Nut-Free Quinoa Cake
Delight your taste buds with this moist and flavorful Nut-Free Quinoa Cake, a perfect dessert option for those with nut allergies or anyone seeking a wholesome treat. Made with a combination of protein-packed quinoa flour and all-purpose flour, this cake boasts tender texture and a subtly nutty taste without using actual nuts. The addition of fresh lemon zest adds a bright, citrusy note, while vanilla enhances its comforting sweetness. With just 20 minutes of prep time and simple baking techniques, this easy recipe is perfect for any occasion. Serve it plain, with a dusting of powdered sugar, or topped with nut-free frosting for an elegant finish. Allergy-friendly yet indulgent, this quinoa cake is a must-try for anyone seeking a unique twist on classic desserts!
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Recipe Information
Ingredients
- 1 cup quinoa flour
- 1 cup all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.75 cup milk
- 1 tablespoon fresh lemon zest
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with butter or oil and a light dusting of flour.
In a medium bowl, whisk together the quinoa flour, all-purpose flour, baking powder, baking soda, and salt until well combined. Set aside.
In a large bowl, cream the unsalted butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 3 minutes.
Add the eggs to the butter mixture, one at a time, beating well after each addition until fully incorporated. Add the vanilla extract and lemon zest, mixing until combined.
Gradually add the dry ingredients to the wet ingredients in three parts, alternating with milk, starting and ending with the dry ingredients. Mix only until just combined, being careful not to over mix.
Pour the batter into the prepared cake pan. Smooth the top with a spatula to ensure even baking.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove from the oven and let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, serve the quinoa cake plain, or top it with your favorite nut-free frosting or a dusting of powdered sugar for extra sweetness.
Nutrition Facts
Calories |
2306 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.5 g | 90% | |
| Saturated Fat | 34.3 g | 172% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 512 mg | 171% | |
| Sodium | 2121 mg | 92% | |
| Total Carbohydrate | 384.7 g | 140% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 210.2 g | ||
| Protein | 47.9 g | 96% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 373 mg | 29% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 1262 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.
