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):