Hallmark at being responsible for the emerging importance of so many "important" holidays).
As usual, I was responsible for the cake. But if anyone knows my family well... then they know that we are ripe with fun food peccadilloes. Having a food intolerance is practically a right of passage into the family, so everyone is taking Nikolai's new sulfite-free diet in stride. My mother is wheat-free, as it seems to flare up her arthritis. And my sister, Claire, was visiting from London, with her dairy and corn intolerance. So I needed to make a wheat-free, dairy free, sugar free (along with any other processed foods) cake!
As it turns out, I was just as pleased as punch with the results. The cake was so good that I'd recommend it as a "healthy" alternative for anyone craving a protein fix with their chocolate/peanut butter fix.
Cook 2/3 cup of quinoa in 1 1/3 cup of water (bring to a boil and simmer for 10 min). Fluff with a fork, add 3/4 cup of butter (margarine). Stir until the butter is fully melted, then allow to cool.
Preheat oven to 350 F (175 C). Grease baking pans (makes two 8" rounds).
Puree quinoa/butter mixture with 4 large eggs, 1 tsp vanilla, and 1 cup of honey (or you could replace the honey with 1/3 cup of milk and 1 1/2 cups of sugar for a cheaper alternative).
Mix 1 cup unsweetened cocoa powder, 1 1/2 tsp baking powder, 1/2 tsp baking soda and 1/2 tsp salt in a bowl.
Mix dry and wet ingredients. Pour into prepared pans and bake for 40-45 min or until a skewer comes out clean. Cool completely in the pan.
Mix 1 cup of creamy peanut butter and 2 to 3 cups of icing sugar or powdered fructose (depending on consistency of peanut butter) until smooth.
I've never been terribly good at applying frosting, so I got some advice at a kitchen store. All I needed for this cake was an icing bag and a big cupcake frosting tip. A totally worthwhile investment given my years of cake frosting failures.