This cake is totally gluten-free and perfect for Passover and year-round. As you'll see, it contains no flour, just 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!
Preheat oven to 350º F and lightly grease 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 60 seconds.
Add melted chocolate to the quinoa mixture and process for another 30-60 seconds until well combined.
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, then add oil and vanilla to mixture and mix well. Drizzle or spread mixture over cooled cake. See notes for optional frosting recipe.
Notes
To cook quinoa, combine 3/4 cup of quinoa with 1½ cups of water in a small pot. Bring to a boil, cover, and remove from heat. The quinoa is cooked after all the water is absorbed by the quinoa, about 20-30 minutes. Measure out 1½ cups of loosely packed cooked quinoa. You may have a little quinoa leftover, which you can use for something else or discard. To melt the chocolate, add chocolate to a microwave-safe dish. Microwave on high for 30 seconds, then mix and continue to microwave in 15-second intervals, mixing after each interval until lightly melted.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!