Seriously. This cake was delicious. Maybe even better than a regular chocolate cake. I haven't really jumped on the gluten-free train, we don't have any specific allergies to wheat or gluten, but I have really enjoyed that other grains (and other "not-grains" too, like quinoa. Did you know it's not a grain at all?) and recipes of how to use them are more readily available. Now, my father-in-law, does have a sensitivity to wheat. I think he'd mostly given up the idea of getting to eat cake on his birthday, so I set out to find a cake that would help him forget that he's had to give up so many of the bakery items he used to love. I mostly followed the recipe at Mel's Kitchen Café , and it turned out great. It was quite thin for the 9x13 cake pan I used, but if you use two pans to layer it like Mel did or if you used a square pan I think it'd be just right. I also insist on using duck eggs in baking, especially gluten-free baking. It holds things together and keeps it light and soft. As a note, when substituting duck eggs, it may take a bit longer to bake then the called for times, but otherwise just a 1:1 exchange works well.

Gluten-free, flourless Chocolate Cake
Ingredients
  • 2 cups cooked and cooled quinoa*
  • 1/3 cup milk
  • 4  duck eggs
  • 1 teaspoon pure vanilla extract
  • 3/4 cup butter, melted and cooled
  • 1 1/2 cups granulated sugar
  • 1 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt



*Cooking quinoa: use 1/2 cups dry quinoa. Rinse in cool water, then pour in small pot with 1 cup water. Bring to a boil over medium-high heat, then put on lid, turn off heat and let sit for 15 minutes.

Preheat oven to 350* F. Grease your pan of choice (2 8" round cake pans or 1 9x9 square pan is what I recommend. Line the bottom with parchment paper for easier removal)
Combine milk, eggs and vanilla in a food processor (I used my VitaMix blender). Add the cooked quinoa and butter and blend until smooth.
In a large bowl, whisk together the rest of the ingredients, then add the wet ingredients from the blender and continue to whisk until smooth.
Pour batter into pan(s) and bake for 28-35 minutes, testing for doneness with a toothpick or knife until it comes out clean.

From there, choose a frosting. After consulting with William, we chose a basic cream-cheese frosting. To avoid pushing the frosting around the cake and catching lots of crumbs, I spooned the frosting into a gallon-size plastic bag, cut of the tip (making a 1/2 inch hole or so) and piped it on, then used a knife to simply even it out.
I'm sure this cake will be a hit at your house as well. As my almost 2 year old kept asking for more, I had a hard time deciding if I should say no, anything with quinoa is considered a health food, right?