Vanilla and Coconut Quinoa Cake
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 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
  1. Heat oven to 170 degrees. Grease and line bundt or 7 inch round cake tin
  2. Or you can make cupcakes
  3. 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 )
  4. 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)
  5. Pour mixture into prepared cake tin
  6. Bake for 35-40 minutes, or until when a skewer is inserted it comes out clean
  7. If making cupcakes, bake for 18-20 minutes, depending on size
  8. Allow to cool before serving
  9. Serve with fresh fruit and yoghurt or ice-cream
  10. This cake really is a blank canvas to create so many different versions.
  11. Here are just a few suggestions of ingredients to add:
  12. - Lemon, lime or orange zest
  13. - Frozen raspberries or blueberries
  14. - Lemon zest and blueberries
  15. - Lime zest and raspberries
Recipe by Healthy Home Cafe at