Flourless Chocolate Cherry Quinoa Cake
Flourless Chocolate Cherry Quinoa Cake is a rich, fudgy dessert that’s naturally gluten-free and surprisingly wholesome. Instead of flour, it uses cooked quinoa to create structure and moisture. When blended smooth with ingredients like eggs, cocoa powder, sweetener (e.g., sugar, honey, or maple syrup), and melted chocolate, the quinoa gives the cake a tender, almost brownie-like texture.The cherries—either fresh, frozen, or dried—add little bursts of tart sweetness that complement the deep chocolate flavor. Some recipes swirl them into the batter, while others scatter them on top before baking.Because it’s flourless, this cake is dense and moist rather than cakey, making it ideal for chocolate lovers who want something rich without being overly heavy. It’s often finished with a dusting of cocoa, a drizzle of ganache, or a dollop of whipped cream.
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Ingredients
For the cake:
- 1 cup cooked quinoa (about ⅓ cup dry quinoa cooked in water, cooled)
- ⅓ cup unsweetened cocoa powder
- ½ cup dark chocolate chips or chopped dark chocolate, (melted and slightly cooled)
- ⅓ cup maple syrup (or honey, or sugar to taste)
- ¼ cup neutral oil (such as avocado or vegetable oil) or melted butter
- 2 large eggs
- 1 tsp vanilla extract
- ½ tsp baking powder
- ¼ tsp baking soda
- 1 pinch salt
- ½ cup pitted cherries (fresh or frozen; if frozen, thaw and drain)
Optional toppings:
- cherries
- dusting cocoa powder
- drizzle chocolate melted
Instructions
Prep:
- Preheat oven to 350°F (175°C). Grease and line a small 8-inch round cake pan (or similar) with parchment paper.
Blend the base:
- In a food processor or high-speed blender, combine the cooked quinoa, eggs, oil, maple syrup, and vanilla extract. Blend until smooth and creamy.
Add the chocolate:
- Pour in the melted chocolate and blend again until fully incorporated.
Mix dry ingredients:
- Add cocoa powder, baking powder, baking soda, and salt. Pulse until everything is well combined.
Fold in cherries:
- Stir in the cherries gently with a spatula—don’t overmix to keep them from breaking down.
Bake:
- Pour the batter into the prepared pan. Smooth the top and bake for 25–30 minutes, or until a toothpick comes out with just a few moist crumbs (it should stay fudgy, not dry).
Cool & serve:
- Let the cake cool for 10–15 minutes before removing from the pan. Serve warm or at room temperature, with a few extra cherries and a dusting of cocoa if you like.
Serving Tips
Top with whipped cream or Greek yogurt for contrast.
A drizzle of cherry sauce or dark chocolate ganache makes it extra decadent.
Leftovers keep well in the fridge for 3–4 days; serve slightly warmed.
Disclaimer
Some parts of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.
Nutrition
Calories: 436kcal (22%)Carbohydrates: 48g (16%)Protein: 9g (18%)Fat: 25g (38%)Saturated Fat: 10g (63%)Polyunsaturated Fat: 9gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 93mg (31%)Sodium: 198mg (9%)Potassium: 466mg (13%)Fiber: 5g (21%)Sugar: 27g (30%)Vitamin A: 151IU (3%)Vitamin C: 1mg (1%)Calcium: 160mg (16%)Iron: 3mg (17%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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