1 ½ cups (250g) cooked quinoa – I used white (see notes below on how to cook quinoa)
½ cup rapadura or brown sugar
¼ cup extra virgin olive or macadamia oil
1 heaped teaspoon vanilla bean paste
½ cup + 1 tablespoon desiccated coconut
2 teaspoons baking powder
3 large eggs
Instructions
Heat oven to 170 degrees. Grease and line bundt or 7 inch round cake tin
Or you can make cupcakes
Place cooked quinoa, sugar, oil and vanilla paste in the bowl of a food processor and process until smooth (Thermomix speed 5 for 30 seconds, stop wipe sides down then speed 8 for 20 seconds )
Add coconut, baking powder and eggs and process until combined (Thermomix speed 4 for 10 seconds, stop, wipe sides down, then speed 4 for 5 seconds)
Pour mixture into prepared cake tin
Bake for 35-40 minutes, or until when a skewer is inserted it comes out clean
If making cupcakes, bake for 18-20 minutes, depending on size
Allow to cool before serving
Serve with fresh fruit and yoghurt or ice-cream
This cake really is a blank canvas to create so many different versions.
Here are just a few suggestions of ingredients to add:
- Lemon, lime or orange zest
- Frozen raspberries or blueberries
- Lemon zest and blueberries
- Lime zest and raspberries
Recipe by Healthy Home Cafe at http://healthyhomecafe.com/2019/11/16/vanilla-and-coconut-quinoa-cake/