High Protein Quinoa Cake
Elevate your healthy baking game with this High Protein Quinoa Cake—a delightful fusion of wholesome ingredients and mouthwatering flavor. Packed with nutrient-rich quinoa, almond flour, unflavored protein powder, and eggs, this cake is a guilt-free treat that’s perfect for fitness enthusiasts or those seeking balanced indulgence. Sweetened naturally with honey and infused with warm hints of cinnamon and vanilla, it strikes the perfect balance between satisfying and nourishing. Gluten-free and protein-packed, it’s ideal as a post-workout snack or a mid-afternoon energy boost. With its moist texture, crunchy bits of chopped almonds, and easy-to-follow prep, this quinoa cake will quickly become a favorite in your kitchen.
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Recipe Information
Ingredients
- 150 grams quinoa
- 240 ml unsweetened almond milk
- 3 large eggs
- 60 ml honey
- 5 ml vanilla extract
- 120 grams almond flour
- 10 grams baking powder
- 2 grams cinnamon
- 1 gram salt
- 30 grams unflavored protein powder
- 50 ml olive oil
- 50 grams chopped almonds
Instructions
Preheat your oven to 180°C (350°F) and line a 9-inch round cake pan with parchment paper.
Rinse the quinoa thoroughly under cold water using a fine-mesh sieve to remove its natural coating that can make it taste bitter.
In a medium saucepan, combine the rinsed quinoa and almond milk. Bring to a boil, then cover and reduce the heat to low. Let it simmer for about 15 minutes, or until the liquid is absorbed and the quinoa is tender.
Remove the cooked quinoa from heat and allow it to cool for about 5 minutes.
In a large mixing bowl, whisk together the eggs, honey, vanilla extract, and olive oil until well combined.
In another bowl, mix almond flour, baking powder, cinnamon, salt, and unflavored protein powder.
Add the slightly cooled quinoa to the egg mixture, stirring well to combine.
Gradually add the dry ingredients to the wet mixture, mixing until you get a smooth batter.
Fold in the chopped almonds gently into the batter.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for about 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
Once cooled, slice the cake and serve. Enjoy this high-protein quinoa cake as a delightful and healthy treat!
Nutrition Facts
Calories |
2429 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.7 g | 203% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 588 mg | 196% | |
| Sodium | 2747 mg | 119% | |
| Total Carbohydrate | 169.8 g | 62% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 57.7 g | ||
| Protein | 99.6 g | 199% | |
| Vitamin D | 5.3 mcg | 27% | |
| Calcium | 1008 mg | 78% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 899 mg | 19% | |
*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.
