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Ricki Heller

A healthy lifestyle can be sweet!

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Apple-Quinoa Cake

by Ricki Heller 31 Comments

[Apple Quinoa Cake is a moist, not-too-sweet snack cake for everyone. Plus, it’s vegan, sugar-free, gluten-free, dairy-free, egg free, soy-free, nut-free and yeast-free. Suitable for Stage 3 and beyond on an anti-candida diet.]

candida diet, glutenfree, sugarfree, vegan apple quinoa snack cake

 

The moment I decided to present a series about quinoa, I simultaneously decided I’d have to include at least one baked goodie.  I know what you’re thinking:  “Now, Ricki, haven’t you already included a recipe for said baked goodie?  After all, you did post about Almond-Quinoa Muffins before the involuntary GBR, didn’t you?”

Why, yes! Yes, I did. However, technically speaking, muffins are a “baked good,” not a “baked goodie“–the latter term reserved for dessert-type treats, such as cakes, pies, cookies, tarts, or bars.  I wanted to see if I couldn’t turn quinoa into something at least quasi cake-like, despite its elevated whole grain status–something worthy of the term, “dessert”–something that even skeptics like Johanna could enjoy.

So, even though personally, my favorite use of quinoa is as a base for salad (where its true essence can shine through), I let my mind wander back toward baking.  And while so doing, I remembered that, in actuality, quinoa is not really a grain–it’s a seed related to beets and leafy greens such as spinach or chard.  Well, okay, I’ve already used spinach in a previous baked goodie, so that didn’t deter me at all.  And even if my quinoa creation didn’t turn out as decadent as a molten chocolate cake, I figured I could still whip up something with both a great nutritional profile AND a sweetness rating high enough to please the kids as an after-school snack, or to serve unexpected guests, with a steaming cup of green tea.  (“And don’t forget, it’s also good enough as a special treat for your sweet and devoted Girls, Mum! We LOVE apple-quinoa cake. . .”)

Since we already had a bag of Macintosh apples withering away on the counter, I started there.  I imagined that a lightly spiced batter would work well with the sturdy taste of quinoa, which can sometimes be a bit domineering in a crowd. For some reason (perhaps because quinoa itself is gluten-free), I decided the bars should also be celiac-friendly.

What I ended up with was a light and moist cake, studded with raisins (or another dried fruit) and sunflower seeds alongside thin shreds of apple and grains of quinoa.  The cake is slightly chewy, slightly crunchy, with a tender crumb and pleasing spice. Perfect.

“Mum, you disappoint us.  Raisins?  You know we can’t eat raisins.  But maybe you could pick them out for us. . . ”

Apple Quinoa snack cake

 Apple-Quinoa Cake

Next time you cook up some quinoa and find yourself with leftovers, try this great snack cake. Without being excessively sweet and boasting sunflower seeds, two fruits and two whole grains, the cake is nutritious enough to eat for breakfast, though still light enough for dessert.  The subtle apple and trio of spices is a tantalizing combination–you may have to stop yourself from having more than one piece!

2 whole medium apples, cored and coarsely grated (about 1 cup lightly packed or 200 g.)–I used Macintosh and left the skins on

1/2 cup (125 ml) agave nectar or coconut nectar*

1/2 cup (125 ml) sunflower or other light-tasting oil

2 cups (160 g) cooked quinoa

2 tsp. (10 ml) finely ground chia seeds

2 tsp. (10 ml) pure vanilla extract

1 tsp. (5 ml) apple cider vinegar

1/4 cup (40 g) sunflower seeds

1/4 cup (40 g ) goji berries, golden berries or raisins (if allowed)

1-1/3 cups (160 g) whole oat flour

1 tsp. (5 ml) baking powder

1/2 tsp. (2.5 ml) baking soda

1 tsp. (5 ml) ground ginger

2 tsp. (10 ml) ground cinnamon

1 tsp. (10 ml) ground cardamom (or less, to taste)

1/2 tsp. (2.5 ml) sea salt

1/4 cup 960 ml) whole rolled oats (not quick-cooking)

Preheat oven to 350F (180C).  Grease a 9″ square pan, or line with parchment paper.

In a medium bowl, mix the grated apple, agave nectar, oil, quinoa, Salba, vanilla, vinegar, sunflower seeds and raisins.  Set aside.

In a large bowl, sift the flour, baking powder, soda, ginger, cinnamon, cardamon, and sea salt.  Add the oats. Add the wet mixture to the dry and mix well.

Pour into prepared pan and smooth the top.  Bake for 30-40 minutes, until a tester inserted in the center comes out clean.  Allow to cool before cutting into slices.

Makes 9 breakfast servings or 12 dessert servings.  Best eaten the day it’s made.

* Since coconut nectar isn’t as sweet as agave, if you use coconut nectar, you might like to increase the sweetness with a bit of stevia as well.

Suitable for: ACD Stage 3 and beyond; refined sugar-free, gluten-free, dairy-free, egg free, soy-free, nut free, yeast-free, vegan.

Other Posts in this Series:

Lucky Comestible II (1): Quinoa Salad with Buckwheat and Cranberries

Lucky Comestible II (2): Almond-Quinoa Muffins

Lucky Comestible II (3): Quinoa-Oatmeal Croquettes

Lucky Comestible II (4): Tagine of Quinoa with Chickpeas, Olives and Prunes 

Links in this post may be affiliate links. If you choose to purchase using those links, at no cost to you, I will receive a small percentage of the sale.

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Filed Under: baking, breakfast, dessert, gluten free, recipes, vegan Tagged: agave nectar, anti candida diet, anti-candida, apple, breakfast, cake, dairy free, dessert, easy, egg free, food allergies, food sensitivities, gluten free, healthy, pareve, parve, quinoa, recipe, recipes, sugar free, sweet, vegan, wheat-free

Reader Interactions

Comments

  1. VeggieGirl says

    April 13, 2008 at 8:35 pm

    Ricki, I thought that your FIRST type of quinoa baked good was amazing; and now you came up with these bars!! You’re simply brilliant!!

    Reply
  2. Em says

    April 13, 2008 at 8:44 pm

    Those bars look sensational! Wow!!

    Reply
  3. Romina says

    April 13, 2008 at 9:10 pm

    I’m a sucker for quinoa, and I’m a sucker for convenience foods such as bars. You hit the jackpot in my books!! =)

    Reply
  4. atxvegn says

    April 13, 2008 at 10:19 pm

    I will definitely be baking up this recipe! I’ve been meaning to tell you that I’m going to make my quinoa breakfast bars again and post the recipe to share.

    Reply
  5. Megan says

    April 14, 2008 at 12:24 am

    Yum!

    Reply
  6. Johanna says

    April 14, 2008 at 8:28 am

    what do you mean that muffins aren’t baked goodies! You might change your mind if you tasted some of the decadent chocolate flourless muffins I have had! Maybe I would get over my quinoa skepticism if I combined it with chocolate 🙂 Seriously, I think I could do these but with another fruit – like banana or apricots!

    Reply
  7. happyherbivore says

    April 14, 2008 at 12:10 pm

    you are fueling my quinoa obsession! but i like it

    Reply
  8. Astra Libris says

    April 14, 2008 at 12:28 pm

    Ricki, I’m in heaven! Quinoa is one of my favorite foods of all times, and your recipes are incredible!! This cake looks positively heavenly – I have some apples waiting in the fridge that must have been made for your luscious cake… 🙂 I can’t wait to run home after class and fix this… Thank you for the incredible recipe, and the wealth of quinoa goodness!

    Reply
  9. Cakespy says

    April 14, 2008 at 1:00 pm

    I love quinoa–love it plain with a little olive oil and salt–but making it a cookie bar just made it oh so much better! Yum! I love the detailed quinoa resource you’ve created here!

    Reply
  10. Wendy says

    April 14, 2008 at 1:47 pm

    You know, I tried one of Lucy’s quinoa recipes at the weekend and really quite liked it. Also fancy these cakes. Perhaps I’m being converted. 🙂

    Reply
  11. ChocolateCoveredVegan says

    April 14, 2008 at 4:50 pm

    This looks beautiful and so tasty. I’ve copied down the recipe.

    Reply
  12. Lisa says

    April 14, 2008 at 5:03 pm

    Yet another fine quinoa recipe. I’m just loving this series Ricki!

    Reply
  13. Foodie Pam says

    April 14, 2008 at 8:21 pm

    Those look wonderful and a great use of leftovers! Yum!

    Reply
  14. Ricki says

    April 15, 2008 at 7:45 am

    Romina,
    Thanks–not sure about “brilliant,” but definitely on the trail for great quinoa recipes!! 😉

    Em,
    Thanks! Let me know how you like them if you try them out.

    Romina,
    I think these would be a good way to get quinoa on the run–so yes, convenient AND chock full of your favorite grain!

    atxevgn,
    Glad it appeals! And I’m very much looking forward to seeing those bars (sounded like a perfect breakfast to me) 🙂

    Megan,
    Yup!

    Johanna,
    Okay, I guess SOME muffins can be “goodIES” rather than “goodS” (well, yours sound decadent, anyway!). I’d love to hear how these come out with other fruit–though I think dried fruit wouldn’t work, as the moisture from the raw apple contributes to the texture of the bars here.

    Happy Herbivore,
    There are worse obsessions to fuel–so go for it!

    Astra Libris,
    Thanks so much! Do let me know how they turned out if you end up making them!

    Cakespy,
    Thanks so much! Your description of quinoa in its pure glory with olive oil and salt made my mouth water–that’s something I HAVEN’T tried yet (and thinking I must).

    Wendy,
    Thanks for your comment! Yay–a quinoa convert (okay, almost). 😉 Hope you’ll give these a try.

    CCV,
    Thanks so much! Would love to hear how you like them if you end up trying them out.

    Lisa,
    Thanks so much! Glad you’re enjoying it. 🙂

    Foodie Pam,
    Welcome to the blog–and thanks for your comment! Glad you like the look of this one. I had fun creating it for the event and look forward to the roundup!

    Reply
  15. Foodeater says

    April 16, 2008 at 6:40 pm

    This sounds fantastic! I’ve been dreaming up a recipe like this in my head but wasn’t sure how to go about it… you’ve made my life much easier 🙂

    Reply
  16. Ricki says

    April 16, 2008 at 9:50 pm

    Foodeater,
    Thanks for your comment, and welcome to the blog! I am happy to oblige. . . 🙂

    Reply
  17. Cindy says

    April 23, 2008 at 8:06 pm

    This cake really appeals to me. Like you, I tend to use quinoa in savoury salads but I’m keen to diversify to baking with it. 🙂

    Ha, and I like your distinction between baked goods and baked goodies, I have a habit of thinking like that too!

    Reply
  18. Ricki says

    April 23, 2008 at 9:01 pm

    Cindy,
    Thanks so much, and welcome to the blog! And I do think we need both “goods” AND “goodies” in a balanced diet! 😉

    Reply
  19. Charles Hipser says

    August 11, 2008 at 3:03 pm

    Are quinoa and salba the same thing?

    Reply
  20. emmie says

    July 26, 2009 at 12:27 pm

    made this cake today (with a few additions of my own fancy- ginger & whiskey preserve and some sour cherries!). WHAT A FIND!! absolutely gorgeous; so moist & tasty. Goes so well served warm with ice cream or yoghurt. I added grated carrot in place of half of one of the grated apples. My work colleagues often get the benefit of my baking sprees, this’ll definitely be one of the more popular “treats” i’ll be taking in next week on nightshifts!. thanks very much.

    Reply
    • Ricki says

      July 26, 2009 at 12:48 pm

      Emmie, so glad you liked it! I love your additions, too. I’ll have to try it again that way! 🙂

      Reply
  21. Kay says

    September 20, 2009 at 3:01 pm

    Thanks for posting this recipe! I was looking for a breakfast-type cake using quinoa, and this is a great one. I didn’t have sunflower seeds, and I don’t care for raisins in baked goods, so I didn’t include those, but I did add blueberries instead. Yum!

    Reply
  22. Ashlei says

    March 20, 2010 at 8:46 pm

    That looks incredibly delicious!! 🙂

    Reply
  23. Govs says

    April 1, 2011 at 5:20 pm

    This recipe sounds gorgeus! I tried a quinoa cake with apple and cinnamon in a organic food store, I’ve been looking for the recipe since then!
    I’ve followed your instructions and now I have the cake in the oven, it’s been there for 70 minuts but when I test the center is still wet, I’ve used your measures but I think it may have too much quinoa or I don’t know what else can failed. When you put the mixture in the pan it looks thick or it may be liquid?

    Reply
    • Ricki says

      April 1, 2011 at 8:59 pm

      Hi Govs,
      I’m not sure what made it stay wet. It could depend on the type of apple, the humidity or elevation of the location, the exact size and material of the pan, or the specific oven you used. It is a very moist cake, and it does dry out a bit once it’s cool. How did you fare in the end?

      Reply
  24. Sarah says

    April 16, 2011 at 10:15 am

    I am on the candida diet and always on the lookout for baking that works for it (the blueberry muffins are a go-to favourite!) – would there be a way to make this with stevia instead? Substituting something (applesauce?) for the lost moisture of the agave?

    Reply
    • Ricki says

      April 16, 2011 at 10:23 am

      That’s a tough one, Sarah, as I’ve never tried it that way. I think using applesauce is a great idea. If you can tolerate coconut sugar, try that first (or a combination of coconut sugar and stevia for a better flavor). Let me know how it turns out if you give it a try! I have been thinking recently about revamping some of the older recipes to be ACD-friendly. . . gotta get on that!

      Reply
  25. barb says

    July 31, 2011 at 11:20 am

    What can I use instead of oats and oat flour?

    Reply
    • Ricki says

      July 31, 2011 at 9:09 pm

      Hi Barb,
      I’ve never made it any other way except with oats and oat flour, so I’m not sure what else might work. You can try quinoa flakes or buckwheat flakes instead of the oats, and I’d go with millet or all-purpose GF flour for the oat, but I can’t promise it will turn out that way. If you do try it, let me know how it works out! 🙂

      Reply

Trackbacks

  1. Gluten Free Goodness » Blog Archive » Kale quinoa says:
    May 9, 2008 at 8:07 pm

    […] an intriguing looking recipe for a quinoa cake at Diet, Dessert and Dogs that I haven’t gotten to try yet, but it’s high on my […]

    Reply
  2. Oh Mr. Sun, Sun… « Coffee Run says:
    March 19, 2010 at 7:47 pm

    […] Ricky’s Apple-Quinoa cake. I made these into cupcakes so I could easily freeze them. They were very moist, lightly sweetened, and full of flavor! I also loved the texture the quinoa gave them. A+ […]

    Reply

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Hi! I'm Ricki, cookbook author, professional recipe developer, holistic nutritionist and anti-candida crusader. Let me show you how easy it is to eat plant-based, sugar-free, gluten free food that tastes great!

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