Berry Bliss Quinoa Cake with Lemon Cashew Frosting

Indulge in the delightful mix of nutty quinoa cake and zesty lemon cashew frosting. This Berry Bliss Quinoa Cake offers a balance of flavors and textures, ensuring a delightful treat for any occasion. Ideal for fans of gluten-free baking, this recipe provides a healthier dessert option that is sure to please your taste buds. With its unique combination of ingredients, this cake is both visually appealing and delicious.

Ingredients

• 1 1/2 cup cooked quinoa, cooled
• 3/4 cup almond flour
• 1/2 cup coconut sugar
• 1/4 cup coconut oil, melted
• 1/4 cup almond milk
• 1 tbsp lemon zest
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 1/2 cup mixed berries, fresh or frozen
• 1/2 cup raw cashews, soaked and drained
• 2 tbsp maple syrup
• 1 tbsp lemon juice
• 1/2 tsp vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan.
2. In a large bowl, combine cooked quinoa, almond flour, coconut sugar, melted coconut oil, almond milk, lemon zest, vanilla extract, baking powder, and salt. Mix until well combined.
3. Gently fold in mixed berries and pour the batter into the prepared pan, spreading it evenly.
4. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack.
5. For the lemon cashew frosting, blend soaked cashews, maple syrup, lemon juice, and vanilla extract until smooth and creamy.
6. Once the cake has cooled, spread the frosting evenly over the top with a spatula. Decorate with additional berries if desired.
7. Slice and serve.

Keywords: Wholesome, Nutty, Zesty, Dessert, Vegan

Spice Rack: Vanilla Extract, Lemon Zest

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