A cake made in a blender with quinoa? This Raspberry Quinoa Cake is INSANELY GOOD!
Now before you write off the idea of a raspberry quinoa cake...I urge you to read this blog to find out why this is now a staple on our weekly baking rotation.
Firstly, this cake is not only healthy and delicious but is beyond easy to make. You literally throw all the ingredients into the blender, whizz up and pop in the oven. It's that easy. Just blend and bake!
This raspberry quinoa cake recipe creates a gluten-free cake, bursting with goodness and simple ingredients. This cake can be dairy-free (if you use a dairy-free milk option), nut-free (if you don't use nut milk). It's refined sugar-free. And it's packed with fibre and protein.
Perfect for breakfast, snacks, lunchboxes or desserts. I mean...what's not to love about this cake.
If you haven't tried quinoa yet, here's a few reasons why you really should give it a go:
- It's extremely nutritious - high in protein and is one of the few plant foods that contain sufficient amounts of all nine essential amino acids. It is also high in magnesium, B vitamins, iron, potassium, calcium, phosphorus, vitamin E and various beneficial antioxidants.
- Quinoa is much higher in fibre than most grains.
- It's is naturally gluten-free. Using quinoa instead of typical gluten-free ingredients will increase the antioxidant and nutrient value of your diet whilst avoiding gluten.
- Consuming quinoa regularly may improve your blood sugar and cholesterol level.
Pepper Pointers For Raspberry Quinoa Cake
- Feel free to add a little more maple syrup if you like your cake a little sweeter.
- If you don't have chia seed jam, use a good quality no-sugar-added jam.
- If you're not using chia seed jam, add 2 tablespoons of chia seed to give the cake a little boost of healthy fats and omega 3’s.
- This cake freezes great - so cut up into segments, pop them into your freezer and take out as necessary.