Quinoa & Almond Cake – gluten & diary free

This is a slightly simplified version of a recipe sent to me by a client, and I also substituted the brown sugar with part coconut blossom sugar and part xylitol. Coconut blossom sugar has a much lower GL than normal sugar, and also contains much more in terms of minerals and vitamins and has less calories than sugar. Therefore it is nutritionally far superior to normal sugar. Xylitol (made from plums or the bark of birch trees) has 40 % less calories than sugar and a very low GL (9 teaspoons xylitol equal 1 teaspoon of sugar in its effect on blood sugar). It also prevents tooth decay and strengthens bones. A word of warning, however: do not feed your dog anything containing xylitol. Their digestive system cannot cope with xylitol, it might even be lethal. Also: may cause loose stools in sensitive individuals if eaten in excess (ie: more than a few teaspoons a day).


  • 150 g quinoa
  • 150 g ground almonds
  • 4 eggs separated
  • 170 g coconut blossom sugar or xylitol (or a mixture of both)
  • 1 teaspoon aluminium free baking powder
  • 2 teaspoons corn flour
  • 2 level tablespoons organic coconut oil
  • 1/2 teaspoon of natural almond extract, optional


  1. cook quinoa in 1 1/2 cups water and a pinch of salt until soft, then let it cool
  2. grease a cake tin or baking tray
  3. whip egg whites with half the sugar & baking powder
  4. whip egg yolks with other half of the sugar till pale and creamy
  5. mix almonds, coconut oil and corn flour into quinoa
  6. stir in egg yolk mixture
  7. fold in egg white mixture
  8. pour into greased baking tin
  9. bake at 150 – 180 degrees for 30 – 45 minutes, or until a knife inserted comes out clean
  10. let cake cool and serve as is, or top with one of the following options

Lemon Drizzle:

  • 30 ml lemon juice
  • 1 cup honey
  • 1 cup water

mix together and drizzle over cake.


Raw, organic Cacao Icing

use recipe of raw chocolate brownies on this blog, pour over cake. Let it set before cutting.



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