Quinoa Chocolate Cake

This is a gluten-free Chocolate Cake made from my latest food obsession, quinoa. The cake has no flour in the recipe at all... I was quite amazed at how it baked so beautifully! My first foray into the realm of allergy friendly cakery!

The exposed photo is to show the actual cake - from what I've had, it was very moist and buttery (always a plus) and very much like regular cake! I am looking foward to delving into it tonight! It's also a 'shout-out' to one very lovely lady, who just so happens to be wheat-intolerant. So hopefully she'll enjoy dessert too!

***Post-Chow Chat: The cake was AWESOME and delicious (if I do say so!)...moist and chocolatey... if I didn't say it was made without flour, they'd never know it. It's a keeper and will most certainly be making this again (in the very near future...how about next weekend!)

For those of you who are interested, here is a (slightly modified) recipe that I found published by Eric Akis to bake it with:

2/3 cup quinoa (mine's from Costco!)
1 1/3 cups water
1/3 cup milk
4 large eggs
1 tsp pure vanilla extract
2 tsp instant espresso
3/4 cup butter, melted and cooled
1-1/2 cups granulated sugar
1 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
*1/3 cup mini semi-sweet chocolate chips (optional)
Bring quinoa and water to a boil in a medium saucepan. Cover, reduce to a simmer and cook for 10 minutes. Turn off the heat and leave the covered saucepan on the burner for another 10 minutes. Fluff with a fork and allow the quinoa to cool.
Preheat oven to 350 F. Lightly grease two 8-inch round cake pans. Line the bottoms of the pans with parchment paper.
In the food processor bowl, combine the milk, eggs and vanilla extract, pulse until smooth. Add the cooked quinoa and the butter and continue to blend until smooth.
Combine sugar, cocoa, baking powder, baking soda and salt in a medium bowl. Make a well in the dry ingredients and add the contents of the food processor (wet ingredients) to the mix. Combine with a spatula until the dry ingredients have been moistened. Fold in mini chocolate chips. Divide the batter evenly between the two pans and bake on the centre rack for 40 to 45 minutes, or until a knife inserted in the centre comes out clean. Cool completely in the pan before serving. Frost with chocolate buttercream.