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Quinoa Chocolate Cake


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Quinoa Chocolate Cake


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Quinoa Chocolate Cake

I choose coconut palm sugar because it is low on the glycemic index. After reading about it on Natural News, it has quickly become my go to sugar alternative. It tastes so yummy its hard to believe that it isn’t every bit as bad for you as white sugar. One thing I want to mention is that I did cook it in small individual dishes and while I think the batter would fill two baking pans, I didn’t test this out for myself.


  • Prep Time : 10 min
  • Cook Time : 45 min
  • Ready Time : 55 min


8 Servings


  • 2/3 cup cooked quinoa
  • 1/3 cup milk
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • ¼ cup butter, melted and cooled
  • ¼ cup walnut oil
  • ¼ cup applesauce
  • 1½ cup coconut palm sugar
  • 1 cup unsweetened cocoa powder
  • 1½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt


  1. Preheat oven to 350 degrees. Grease two 8 inch round or square baking pans. Line with parchment.
  2. Combine milk, eggs, and vanilla in a blender or food processor. Add 2/3 cups of cooked quinoa, butter, applesauce and walnut oil. Process until smooth.
  3. Whisk together coconut palm sugar, cocoa, baking powder, baking soda and salt in a medium bowl. Add milk mixture and combine until well blended. Divide between pans and bake for 40 to 45 minutes. (Or, if cooking in individual serving size pans, cook for about 28 minutes) You know the cake is done when a toothpick comes out clean. Remove from oven and allow to cool completely prior to serving.
  4. Frost if desired.


Servings Per Recipe: 8 Servings

Amount Per Serving

  • Calories: 309
  • Total Fat: 12.4g
  • Protein: 7.3g


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9 Responses to Quinoa Chocolate Cake

  1. What a great Idea! I’m definitely trying this. One note about palm sugar, though: it’s made by boiling sap from the coconut palm tree until it gets to the “right” consistency. As a result, there is a large spectrum of sweetness from batch to batch, and from brand to brand. The best thing to do is to taste your sugar before using it and adjust accordingly, if needed. :)

  2. Is this gluten free?

  3. Looks Yummy and will make for shabbos!

    I use stevia and a splash of aguava, You need the sugar when baking with stevia, ALSO stevia must be baked under 325, AND i taste to see if sweet enough

    Tamar- I have purchased Walnut Oil and never use it. Does it give it a taste or can you use any light olive or sunflower oil. IF it makes a difference, I will purchase it.

    Thank you

  4. avatar says: Deborah

    How would I make this pareve for Pesach? I don’t think I can get k-for-P coconut or almond milk. I’d appreciate any thoughts, thanks.

  5. avatar says: Gail

    Just a slight correction- it should be 2/3 of a cup of quinoa, cooked (use 1 and 1/3 c water). The yield is about 2 cups of cooked quinoa which is what this recipe calls for.

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