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Moist Quinoa Chocolate Cake



0 portion(s)

  • 130 g white or golden quinoa
  • 900 g water
  • 160 g unsalted butter
  • 85 g Milk
  • 4 large eggs
  • 1 teaspoon Vanilla Bean Paste
  • 290 g White or raw sugar
  • 100 g unsweetened cocao powder
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt (optional)
  • 6
  • 7
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31

Recipe's preparation

  1. Rinse quinoa in cold water, add 900g water to the mixing bowl, insert simmering basket into mixing bowl, put quinoa in the basket and cook 20 min/Varoma/speed 4. When finished fluff with a fork, set aside to cool, discard water and rinse bowl.


  2. Preheat oven to 180 degrees C. Lightly grease a cake tin and line the bottom of the tin with baking powder or place cupcake papers into a muffin tray. Melt butter for 2-3 min/50 degrees C/speed 2. This may take longer if your butter is very cold. Set aside to cool. No need to rinse the bowl.


  3. Add milk, eggs and vanilla to the bowl and blend 5 sec/speed 5.


  4. Add quinoa and butter to the bowl and blend till smooth 30 sec/speed 9. Scrape down sides of bowl.


  5. Add sugar, cocoa, baking powder, baking soda, and salt (if using). Fold through well with spatula then mix 5 sec/speed 4. Check your mixture, repeat if necessary.


  6. Pour mixture into the cake tin or cupcake papers. Cook for 15 minutes for mini cupcakes, 25 minutes for regular cupcakes, and 40 to 45 minutes for a cake or until a skewer inserted in the middle comes out clean. Cooking times will vary between ovens. Cool completely in the cake tin before serving.


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One batch makes 48 mini cupcakes, 15 regular cupcakes, and 1 cake.

I rinse the quinoa in a strainer as it tends to fall through the simmering basket. I use a 22cm spring form cake tin, Homebrand cocoa, and extra large 700g eggs. Store in a sealed container in the fridge for up to one week or freeze for up to one month.

This is a very moist chocolate cake and is delicous sprinkled with icing sugar and served with fresh berries and double cream. This cake could be iced, but it really doesn't need anything more than a sprinkle of icing sugar. It is gluten free when made with a gluten free baking powder (I use the baking powder recipe from the EDC).

This recipe has been adapted from WellBeing magazine and is a favourite in our family. I hope you enjoy it as much as we do!

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • Amazing. Coconut oil instead

    Submitted by moomin on 12. August 2016 - 17:18.

    Amazing. Coconut oil instead of butter, tricolour quinoa instead of white, halved sugar. Delicious. Thank you.

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  • Delicious warm. Great gluten

    Submitted by trillylilly on 13. April 2016 - 16:20.

    Delicious warm. Great gluten free recipe as it's not really dry like some other recipes Ive tried.

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  • great recipe mums work loved

    Submitted by Bloss75 on 2. December 2015 - 18:04.

    great recipe mums work loved it! Holly  tmrc_emoticons.)

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  • Forgot to put the stars in

    Submitted by Germany on 26. November 2015 - 08:30.

    Forgot to put the stars in tmrc_emoticons.)

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  • A real hit in the office!

    Submitted by Bloss75 on 21. November 2015 - 12:23.

    A real hit in the office! yummy


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  • This is the yummiest cake

    Submitted by Germany on 17. November 2015 - 18:19.

    This is the yummiest cake ever,the measurements are fantastic Love Rosi

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