How many times have you gone to a party and opted for the gluten free cake option?
Now how many of those times have you regretted your decision?
Cake is supposed to be easy, isn’t it?
You know, you walk into a store, pick out the boxed caked with the most delicious picture on the front. And then you simply add three or four ingredients, and tah-dah! Cake!
So shouldn’t that mean specialty cake shops should know how to make a delicious gluten and dairy free cake? I mean they are the experts aren’t they?
This is where the problem comes in.
When you try to substitute the MOST IMPORTANT ingredients in cake, then you kind of end up with, well… not cake.
Instead you get this mound of dry/ crumbly mess. And if you weren’t a frosting person before, you probably are now. Cause let’s be honest. Gluten and dairy free cake isn’t that good.
Don’t worry though, just because the experts can’t figure it out, doesn’t mean we are all doomed.
Let’s just say there is a secret to gluten free cake, that basically knocks all other cakes out of the park – even traditional gluten cakes.
Instead of trying to do the impossible and mimic a traditional cake, we use a whole new technique. One that sounds really weird and sketchy, but trust me. It’s DELICIOUS.
Okay so what is the secret?
You might have already guessed it – meaning you can read minds… Or you just looked at the title of this post.
But yes, I bake cakes using quinoa.
Whole cooked quinoa.
I know it sounds crazy.
I’m super picky on texture, so I get it.
But honestly, when the quinoa is blended really good and then baked in with the rest of the ingredients, you wouldn’t even have guessed what it was in the first place.
There is something about the quinoa that keeps the cake really moist. No more dry crumbly gluten free cake.
It does take a little extra work since you do need to fully cook the quinoa before you add it to the rest of the ingredients. But if it is a special occasion, it is totally worth it.
We had an insane month that needed lots of celebrating. So I went all out and baked a cake!
As most of you know, Eli and I are expecting our first baby in the end of August. That’s in 4 short months!! So crazy how fast time is flies by.
Last month I was able to get my blood drawn to find out the sex of the baby (crazy what they can do these days). I also went in for an ultrasound later in the month. We are happy to announce we are having a BOY!
Things are definitely going to be a lot around here. We are very excited!
- 2 cups cooked quinoa
- 4 eggs
- ⅓ cup almond milk
- ½ cup coconut butter
- ¼ cup coconut oil
- 1 tsp vanilla
- ¾ cup sugar
- ⅓ cup maple syrup
- 1 cup cacao powder
- ½ tsp salt
- ½ tsp baking soda
- 1 ½ tsp baking powder
- 1 cup chocolate chips
- Cook 1 cup quinoa to 2 cups water.
- Preheat oven to 350°F.
- Blend quinoa, eggs, milk, coconut butter and oil in a high speed blender. Blend on low until all of the ingredients are mixed. And then blend on high to puree the quinoa. Batter should be a creamy texture when done.
- In a large mixing bowl, mix the remaining ingredients with the batter from the blender.
- Trace the bottom of two 6 inch cake pans on parchment paper, and then cut out and put in the bottom of the pans. Lightly cover the inside edges of the pans with coconut oil.
- Evenly pour the batter into the two 6 inch cake pans.
- Bake for about 45 minutes @350°F.
- Let cool for about an hour and then frost.