Almond Quinoa Cake
Serves: 8
  • 2 cups cooked quinoa (1 cup dry)
  • ⅓ cup smart balance
  • 3 cage free organic eggs
  • ⅔ cup almond meal
  • ½ cup granulated sugar
  • 1 tsp vanilla extract
  1. To make 2 cups cooked quinoa:
  2. Place 1¼ water in a small saucepan and bring to a boil.
  3. Add 1 cup dry quinoa, stir once and cook for 5 minutes, uncovered.
  4. Turn off the stove and cover for a few minutes (you can make it ahead of time and refrigerate it if you'd like or just let it cool for 15 minutes before proceeding to next step).
  5. To make the cake:
  6. Preheat oven to 350.
  7. Line the bottom of an 8” springform pan with wax paper to fit (see photo below) and "grease" it with a little smart balance or canola oil.
  8. Place cooked quinoa in the bowl of a food processor. Process until creamy and smooth.
  9. Add the remaining ingredients and process again to blend until smooth and creamy, scraping the sides to make sure everything is all blended in.
  10. Pour the batter in the prepared pan and bake for 20-25 minutes.
  11. Unmold by unfastening the springform pan first, then place your serving platter over the top of the cake and turn over.
  12. Gently peel off the wax paper and dust with confectioner sugar.
  13. I like to serve it with fresh berries.
Recipe by Cuisinicity at