Gluten free chocolate fudge cake

    1 hour 15 min

    This deliciously moist and fudgy chocolate cake is made with a gluten-free twist that nobody ever suspects: quinoa! This cake keeps well in a sealed container in the fridge for up to 1 week or in the freezer for up to 1 month. Sandwich the cakes together with your favourite icing, or dust with icing sugar and serve with fresh berries.

    21 people made this

    Serves: 10 

    • 315ml water
    • 115g quinoa
    • 170g butter, melted and cooled
    • 80ml milk
    • 4 large eggs
    • 1 teaspoon vanilla extract
    • 300g caster sugar
    • 85g cocoa powder
    • 1 1/2 teaspoons gluten-free baking powder
    • 1/2 teaspoon bicarbonate of soda
    • 1/2 teaspoon salt

    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. Bring water and quinoa to the boil in a saucepan. Reduce heat to medium-low, cover and simmer for 10 minutes. Turn off the heat and let sit until quinoa is tender and water is absorbed, about 10 minutes more. Fluff with a fork and cool to room temperature.
    2. Preheat oven to 180 C / Gas 4. Lightly grease two 20cm round cake tins and line the bottoms of the tins with baking paper.
    3. Blend butter, milk, eggs and vanilla extract in a blender or food processor until combined. Add cooked quinoa and blend until smooth, scraping down the sides of the blender with a spatula as necessary.
    4. Whisk sugar, cocoa powder, baking powder, bicarbonate of soda and salt together in a bowl. Add quinoa mixture into sugar mixture and whisk until mixture is smooth. Pour cake batter into prepared cake tins.
    5. Bake in the preheated oven until a skewer inserted into the centre of the cakes comes out clean, 40 to 45 minutes. Cool completely in the cake tins before transferring to a cake stand or plate and decorating.

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    Reviews in English (70)


    Thank you for sharing your success. I have baked this few times and I have shared it with many friends. I double the ratio of quinoa to the water and it makes it more moist.  -  02 Jul 2014  (Review from Allrecipes US | Canada)


    I was afraid to try this recipe, because 1) I have never made anything GF and 2) I hate quinoa. This cake is SO moist and chocolatey, without the slightest hint of quinoa flavor. It rises a lot in the oven, but then falls. It ends up being about an inch thick, with the texture like a cakey brownie. Make sure to blend up the quinoa very well, so that you don't end up with a chunky cake.  -  09 Dec 2014  (Review from Allrecipes US | Canada)


    AMAZING CHOCOLATE CAKE, best ever, even for those who are not required to eat gluten free. In order to make the layer cake a nice height, I adjusted the servings to 15 from 10 and used 3x8 inch round cake pans. This worked out absolutely perfectly!! I then frosted the cake with the Allrecipes Coconut Cream Cheese frosting, just frosting in between the layers and on top, leaving the chocolate cake exposed on the sides. It was the most beautiful and delicious cake I have ever made. I lightly toasted some shredded coconut and sprinkled it on the top of the cake. My husband, who is extremely gluten sensitive, is already looking forward to the next special event. ENJOY!  -  31 Dec 2014  (Review from Allrecipes US | Canada)