Here is a recipe from our friend Ruth that will challenge your taste buds as well as your incredulity because you will not believe that this delicious cake with the yummy chocolate icing is not made with wheat flour. In other words it’s a gluten free, super tasty chocolate cake.
2/3 c. (150 ml) white or golden quinoa
1 ⅓ c. (340 ml) water
⅓ c. (90 ml) milk
4 large eggs
1 tsp. (5 ml) pure vanilla extract
3/4 c. (170 g) butter, melted and cooled
1 ½ c. (375 ml) white or cane sugar
1 c. (250 ml) unsweetened cocoa powder
1 ½ tsp. (7.5 ml) baking powder
½ tsp. (2.5 ml) baking soda
½tsp. (2.5 ml) salt
Bring the quinoa and water to a boil in a medium saucepan. Cover, reduce to a simmer and cook for 10 minutes. Turn off the heat and leave the covered saucepan on the burner for another 10 minutes. Fluff with a fork and allow the quinoa to cool.
Preheat the oven to 350°F (180°C). Lightly grease two 8-inch (20-cm) round or square cake pans. Line the bottoms with parchment paper.
Combine the milk, eggs and vanilla in a blender or food processor.
Add 2 cups (500 ml) of cooked quinoa and the butter and blend until smooth.
Whisk together the sugar, cocoa, baking powder, baking soda and salt in a medium bowl. Add the contents of the blender and mix well.
Divide the batter evenly between the 2 pans and bake on the center oven rack for 40 to 45 minutes or until a knife inserted in the center comes out clean.
Remove the cake from the oven and cool in the pan before serving. Frost if desired. Store in a sealed container in the refrigerator for up to 1 week or freeze up to 1 month. Serves 8 to 16
Chocolate Avocado Icing:
2 large ripe avocados, room temperature
1 c. agave
3/4 c. coconut oil
1 ½ cup dark unsweetened cocoa powder
1 tsp. vanilla extract
⅓ – ½ c. warm water (I used coffee)
Blend avocados, agave, and coconut oil together in the food processor until smooth. Slowly pour in warm water.
Add cocoa power and vanilla and blend slowly. Process until smooth.
Now that’s a cake that you can eat for breakfast, lunch and desert.