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Apple & Cinnamon Quinoa Cake

By Paris on 11 May 2013 | Viewed 9906 times

This is a delicious gluten free cake that I have adapted from other recipes.  The quinoa gives the cake a lovely texture which generally can’t be achieved by using rice flour alone.  Rinse the quinoa very well before cooking, and cook in plenty of water so it’s very soft, not al dente as you would use for salads etc.  I also sometimes add in about ¼ cup finely chopped crystallized ginger, and also use a 50/50 mix of apples and feijoas when they’re in season.


2 cups diced apples
50ml sugar
1 tsp cinnamon
100ml water

4 eggs
1 tsp vanilla
1 cup sugar
1.3 cup well-cooked quinoa, drained well and cooled.
1.7 cups rice flour
1 tsp baking powder

Cake topping:

50g melted butter
½ brown sugar
¼ tsp ground ginger
2 tblsp milk
1 cup shredded coconut


Pre-heat oven to around 160 degs and grease and line 9inch round cake tin.

Gently simmer the apples (uncovered) with the water, first measure of sugar and cinnamon until the apple is cooked and most of the water has evaporated.  Check the sweetness and add more sugar if desired.

Beat eggs, second measure of sugar and vanilla until well combined and fluffy, then add the melted butter and beat well.

Fold in the cooked quinoa, then the sieved rice flour and baking powder, and then gently stir in cooked apple mixture until just combined.  The batter is quite runny and there may be a little too much for tin.

Pour into tin and bake until cooked (I don’t use set times for cakes as there are so many variables – just touch the middle of the cake and it should feel firm but don’t leave it till it’s too brown on top).

For the topping:

Combine all ingredients together and spread over cooked cake.  Return to oven for 10 minutes or so until the topping is slightly golden.  Leave to cool before removing from tin.

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