GlutenFree Quinoa Cake, with a few changes it can be vegan as well.

Quinoa cake, gluten free and vegan version added

Quinoa cake, gluten free and vegan version added

Here goes my first blog post!! A gluten free, delicious cake that can be vegan as well.

After lots of thinking about wether or not I should blog, the decision came easily, or rather, forcibly! A friend asked how to pin my Quinoa cake recipe on Pinterest but couldn’t from other sources so here we are: the recipe is finally published and Karen can pin it as much as she wants!

I have made a vegan version by substituting the milk for almond/soy milk, replaced the egg with an “egg replacer” and butter for coconut oil, same quantities. For the egg replacer follow instruction on how much powder replaces one egg.

The recipe is adapted from “Quinoa 365″ by Green and Hemming.

Quinoa Cake

2/3 cup of quinoa
1 1/3 c of water
boil quinoa in water at medium temperature until tender then let cool. Drain, if any, water left in pan.

1/3 c of milk
4 large eggs
1 tsp vanilla
3/4 c melted butter
mix these ingredients and set aside

1 c white or cane sugar
1 c unsweetened cocoa powder
1 1/2 baking powder
1/2 tsp baking soda
1/2 tsp salt
Mix all these ingredients well. Add the wet ingredients including the quinoa and thoroughly mix with an immersion blender, it will become a very smooth batter.

Pre-heat oven at 350C.

Lightly grease a 8’X11′ baking dish and bake for 40/45 min. or until a skewer inserted in the middle comes out clean.

Don’t over bake or it will be too dry. Let cool and sprinkle top with cocoa powder. Bake the cake in middle rack because the edges tend to burn

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