Flourless Chocolate Quinoa Cake (All Decked Out for 4th of July—Freedom Cake!)

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Flourless Chocolate Quinoa Cake Decorated for 4th of July

Happy 4th of July to all my American friends! I know it’s very late to be sending out such wishes since our Independence Day was yesterday and perhaps even later to be sharing an appropriate recipe, but July 4th celebrations will continue through the weekend here in our area. And despite the red, white, and blue flag styling, the value of this Flourless Chocolate Quinoa Cake goes well beyond the 4th. True … this Flourless Chocolate Quinoa Cake dons its “cape” and becomes Freedom Cake for the 4th and a special milestone in a friend’s life (more on that in a moment), but you can enjoy this cake as a sheet cake with no icing at all or as a layer cake with a simple white frosting.

I originally planned to share this recipe on Monday, but life took over. Nothing bad though, so I actually kind of like it when that happens. We should always yield to real life over being online, don’t you think? We’ve had a quiet day here at home and are planning more celebrating with family (Son is home!) and friends when we’re at our mountain/river property this weekend.

Canada Day, Canadian Flag

Oh, and belated good wishes for Canada Day to my Canadian friends! I hope everyone who celebrated Canada Day had a very fine day (or very fine long weekend/week) to commemorate that special day. I saw some fun posts with recipes, like this one from Erin where she shares a visit to Ottawa and several great recipes from her 5-Ingredient Mondays event, these Confetti Cupcakes from Jeanine, Dreena’s Raw Strawberry Pie, and Kale and Swiss Chard Salad with Pepitas over at Ricki’s. Special days always mean special eats, right?

Now let’s try to get back to that Flourless Chocolate Quinoa Cake, shall we? Well, via a somewhat long and convoluted path. (Of course, you can just go to the bottom of the post right now to get the recipe if you’d prefer.) The original recipe comes from my good friend Katie who lives in Ontario. Katie says that she got the recipe from her friend, Shireen. From the moment Katie told me about this cake, I was very intrigued. A chocolate cake made with cooked quinoa instead of flour? Believe me, it works! And amazingly well!

The Back Story (There’s Always a Back Story, Right?)

Katie and I have been friends online for almost 12 years, but we only just met in person last month when I traveled to Ontario to participate in the Canadian Celiac Association Conference. How special it was to actually meet Katie in person! She was even more wonderful than I expected and we were comfortable with each other from the very first second. Katie is warm, funny, gracious, and an overall great person! We never stopped talking from the moment she picked me up at the airport to drive us to dinner almost an hour away until the time she dropped me off at my hotel late that night (about an hour back in the other direction!). She was so generous with her time and we had such a splendid time catching up in person that I definitely didn’t want our time together to be over!

The fact that Katie now eats almost exclusively gluten free and does so by living a gfe-type approach (focusing on real food and simple meals) has given us even more of a bond. By the way, if you live in the Toronto area, you might recognize Katie from the photo as she and her family have raised thousands of dollars via their participation in the Ride for Sight charity and, more recently, Swing for Sight. (Read more here.)

Il Fornello, gluten-free pizza, Ontario, Toronto

Katie

I think online friendships can be like those of pen pals long ago. From one online communication after another (forum posts, emails, messages, etc.), you really get to know each other before you actually meet and, therefore, you can forge very strong relationships. Old-fashioned pen pals and longtime online buddies rule! Heck, I even know two happily married couples who simply started out as high school pen pals hailing from different countries. Anyway, here’s a photo of Katie and I together outside Il Fornello (the location in the Richmond Hill area of Toronto).

gluten free, Il Fornello,

Me and Katie at Il Fornello

Joining us for dinner at Il Fornello were Maggie of She Let Them Eat Cake and The Balanced Platter and Ricki of Diet, Dessert and Dogs. Maggie and I had met in person a few years back at the Gluten-Free and Allergen-Free Expo. She’s a bright light in our gluten-free community and a true dear! She recommended Il Fornello after having eaten gluten free safely there with her family many times.

gluten free, Il Fornello, Gorgonzola Pizza

Maggie Mid-Bite with Her Gluten-Free Vegan Pizza

It seems that Il Fornello was one of the first restaurants in the area to offer safe and delicious gluten-free dining. Maggie gives other recommendations for gluten-free dining and more in the Toronto area here. She also has a new She Let Them Eat Cake offering, a newsletter. When you sign up, you get a free copy of her new ebook, 10 Easy Recipes for the Gluten-Free Beginner. Win-win!

Our dinner was also my first time meeting Ricki and she is just lovely. She’s another genuine and talented individual and just a super sweet person. In addition to her blog, Ricki is the author of several wonderful cookbooks, including her upcoming cookbook, Naturally Sweet and Gluten Free. I can’t wait for that one to come out! If you’re not already reading Ricki’s blog, Diet, Dessert and Dogs, you are really missing out on some wonderful and enjoyable writing, and, of course, fantastic recipes.

Now having dinner with any one of these ladies would have been a treat, but getting to hang out with all three of these terrific ladies, well, that was one fun and special evening! Oh, and in case you’re wondering, the gluten-free fare at Il Fornello was delicious to boot. We all enjoyed gluten-free pizzas. When ordering gluten-free pizza, you simply order off the regular menu (PDF), specifying that you need a gluten-free version of your pizza. (FYI:  The gluten-free pizza does cost a bit more.)

Maggie, Katie, Me, and Ricki at Il Fornello (clockwise from left)

Maggie, Katie, Me, and Ricki at Il Fornello (clockwise from left)

Katie and I each ordered the Prosciutto pizza, which is topped with “tomato sauce, mozzarella, prosciutto di San Daniele, artichoke hearts, roasted red peppers, and black olives.” (We “individualized” as needed and Il Fornello was more than happy to oblige.) We both were very happy with our choices. (Note: You can see the Prosciutto pizza in the photo with Katie.)

Ricki and Maggie each ordered the Gorgonzola pizza without the gorgonzola to create a vegan option. That meant their pizza was only topped with pears, caramelized onions, walnuts, and arugula. Their pizzas looked fantastic and they said they were. In fact, Maggie says that’s become her family’s “go to” meal when they dine at Il Fornello. (Note:  You can see their pizzas in the photo of Maggie above.)

Chocolate-Quinoa-Freedom-Cake-Red

Back to that Flourless Chocolate Quinoa Cake …

When Katie started living mostly gluten free, she sent me this recipe for this Flourless Chocolate Quinoa Cake. Note that this was over a year ago. One of the first things Katie asked me when she saw me was had I made the Chocolate Quinoa Cake yet. I just knew she was going to do that! I sheepishly admitted that I had not, but I promised that I when I returned home I would make it and that I’d share the recipe in a post about our first meeting.

Katie told me initially: “I made a white butter icing for the cake. It would be tooo chocolaty with chocolate icing. Enjoy. This is my friends Shireen’s recipe.” After tasting this rich and amazingly delicious chocolate cake, I have to agree with Katie that a chocolate icing would be too much. The first time I made this recipe, I made it as a two-layer cake as directed and spread on a simple thin icing made from powdered coconut sugar, coconut milk, and water with a tablespoon of bacon grease stirred in at the last moment. (I had just drooled over Beyond Bacon: Paleo Recipes That Respect the Whole Hog, so all things pork were on my mind!) I took this cake to my support group meeting and everyone loved it. Unfortunately, I was rushed that evening, so I didn’t get a photo.

This last time I made this recipe as a sheet cake, a Freedom Cake if you will, which was a slight nod to our upcoming Independence Day, but more of a celebration of my good friend Lisa finding a job working from home versus making a minimum 3-hour commute each day). After 6 years of that commute, freedom was indeed the appropriate sentiment!

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Slice of Flourless Chocolate Quinoa Cake

Lisa loved her Freedom Cake. In fact, she and her husband were headed out in their camper for the weekend and she took it with her, enjoying a piece with a cup of coffee at the end of a long day. (See her photo below.)

For the frosting on her cake, I used this recipe for Perfect Cream Cheese Frosting. It truly is perfect! This is a lighter, fluffier cream cheese frosting. I suspect you could make it dairy free by using dairy-free cream cheese and non-dairy butter, but haven’t tried that myself yet. Likewise, you could most likely make your own powdered sugar from unrefined sugar to use in this recipe if you like. Or simply use your favorite frosting recipe.

Below are the recipes for both Katie’s version and my version. The main reason that I adapted the recipe was so I could mix it all in my Vitamix  (or food processor), so I added additional liquid ingredients to make that work. I also adapted the cake recipe to be dairy free and refined sugar free. The layers in either version are thinner than with most cakes, but that is usually true of flourless cake recipes and, again, this cake is rich, so a thicker piece would likely be too much.

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Flourless Chocolate Quinoa Cake with Coffee (photo courtesy of Lisa Whitley)

Flourless Chocolate Quinoa Cake (Original Version)
Author: 
 
Ingredients
  • ⅔ cup uncooked quinoa, rinsed well in sieve
  • 1⅓ cups water
  • ⅓ cup milk
  • 4 large eggs
  • 1 tsp vanilla extract
  • ¾ cup butter, melted & cooled (can use canola oil for up to half of this measure, a little less than half a cup)
  • 1½ cups granulated sugar
  • 1 cup cocoa powder
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
Instructions
  1. Bring the quinoa and water to a boil in medium saucepan. Cover, reduce to a simmer and cook for 10 minutes. Turn off heat and leave the covered saucepan on the burner for another 10 minutes. Fluff with fork and allow quinoa to cool.
  2. Preheat oven to 350. Lightly grease 8-inch round pans and line with parchment paper. DO NOT SKIP this step!
  3. Combine the milk, eggs, and vanilla extract in a blender or food processor.
  4. Add 2 cups of quinoa (do not pack the cup when measuring) and the butter (or butter/canola oil mixture).
  5. Continue to blend until smooth.
  6. Whisk together the sugar, cocoa, baking powder, baking soda, and salt in a medium bowl. Add the contents of the blender and mix well.
  7. Divide the batter evenly between 2 pans and bake on middle oven rack for up to 40 minutes or until knife inserted comes out clean. (Check at 30 minutes; my layers baked much more quickly.)
  8. Remove cake from oven and let cool in pan.
  9. Frost if desired.
Notes
Stores well in sealed container for one week or frozen for one month.

I learned later that the original recipe came from Quinoa 365: The Everyday Superfood Cookbook.

OSingle-Slice-Chocolate-Quinoa-Cake1

Flourless Chocolate Quinoa Cake (My Version)
 
Ingredients
  • ⅔ cup uncooked quinoa, rinsed well in sieve
  • 1⅓ cups filtered water
  • ⅔ cup canned full-fat coconut milk
  • 5 large (or extra large) eggs
  • 1 tsp vanilla extract
  • ½ cup extra virgin olive oil
  • ½ cup coconut oil
  • 1½ cups coconut sugar
  • 1 cup raw cacao powder (or cocoa powder)
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp sea salt
Instructions
  1. Bring the quinoa and water to a boil in medium saucepan. Cover, reduce to a simmer and cook for 10 minutes. Turn off heat and leave the covered saucepan on the burner for another 10 minutes. Fluff with and allow quinoa to cool.
  2. Preheat oven to 350 degrees Fahrenheit. Lightly grease two 8-inch round pans and line with parchment paper (DO NOT SKIP) or simply grease 9 x 11 glass baking dish.
  3. Combine the coconut milk, eggs, and vanilla extract into a high-speed blender or food processor.
  4. Add 2 cups of quinoa (do not pack the cup when measuring), plus the olive oil and coconut oil.
  5. Continue to blend until fairly smooth. This step will take a couple of minutes.
  6. Add coconut sugar, raw cacao powder (or cocoa powder), baking powder, baking soda, and sea salt to the blender. Pulse mixture to mix well. Mixture will be very thick. Use spatula to remove all cake batter from blender or food processor.
  7. Divide the batter evenly between 2 pans or in 9 x 13 baking dish and bake on middle oven rack for about 30 minutes or until knife inserted comes out clean.
  8. Remove cake from oven and let cool in pan.
  9. Frost if desired. Follow design in photo using blueberries and raspberries if you wish to make flag/freedom cake. Strawberry halves may be substituted for raspberries.
Notes
Stores well in sealed container for 1 week or 1 month frozen.

 This post is linked to Allergy-Free WednesdayGluten-Free Wednesday, and Whole Food Fridays.

Shirley
Not just gf, but gfe!

Full Disclosure/Disclaimer: This post may contain one or more affiliate links. If you purchase through them, your cost will always be the same, but I will receive a small commission. Thanks for the support! Read the full disclaimer here.

Comments

51 Responses to “Flourless Chocolate Quinoa Cake (All Decked Out for 4th of July—Freedom Cake!)”

  1. Melissa on July 5th, 2013 8:45 am

    Oh, how I wish I could have been at that restaurant with you four gals! I’m guessing there was never a dull moment in the conversation. Looks like a you’re having a wonderful time! Thanks for letting me live vicariously via your blog post. And your flourless chocolate quinoa cake looks amazing as well. Still waiting for that flourless cookbook of yours. =)
    Melissa

    • Shirley on July 10th, 2013 12:00 am

      Melissa–Now that would have really made it special!! :-) No, no dull moments at all. ;-) You’d like this cake for sure! Ah, the flourless cookbook … maybe one day just for you!

      Shirley

  2. Ina gawne on July 5th, 2013 9:10 am

    Such a lovely cake Shirley! Perfect for your July 4th celebrations. My sister makes me a flourless quinoa cake every year for my birthday…it is scrumptious! All of your pizza’s sound delicious too..one of my favorite foods!

    • Shirley on July 10th, 2013 12:01 am

      Ina–I’d never heard of a flourless quinoa cake before this recipe. How cool that it’s already a sisterly tradition in your family! Yes, those pizzas were yummy. Such a treat to eat one out safely. :-)

      Shirley

  3. Maggie on July 5th, 2013 9:40 am

    Shirley this is such a lovely post – this is why I love your blog, it’s so personal and authentic. I wish I could hug you right now. Thanks so incredibly much for sharing my newsletter. It means a lot to me. This quinoa cake is sooo cool! Hugs to you from afar. I can’t wait to hook up again one day soon xoxo

    • Shirley on July 10th, 2013 12:02 am

      Awww, Maggie, that is such a sweet thing to say–thank you! Wish I could hug you, too, dear! :-) So happy to share your new newsletter and that free ebook that goes with it! Yes, I wonder when our next get together will be? ;-)

      xoxo,
      Shirley

  4. cheryl harris on July 5th, 2013 12:12 pm

    what a creative cake! Sounds wonderful.

    • Shirley on July 10th, 2013 12:03 am

      Cheryl–I definitely think you would approve! :-)

      Shirley

  5. Linda on July 5th, 2013 3:57 pm

    It looks delicious and beautiful, Shirley! I never would have thought of putting quinoa in a cake. And, or course, I like the substitutions you made.

    I enjoy seeing the pictures of everyone, too!

    • Shirley on July 10th, 2013 12:05 am

      Thanks, Linda. It’s really a delightful cake. I didn’t quite believe it until I made it. ;-) The substitutions kept it rich, but didn’t give one a major sugar rush, dairy issues, etc., and they were easy subs.

      It was a fun evening. Love it when a bunch of great gluten-free friends can get together! :-)

      Shirley

  6. Pat @ Elegantly, Gluten-Free on July 6th, 2013 8:05 am

    The cake looks SO tempting, and I must say, the pizzas look delicious, too!

    • Shirley on July 10th, 2013 12:05 am

      Hey Pat–Do try this recipe some time! I recommend you make it when there’s going to be a crowd around. ;-) The pizzas were a real treat!

      Thanks!
      Shirley

  7. Zoe on July 6th, 2013 5:33 pm

    Shirley, the recipe for this cake looks very similar to one in a cookbook called “Quinoa 365″ in that it uses cooked quinoa as well, no flour. I haven’t given it a try (yet) but it has intrigued me. You can easily Google the recipe, if you want to take a look. Happy 4th! :)

    • Shirley on July 10th, 2013 12:07 am

      Zoe–I Googled as you suggested and it appears to be the same recipe, so I’ll contact the author and update the post. I think you’d approve of this one! Thanks so much for the 4th wishes. It seemed like a nice long celebration for sure. ;-)

      Shirley

  8. Kim-Cook It Allergy Free on July 8th, 2013 4:44 pm

    I am still jealous that I could not be there for your wonderful dining experience. I can only imagine how much fun that was for all of you. And I love both versions of this cake!! I think I will have to give this one a try pretty soon… :)
    Hope you had an amazing 4th!! XO

    • Shirley on July 10th, 2013 12:09 am

      Wish we could have beamed you in, Kim! That is the only reason I’d like to be in the Star Trek age, you know? To teleport others and myself. ;-)

      I think this cake will make your crew happy. :-)

      Still catching up after the 4th, but it was totally worth it. ;-) I saw your 4th pics so I know you guys had an amazing celebration!

      xo,
      Shirley

  9. Lisa Whitley on July 9th, 2013 12:27 pm

    Shirley is a jewel! She made a trip to my home at 7am knowing we were heading out that day for a bluegrass festival! What a treat it was to celebrate my first day “not commuting” with her delicious “Freedom Cake”! It was perfect! And not only was it beautiful it was absolutely delicious! At the end of each day at the bluegrass festival I’d go into the camper, grind some coffee beans for the perfect cup of coffee go to with my delicious slice of cake…I’d sit in the coolness of the AC, feet propped up, enjoying my cake and coffee while listening to the great music being playing just outside my door and feeling so content….thanks Shirley for helping me celebrate in “GFE” style! Your kindness is so appreciated!

    • Shirley on July 10th, 2013 12:11 am

      Awww, thanks so much, Lisa! I love the image of you enjoying your Freedom Cake after a long day at the festival! :-) Your freedom had to have a worthy cake for sure. ;-)

      Shirley

  10. Elle on July 10th, 2013 1:06 am

    What a festive and beautiful cake Shirley! I am sure it was a big hit.

    I love the use of blueberries and raspberries to make the American flag. Nothing tastes as good as fruit that is in season.

    I am not American, but I definitely can make a Canadian version of this next year on Canada Day!

    I am a big fan of quinoa, but have never had it in a cake. Thanks for sharing the recipe!

    • Shirley on July 12th, 2013 11:43 pm

      Thanks, Elle! :-) It was very well received for sure. A Canadian version would be stunning! I think you’ll be surprised at how well the cooked quinoa works in this cake. ;-)

      Shirley

  11. Heather @Gluten-Free Cat on July 10th, 2013 7:58 am

    I’m getting caught up on blog reading now that I have a few “down days” at my parents’ house. This cake is gorgeous!! I haven’t done much with quinoa flour. I’ve made bread that I really liked, but never a cake. (Can’t remember the last time I made a cake…sigh!) And I loved reading about your blog friends getting together! (Hug to Maggie too!!!)

    • Shirley on July 10th, 2013 8:05 am

      Hi Heather–Yay on having some down time at your parents! :-) And thanks for the sweet words on the cake! It’s not made with quinoa flour though; it’s actually made using just cooked quinoa. It’s wonderful. I’ve never eaten anything made with quinoa flour, but do like using quinoa flakes occasionally. I have to agree that cakes are not usually my thing either, but let me tell you … the gf community loves cakes! I didn’t know how much until I started All Gluten-Free Desserts. ;-)

      Yes, we had a grand time! Maggie, and all the girls, are quite huggable and wonderful friends to spend time with! :-)

      xo,
      Shirley

  12. Laurie Barrie on July 10th, 2013 4:54 pm

    I love quinoa and chocolate! What a great combination. It looks like you had a very fun 4th! If you are interested in sharing it on my link-up party, here is the address:http://www.glutenfreeyummy.com/alive-thrive-thursday/

    • Shirley on July 12th, 2013 7:36 am

      Laurie–It really is a great combo! :-) I did have a good 4th. Hope you did, too! Thanks for the heads up on your linky party, too.

      Shirley

  13. Molly (Sprue Story) on July 11th, 2013 12:25 am

    Hi again! We have quinoa in our pantry so we might have to try this soon (even though my sister is currently “not eating dessert”…dessert here not including peanut butter on a spoon with chocolate chips—hmmm). Looks great, and I looove cream cheese frosting of all kinds.

    P.S. I read “Katie and Prosciutto Pizza” as though Katie was one of the toppings on the pizza. That made me giggle. :)

    • Shirley on July 12th, 2013 8:46 am

      Hi Molly–I kind of like your sister’s current idea of dessert. Personally, I’m going for almond butter and roasted cacao nibs of late though. ;-0 Warning–If you make this cake, you won’t be able to stop eating it. Especially with the cream cheese frosting. :-) And, last, hehe on Katie and Prosciutto pizza. I changed the wording, but glad to give you a giggle! Btw, I was reading your blog. My 25-year old gluten-free, dairy-free son lives in Brooklyn where all your other good friends live. ;-)

      Shirley

      • Molly (Sprue Story) on July 12th, 2013 9:51 am

        Almond butter and roasted cacao nibs sounds awesome (and upscale, compared to PB and chocolate chips). You should tell your Brooklynite son to come to the NYC Celebrate Celiac event! It’s in Manhattan, but I’ve forgiven it for that myself.

        • Shirley on July 12th, 2013 11:53 am

          Molly–It’s a pretty awesome combo for sure! ;-) I thought you might say that about the Celebrate Celiac event. My good friend Erin runs the meetup group. And I know Chandice who does the Gluten-Free Calendar, too. Will share with Son. Have fun! Oh and LOL on forgiving them for it being in Manhattan. :-)

          Shirley

  14. Anne on July 12th, 2013 1:07 pm

    I just got back from Toronto and we tried twice to go to Il Fornello – the first time they were closed on a Sunday, and the second time the power went out after our lovely salads :-) So I missed out on the pizza, but at least I have this lovely chocolate cake to console me! Love the idea of bacon grease in the icing.

    • Shirley on July 12th, 2013 7:23 pm

      Oh, bummer, Anne! You really must have not been meant to go there on that trip! :-( Had no idea they wouldn’t be open on Sunday. Hopefully, you’ll get to go another time! Glad my cake is making things better. ;-) Hehe on the bacon grease factor!

      Shirley

  15. Tessa@The Domestic Diva on July 14th, 2013 11:16 pm

    This is so creative! I cant wait to try it Shirley! Pinned, and featuring this on AFW this week!

    • Shirley on July 25th, 2013 5:48 pm

      Yikes, Tessa … I missed replying to your comment! So honored to be featured on AFW–thank you! :-)

      xo,
      Shirley

  16. Mama Lee on July 25th, 2013 2:01 pm

    Do you think I could sub rice milk for the coconut milk in your Vitamix adapted recipe?? TY!

    • Shirley on July 25th, 2013 5:50 pm

      Hi Mama Lee–Since the original recipe used dairy milk, rice milk *should* work fine. Fingers crossed! Let us know how you like the results. :-)

      Shirley

      • Mama Lee on July 25th, 2013 5:54 pm

        TY! I will try it out soon & LYK how it goes :)!

        • Shirley on July 27th, 2013 11:04 am

          Of course, Mama Lee! Sounds good! ;-)

  17. Stephanie on August 30th, 2013 12:29 am

    I made this cake earlier this week to use up some leftover quinoa, and it turned out great! I used almond milk instead of coconut. I cut out about 1/2 cup of sugar, and omitted half of the oil. I added in a mashed banana to make up for it. I ended up having to bake it for an extra 20 minutes or so. It is incredibly most and flavorful. I’ve been eating it for breakfast every day :) Thanks for sharing this great recipe!

    • Shirley on August 30th, 2013 12:43 am

      Hey Stephanie–Yay, I’m so glad you had such terrific success with this recipe and love your changes!! :-) So often I don’t have time to play with a recipe before I share it, so I count on whiz kids like you to do that for us all. ;-) Great idea to use mashed banana in place of part of the oil and any time you can reduce the sugar (and so drastically), it’s a wonderful thing. :-) Cake for breakfast is such a treat and you’ve made it a much healthier one! Thanks for taking the time to comment and share with us, dear!

      Shirley

  18. Beechbaby on September 23rd, 2013 6:40 pm

    My sister gave me a copy of this recipe. She found it in the Charleston Post & Courier.
    The cake is unbelievably good but does anyone know how to figure the calorie count? One of my sisters is on a diet and doing very well so I would hate to take this to our annual girls weekend and wreck her diet. I can use Splenda instead of the sugar but still don’t know how to figure the calories

    • Shirley on September 23rd, 2013 6:49 pm

      Hi Beechbaby–Welcome to gfe! :-) I guess that recipe is so great that it is turning up everywhere! ;-) You can always enter the info into Calorie Count.

      Shirley

  19. Joanna on December 7th, 2013 10:10 pm

    Hi
    I love your alterations to the original recipe and have made it several times. I am wondering if anyone has ever tried making it into cupcakes? I have my twins two year old birthday party tomorrow and would like to make cupcakes rather than a big cake.
    Thanks!

    • Shirley on December 8th, 2013 7:36 pm

      Hi Joanna–Welcome to gfe! :-) I’m so glad this recipe has worked so well for you. I’m on vacation right now and sorry I didn’t get to respond sooner. As a flourless cake, there’s not much rise in the recipe so I don’t think your cupcakes would not be typical ones, but they’d still be tasty. Wondering if you gave them a try. Happy birthday to your twins!

      Shirley

  20. Mykel on March 2nd, 2014 5:31 pm

    I just made this the original way….and OMG!!! This is the best tasting gluten free chocolate cake Ive ever tasted. All the other ones I have tried were too dark chocolaty for me. Not enough sugar to balance out the coco or to much coco for the sugar. This one is dead on!!! Thanks One quick question…if one wanted to cut down on the sugar say 1 cup rather thand 1 1/2 would you cut back equal parts of coco powder too? So from 1 cup of coco powder to 1/2 a cup? Its great the way it is just thinking for those who don’t want as much sugar.

    • Shirley on March 2nd, 2014 6:18 pm

      Hi Mykel–Happy to see you here (in addition to on Facebook)! :-) And I’m so glad that you enjoyed this cake so much! I have to agree that it’s pretty phenomenal! Others have cut down the sugar and made other adjustments as well. Read all the comments below, especially Stephanie’s here. Please let us know if you do any experimenting!

      Shirley

  21. Mykel on March 2nd, 2014 8:10 pm

    The only subs I made on this one…I used almond milk(all I keep in the house) and I only had extra large eggs, so I used two extra large whole eggs and two extra large egg whites! It was great! It’s I’ve got 4 differnt containers freezing to hand out on Tuesday.

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