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September 4, 2012

Single-Serving Chocolate Quinoa Protein Cake

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I've been trying to make a single-serving cake bake for wayyy too long now... and by "trying" I mean there have been far too many failed batches.  Ugh.  And by "failed" I mean my trial and errors racked up to number fourteen.  So embarrassing.  Usually by trial 4 or 5 I just give up because honestly, I don't even care anymore.  But with these I just kept going.  Partly because they are chocolatey, partly because I don't feel guilty about eating three in one day  :)

Single-Serving Chocolate Quinoa Protein Cake:  [sugar free, high fiber/protein, GF]
(serves one)       inspired by Edible Perspective's Protein Bake

   34g (1/4 cup) Quinoa Flour
   1 tbs Regular Cocoa Powder (unsweetened)
   1/2 tsp Baking Powder
   1/8 tsp Salt
   1 Jumbo Egg
   1/3 cup Unsweetened Almond Milk
   21g (1 scoop) Chocolate Brown Rice Protein Powder (I used SunWarrior)
   4 packets Truvia* (or sweetener of choice)

*This is how much I use because I like to eat the cake as is.  If you top your cake with fruit, spreads or add chocolate chips to the batter, adjust this amount to taste.

1.  Preheat the oven to 350 degrees Fahrenheit and grease a 5" baking dish with oil or cooking spray.
2.  In a small bowl whisk together the quinoa flour, cocoa powder, baking powder and salt.
3.  In a medium-sized bowl, whisk together the egg and milk.  Whisk in the protein powder and truvia.
4.  Dump the dry into the wet and mix well.
5.  Pour into the baking dish and bake for ~40 minutes, or when the center of the cake springs back when touched.  Let cool in the dish and serve as is, or top with your favorite fruit, spread, nut butter, glaze, frosting, etc.

Note:  I usually make two cake bakes at the same time so I don't have to use the oven two days in a row.  Once the extra bake has cooled I wrap it with plastic wrap and leave it on the counter for the next morning... it gets super moist and chocolatey, yum.

This is the ultimate, decadent chocolate breakfast, lunch or snack (and maybe dinner too?)
A single cake bake will provide you with 7g of filling fiber, 29g of satisfying protein and only 320 calories.  Plus, there isn't any sneaky oil or pesky sugar added!

PS: check out the buckwheat version here!


  1. So pretty and looks so decadent-but it's healthy! Craaazy :D

  2. Any thoughts on making this vegan? Just use a flax egg instead of the egg? Thanks :)

    1. I've made this a few times using a flax egg (1T ground flax+3T almond milk) and 1 tsp baking powder, but it was really fudgy and seemed "underbaked." However, it was still delicious :) I think those were the only changes to the recipe, so feel free to try it out!

  3. I googled Truvia and it says it's a mix of erythritol and stevia. How much erythritol and stevia should I use then? I have so many of your recipes bookmarked, but I haven't tried any yet because they include so many unusual ingredients.

    1. I've made these a few times without the Truvia with good results. You can use ~16 drops of stevia or 2.5 tbs of erythritol/dry sweetener of choice.

  4. OH MY WORD! What a beautiful and inspiring thing to see first thing in the morning! I think that if it wasn't 5am, I'd whip up one of these babies right now. Looks DELISH!!! Now if you'll excuse me, I think I need to wipe some drool off of my keyboard...

    1. Sonia you're hilarious! And 5 a.m.?? I would only have the energy to open the fridge and eat overnight oats ;)

  5. Such a gorgeous cake! And such a nice, wholesome recipe too!

  6. Is there anything less exotic than quinoa flour to use?

    1. I've made this using both brown rice flour and buckwheat flour with good results. I'm sure other flours will work as well, like oat flour, whole wheat flour, etc.

  7. I am absolutely LOVING all your quinoa recipes! So creative and the healthy spins on decadent desserts like this is perfect. Just how I like using quinoa too :)

    I’m hosting a Quinoa link up party on my site and would love for you to enter this recipe if you’d like :)

    It’s a weekend link party that will be hosted bi-weekly called Thank Goodess it’s Quinoa (TGIQ):

    Hope to see you there!


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