Gluten-Free Quinoa Chocolate Cake Recipe With the Best Natural Sweetener You’ve EVER Tried

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For those who love chocolate, but have to consume it moderately, here is something that is worthy to try. This is a healthy version of foods that allow you to enjoy your favorite desserts. Let’s try something new and healthy.

For this recipe, you don’t need flour, which is a brilliant option for anyone who cannot tolerate gluten. The quinoa is used to give moisture to this cake and it is, also, light and soft. Besides, that quinoa is a nutritional powerhouse loaded with protein, minerals and vitamins.

For this recipe, you use Lakanto instead of sugar, which is made from Non-GMO erythritol and the super sweet extract of the luo han guo fruit. Lakanto is healthy because it does not feed the harmful yeast (candida) and bacteria in your body and is safe for diabetics.

Lakanto has:

–           Zero calories

–           Zero additives

–           Zero glycemic index

–           Easy to measure and use, because is one-to-one ratio with sugar

–           No influence on your blood insulin release and sugar

You can use two varieties of Lakanto available: golden and classic, and the difference is about its flavor (golden has a flavor similar to brown sugar and classic has a flavor similar to table sugar).

The Recipe

It can be prepared with a number of different toppings, such as fresh fruit (light), with coconut frosting, or with chocolate ganache. These topping recipes are listed in our article below.

The same recipe can be used for creating cupcakes and a single or double layer cake.


–           2 cups organic quinoa,

–           4 organic eggs (use chia seed gel for vegan option)

–           cooked 1/3 cup almond milk

–           ½ cup ghee (use coconut oil for a vegan /dairy free version)

–           ¾ cup Lakanto (or another sweetener such as coconut sugar)

–           1 teaspoon vanilla extract

–           ½ teaspoon Himalayan salt

–           ½ cup cacao powder

–           ½ teaspoon baking soda

–           1-1/2 teaspoons baking powder


  1. In a greased and lined a 9-inch cake pan put a round of parchment paper at the bottom (for two layers you need two 9-inch cake pans). The oven should be preheated to 350 degrees.
  2. Melt butter.
  3. In a food processor combine all ingredients (quinoa, eggs, milk, vanilla and melted butter) about 30-60 seconds.
  4. Add the cacao powder, Lakanto, soda, baking powder, and salt to the mixture and combine them well.

–           For a single layer cake:

Pour mixture into the prepared pan and bake until a toothpick poked in the center comes out clean or for about 40-42 minutes.

Then cool the cake on a rack for about 15 minutes and after turn out the pan.

–           For a two layer cake:

The mixture is divided evenly between the two cake pans. The cake is baked for about 28-30 minutes.

–           Cupcake Option:

Divide mixture into paper cupcake liners and put them in a muffin pan, and bake 15-18 minutes.

The cupcakes can be frost as desired when are completely cool.



–           16 Medjool dates, pitted

–           ¼ cup water

–           Water to cover dates in bowl

–           ½ cup organic pecan

–           ¾ cup coconut, unsweetened, organic and finely shredded


  1. Soak 16 pitted in enough water for 20-30 minutes to soften. Reserving ¼ cup for processing drain water from dates.
  2. Dates are blended in food processor with reserved date water until mixture became smooth and creamy
  3. Add coconut and pecans and mix till blended.



–           Cacao powder, organic – ¾ cup

–           Maple syrup – ¼ cup

–           Coconut oil, organic – ½ cup


  1. All ingredients are blended in a high-speed blender till smooth.
  2. Spread on muffins or cake and place in the fridge to set the ganache.