Low Fat Quinoa Cake
Indulge in guilt-free baking with this Low Fat Quinoa Cake, the perfect blend of wholesome ingredients and fluffy texture! This delightful treat swaps traditional butter and oil for unsweetened applesauce, keeping it light while adding natural moisture. Packed with protein-rich quinoa, heart-healthy egg whites, and a hint of warm cinnamon, this cake is both nutritious and delicious. Perfect for those seeking a healthier dessert option, its easy-to-follow recipe combines simple ingredients like all-purpose flour, vanilla extract, and granulated sugar for just the right balance of sweetness and flavor. Quick to prep and bake, this 9-inch cake makes an excellent addition to brunch spreads, tea-time gatherings, or any dessert table. Enjoy this low-fat quinoa cake guilt-free and savor every bite—it’s proof that wholesome can be heavenly!
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 cup applesauce (unsweetened)
- 4 egg whites
- 1 teaspoon vanilla extract
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoon salt
- 0.5 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
Rinse the quinoa thoroughly under cold water to remove its natural coating and bitterness.
Combine the quinoa and water in a medium saucepan, bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes until all the water is absorbed.
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with non-stick spray or line it with parchment paper.
In a large mixing bowl, whisk together the applesauce, egg whites, and vanilla extract until well combined.
In another bowl, sift together the flour, baking powder, baking soda, salt, sugar, and cinnamon.
Add the cooked quinoa to the egg and applesauce mixture, stirring to combine.
Gently fold the dry ingredients into the wet ingredients until just combined. Avoid over-mixing to keep the cake light.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 35-45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Nutrition Facts
Calories |
1801 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.9 g | 18% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3318 mg | 144% | |
| Total Carbohydrate | 363.6 g | 132% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 124.9 g | ||
| Protein | 56.9 g | 114% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 120 mg | 9% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 712 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.
