This cake is totally gluten-free and perfect for Passover and year-round. As you'll see, this cake contains no flour, just delicious, protein-rich quinoa. The cake is moist and stays moist for days after making it. Enjoy it for Passover along with some fresh fruit, or year-round as a delicious moist chocolate cake. They don't have to know there's quinoa in there!
Place quinoa and water in a small saucepan and bring to a boil over medium high heat. Once boiling, reduce heat to low, cover and allow quinoa to cook for about 15 minutes until all the liquid has been absorbed by the quinoa. Set aside to cool.
Preheat oven to 350º F.
Lightly grease a 12-cup bundt pan and then dust the pan with potato starch. Shake off excess starch.
Place orange juice, eggs, vanilla, oil, sugar, cocoa, baking powder and salt in a food processor. Pulse 5-6 times. Add quinoa and process mixture until smooth, about 45-60 seconds.
Melt 2 ounces of chocolate in a microwave safe dish for 45 seconds, mix, then microwave for another 30 seconds until melted through. Add chocolate to the quinoa mixture and process for another 30 seconds until well mixed.
Pour batter into bundt pan and bake for 50 minutes or until a toothpick inserted into the cake comes out clean.
Allow cake 10 minutes to cool, then gently flip it onto a wire rack to cool completely.
To make the glaze, melt 5 ounces of chocolate in microwave (see above melting instructions) then add oil and vanilla to mixture and mix well. (Also, for an optional chocolate frosting topping, see Notes below*).
Using a frosting spatula, gently spread the chocolate frosting over the cake before serving.
Optional topping: Instead of the chocolate topping, you can make a delicious chocolate glaze (think of the glaze on a donut). To do this, combine the following ingredients and mix well. Then either drizzle or spread the glaze over the cake. Yum!
3 Tbsp milk substitute
3 Tbsp unsweetened cocoa powder
1.5 cups powdered sugar
*After cooking the quinoa, you'll net about 1.5 cups loosely packed cooked quinoa.