Vanilla and Coconut Quinoa Cake
impressive healthier dessert, especially when topped with fresh raspberries….yum!
I have to admit, I am not the best at cooking quinoa
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 when cooking quinoa the other day, I got distracted
Next thing I knew, it was overcooked – darn it
As much as I hate it when I do that, I also refuse to throw any food that isn’t ‘off’ away
So I got to it and started to get creative, thinking of all the ways in which I could use this overcooked quinoa
And I came up with….CAKE!
Interestingly this gorgeous light, luscious cake tastes almost buttery
Despite not having any butter in it at all!
Most importantly, it made the most deeeelicious dessert
Served simply with fresh raspberries and Gundowring Ice-cream (which I got from Alfalfa House)
piled high with fresh raspberries…
Lovely and moist, with a slight hint of coconut, this cake is delicious as is (i.e. made exactly as per included recipe)
However the ability to play around and adapt this cake in many different ways is entirely up to you
Some immediate variations I can think of is to add fresh lemon, lime or orange zest
Frozen berries are always a welcome addition to any cake batter
Or you could dust off any spices in your spice rack and add them – such as cinnamon, ginger, cardamom, or a combination of these
A delicious icing or a healthier creamy topping could really top it off (pardon the pun)
Or drizzle this lovely light cake with a super-tangy citrus sauce
so deliciously moist…watch out, it won’t last long!
You won’t believe how quick and easy this cake is to make – you just chuck everything into a food processor
Even your kids could make this (if you have any that is, or perhaps you can borrow one!)
So I hope you give it a go, as is, or perhaps you decide to play around with the flavours?
Make sure to let me know what you think
And if you do, what variation you try 🙂
So yummy, this cake won’t last long…..
- 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
