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WHAT'S FOR DESSERT? QUINOA FLOURLESS LAYERED CAKE WITH CHOCOLATE BUTTERCREAM ICING - gluten free



Preheat oven to 350 degrees. Grease 2 round 8" pans.

Bring 1 1/3 C water & 2/3 C quinoa to a boil in a small to medium saucepan. When it reaches a boil, cover tightly and reduce heat to simmer. Leave for 10 minutes then remove from heat and leave covered for another 10 minutes. 

Put 1/3 C milk, 4 large eggs, 1 t vanilla & 3/4 C softened butter (OR to substitute butter, 3/4 C fruit or vegetable puree like applesauce or zucchini or pumpkin) in a blender or large food processor. Blend until smooth. Add quinoa. Blend until smooth. Add 1 1/2 C sugar or stevia, 1 1/2 t baking powder, 1/2 t baking soda and 1/2 t salt. Mix until smooth.

Divide and pour into the rounds. Bake for 40-45 minutes. Cool completely.

In the meantime, in a mixer or food processor, combine 1/4 C butter, 2 1/2 C powdered sugar, 2 T cocoa, 2 T milk and 1/2 t vanilla. Mix until smooth. Ice cooled cakes. Store in refrigerator for up to a week or in freezer for up to 6 months.

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