Date Cinnamon Quinoa Cake: Guilt-Free Desserts

//Date Cinnamon Quinoa Cake: Guilt-Free Desserts

date cinnamon quinoa cake 2My husband makes an amazing chocolate quinoa cake.  Its so good that at my last birthday party he had requests from our friends to bake their birthday cakes – and there was some talk that he should start his own cake company (drinks involved obviously). The quinoa makes for a moistness that’s hard sans dairy or tofu (but soy is so hard to digest!)

Anyway, I’m always looking for way to indulge without using dairy and gluten as they aggravate my skin and wreak havoc on my digestive system so the other day while I was in the mood to bake and thought how Ben’s recipe would taste with other flavors.  I settled on cinnamon, because like chocolate, its a strong flavor that would mask the quinoa taste nicely.  I also love spiking anything cinnamon with clove and nutmeg so also added these too.

sided with applesace

sided with applesace

I also wanted a glaze on the cake and remembered that Vitality Kitchen had a date caramel sauce that I had been meaning to try out.  This recipe is so simple and so smart as dates provide sweetness and a ooey gooey good texture.  I made it with almond milk and canola oil instead of coconut milk and coconut oil as I used the former in the cake.  Simplicity my friends!  With the dates tied into the caramel, I decided to add date sugar into the cake base.  I love date sugar!  How can you not love a sweetener made only by the natural goodness of dry dates?  I had gotten a bag from the Ayurvedic Institute but I hear you can make your own (another thing I intend to try out!).

I was afraid I would come out with a franken-cake but it was delicious!  Even my mom, who is notoriously picky loved it and graciously took half of it off my hands 😉  So, if you want a deliciously fragrant spice cake – give this a try!

Ingredients:
2/3 cup white/golden quinoa
1 1/3 cups water
1/3 cup almond milk
4 large eggs
1 tsp pure vanilla extract
3/4 cup canola oil
1 cup brown sugar
1/2 cup date sugar (optional – if none, just use more sugar)
3/4 cup cinnamon powder
1 tblsp nutmeg powder
1 tblsp clove powder
1 1/2 tsp baking powder
1/2 baking soda
1/2 tsp salt

Directions:
1. Bring quinoa and water to a boil, cover and reduce to a simmer. Cook for 10 minutes, turn off and leave covered for another 10 minutes. Fluff with a fork and allow to cool (in the fridge).
2. Preheat oven to 350. Lightly grease baking pan.
3. Combine milk, eggs and vanilla in a blender/food processor, blend lightly for 10 seconds. Add 2 cups of cooked quinoa and oil and blend until smooth (the mixture gets thick, so blend well- I find a combination of blending and stirring works well, or a hand blender). It will be a smooth and thick consistency at the end.
4. Wisk together the cinnamon, nutmeg, clove, sugar, date sugar baking powder, baking soda and salt in a medium bowl. Add the blender contents and mix well with spoon until smooth and free of lumps (it’s thick so quite the arm workout). Put into the baking pan
5. Bake on the centre rack for 35-40 minutes for the cakes, 20-25 minutes for the cupcakes (until knife comes out clean from centre).

For the glaze – based on the ingenious recipe from Vitality Kitchen:
8 pitted dates, seeded and chopped
1/2 cup almond milk, divided in half
3 tbsp coconut butter
1 tsp canola oil
1/4 tsp cinnamon
1/4 tsp nutmeg

In a small pot, combine the dates, coconut manna, oil, spices and 1/4 cup of almond milk on medium heat; bring to a simmer, while stirring consistently.  Cook 7-10 minutes or until the dates have softened into a thick icing-like texture. Transfer to a food processor or blender, add the remaining hemp seed milk and blend until smooth!

date caramel

1. Bring quinoa and water to a boil, cover and reduce to a simmer. Cook for 10 minutes, turn off and leave covered for another 10 minutes. Fluff with a fork and allow to cool (in the fridge).

2. Preheat oven to 350. Makes two 8 inch round/square cakes or about a dozen cupcakes. Lightly grease pans and line the bottom with parchment paper.

3. Combine milk, eggs and vanilla in a blender/food processor, blend lightly for 10 seconds. Add 2 cups of cooked quinoa and oil and blend until smooth (the mixture gets thick, so blend well- I find a combination of blending and stirring works well, or a hand blender). It will be a smooth and thick consistency at the end.

4. Wisk together the cocoa, sugar, baking powder, baking soda and salt in a medium bowl. Add the blender contents and mix well with a wooden spoon until smooth and free of lumps (it’s thick so quite the arm workout). Divide batter amongst pans/cupcakes evenly.

5. Bake on the centre rack for 35-40 minutes for the cakes, 20-25 minutes for the cupcakes (until knife comes out clean from centre).

For the glaze:
3/4 cup almond milk
8 oz 70% dark chocolate
pinch of salt (optional)

Bring almond milk to a boil, remove from heat and add chocolate. Stir until most is melted. Cover and let stand for 10 minutes. Stir or wisk until smooth. Let stand at room temperature for 20-30 minutes, stirring occasionally.

– See more at: http://holisticvanity.ca/chocolate-quinoa-cake-happy-birthday-to-me/#sthash.UvMZodZk.dpuf

2017-05-01T16:39:59-04:00 By |Healthy Eating|1 Comment

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One Comment

  1. Aaron January 10, 2014 at 2:14 pm - Reply

    I like.

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This Sliding Bar can be switched on or off in theme options, and can take any widget you throw at it or even fill it with your custom HTML Code. Its perfect for grabbing the attention of your viewers. Choose between 1, 2, 3 or 4 columns, set the background color, widget divider color, activate transparency, a top border or fully disable it on desktop and mobile.

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This Sliding Bar can be switched on or off in theme options, and can take any widget you throw at it or even fill it with your custom HTML Code. Its perfect for grabbing the attention of your viewers. Choose between 1, 2, 3 or 4 columns, set the background color, widget divider color, activate transparency, a top border or fully disable it on desktop and mobile.