I love to gather good food and friends around the table. It’s my way of contributing to and nourishing the relationships in my life. I think a cooked meal is the perfect way to say I care for you.

I recently made this cake for a small gathering. My Auntie V passed this recipe along to me. She is quite a cook and baker so I always trust her recommendations. But I thought I might be stepping out on a limb with a quinoa dessert for men. I know my husband would be disappointed with the discovery of quinoa replacing flour. However, when I was in the kitchen glazing this decadent chocolate cake he stopped to ask me if the cake was for photographing or eating! So, I think the quinoa can be our little secret!

The recipe for this gluten free chocolate quinoa cake can be found here. I made a couple slight modifications. I added a ½ teaspoon of almond flavoring to the wet ingredients and I used 2 teaspoons of baking powder instead of the recommended 1 ½ teaspoons. My Aunt mentioned that her cake fell in the center so I thought I would try adding a little more leavening agent, and to my surprise no sink hole. If you add extra baking powder let me know if it works for you too. Also for the chocolate glaze I made homemade whipping cream instead of using Cool Whip. I beat 1 cup of heavy whipping cream with 3 Tablespoons powdered sugar and 1 teaspoon vanilla paste. I then beat the cooled chocolate into the whipping cream and spread over the cake and refrigerated. I whipped the remaining cream from the pint and again added 3 Tablespoons powdered sugar and 1 teaspoon vanilla paste. I removed the cake from the fridge and spread a little over the chocolate glaze and topped with raspberries. I refrigerated again until dinner. I had extra whipped cream so I froze a couple dollops for hot cocoas on another day.

What better way to say I love you then with a big piece of chocolate cake for Valentine’s Day! This flourless chocolate quinoa cake is a must try! Incredibly decadent and very German chocolate-esque.