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Flourless Coconut Quinoa Cake

This Flourless Coconut Quinoa Cake is the softest, most moist sheet cake you'll ever eat! Plus it's a flourless cake, so it's naturally gluten-free!
Course Dessert, Sweet Thangs
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 1 sheet cake
Author Brewing Happiness

Ingredients

Cake Ingredients

  • 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

Top with:

  • honey, drizzled

Instructions

Cake Instructions

  1. Preheat oven to 350.
  2. 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.)
  3. 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.)
  4. Add your liquid mixture to your dry ingredients, and stir until all is well mixed.
  5. 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.
  6. 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.
  7. After 20-30 minutes, you can flip your pan over, and slice your cake.
  8. Serve with a drizzle of honey!
  9. EAT UP.