Quinoa and coconut can literally do anything, including health-ifying cake!
Flourless Coconut Quinoa Cake
- 2 cups quinoa, cooked
- 1/3 cup non dairy milk
- 4 eggs
- 1/2 cup vegan buttery spread, melted
- 1/4 cup coconut oil, melted
- 1 cup coconut sugar
- 1 cup finely shredded coconut + 1/3 cup coconut flakes
- 1/2 teaspoon baking soda
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- honey, drizzled
Preheat oven to 350.
Add your quinoa, almond milk, eggs, vegan buttery spread and coconut oil to a blender or food processor. Blend until smooth (should take less than 1 minute.)
In a medium sized bowl mix together your finely shredded coconut, coconut palm sugar, baking soda, baking powder and salt. (If your coconut isn't finely shredded enough when you buy it, pulse it a few times in a blender or food processor.)
Add your liquid mixture to your dry ingredients, and stir until all is well mixed.
Line a 9x13 inch pan with parchment paper, and spray the paper with coconut or olive oil. Sprinkle 1/3 cup coconut flakes onto the paper, and pour your cake batter over the top. Smooth out the cake batter and stick it in the oven.
Bake for 40 minutes. After 40 minutes, take your cake out of the oven and let it cool in the pan for 20-30 minutes.
After 20-30 minutes, you can flip your pan over, and slice your cake.
Serve with a drizzle of honey!
This idea came from a week of being on vacation and having a slice of cake with vanilla sauce poured over it everyday. I don’t know if it was a cultural custom to have spongy, soft cake served with rich, creamy sauce for every meal, but I AM SO ON BOARD. So I decided to make it a real thing in my life and bring my vacation dessert home. But the greatest part about this version is that there is negative percent guilt. Seriously. The cake doesn’t even use flour. It’s all just make of real, whole ingredients like quinoa and coconut. And I know that sounds crazy, but just trust me it makes for the softest, spongiest cake you’ve every laid your tongue on.
I call this cake “guilt-free,” but I don’t really think any cake should make us feel guilty! All this cake is doing is changing up the ingredients just enough, so that we are able to put the best things possible in our bodies, but still eat a delicious cake at the same time. It’s those baby steps towards health that make a big difference in the end – so if health-ifying cake is apart of the journey then, COUNT ME IN. Ya feel?
It’s totally your call on if you wanna eat it by itself or drizzle some honey on it (like I did in the video.) Personally I ate it both ways. And I liked each in its own way. That’s the fun part about this cake/all cake – you can be creative! You should experiment and add all of your favorite things to it – maybe icing?!? Or jam??? Or a drizzle of nut butter AND honey!?! WHAAAA. Do it. Love it. Eat it. Dream it. Live it. K bye.
This is looks delicious! Do you think flax eggs would work instead of regular eggs? I am allergic to them but would love to try this recipe out! Love the use of quinoa!!
Oh you are so sweet! I’m glad it entices you, and I wish I could tell you I knew if it would work or not with flax eggs but I’ve never tried it with that variation. If you try it let me know how it goes! Sorry I can’t be of more help! Enjoy your day!
Yummy! I’m inspired to try it!