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One-bowl quinoa flour chocolate cake with raspberry (vegan & gluten-free)


Dry ingredients

  • 1 1 /4 cups organic quinoa flour @ceresorganics
  • 1/2 cup gluten-free flour
  • 3 tbsp tapioca starch
  • 1/3 cup good quality cocoa powder
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt

Wet ingredients

  • 1 cup organic coconut sugar
  • 1/3 cup coconut oil @ceresorganics
  • 1/2 cup almond milk
  • 1/2 cup water
  • 1 tbsp apple cider vinegar
  • 1 tsp pure vanilla bean extract
  • 1 cup I cup fresh raspberry


  1. Preheat oven to 175 degrees Celsius. Grease and flour a 8 inch round pan.

  2. In a large mixing bowl, combine coconut sugar, quinoa flour, gf flour, tapioca starch, cocoa, baking powder, baking soda and salt. Make a well in the center and add almond milk, coconut oil, water, apple cider vinegar and vanilla. Mix until combined.
  3. Pour batter into prepared pan. Top with raspberries. Bake for 30 to 35 minutes, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then turn out onto a wire rack and continue cooling.