Dairy-Free Quinoa Cake
Indulge guilt-free with this dairy-free quinoa cake, a wholesome and satisfying dessert that's perfect for any occasion. This recipe combines the nutty goodness of quinoa with almond flour, offering a gluten-free and protein-packed base. Sweetened naturally with pure maple syrup and unsweetened applesauce, it’s a healthier alternative to traditional cakes without compromising on flavor. Coconut oil adds a touch of richness, while vanilla extract enhances the warm, cozy notes of this treat. Moist and tender, this quinoa cake is baked to perfection in just about an hour and pairs wonderfully with fresh fruit or a dollop of coconut whipped cream. Whether you're catering to dietary restrictions or simply embracing clean eating, this simple yet delectable dairy-free quinoa cake will become a family favorite. Perfectly suited for keywords like "dairy-free dessert," "quinoa-based recipes," and "healthy cake ideas."
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 0.5 cup unsweetened applesauce
- 0.5 cup coconut oil
- 0.5 cup pure maple syrup
- 1 teaspoon vanilla extract
- 3 large eggs
- 1.5 cups almond flour
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
Instructions
Rinse the quinoa thoroughly under running water.
In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Bring to a boil, reduce heat to low, cover, and simmer for about 15 minutes or until the water is absorbed and the quinoa is fluffy.
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with a little coconut oil.
In a large mixing bowl, combine the cooked quinoa, unsweetened applesauce, melted coconut oil, pure maple syrup, and vanilla extract. Mix well until combined.
Add the eggs to the quinoa mixture one at a time, mixing well after each addition.
In another bowl, whisk together almond flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
Pour the batter into the prepared cake pan and spread it evenly with a spatula.
Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before serving.
Nutrition Facts
Calories |
2993 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 209.2 g | 268% | |
| Saturated Fat | 102.2 g | 511% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 4136 mg | 180% | |
| Total Carbohydrate | 221.4 g | 81% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 89.7 g | ||
| Protein | 73.6 g | 147% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 526 mg | 40% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 687 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
