Protein-packed, this easy to bake flour-free cake uses on-hand ingredients and practically throws itself together!
Cinnamon Quinoa Cake
- 1 cup dry quinoa (or about 3 packed cups cooked and cooled quinoa if you have it already made)
- 2 cups water
- 1/4 tsp salt
- 4 eggs, beaten
- 1/3 cup vanilla almond milk (or milk of choice)
- 1/3 cup of pure maple syrup
- 1/2 tsp salt
- 1 tsp pure vanilla extract
- 2 tbsp coconut oil, melted
- 1 tbsp cinnamon
- maple syrup (to dip or drizzle, optional)
- sliced fruit, applesauce, or berries (optional)
DIRECTIONS: Soak and rinse quinoa thoroughly beforehand to remove bitterness. Cook the quinoa by bringing 2 cups of water with 1/4 tsp of salt to a boil, add quinoa then turn the heat to low and put a lid on for 15 minutes. Let sit off the heat with the lid on for 5 minutes and fluff with a fork. Let cool to room temperature.
Preheat oven to 375 degrees Fahrenheit and place the quinoa in a large mixing bowl. Line an 8″ by 8″ baking pan (glass is best) with lightly greased (we used coconut oil, but cooking spray would do) parchment paper. In a small bowl, whisk together eggs, almond milk, vanilla extract, remaining salt, cinnamon, and coconut oil until thoroughly combined. Add maple syrup and whisk. Add egg mixture to cooked and cooled quinoa. Stir with a large spoon to combine. Pour into the parchment-lined baking dish and spread it around to ensure that it is even. Bake for 20-25 minutes, until set and golden. (We had to bake ours for almost 50 minutes until it was springing back in the middle when pressed with a fork. The outsides will cook first, so make sure that level of “doneness” is uniform throughout your cake before taking it out of the oven for good.) Using parchment, remove cake from pan as soon as possible so that it doesn’t steam (and separate). Cool completely and cut into squares or “fingers.” Serve squares with sliced fruit or applesauce and drizzle with maple syrup, or serve fingers with maple syrup for dunking.
NUTRITIONAL INFORMATION: Unavailable.
- It takes about 3 or 4 bites for your brain to adjust to this new faux-cake flavour and consistency, but Sam and Julie (my husband and kitty) were immediate fans. Much like the Chia Pudding recipe, this one would service as both breakfast treat and dessert.
- Other than having the patience to keep testing it for doneness, this was the easiest bit of “clean baking” yet!
- An 8″ x 8″ glass pan and a roll of parchment paper are “must haves” for this recipe.
- The cake “fingers” thing was my idea. I’m all about dunking yummy things into even yummier things.
- Source: Adapted from a recipe called Cinnamon Quinoa Bake on Meaningful Eats