April 14th, 2014 by

BEST Gluten Free Passover Cake!


This cake is incredible. I took a recipe that had that included baking soda and baking powder and modified it for Passover. The frosting is INCREDIBLE. I would use this for any recipe. It is so easy and much healthier than buttercream frosting plus no added sugar and it tastes rich and creamy.
ingredients for cake
Ingredients:
2 cups cooked quinoa
7 whole eggs
1/3 cup pareve nut milk (any kind will work. I prefer no sugar)
1 tablespoon vanilla
1/2 cup pareve margarine or butter (healthy oils are best)
1 cup organic coconut palm sugar (regular sugar can be used)
1 cup unsweetened cocoa powder
1/2 teaspoon salt (preferably himalayan salt)
Whipped Chocolate Coconut Cream Frosting
1 (13.5 ounce) can of full fat coconut milk, refrigerated overnight
1 (10 ounce) bag chocolate chips
2 circle pans with parchment paper

Optional twists:

  • Add 1 tablespoon instant coffee for flavor or cinnamon to switch it up
  • Want a different flavor cake? Instead of cocoa, add 2 bananas or 1 cup of other fruit.
  • Double the vanilla and make a vanilla cake

Frosting
1 Can Coconut Cream (chill in the fridge)
1 Bag Chocolate Chips or other chocolate (I prefer to use Dark Chocolate)
Preheat oven to 350.
blender by blendtec
You need a good blender or food processor. First In a food processor or blender put in your wet ingredients: eggs, nut milk and vanilla. Since your eggs are going to make the cake fluffy, you will want to blend for a minute or so. Make sure they start to look a little bit puffy. Add the quinoa and butter. Mix until evenly blended.
wisking dry ingredients in a bowl
The dry ingredients need to be sifted. If you do not have a sifter, you can use a whisk to mix the mixture.
best chocolate quinoa passover cake
Mix everything together and put into baking pans. Bake for 45 minutes. Let the cake cool completely before you frost. {my sister-in-law recommends that you freeze the cake overnight so that you can easily and evenly frost!}

best chocolate quinoa passover cake
Start your frosting while you are baking your cake. You will need to chill the coconut cream before using it. I don’t know what this makes a difference, but it really does! Melt your chocolate in a double burner or over low heat. Stir in the coconut creme. Cool it in the fridge until it begins to stiffen. When you are ready to frost the cake, whip it up first.
best chocolate quinoa passover cake
Share it with others if you can resist eating it all yourself!

My recipe inspiration is from Sarah Cook.

This one is a Strawberry Passover Quinoa Cupcake
This one is a Strawberry Passover Quinoa Cupcake


*If you want to make this not for Passover, use 4 eggs, and add 1/2 teaspoon baking soda, 1 1/2 teaspoons baking powder.*

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