It’s that time of year! Time to get together with friends and celebrate the holidays. Often if you have someone on your guest list that has food allergies, it can throw you for a loop. Don’t worry about it! There are plenty of gluten-free, egg-free, dairy-free options that are right under your nose. In fact, I bet some of the recipes you make regularly are naturally free of some of those ingredients. I always suggest starting with those, because you know they’re good. This cake has been on my to-do list for awhile. And I have to say, it doesn’t disappoint and I love that the only “special” ingredient is quinoa. And it’s sold for a couple of bucks at Walmart.
Yay – no special shopping trip for me!
The only caveat is that you MUST have a high powered blender, the food processor just doesn’t cut it on this recipe.
Crazy Quinoa Chocolate Cake Adapted from Mel’s Kitchen Café
1/2 cup dry quinoa (simmered in 1 cup of water for 10-15 minutes covered on the stove), let cool
1/3 cup milk
4 large eggs
1 teaspoon vanilla
3/4 cup melted butter
1 1/2 cups sugar
1 cup unsweetened cocoa powder*
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon coarse kosher salt
Preheat the oven to 350 degrees. Spray a 9 x 13 inch pan with nonstick spray; set aside.
In the blender, add the milk, eggs, vanilla, and salt. Process until smooth. Add the cooled quinoa – and blend until smooth, then add the melted butter and blend until combined. The batter should look a lot like hummus.
Pour the batter into a large bowl and whisk in the remaining ingredients, just until combined. Pour cake batter into the prepared pan and smooth with a spatula. Bake in the oven for 18-20 minutes. Let the cake cool completely in the pan. Frost when cooled.
*I have used Hershey’s regular cocoa powder and Hershey’s Special Dark. Both worked well, but I prefer the regular, and my husband prefers the dark.
Whipped Chocolate Frosting Adapted from Sweetapolita
1 cup unsalted butter (2 sticks), softened
1 cup powdered sugar
1 teaspoon vanilla
4 ounces of semi-sweet chocolate, melted and slightly cooled
pinch of salt
In a large mixing bowl, beat the butter, sugar, vanilla, and salt until smooth. Beat in the slightly cooled chocolate until smooth and fluffy. Spread on top of the cooled cake.
Cover any leftover cake with plastic wrap and leave on the counter at room temperature for 3 to 4 days.