Heart-Healthy Quinoa Cake
Elevate your dessert game with this Heart-Healthy Quinoa Cake, a wholesome and guilt-free treat that’s as nourishing as it is delicious. Packed with protein-rich quinoa, fiber-filled whole wheat flour, and naturally sweetened with maple syrup and unsweetened applesauce, this cake strikes the perfect balance between indulgence and nutrition. Infused with warm cinnamon and vanilla, and studded with crunchy chopped walnuts, every bite offers a delightful mix of textures and flavors. Dairy-free and made with heart-healthy olive oil, this recipe caters to various dietary preferences without compromising on taste. Quick to prepare in just 20 minutes and baked to perfection in under an hour, this moist and flavorful cake is ideal for a healthy snack, brunch centerpiece, or guilt-free dessert.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 1.5 cups whole wheat flour
- 0.5 cup unsweetened applesauce
- 0.25 cup extra virgin olive oil
- 0.5 cup maple syrup
- 0.75 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.5 cup chopped walnuts
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with a light coating of olive oil or line it with parchment paper.
Rinse the quinoa in a fine mesh strainer under running water. Combine it with 2 cups of water in a saucepan and bring to a boil over medium-high heat. Once boiling, reduce to a simmer, cover, and cook for about 15 minutes or until the quinoa is tender and water is absorbed. Set aside to cool.
In a large bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, and cinnamon.
In another bowl, combine the applesauce, olive oil, maple syrup, almond milk, and vanilla extract. Mix until smooth.
Fold the cooled quinoa into the wet ingredients until well combined.
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Avoid overmixing.
Fold in the chopped walnuts, distributing them evenly throughout the batter.
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before serving.
Nutrition Facts
Calories |
2558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.6 g | 144% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3449 mg | 150% | |
| Total Carbohydrate | 356.1 g | 129% | |
| Dietary Fiber | 28.7 g | 102% | |
| Total Sugars | 120.9 g | ||
| Protein | 58.9 g | 118% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 496 mg | 38% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 1275 mg | 27% | |
*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.
