5 from 98 votes
Honey Olive Quinoa Cake
Honey Olive Quinoa Cake is a moist, grain-based cake featuring cooked quinoa and spelt flour, sweetened with honey and raisins. Olive oil and a mix of vanilla and almond extracts provide moisture and fragrance, while almond flour adds texture. A honey and almond extract syrup finishes the cake, adding extra sweetness and flavor.
Prep Time
20 mins
Cook Time
45 mins
Additional Time
1 hr
Total Time
1 hr 5 mins
Servings:
12
Calories:
267 kcal
Course:
Dessert, Breakfast
Ingredients
- 1/3 cup quinoa
- 1 1/2 cups spelt flour can use whole wheat instead, or einkorn flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup extra virgin olive oil
- 1/2 cup honey (the raisins also impart sweetness so you can reduce the honey if you prefer)
- 1/2 cup buttermilk (can substitute 1/2 cup milk with 1 1/2 teaspoons white vinegar stirred in, let sit 5 minutes)
- 2 egg large
- 1 teaspoon vanilla extract quality pure
- 1 teaspoon almond extract pure
- 1/2 cup almond flour
- 3/4 cup golden raisins or dried fruit of choice (e.g., apricots, prunes, or regular raisins
- For the Syrup:
- 1/4 cup honey
- 1/2 teaspoon almond extract pure
Instructions
- To cook the quinoa, thoroughly rinse about 1/3 cup of quinoa in a fine mesh sieve (this removes the saponin, a natural coating on quinoa's outer layer that is bitter and soapy tasting). Place the quinoa in a small saucepan with double the amount of water, bring to a boil, reduce the heat to low, cover and simmer for 15 minutes. Remove from the heat and let sit another 5 minutes, still covered. Fluff with a fork.
- Preheat the oven to 350 degrees F. Grease a 8x8 inch square baking pan.
- In a large mixing bowl, combine the spelt flour, baking soda, baking powder and salt. Add the olive oil, honey, buttermilk, eggs, vanilla and almond extract and use an electric mixer to blend just until combined. Do not over-mix. Gently stir in the almond flour and quinoa followed by the raisins. Pour the cake batter into the greased baking pan and bake for 30-35 minutes or until a toothpick inserted into the middle of the cake comes out clean but moist.
- For the syrup: Bring the honey and almond extract to a gentle boil in a small saucepan then remove from heat.Use a toothpick to poke holes throughout the cake. While the cake is still warm, slowly pour the syrup over the cake, using the back of a spoon or a knife to guide the syrup to prevent it all from rushing to the edges. Let the cake sit a few minutes before cutting into squares. Serve warm or at room temperature.
Cup of Yum
Nutrition Information
Calories
267kcal
(13%)
Carbohydrates
40g
(13%)
Protein
5g
(10%)
Fat
10g
(15%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
5g
(25%)
Cholesterol
28mg
(9%)
Sodium
165mg
(7%)
Potassium
171mg
(4%)
Fiber
3g
(12%)
Sugar
18g
(36%)
Vitamin A
57IU
(1%)
Vitamin C
1mg
(1%)
Calcium
46mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 267
% Daily Value*
| Calories | 267kcal | 13% |
| Carbohydrates | 40g | 13% |
| Protein | 5g | 10% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 28mg | 9% |
| Sodium | 165mg | 7% |
| Potassium | 171mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 18g | 36% |
| Vitamin A | 57IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 46mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.