Last year, just about this time, Food52 shared a recipe for a gluten-free chocolate cake, dubbing it “Genius Chocolate Quinoa Cake” to fit into the site’s “genius” recipe file. The online food aggregator’s video of baking the cake is a therapeutic two-minute play-by play of the simple preparation and a celebration of that most surprising ingredient—quinoa—in place of flour or other stabilizers. The final result is a Bundt cake with a perfectly moist crumb topped by an indulgently thick chocolate glaze. The chef responsible for the “genius” creation? None other than Paula Shoyer, known widely as The Kosher Baker and who can be found on Facebook and Instagram using that handle. The recipe had been taken from her book The Healthy Jewish Kitchen, which debuted in November 2017.

If you’re stumped for Passover dessert ideas, you can always turn to Shoyer. The Jewish food personality and cookbook author—known for her culinary curiosity and signature babkas—has penned recipe collections that include The New Passover Menu (2015) and The Holiday Kosher Baker (2013). Like many other chefs, she draws inspiration from her travels, everyday food encounters and even internet gossip of the foodie persuasion.

“I had heard the myth of cakes [made] with quinoa, but didn’t believe it was true,” Shoyer shared with me. “I am basically a dessert scientist, so I started playing around with the quinoa and chocolate cake ingredients. I used the Everyone’s Favorite Chocolate Cake recipe from my first book, The Kosher Baker, as the model for the recipe—and amazed even myself.”

Shoyer, who avoids matzah meal unless baking for those with nut allergies, has helped bring Passover desserts into the era of you can enjoy this all year round! Without subtle eye rolls and silent, yeah, rights.

In place of matzah meal, which tends to lend that “Passover taste” to baked goods, Shoyer suggests combining finely ground nut flours with a Passover friendly starch, such as potato starch or tapioca flour. For the oftentimes gluten-free holiday, she finds that fruit-based and chocolate desserts tend to work best with this formula—as does planning ahead.

“All year long,” she said, “when you see a recipe with very little flour, file it away as a potential Passover dessert.”

But adjusting old standbys to a new flavor profile can be just as successful. Shoyer has recently done this, presenting her fans with a new lemon version of the viral chocolate quinoa cake for the 2019 holiday. Find it below along with the tried-and-true original.

Now, thanks to Shoyer, you can have two gluten-free recipes under your belt to break out at any time of the year, sans eye rolls.

Chocolate Quinoa Cake
Serves 12 

CAKE
3/4 cup quinoa
1 1/2 cups water
Cooking spray
2 tablespoons potato starch
1/3 cup orange juice (from 1 orange)
4 large eggs
2 teaspoons pure vanilla extract (or other vanilla if for Passover)
3/4 cup coconut oil
1 1/2 cups sugar
1 cup dark unsweetened cocoa
2 teaspoons baking powder
1/2 teaspoon salt
2 ounces bittersweet chocolate
Fresh raspberries, for garnish (optional)

GLAZE (OPTIONAL)
5 ounces bittersweet chocolate
1 tablespoon sunflower or safflower oil
1 teaspoon pure vanilla extract (or other vanilla if for Passover)

Place the quinoa and water into a small saucepan and bring it to a boil over medium heat. Reduce the heat to low, cover the saucepan and cook the quinoa for 15 minutes, or until all the liquid has been absorbed. Set the pan aside. The quinoa may be made 1 day in advance.

Preheat the oven to 350°. Use cooking spray to grease a 12-cup Bundt pan. Sprinkle the potato starch over the greased pan and then shake the pan to remove any excess starch.

Place the quinoa in the bowl of a food processor. Add the orange juice, eggs, vanilla, oil, sugar, cocoa, baking powder and salt and process until the mixture is very smooth.

Melt the chocolate over a double boiler, or place in a medium microwave-safe bowl, and put in a microwave for 45 seconds, stirring and then heating the chocolate for another 30 seconds, until it is melted. Add the chocolate to the quinoa batter and process until well mixed. Pour the batter into the prepared Bundt pan and bake it for 50 minutes, or until a skewer inserted into the cake comes out clean.

Let the cake cool for 10 minutes and then remove it gently from the pan. Let it cool on a wire cooling rack.

To make the glaze, melt the chocolate in a large microwave-safe bowl in the microwave or over a double boiler. Add the oil and vanilla and whisk well. Let the glaze sit for 5 minutes and then whisk it again. Use a silicone spatula to spread the glaze all over the cake.

Lemon Quinoa Cake
Serves 12

CAKE
3/4 cup quinoa
1 1/2 cups water
Cooking spray or 2 tablespoons oil
2 tablespoons lemon zest, from 2-3 large lemons
1/2 cup fresh lemon juice, from 2-3 large lemons
4 large eggs
1 teaspoon pure vanilla extract (or other vanilla if for Passover)
3/4 cup coconut oil
1 1/4 cups sugar
1 cup almond flour
1/4 cup coconut flour, plus 2-3 tablespoon to dust Bundt pan
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt

GLAZE
1 cup confectioners’ sugar
2 tablespoons fresh lemon juice (from 1-2 lemons)

Place the quinoa and water into a small saucepan and bring it to a boil over medium heat. Reduce the heat to low, cover the saucepan, and cook the quinoa for 15 to 18 minutes, or until all the liquid has been absorbed. Let sit for 5 minutes off the stovetop. The quinoa may be made 2 days in advance and stored in the fridge.

Preheat the oven to 350°. Use cooking spray or oil to grease a 12-cup Bundt pan. Sprinkle 1 to 2 tablespoons coconut flour, or more if needed, over the entire greased pan and then shake the pan all around to cover and then tap out the excess.

Place the quinoa in the bowl of a food processor. Add the lemon zest and juice, eggs, vanilla, oil, sugar, almond flour, coconut flour, baking powder, baking soda and salt and process until the mixture is very smooth, about 2 minutes.

Pour the batter into the prepared Bundt pan and bake it for 1 hour, or longer, until a skewer inserted into the cake comes out clean.

Let the cake cool for 30 minutes and then remove it gently from the pan onto a wire cooling rack.

To make the glaze, place the confectioners’ sugar into a bowl and add 1 tablespoon of lemon juice and whisk well. Add more juice, a teaspoon at a time, until you have a thick glaze. Drizzle or pour over the cake.