Directions

1To make a layer cake, multiply every ingredient by two and bake the batter into two separate 8-inch round cake pans.

2Preheat your oven to 350’F. Grease an 8-inch round cake pan, and line the bottom with a round parchment paper. Set the pan aside.

3In a blender or food processor, place the eggs, oil, cooked quinoa and vanilla, and blend process until smooth. The mixture should become lighter in color. You will still see flecks of the cooked quinoa, but process until as smooth as possible. In a large bowl, whisk together the sugar, cocoa, baking powder, baking soda and salt. Add the eggs and oil mixture and mix until well-combined. The mixture will be thick.

4Transfer the batter to the prepared cake pan, and smooth into an even layer with a wet knife or offset spatula. Place in the center of the preheated over and bake until the cake is set in the center and springs back when pressed very gently in the center (about 28 minutes). A toothpick shouldn’t come out wet, but it won’t be completely clean.

5Remove the cake from the oven and allow to cool in the pan for about 10 minutes before turning out onto a wire rack to cool completely. The cake will sink a bit as it cools, particularly when made with quinoa, but it should mostly maintain its shape. Frost as desired and serve. The finished and cooled cake can be wrapped tightly in plastic wrap and frozen for storage for up to 2 months. Allow to thaw at room temperature before serving.

6Adapted from Mel’s Kitchen Café.