Lemon Poppy Seed Quinoa Cake with Lemon Glaze

This Lemon Poppy Seed Quinoa Cake with Lemon Glaze is a delicious gluten-free dessert that combines the nutty flavor of quinoa with the vibrant taste of lemon. Poppy seeds add a pleasant crunch, and the lemon glaze brings a sweet-tart finish. Ideal for those seeking a new and interesting dessert option, this cake is sure to delight anyone who tries it.

Ingredients

• 1 1/2 cup quinoa, cooked
• 3/4 cup almond flour
• 1/2 cup coconut sugar
• 1/4 cup poppy seeds
• 1 tbsp lemon zest
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup coconut milk
• 1/4 cup coconut oil, melted
• 1/4 cup lemon juice
• 1 tsp vanilla extract
• 1/2 cup powdered sugar

Instructions

1. Preheat the oven to 350°F (180°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a large mixing bowl, combine the cooked quinoa, almond flour, coconut sugar, poppy seeds, lemon zest, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the coconut milk, melted coconut oil, lemon juice, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix until well combined.
5. Pour the batter into the prepared cake pan and smooth the top with a spatula.
6. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
8. In a small bowl, whisk together the powdered sugar and enough lemon juice to create a smooth glaze.
9. Drizzle the glaze over the cooled cake before serving.

Keywords: Gluten-Free, Quinoa, Lemon, Poppy Seed, Dessert

Spice Rack: Salt, Vanilla Extract

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