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November 10, 2011

by Alyssa

Alyssa’s Flourless Dark Chocolate Cake

Be guilt free and enjoy a slice of this amazing flourless chocolate cake

Winter time in Vermont means one thing, cold. Bitter, bone chilling, unbearable cold. For me, this also means wrapping myself in a down blanket, snuggled up in front of a new movie or baking. Nothing warms you up like being in your kitchen whipping up a batch of gluten-free cookies, watching as a loaf of gluten-free bread happily rises on the stove, or mastering the art of vegan cake frosting.

Yes, winter in Vermont is a time to explore the depths of your kitchen and discover what makes you happy. The best advice I can give? Take this time of year to try something new.

Have you ever made a pie crust from scratch? Have you mastered the art of vegan cheesecake? What about  a perfectly puffy cupcake? Don't be afraid. Take the challenge head on and impress yourself. Gluten-free cooking is easy, healthy and fun. Enjoy it.

Chocolate cake. My first winter challenge.

Prior to my life as a healthy gluten-free girl, I loved baking cakes. Betty Crocker was a bff of mine. Cake out of a box topped with delicious funfetti icing was my thing. I am happy to say that I've put those times behind me and have discovered the new, glorious world of gluten-free cake baking. Imagine, baking a cake from scratch!

This amazing gluten-free cake is perfect for any quinoa lover. Last weekend I was strolling through the asiles of Costco and decided to peak at the book collection. There, sitting right on top of the cookbooks, was the book Quinoa 365: The Everyday Superfood. How could the Queen of Quinoa pass this opportunity up? I mean really, an entire book dedicated to my most favorite ingredient of all? Nothing could be better.

Quinoa 365: The Everyday Superfood 

After reading this book from cover to cover, I was ready to dig in. First up on the list was their stunning recipe for a Moist Chocolate Cake. Three glorious words to describe an even more glorious cake. Moist + chocolate + cake. Yum. I put a few twists on this recipe to add my own flare.

Alyssa's Flourless Dark Chocolate Cake

A rich, decadent gluten-free treat that will satisfy the desires of all chocolate lovers. This cake is sexy and seductive and is the perfect way to indulge in your chocolate fantasies. The best part is that this delicious gluten-free gem is packed with protein and is super healthy. Quinoa is the secret ingredient, bringing its super power qualities and amazing flavor to your yummy dessert.

Quinoa makes this gluten-free chocolate cake, completely guilt-free.

My first gluten-free cake! Flourless Dark Chocolate Cake


  • 1/3 cup dry white quinoa
  • 1/4 cup unsweetened almond milk
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 1/3 cup melted soy-free vegan butter, cooled
  • 3/4 cup cane sugar
  • 2/3 cup unsweetened cocoa powder
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/8 teaspoon cayenne pepper
Cook your quinoa by putting 2/3 cup of water on the stove to boil. Add your quinoa and reduce to medium low, cover and simmer for 8 – 10 minutes. When done, turn the burner off, but keep the lid on, letting the quinoa steam a bit longer. 
Preheat the oven to 350 degrees F. Grease the bottom of a 9″ round cake pan and line with parchment paper. Set aside.
In a food processor, combine milk, eggs and vanilla, and pulse until the ingredients are combined. Add your cooked quinoa and cooled butter. Process this mixture until smooth.
In a separate bowl, whisk together the sugar, cocoa powder, baking powder, baking soda, salt and cayenne pepper. Add your liquid ingredients and mix together until combined. The batter should be similar to a brownie batter. Take a little taste to test the spice level. If you want more heat, spice it up with a little more cayenne.
Pour your batter into the baking dish and cook in the center of your oven for 25 – 30 minutes. To test the doneness, insert a cake tester or toothpick into the center of the cake. If it comes out clean, then your cake is done. 
Let cool on a wire rack. Serve warm and top with fresh fruit, and a sprinkle of cinnamon, cocoa powder or powdered sugar. Divine. I'm in gluten-free cake heaven.
Makes 8 servings

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About Alyssa

Hey there, I’m Alyssa Rimmer, a certified Holistic Nutritionist, yoga-lover, dog mom, and founder of Simply Quinoa. It’s nice to meet you! I created SQ as a way to provide solutions for women just like me, who were struggling to find helpful information about how to live a healthy and fulfilled life. My hope is that you will find inspiration here on SQ – in my story, in my recipes, in the hundreds of wellness articles, and in our amazing community. Welcome!

Interested in Healthy Eating? Grab our 7-Day Vegan Meal Plan!

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  1. Hi. This recipe sounds amazing! I do have a question. Is it ok to replace melted no-soy vegan butter with melted coconut oil and replace the cane sugar with coconut sugar? As an FYI, I am on a doctor ordered anti-inflammatory diet and that means as a minimum, gluten, dairy and sugar free lifestyle. After 6-weeks, I have started feeling a tiny bit better! Thank you for having such an amazing website. Keep up the great work!

  2. I am in love with this cake! Thank you so much! Can you tell me – how well does this keep? Best to refrigerate? That is, if it lasts that long…

    • I would say yes, the fridge would be best. But I think it could also be stored in a cake container on the counter 🙂 So happy you like it!

  3. Nicely done!

    I see we are neighbors, I know exactly what you mean about becoming best friends with your kitchen during cold New England winters!


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