Ellen and Rachel are two old friends and “expert” mamas—one a pediatrician and one a family therapist—with fifty years of parenting experience between them.


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9 responses to “Quinoa Chocolate Cake”

  1. C.K. Lee

    We made this tonight and it was dense and moist and chocolate-y – really really good. but there were little grains of quinoa here and there which was just the teeniest bit distracting. Is it safe to puree the heck out of quinoa in the blender?

  2. Rachel Zahn

    yup … blend away. glad you liked it!

  3. Linda

    I made this today for my sister-in-law’s birthday and I was very disappointed in it. It has good flavor but the quinoa leaves it tasting like there is seeds in it. I don’t recommend this for that reason.

  4. Sandra

    Made this for company birthday party today – rave reviews and even the picky ones loved it! I would recommend food processor over blender as I could not get it smooth enough in the blender. Finished with hand mixer on high and turned out great!

  5. Christine

    My sister in law just made this cake for me for my birthday…. DELICIOUS!!!!!! It was rich and dense and deliciously chocolately!!!! If you didn’t know it was GF, you would not have guessed it…. Thanks for sharing!! =)

  6. Becky

    This may be a silly question, I know you use cooked quinoa but is it 2/3 cup of cooked quinoa, or 2/3 of a cup of dry quinoa that you cook and use the cooked amount??

  7. Ellen Schrier

    Hi Becky,
    Thanks for reading MamasOnCall!We hope you like it and will spread the word to all your friends. This cake really is fabulous and we know you will like it. To answer your question, you use 2/3 cup UNcooked quinoa and then follow the directions from there.

  8. Helen

    This turned out SO good! Absolutely loved it!
    Thank you!

  9. Rachel

    Just made this and it was deliciously rich and moist, though it is pretty dense and crumbly. The flavor is similar to a 70-80% dark chocolate bar (maybe because I used palm sugar?) Great with a glass of milk (or a scoop of vanilla ice cream.)

    I didn’t get a seedy texture. I made two batches though, and the second batch came out smoother than the first because I “mistakenly” processed the quinoa before adding the butter.

    Not quite a wheat cake, but a pretty good substitute.

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