NUTELLA MUD CAKE - GLUTEN FREE

NUTELLA MUD CAKE - GLUTEN FREE

By themerrymakersisters.com 

NUTELLA MUD CAKE

Serves 16

STUFF YOU NEED

300g/1 1/2 cups quinoa (any colour)

720ml/3 cups water

340g/1 1/2 cups butter melted (can also use coconut oil!)

180g/1 1/2 cups cup raw cacao powder

160ml/2/3 cup coconut milk (canned)

170g/1/2 cup rice malt syrup (or natural sweetener for choice)

8 eggs

2 tsp. apple cider vinegar

2 tsp. 100% vanilla extract

pinch of salt

FOR THE NUTELLA FROSTING

300g/2 cups roasted hazelnuts

105g/1/2 cup coconut oil

3 tbs. raw cacao powder

2 tbs. butter or tahini

1 tbs. natural sweetener of choice

1 tsp. 100% vanilla extract

Pinch of salt

NOW WHAT

Preheat oven to 170 °C (340°F) and line a 2 x 20 cm (8 inch) spring form cake tins with baking paper.  Bring quinoa and water to boil in a saucepan.  Reduce heat to low, cover and simmer until most of the liquid has been absorbed.  It should take about 20 minutes.  Allow to cool (you can make this the day before!).  In a mix master, beat the eggs, coconut milk and vanilla.  Add the quinoa and butter and mix on medium speed.  Finally, add the cacao, rice malt syrup, salt, and apple cider vinegar, mix on super low speed until just combined. The batter is quite runny!  Evenly divide the cake batter in to the 2 prepared cake tins and place into the oven for 30 minutes.  Allow to cool, turn out, then ice!

For the frosting, place all the ingredients, into a blender or food processor and whiz on medium until smooth and creamy.  Spread half the icing evenly on top of 1cake. Place another cake on top, then use the rest of the icing on top of the second cake!