Sugar-Free Quinoa Cake
Indulge guilt-free with this moist and wholesome Sugar-Free Quinoa Cake, a nutritious twist on a classic dessert. Made with protein-packed quinoa, naturally sweetened with ripe bananas and unsweetened applesauce, and completely free of refined sugar, this cake is perfect for those seeking a healthy treat. Infused with warm flavors of cinnamon and nutmeg and a hint of vanilla, each bite is a delightful medley of comforting spices. The addition of optional chopped walnuts adds a delightful crunch, while the coconut oil and almond milk keep the cake irresistibly tender. Ready in just over an hour, this easy-to-make dessert is ideal for any occasion, whether you enjoy it plain or topped with sugar-free whipped cream or fresh fruit.
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Recipe Information
Ingredients
- 200 grams quinoa
- 500 milliliters water
- 240 milliliters unsweetened applesauce
- 2 large banana, mashed
- 3 large eggs
- 1 teaspoon vanilla extract
- 120 milliliters almond milk
- 60 milliliters coconut oil, melted
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon cinnamon
- 0.5 teaspoon ground nutmeg
- 1 tablespoon stevia or erythritol
- 50 grams chopped walnuts (optional)
Instructions
Rinse the quinoa thoroughly under cold water to remove any bitterness. In a medium saucepan, bring 500 ml of water to a boil, add the quinoa, reduce the heat to low, cover, and simmer for 15 minutes until all the water is absorbed. Remove from heat and let it cool.
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with coconut oil or line it with parchment paper.
In a large mixing bowl, whisk together the eggs until light and frothy. Add the unsweetened applesauce, mashed bananas, vanilla extract, almond milk, and melted coconut oil. Mix well until all the wet ingredients are combined.
In another bowl, combine the cooled quinoa, baking powder, baking soda, salt, cinnamon, nutmeg, and stevia or erythritol. Stir to mix the dry ingredients evenly.
Gradually add the dry ingredients to the wet ingredients, folding gently until well incorporated. Avoid overmixing.
If using, fold in the chopped walnuts gently into the cake batter.
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Serve the sugar-free quinoa cake plain or with a dollop of sugar-free whipped cream or fresh fruit.
Nutrition Facts
Calories |
2091 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.7 g | 159% | |
| Saturated Fat | 58.3 g | 292% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 5374 mg | 234% | |
| Total Carbohydrate | 206.0 g | 75% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 63.6 g | ||
| Protein | 56.7 g | 113% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 418 mg | 32% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 1646 mg | 35% | |
*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.
