Cinnamon Sugar Quinoa Snacking Cake

Cinnamon Sugar Quinoa Snacking Cake | Teaspoonofspice.com

I’ve been intrigued by the chocolate quinoa cakes I’ve seen recently on Pinterest. I mean, adding a sprinkle of quinoa to dark chocolate doesn’t exactly sound delicious – even if it DOES sound healthy.

Not to mention that the cakes are gluten-free; (which is not typically a marker for deliciousness – don’t worry my #GF friends, I come around at the end of this post!)

But these quinoa-chocolate-cake-baking bloggers are adamant that their results are “my favorite cake;” and ‘yummy…even though we dislike sweets!‘ (Huh?!)

So I just had to experiment with a recipe that replaced flour with cooked quinoa – but in baby steps. Instead of going straight to chocolate, I thought the nuttiness of quinoa would deliciously complement brown sugar and cinnamon in what might turn out to be a leaden cake. (Plus I had on my mind the Cinnamon & Sugar Improv Challenge, which is run by Kristen @ Frugal Antics of a Harried Homemaker.)

Cinnamon Sugar Quinoa Snacking Cake | Teaspoonofspice.com

The results were shocking: A light, tender-crumbed cake that was super-duper moist and completely delicious. I will never knock a gluten-free cake again! The brown sugar and cinnamon with the blueberries I threw in at the suggestion of my 5-year-old did produce a yummy cake! While we did decipher tiny bits of quinoa (despite pureeing the quinoa for a good 5 minutes,) they were not unlike chewing on tiny soft tapioca pearls.

The kids and I enjoyed the cake as a snack with a glass of iced tea…and we plan to have it again for breakfast tomorrow with a cup of milk and fruit. The recipe contains four eggs and 2 cups of quinoa, thus I estimate it has:

  • Nearly 4 grams of protein per serving and about 10 grams of added sugar (Not a ton of sugar for a cake, but next time I’ll use less sugar because it was plenty sweet.)
  • For comparison, a bowl of Cinnamon Toast Crunch® cereal has 1 gram of protein and 9 grams of added sugar.
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Cinnamon Sugar Quinoa Snacking Cake

Perfect for a protein-packed breakfast or snack – this cake is rich in protein from quinoa and eggs. Snack happy and healthy!

Ingredients

Scale
  • 2/3 cup quinoa – uncooked
  • 1/3 cup of milk
  • 4 large eggs
  • 1 1/2 teaspoon vanilla extract
  • 1/4 cup of melted butter, cooled
  • 1/3 cup canola oil
  • 3/4 cup of brown sugar, packed (I will try 1/2 cup next time)
  • 1 1/4 teaspoon cinnamon
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 cup fresh or frozen (unthawed) blueberries
  • 1 tablespoon granulated sugar + 1/4 teaspoon cinnamon, mixed well

Instructions

  1. Rinse quinoa and cook in 1 1/3 cup water according to these instructions (skip #3 toasting step)
  2. Cool quinoa.
  3. Place half of quinoa in a food processor (or blender) and add milk. Process for 2 minutes. Add remaining quinoa and 2 eggs. Process for 5 minutes until very smooth. (Continue in food processor if you have large capacity one. I didn’t so I continued with my electric mixer.)
  4. Pour quinoa/egg mixture in large bowl and add remaining eggs. Blend thoroughly. Add vanilla, butter, oil and mix well. In a separate bowl, mix together brown sugar, 1 1/4 teaspoon cinnamon, powder, soda; add to wet ingredients and blend well.
  5. Pour into greased 9X13″ cake pan. Sprinkle blueberries over cake. (It’s ok if they sink into batter slightly.) Sprinkle granulated sugar/cinnamon mixture over top of cake.
  6. Bake in preheated 350 degree F oven for 45 minutes until toothpick inserted comes out nearly clean. Don’t overbake.

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