Craving cake but can't go near gluten?

We got you. Say hello to this delicious, gluten-free chocolate cake – made with quinoa. And before you turn your nose up, know that this is pretty much the best chocolate cake we have had, all fluffy and perfectly sticky. Oh, and the best bit? You can literally make it in your blender. Seriously; it could not be easier to throw together. Here is how you do it: Ingredients

• 2 cups cooked quinoa
• 1/3 cup almond milk, or dairy milk
• 4 large eggs
• 1/2 cup unsalted butter
• 1 teaspoon vanilla extract
• 1 cup granulated sugar (or coconut sugar)
• 1/2 cup cocoa powder, unsweetened
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

• 1 cup heavy whipping cream
• 2 tablespoon confectioner's sugar, sifted
• 2 Tbsp unsweetened cocoa powder, sifted

How to This cake is a breeze to throw together ~ just combine the quinoa, milk, eggs, melted butter, and vanilla in a blender or food processor and pulse until everything is combined.   It’s that easy!

1. Preheat oven to 180 degrees C. Spray and line a 9-inch nonstick cake pan with a round of parchment paper at the bottom.
2. Melt butter.
3. Put the quinoa, milk, eggs, melted butter, and vanilla into the bowl of a food processor fitted with the metal blade. Pulse to combine and then process until smooth, this will only take about 30 seconds or so.
4. Add the sugar, 1/2 cup of the cocoa powder, baking powder, soda, and salt to the bowl and pulse to combine well.
5. Turn into the prepared pan and bake for about 40-42 minutes until a toothpick comes out without wet batter sticking to it. Remember that if your pan has different dimensions, your cooking time will vary.
6. Let the cake cool on a rack for about 15 minutes before turning out of the pan. Be careful when you flip the cake over as it will be delicate.
7. When the cake is completely cool, frost.
8. To make the frosting whip the cream until it is starting to thicken, then add the sifted confectioner's sugar and cocoa powder. Continue beating until thick and spreadable.

(Recipe and images via one of our all-time favourite food blogs, Theviewfromgreatisland.com)