Flourless Dark Chocolate Cake

Cook your quinoa by putting the water on the stove to boil. Add your quinoa and reduce to medium low, cover and simmer for 8-10 minutes. When done, turn the burner off but keep the lid on, letting the quinoa steam a bit longer.

Preheat the oven to 350 degrees F. Grease the bottom of a 9″ round cake pan and line with parchment paper. Set aside.

In a food processor, combine milk, eggs and vanilla, and pulse until the ingredients are combined. Add your cooked quinoa and cooled butter. Process this mixture until smooth.

In a separate bowl, whisk together the sugar, cocoa powder, baking powder, baking soda, salt and cayenne pepper. Add your liquid ingredients and mix together until combined. The batter should be similar to a brownie batter. Take a little taste to test the spice level. If you want more heat, spice it up with a little more cayenne.

Pour your batter into the baking dish and cook in the center of your oven for 25-30 minutes. To test the doneness, insert a cake tester or toothpick into the center of the cake. If it comes out clean, then your cake is done.

Let cool on a wire rack. Serve warm and top with fresh fruit and a sprinkle of cinnamon, cocoa powder or powdered sugar. Divine. I’m in gluten-free cake heaven.

Makes 8 servings.