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Desserts

Quinoa Cake

Quinoa Cake is a modern twist on traditional Italian desserts, flavored with Sassolino liqueur and enhanced by the taste of amaretti cookies and candied citron.
Recipe Quinoa Cake
  • Difficulty Easy
  • Preparation 1 hour and15 minutes
  • Servings for 10 servings

The Quinoa Cake is a Gluten-Free Dessert made with almond flour and white quinoa, reminiscent of traditional Italian sweets in its flavors.

The quinoa is cooked in almond milk, while the batter is flavored with Sassolino (a typical liqueur from Modena made with star anise – can be substituted with Sambuca or any anise-flavored liqueur), and enriched with crushed amaretti cookies (gluten-free) and candied citron. Using Quinoa in Desserts makes every treat lighter and protein-rich, while increasing fiber content, making it easy to bake Gluten-Free Desserts at home. White quinoa, with its more delicate flavor, is ideal for sweet preparations as it blends well with the sweet elements of the recipe.

An added benefit of this recipe is that it’s also a Sugar-Free Cake, as the sweetness from the candied fruit and amaretti cookies is sufficient to sweeten the batter.

If you’re looking for other healthy and tasty Quinoa Recipes, try these: Quinoa Meatballs, Quinoa-Stuffed Peppers, Baked Quinoa Tartlets, Vegetable Quinoa Burgers, and the refreshing Quinoa with Vegan Coconut Cream and Fruit.

Now, gather your ingredients and preheat the oven: today we’ll enjoy a soft and aromatic Quinoa Cake together!

Ingredients for 10 servings

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Method

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  1. To prepare the Quinoa Cake, first rinse the quinoa under cold running water in a fine-mesh strainer. Then transfer it to a small saucepan with milk, lemon zest, and salt. Cook until the quinoa has absorbed all the milk (this will take between 20 to 30 minutes). Cover with a lid and let it cool completely.
  2. Meanwhile, finely chop the almonds and candied citron. Grease a springform pan and dust it with cornstarch or almond flour. Once the quinoa has cooled, add the beaten eggs, chopped almonds, candied citron, half of the liqueur, and crushed amaretti cookies. Mix with a whisk to combine all ingredients thoroughly.
  3. Pour the batter into the prepared pan and level the surface. Bake in the oven at 170°C (338°F) for approximately 50 minutes. When the cake is golden brown and fully cooked, remove it from the oven, prick the surface with a wooden skewer, and drizzle the remaining liqueur over the top. Let it cool completely before serving your Quinoa Cake. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

If you want to turn your Quinoa Cake into a breakfast treat, omit the liqueur and replace its flavor with star anise. Just add 3-4 star anise pods to the quinoa and almond milk mixture: they will release their aroma during cooking. If you want to substitute Sassolino (a traditional Italian anise-flavored liqueur) with another liqueur, we recommend Amaretto. Finally, the candied citron can be replaced with dried apricots, dates, or figs according to your preference.

Tips

To reduce quinoa cooking time, you can soak it overnight, rinse it before cooking and reduce the almond milk to 600ml. Cook for about ten minutes, then cover with a lid and let it cool down.

Storage

The Quinoa Cake can be stored at room temperature under a cake dome for 4-5 days.

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