Soy-Free Quinoa Cake
Indulge in the wholesome and unique flavors of this Soy-Free Quinoa Cake, a delightful treat that's packed with wholesome ingredients and perfect for those seeking a soy-free dessert option. Featuring protein-rich cooked quinoa, sweet coconut sugar, and creamy almond milk, this cake boasts a tender texture and a rich, subtly nutty flavor. Enhanced by the warming notes of cinnamon and the added crunch of chopped walnuts and bursts of dried cranberries, every slice feels comforting yet vibrant. Easy to prepare in just under an hour, this cake is naturally dairy-free, making it a great choice for a variety of dietary needs. Serve it warm or at room temperature with a touch of powdered sugar or a dollop of yogurt for a dessert that's as visually appealing as it is delicious. Perfect for family gatherings, cozy afternoons, or holiday celebrations, this recipe is guaranteed to impress!
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Recipe Information
Ingredients
- 2 cups cooked quinoa
- 3 large eggs
- 0.5 cup almond milk
- 0.75 cup coconut sugar
- 0.25 cup olive oil
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.5 cup chopped walnuts
- 0.5 cup dried cranberries
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
In a large mixing bowl, whisk together the eggs, almond milk, coconut sugar, olive oil, and vanilla extract until smooth and well combined.
Stir in the cooked quinoa, ensuring it is evenly distributed throughout the mixture.
In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to over mix.
Fold in the chopped walnuts and dried cranberries carefully to distribute 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 approximately 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 10 minutes, then remove it from the pan and transfer to a wire rack to cool completely before serving.
Serve the quinoa cake warm or at room temperature, optionally garnished with a sprinkle of powdered sugar or a dollop of yogurt, if desired.
Nutrition Facts
Calories |
2976 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.1 g | 153% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 3044 mg | 132% | |
| Total Carbohydrate | 426.9 g | 155% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 240.2 g | ||
| Protein | 58.0 g | 116% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 431 mg | 33% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 1321 mg | 28% | |
*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.
