Marvellously mm-oist!

Cooked quinoa, oat flour and apples come together to create this healthy and scrumptious apple spice cake. High in antioxidants, fiber and protein, this cake makes a great addition to breakfast or a nutritious mid day snack. If you are looking for a gluten free, moist and flavourful spice cake, this one is for you!

• Gluten free
• Dairy free
• Nut free
• Vegetarian

Ingredients:

Wet:

• 1 1/2 cup pre-cooked and cooled quinoa
• 2 eggs (could try flax eggs if vegan but I have not tried this)
• 1/4 cup unsweetened non-dairy milk of choice such as oat, almond, rice or soy
• 1/4 cup coconut oil
• 1 tsp pure vanilla
• 1 apple, cored and grated (I leave on the skin) 

Dry:

• 1 cup oat flour (see note for DYI), ensure gluten free if Celiac
• 1/3 cup cane or coconut sugar
• 2 tbsp tapioka starch
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp sea salt
• 1 tsp cinnamon powder
• 1/2 tsp ginger powder
• 1/2 tsp nutmeg
• 1/4 tsp allspice powder
• 1/4 tsp clove powder
• 1/3 cup raisins or dried currants (optional)
• 1/3 cup finely chopped walnuts (optional)

Topping:

• 1tbsp coconut or cane sugar
• 1 tsp cinnamon powder

Directions:

• Pre-heat oven to 350F and line a square pyrex dish with parchment, bringing it up above the top so the sides are covered.
• Place cooked quinoa, eggs, non-dairy milk, coconut oil and vanilla into a high speed blender and blend until combined but don’t over mix, it should be in between runny and thick with some quinoa grains still obvious.
• In a large mixing bowl, place the grated apple and turn in the wet ingredients and stir.
• In a separate bowl, combine all dry ingredients then add to wet and turn in until thoroughly combined.
• Let sit 5 minutes.
• Pour into pyrex dish then sprinkle with sugar cinnamon topping.
• Bake in oven for 70 minutes.
• It will come out feeling uncooked and soft, don’t try to remove the cake from the pyrex. Let it cool completely, it will firm up perfectly while remaining moist.

*Note: For DYI oat flour, simply place whole rolled oats in a blender and blend into a flour.

if you like this cake, you may also like my  Banana, peanut Butter and Chocolate Chip Muffins with Quinoa and Almond Flour

Or these Pumpkin Oat Muffins – gluten free