Vanilla and Coconut Quinoa Cake
impressive healthier dessert, especially when topped with fresh raspberries….yum!
I have to admit, I am not the best quinoa cook
Usually it’s because I think I can multi-task (well women can, right!)
oh what a shame, I overcooked quinoa so had to make this yummy cake! 🙂
Yet again whilst cooking quinoa the other day, I got distracted and overcooked it
As much as I hate it when I do that, it does encourage me to get creative and think of ways to use this overcooked quinoa
And I came up with a great way….
This gorgeous light cake tastes almost buttery, despite not having any butter in it at all
And made the most delicious dessert served with fresh raspberries and Gundowring Ice-cream (sold at Alfalfa House)
piled high with fresh raspberries…
Despite it being delicious as is – lovely and moist, with a slight hint of coconut
You could adapt this cake in many different ways by adding fresh lemon, lime or orange zest, frozen berries or any spices you like – such as cinnamon, ginger, cardamom, or any combination of these ideas
You could also make icing or a healthier creamy topping to go on it
Or drizzle with a lovely tangy citrus sauce
so deliciously moist…watch out, it won’t last long!
Oh, and as usual, this is super quick and easy to make – you just chuck everything into a food processor
Even your kids could make this (if you have any that is!)
So I hope you give it a go
And let me know what you think 🙂
yum 🙂
- 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
- 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
But since I got a lot of people asking ‘how did you overcook quinoa?’
This is what I did….
How to overcook quinoa
Place 1/2 cup of quinoa in about 2 cups of water
Cook for longer than packet directions – time depends on what colour quinoa it is
I used white quinoa (Australian grown) and it was overcooked at 12 mins!
BTW, you’ll know when its overcooked as it becomes gluggy
Drain as best as you can 🙂
Cool before using to make this cake
