This amazing confection rivals any "regular" cake for rich taste and moist texture. If you're making a round layer cake, it helps to freeze the delicate layers before frosting. The unfrosted cake keeps well in the refrigerator for up to one week in a sealed container or up to one month frozen. You can also bake the enter batter in a single 9×13-inch pan, which is easier to frost. The frosting recipe makes enough for one two-layer cake; you won't need as much for a single-layer rectangular cake.
Ingredients
- 2/3 cup quinoa well washed
- 1 1/3 cups water
- 1/3 cup milk
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 3/4 cup butter, melted and cooled
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- BUTTERCREAM FROSTING (optional)
- 1 1/4 cups butter (2 1/2 sticks) room temperature
- 3 3/4 cups (450 grams) powdered sugar, sifted plus more as needed
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon plus 2 teaspoons vanilla extract
- A little milk if needed to thin
Notes
PER SERVING (with frosting): 445 cal, 24g fat (7g mono, 1g poly, 16g sat), 170mg chol, 4g protein, 54g carb, 2g fiber, 170mg sodium
