Add the cream of tartar and continue to beat until stiff peaks form. Using the rubber spatula, gently fold the egg whites into the cake batter.
- Pour the batter into the cake pan and bake on the middle rack of the oven for 45-50 minutes or until a toothpick inserted into the middle of the cake comes out clean but moist.Let the cake sit in the pan for 10 minutes before carefully inverting it onto a plate and then carefully inverting it again (top side up) onto a cake platter to cool completely.
- To make the Chocolate Almond Glaze: Combine all ingredients in a small bowl. Pour over the completely cooled cake, spread evenly over top and sides of cake. Immediately sprinkle with the slivered almonds. Allow the glaze to dry before serving.
Notes
Nutrition
Originally published on The Daring Gourmet September 3, 2013
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
can i replace the butter with more coconut oil? I want to make this for my 1 year old’s birthday but he is allergic to dairy.
Hi Shannon, yes you can, and I hope your little one has a fantastic birthday!
I was unsure how this would turn out as I have never used quinoa in baking before….all I can say is this cake is FABULOUS! thanks for the recipe.
Awesome!! I’m thrilled to hear it was a success, Tina, thank you!
Hi! Can I use canola oil instead of coconut?
Hi Elizabeth, yes you can use canola or any other oil of preference.
It looks so good, I am about to make your cake.. I’m in the UK and just wondered whether it is USA ‘cups’ size or Australian ‘cups’ size?
Thanks in advance!
Hi Emma, these are USA measurements. Happy baking!
I’m going to bake this tonight and put a coconut layer on top before I glaze it. I’m trying to make a quinoa version of an almond joy cake. Fingers crossed!
That’s a great idea, Tiffany, and it should work out beautifully! It sounds like you’re going to put the coconut layer on after it’s baked, which is good otherwise it would be next to impossible to remove the cake from the pan. But if you were to bake the coconut layer, a cheesecake-type of pan with a removable bottom would work perfectly. You’ve got me craving a slice right now! Let us know how it turns out!
I tried this recipe a couple weeks ago. It was AMAZING! Thank you!
I’m so thrilled to hear that, Angelo, Leslie & Adam! I love this cake as well and plan on doing some experimenting with different variations of it, but it’s going to be hard to top this one. Thanks for your feedback, I appreciate it!
Hi I did the cake exactly as you said. It came out perfect. So moist and chocolaty. But instead of a round mould, I used like the bunt cake mould and I let it in the oven for 5 more minutes after the baking time. Guess what, it did not sink. It stay nice and firm. In any case, thank you for the recipe.
That’s fantastic, Fia! I’m happy it turned out so well. I’ll bet it looked beautiful in the bundt mould – I’ll need to give that a try next time. Thanks so much for your feedback!
Hi again,
I came across a piece of information and i thought it might be useful to you. i read a tip given by a chef about baking and he said, to never beat the egg whites till peak are firm as this will cause the cake to sink while cooling but instead to beat the whites until it is very fluffy and on the point of making peaks.
Hope it helps. Btw i am planning on trying more of your recipes and also to make a quinoa coffee walnut cake based on the chocolate almond cake.
Also, nice pictures and lovely family. cherish it!
Regards,
Fia
Hi Fia! That’s interesting, I’ve never heard that before. The standard for baking cakes using beaten egg whites is to beat them until they’re stiff/firm, but not dry. This gives the cake “lift” and provides a nicely textured crumb. Julia Child emphasized the importance of this technique for baking certain kinds of cakes. That said, even though neglecting to beat the egg whites until they’re stiff will “hurt” the body and texture of the cake, perhaps that chef is correct in that it can help prevent sinking. I would first troubleshoot all the other reasons for why the cake is sinking though, because there are a lot of factors that can cause that. That’s an interesting tip though and thank you for sharing!
a friend shared your 2 quinoa cake recipes with me, and Im SO glad she did! What a hit! The chocolate one did sink quite drastically when I took it out the oven, but thankfully I was using it to make a construction themed cake for my son’s birthday so no-one even knew! ha ha. Going to make it for the weekend, just because ;)
Hi Taryn, and welcome! That’s wonderful, I’m so happy you enjoyed them and thanks for the feedback! If it sunk in the middle it wasn’t quite done or the oven was opened too early during the baking process. I just had a cake sink last week because I did the toothpick test on the side of the cake (where it was done) instead of the center (where it wasn’t). That definitely was a reminder to make sure I always test it in the very center. So happy to have you on board and hope you’ll be a frequent visitor! Best, Kimberly
I made this a few days ago. It was delicious and beautiful. I enjoyed being able to share it with my “gluten-free” friends. Thanks!
I’m so happy to hear you made this, Susan! We LOVE this cake! It’s seriously become one of my favorite chocolate cakes ever. So thrilled you enjoyed it!
made this many times and recently used hazelnut meal instead of almond meal and it was very special :)
That’s fantastic, Rebecca!! This has become one of my very favorites, too, and I’ve done the same thing in substituting hazelnuts – the chocolate hazelnut combo is another winner! (Which accounts for the sweeping popularity of Nutella). Thanks so much for your feedback! Best, Kimberly
I cant find quinoa where I live :( … what can i substitute for it in this recipe?
Hi Amy! There is no substitute for quinoa in this recipe I’m afraid. Is it an option to order the quinoa online?
Even with buttering the pan, mine stuck. I thought it was still delicious though! My husband didn’t love how strong the almond flavoring was. Any chance it could be done without the ground almonds? or what about using pecans??
Hi Jennifer! What kind of pan did you use? I use non-coated aluminum, which is considered by many to be the best for baking. I actually have less problems with sticking than I do when I use a non-stick pan (that goes for almost everything I bake). With cakes like these, and other flourless cakes that are more finicky, quality bakeware is especially essential. The almond flavor – the strong flavor is coming mostly from the almond extract, so that’s what I would cut back on, not eliminate the ground almonds. You can leave the extract in the cake and eliminate it altogether in the glaze, for example. As for nut substitutions – sure, you can use any nut you like. Hazelnuts pair really well with chocolate, too. But if your reason for substituting nuts is to cut back on the almond flavor, then just cutting back on the almond extract will do the trick.
For anyone else who has made this cake with success, what kind of pan did you use?
Thank you for the prompt response! I actually used a non-coated aluminum pan. Maybe it was too small. I’m not sure of the size…it may have been 8×8. We are in the process of moving and could only find that one at the time. Hazelnuts sound delicious!!! Maybe I will try that!
No, I don’t think size would affect that. Some other things to watch for to ensure a clean release from the pan: Make sure you allow the cake to cool before inverting it. Make sure the creases along the bottom of the pan are thoroughly coated in butter, too otherwise the cake will stick. Make sure the cake is done – toothpick test. If it’s too moist it won’t release properly. Elevation can impact baking time, so adjust accordingly. Scuffs or scratches in the baking pan can also cause the cake to stick. Lastly, consider using parchment paper. Some people use it religiously, others never use it. I never use it. But if you tend to have bad luck with cakes sticking, then use parchment paper – cut a circle out to snugly fit in the bottom of the cake pan and pour the batter over it.
Made it again, this one was an even bigger disaster!! :( I’ve never had such bad luck with baking before. Oh well.
Well, I definitely admire your determination! I’m sorry your efforts resulted in another failure. I can imagine how terribly frustrating that is. I wish I could have observed in order to see what what going on and make the appropriate suggestions. If I’m remembering correctly, you said the first time you made it both the texture and the flavor were horrible. There are many factors that could be impacting the texture (oven temperature and geographic elevation, baking time, adequate greasing of the pan, the quality and condition of the pan itself – i.e., scratches and dings – proper cooling before inverting the cake, the inverting process itself, etc). Flourless cakes in particular can be a little challenging to work with. I rarely use parchment paper to line the bottom of my pans, but it’s something I recommend to people who have bad luck with cakes sticking. But texture aside, if you don’t like the flavor of the cake to begin with, then that’s another matter. I’m assuming you thoroughly rinsed the quinoa (very important otherwise the cake will taste bitter) and are using fresh quinoa and almonds and a good almond extract, in which case I’d have to conclude that you don’t like the flavor of either the quinoa, almonds or chocolate since that’s pretty much all that’s in the cake and there wouldn’t be any other adverse flavors in it. In any case, thank you for giving it a shot – twice. I feel badly that this cake failed for you when so many others have fallen in love with it – it’s such a wonderful cake. But I hope you’ll try, and enjoy, some of my other recipes. Best, Kimberly
Actually, they both tasted great! This time, instead of almonds, I used hazelnuts and I cut the amount of almond extract in half. It stuck the first time, so this time I used parchment paper, that worked great! This time it completely collapsed in the middle. I wonder if it was due to the hazelnuts. They seemed much more oily when I ground them than the almonds. I think I’m determined to get it to work. We’ll see!!
Hi Jennifer! Yes, I did get you confused with someone else who couldn’t stand the flavor. No, I don’t think it would have collapsed because of the hazelnuts. If you Google “reasons why cakes collapse” you’ll see several links that cite multiple reasons. Oh, I’m so sorry this has been so frustrating for you! On a (hopefully) more positive note, have you tried any of my other recipes yet?
Made this cake to bring to Thanksgiving dinner. I had to throw it away. Tasted horrible. Stuck to the pan even after buttering. Please don’t waste your time or money on this terrible recipe.
Hello! I am so sorry to hear this recipe didn’t work out for you! I’ve made it four times myself and have gotten literally dozens of emails from readers who have made and loved it. I’m not really sure what could have gone so wrong for you from both a flavor and texture standpoint, but I’d be happy to try and troubleshoot it with you if you’re interested.
Hi Kim,
Found your website searching for mango chutney- I made it , soo delicious! Then this cake! Wow! I managed to wow 3 more people with it + me :-). Had to cut the sugar in half; still delicious!
BTW: I am Hungarian it was delightful to read your adventures in Hungary + kudos to your brother learning the language :-) within a short amount of time.
Made the gomba porkolt the other day, and getting to the gulyas soon.
Now I wonder if you ever tried to make the turo gomboc, hortobagyi palacsinta or varga beles?
Ya, the Turo Rudi – I am not a die hard chocolate lover- but I totally get it why people love the Turo Rudi. Hehe:-).
Hello, Agnes, and welcome! I’m so happy you found my site and am really thrilled to hear that you’ve enjoyed all of the dishes you’ve tried so far! My goodness, you have my mouth watering from the list of Hungarian dishes you mentioned :) I had completely forgotten about turo gomboc – thank you for reminding me! It’s been added to my “to make” list. And I love, love, love hortobagyi palacsinta! I’ve eaten it in Hungary but have not yet made it myself – it’s now been moved up further on my “to make” list. :) The last one, varga beles, I have heard of but have never tried. It looks like another lovely comfort food dish. If you have any other recommendations, I’d love to have them. Best, Kimberly
My kids arw allergy to eggs so is there any other thing i can replace with?
Hi Aleisha! I don’t know of any substitutes that would work adequately. I’m not sure if egg substitute would work or not – probably not, but you could certainly try it. If it does work or if you find another substitute that works, be sure to let us know!