Sharing a recipe from stall holder Wanderlust: Gluten Free Chocolate Quinoa Cake

Cake Batter Ingredients:

3 cups cooked quinoa
1/2 cup milk – Elgaar Farm
6 eggs – Mount Roland free range eggs
1 t vanilla extract
1 cup melted butter – Tasmanian butter Co.
1.5 cups brown sugar
1.5 cups raw cacao powder
2 t baking powder
Pinch salt – Tasman Sea Salt

Method:
Place all ingredients into blender and process until completely smooth. Pour into 3 lined, medium sized cake tins. Bake for 30mins at 170”. When cooked place on rack and allow to completely cool before filling.

White chocolate ganache Ingredients:

250g white chocolate
125 ml cream – Elgaar Farm

Method:
Place chocolate and cream in a bowl over a saucepan of simmering water. When almost melted remove from heat. Stir till smooth. Refrigerate mixture for about 30mins stirring occasionally. Use electric beaters to whip briefly until light. Spread over each layer of cake. Place cake in the fridge for at least an hour to set.

Recipe and photo sourced by Wanderlust