A vegan & gluten-free steamed cake made of quinoa, white almond butter and water. Very moist and a nice treat when you feel like having a light dessert but with a ‘real cake’ consistency.
Ingredients for the cake:
- 1 cup ground quinoa (125g). I blended dry quinoa in a food processor. Quinoa flour would probably work too but making ground quinoa is cheaper :)
- 1 cup water (240 ml)
- 2 tbsp white almond butter
- 1 tbsp vanilla extract
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tbsp sucanat or rapadura (brown sugar, put more if you’re not used to low-sugar desserts) or your favorite sweetener to your own taste
- 1 tsp cinnamon
Mix everything together.
It’s normal for the batter to be a bit runny.
Put in a cake pan or in several small cake pans and place in a steamer. If you don’t have a steamer you can use a steamer pot with water at the bottom and a strainer on top to hold the cake.
Steam for 25 to 30 minutes.
This is how the cake looks like when it’s done.
I made the raspberry filling mixing raspberries with a bit of white almond butter.
Estimated nutrition facts for the whole cake made with 1 cup raspberries: 540 calories, 11 g of protein, 56.5 g carbs, 16 g of sugar, 30 g of fat.
A reasonable serving size would be a third of the cake. This serving is a sixth of the whole cake (90 calories, 1.8 g protein, 9.4 g carbs, 2.6 g sugar, 5 g fat):
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{ 6 comments… read them below or add one }
Where can white almond butter be purchased?
Hi Amber, you can find it in most organic supermarkets. It’s an almond butter made of blanched almond, it’s white with a neutral taste and a bit smoother texture than regular almond butter. But regular almond butter or peanut butter would work as well, the only advantage of white almond butter in this recipe is its neutral color & taste.
Hello,
Why do you steam, instead of bake, this and some of your other cakes?
Thank you.
Hi Kim, ‘steam baking’ a cake prevents it for being too dry. It’s necessary when you use very dry / uncooked ingredients like dry quinoa in this recipe, or dry lentils in the savory lentil cake recipe. If you didn’t steam the cake the quinoa would not end up being cooked through. I also personally really like steaming because it’s a gentle cooking method, yet very effective. I only have a small electric oven that isn’t very powerful, and using my steamer or my pressure cooker is always way quicker!
I’m about to make this yummy looking cake.
Question: Do I line my cake pan (steel) with parchment? Also, I only have ‘regular’ almonds and thought I’d try cashews instead – this should work equally well, shouldn’t it?
Thanks for your great recipes!
Sherri
Hi Sherri, yes, any other nut butter should work too! I usually use silicon molds, that’s why I never line my cake pans with parchment, but yes, you do have to line your cake with parchment if you’re using a mold made of steel.