This sweet, gluten free cake is so delicious I had to share. Outside of my family I’m not really known for my cooking. I don’t do food blogs, I read them! Sure I share a particularly successful bread on social media sometimes, but actually posting a recipe and it’s process is new to me. Please be kind if I make some mistakes. That being said, I really think you will enjoy this cake! There are so many variations you could do to make it your own.
My choices for flavorings are cinnamon, vanilla and nutmeg. We were gifted some Alchemy Spice cinnamon ( a local Chattanooga company) by Katie, a great woman we met through Good World Goods, so I really wanted to use it. Just a pinch of each for a “warm” backnote, but you can do anything you want with this. Adding more almond flavor is a great way to go, or ginger would be nice. You get the point. Have fun.
There is no one in our family who is gluten intolerant. I am just tired of gummy, bleached flour and have been practicing with other options. Now that I have grandchildren who enjoy cooking I feel I need to develop some healthier options to inspire them. Since Quinoa is an amino acid superfood, I thought it was a great choice to work with. Almond flour, in addition to its nutrition, is high in protein.
I also used 2 kinds of sugar. Honey has it’s unique taste, but the addition of the coconut sugar helped give this cake a deep, rich, caramel taste – the way brown sugar tastes.
Here’s everything I used. Ha, yes, you can tell by the photo that this is not my day job, but I think it covers everything.
- Ingredients list:
- 1 cup of quinoa flower
- 2 cups Almond Flour
- 3 large eggs
- 1/2 cup honey
- 1/4 cup coconut sugar
- 1/2 cup coconut oil (room temperature) Plus a bit for greasing the pan.
- 2 tsp baking powder
- 1/4 tsp nutmeg
- 1 tsp cinnamon
- pinch of salt
Preheat oven to 350
Mix together all the dry ingredients (flour, baking powder, nutmeg, cinnamon, salt) in a bowl and whisk. Set aside.
Great Hint: I rubbed the measuring cup with some oil before measuring the honey and it easily poured right out
In a separate bowl mix together the wet ingredients (sugar, honey, coconut oil, eggs and mix thoroughly. I used a stand mixer, but by hand is just fine.
After all the wet ingredients are combined, add the dry ingredients to this bowl. Mix until a nice batter forms.
This pan is about 30 years old and belonged to my Mom. Just feels nice to use it.
Place in a greased pan and bake for approx 40 minutes or until a
butter knife or toothpick comes out clean. This cake needs to rest for a good half hour before removing from pan. Then rest about 15 minutes.
Last minute I decided to drizzle with more honey and top with a little toasted coconut I had left because my grandboys love it.
Good World Goods 