Decadent Chocolate Quinoa Cake / Cupcakes – Gluten Free

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Chocolate Quinoa Cupcakes with cashew icing.

Looking for a dairy-free, gluten-free dessert? These decadent Chocolate Quinoa Cupcakes are delicious, moist and nutritious! This recipe can be used to make cupcakes or cakes, and once cooled pairs beautifully with Dairy-free Cashew Vanilla Icing.

Prep time: 25 minutes Cook time: 45 -60 minutes Total time:  45-60 minutes


  • 2 cup cooked quinoa (white or golden), loosely packed
  • ⅓ cup unsweetened almond milk
  • 4 large eggs (or equivalent egg replacement “flax eggs”)
  • 1 tsp pure vanilla extract
  • ¾ butter, melted and cooled
  • 1 cup coconut sugar
  • 1 cup unsweetened cocoa powder
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt


  1. To make 2 cups of cooked quinoa, you will need 2/3 cups of uncooked quinoa and 1 1/3 cup water. Bring the quinoa and water to a boil in a medium saucepan. Cover, reduce to a simmer and cook for 10 minutes. Turn off heat and leave covered for another 10 minutes until all the water absorbs into the quinoa. Fluff with a fork and cool.
  2. Preheat oven to 350°. Depending on your preference – lightly grease two 8” round or square cake pans and line the bottoms with parchment paper. Alternatively, use parchment paper cupcake liners if you’re making cupcakes.
  3. Combine milk, eggs, and vanilla in a blender or food processor and pulse a few times to combine.
  4. Add 2 cups of cooked quinoa and butter into the blender and continue to blend until smooth. This will be a thick and creamy consistency once quinoa is pureed. You should not see any little beads of quinoa in the pureed mixture.
  5. Whisk together the sugar, cocoa, baking powder, baking soda, and salt in a medium bowl. Add the quinoa mixture into the bowl and stir to combine.
  6. Divide the batter evenly between the 2 pans or in your muffin tin.
  7. Bake on the center oven rack for:
  • 40-45 minutes for cakes
  • 22-25 minutes for regular cupcakes
  • 15 -16 minutes for mini cupcakes
  1. Insert a knife or toothpick into the center to ensure it comes out clean. Remove the cake or cupcakes from the oven and cool completely before icing and/or serving. 

This recipe can be stored in a sealed container in the refrigerator for up to 1 week or freeze for up to 1 month.


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