Another frugal birthday celebration! Ever wonder what frugal people do to celebrate their birthday’s?
We certainly don’t go out to a fancy restaurant and blow $100, we don’t even buy each other gifts – we make them. If you are looking for FREE things to do on your birthday, check out our ebook. “Free Stuff to do on your birthday for Canadians.”
This year I made a light birthday dinner or more like a salad entree which was a Beet and Blue Cheese salad along with a Gluten Free Black Forest Cake.
Gluten Free Black Forest Cake
Gluten Free chocolate cake with cherry filling. An alternative for people that have a gluten intolerance without the loosing the taste.
- 2 Cups Cooked white or golden quinoa
- 1/3 Cup Milk
- 4 Eggs
- 3/4 Cup Butter melted and cooled
- 1 Cup Brown Sugar
- 1 Cup Unsweetened Cocoa Powder
- 1.5 tsp Baking Powder
- 1/2 tsp Baking Soda
- 3/4 Cup Chocolate Chips
- 8 Large Marshmallows
- 1/4 Cup heavy cream or 3% Milk
- 1 Cup Gluten Free Cherry Pie Filling
- Cook quinoa in a saucepan making sure it yields 2 cups of cooked quinoa. Once cooked remove from heat and let cool for 10 minutes. Fluff with fork and allow the quinoa to cool.
- Now preheat the oven to 350F and grease 2 x 8″ round cake pans.
- Combine the milk with the eggs in a food processor.
- Add the quinoa and melted butter and combine until smooth.
- Then add in the cocoa powder, brown sugar, baking and soda powder and combine again in the processor.
- Divide the batter evenly into 2 pans and place in the center oven rack to bake for 45 minutes.
- Remove cakes and let cool then place them in the freezer.
- Next remove the cakes from the pan.
- Spoon out the cherry pie filling onto one of the cakes evenly. Then place the second cake on top. Ensure that not too much pie filling is used. You don’t want it pouring out the sides. A little is fine but try to minimize the amount of cherry filling that falls down the sides of the cake.
- Place the cake back in the freezer and begin to make the chocolate topping.
- In a medium saucepan melt the chocolate chips, milk and marshmallows together and continuously stir so that the chocolate does not stick and it makes a smooth chocolate frosting.
- Take out the cold cake from the freezer and gently pour the chocolate topping over. I drizzle it so that it doesn’t pour over the sides filling in the gaps.
- Place the cake back into the fridge this time until it’s ready to serve.