Quinoa Spice Cake
Elevate your dessert game with this wholesome and flavorful Quinoa Spice Cake. Made with nutrient-rich quinoa flour, this gluten-free treat is a delightful twist on traditional spice cakes, offering a soft, moist texture and warm notes of cinnamon, nutmeg, and ginger. Sweetened with brown sugar and balanced with unsweetened applesauce and buttermilk, this cake delivers a perfectly spiced sweetness without being overly indulgent. Ideal for fall gatherings or an anytime dessert, it's easy to whip up in just 15 minutes and bakes to perfection in 35. Top with a delicate dusting of powdered sugar for a simple yet elegant finish. This is the perfect recipe for those seeking a gluten-free dessert that doesn't compromise on flavor or texture.
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Recipe Information
Ingredients
- 2 cups Quinoa flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.5 teaspoons Ground ginger
- 0.5 teaspoons Salt
- 2 large Eggs
- 1 cup Brown sugar
- 0.5 cups Neutral oil (e.g., vegetable or canola)
- 0.5 cups Unsweetened applesauce
- 2 teaspoons Vanilla extract
- 0.75 cups Buttermilk
- 2 tablespoons Powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line it with parchment paper for easy removal.
In a medium bowl, whisk together the quinoa flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
In a large bowl, beat the eggs and brown sugar together until well combined and slightly fluffy, about 2 minutes.
Add the oil, applesauce, and vanilla extract to the egg mixture. Whisk until smooth.
Gradually add in the dry ingredient mixture while alternating with the buttermilk. Start and end with the dry ingredients, mixing gently after each addition until just combined. Do not overmix.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer the cake to a wire rack to cool completely.
Once the cake is fully cooled, dust the top with powdered sugar, if desired, before serving.
Nutrition Facts
Calories |
2863 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.2 g | 191% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 392 mg | 131% | |
| Sodium | 3098 mg | 135% | |
| Total Carbohydrate | 343.7 g | 125% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 177.6 g | ||
| Protein | 52.7 g | 105% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 547 mg | 42% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 2058 mg | 44% | |
*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.
