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Quinoa Chocolate Mud Cake

My Quinoa Chocolate Mud Cake

Decadent, moist and most of all coeliac friendly!

This is my health(ier) nourishing quinoa chocolate mud cake recipe. It’s perfect for Coeliacs, It’s high in protein, It’s gluten free & It’s for anyone that wants a delicious and moorish treat!

I have never been a huge chocolate person myself, I mean, don’t get me wrong, I love chocolate. But I was never that kid that wanted a chocolate mud cake for their birthday. This recipe was actually trying to be a caramel quinoa cake but failed miserably, I couldn’t get the caramel taste into the cake how I wanted.  I didn’t just want to throw out the mixture and start from scratch again so I rumbled (no pun intended) around my pantry and came across some cacao that needed to be used. It wasn’t my first option but luckily it soon progressed into a decadent rich chocolately cake – which I am SO glad it did.

Quinoa Chocolate Mud Cake

By using pre-cooked quinoa, the cake takes on this oddly delicious texture that leaves you wanting more.

I found this killer frosting recipe from Oh She Glows – which really just tops this cake off and turns it into something very special.

What is even more special is the fact that the main ingredient is cooked quinoa – making this gluten free and high in protein (winning!).

This is truly a very rich and decadent special birthday cake and I can assure you it will be a winner in your house hold too!

A Slice Of Heaven
Gluten Free Mud Cake

Quinoa Chocolate Cake


  • Cake:

  • • 2 cups cooked golden quinoa (cooled)

  • • 1/3 cup almond milk

  • • 4 large eggs

  • • 1 teaspoon vanilla bean paste

  • • ¾ cup of organic pasteurized butter (melted and slightly cooled)

  • • ¼ cup coconut oil (melted and slightly cooled)

  • • 1 cup coconut sugar

  • • ½ cup unsweetened cocoa powder

  • • ½ cup cacao powder

  • • ½ teaspoon baking powder

  • • ½ teaspoon baking soda

  • • pinch of Himalayan sea salt

  • Frosting:

  • • 1 can (400ml) full fat coconut milk

  • • 300g dark non-dairy chocolate


  • Lightly grease two circular baking tins. Preheat over to 170 degrees conventional.

  • Add milk, eggs, vanilla, blend in food processor until combined. Gradually add the quinoa and the melted butter and continue to blend until smooth.

  • Once smooth, sift the sugar, cacao, cocoa, baking powder, baking soda and salt. Blend until just combined. Spoon mixture into the baking tins, once filled, tap on a bench to remove the air bubbles.

  • Place in oven for approximately 40 – 45 minutes. Then cool on a wire rack for 5 minutes.

  • For the frosting – head to Oh She Glows to get the full run down of this amazing frosting!

  • Whip up frosting, once cakes are cooled, spread half of frosting on top of one cake and place the other cake on top to make a middle frosting layer of goodness. Spread the remaining frosting on the cake and sprinkle with some shredded coconut.


Turn things upside down this year by serving this healthier version of the Iconic Aussie Lamingtons

Ahhhh…The iconic Aussie lamington has been around since the 1900’s and has even had an official day created to celebrate all things lamingtons. Albeit a little heavy on the sugar & gluten side of things, these little pillowy morsels of chocolate coated sponge cakes have made a regular appearance on the shelves in the Supermarkets and family homes for decades.

This recipe was originally going to take shape of lamington cake pops, however, when opening my fridge this morning and seeing a jar of my delicious raspberry chia jam I knew I had to keep it old school and keep these non traditional lamingtons, rather traditional.

Those were the days when I think back to my childhood and my gran and I would spend hours picking raspberries from the trees and make jars upon jars of decadent tangy jam.

Trying to steer clear of flour and sugar for this recipe, I have made my sponge by  using ingredients like cashews and coconut butter amongst other things to give it a moist almost spongy texture, while keeping it raw and nutritious. I then go and layer the sponges with my chia jam to add a bit of sweetness to the nutty centre, to finish it all off, dunk those bad boys in chocolate and roll them in yet again, more coconut.

Cashews are a substitute for the traditional flour and baking powder sponge, they are high in vitamins, antioxidants and minerals, they also have a low fat content (which is good considering that coconut is the next main ingredient!)

Coconut butter and coconut are a full of good fats that help lower your bad cholesterol raise good cholesterol which leads to a healthier heart.


Prep Time: 20 minutes

Cook Time: 2 hours, 30 minutes

Total Time: 2 hours, 50 minutes

Serving Size: 4



  • 4 cups raw cashews

  • 1 ½ cup desiccated or shredded coconut

  • 2 tablespoons coconut butter (recipe here)

  • ½ cup rice malt syrup

  • ¾ cup coconut cream
    Chia Jam

  • Check out our recipe here.

  • ½ tablespoon cacao (cold pressed if strictly Raw)

  • 1 teaspoon coconut oil

  • ¼ cup rice malt syrup

  • 1 pinch of himalyan sea salt

  • 1 cup desiccated coconut


    To make the sponge:

  • Blitz in a food processor cashews until they are broken down into a crumb like size, add in all of the remaining ingredients and pulse.

  • Don’t blitz too much, you want it all to just come together and work it with your hands into the trays.

  • Line a tray with baking paper, and spread out your mixture. Depending on how tall you want your lamingtons to stand will determine what height you spread the mixture out (I gave myself about 1-2cm so I would have a nice tall lamington).

  • If you are all about portion control, make these smaller in height so you get less in one serve!

  • Pop in the fridge to let the sponge set for approx. 1-2 hours.
    To make the chia jam:

  • Check out our recipe here.
    Chocolate coating:

  • Melt your coconut oil (if raw work the coconut oil until liquefied) and mix remaining ingredients into a small bowl.

  • Cut your sponges into equal portions. Line a tray with fresh baking paper. Dip your individual squares into the cacao mixture and leave bottom side naked. Dunk your cacao sides into a bowl full of desiccated coconut and coat evenly. Pop back into fridge for 30 minutes so the cacao can set.

  • Once set, spread your jam onto the naked side of the lamington, and pop on top of the paired square. Repeat until all of your squares have matching buddies.

  • Best served straight out of the fridge!

  • If you aren’t strictly raw and vegan, to make these less bitter (with the cacao) melt dark chocolate and dip your sponge straight into the melted pot.