Gluten Free Vegan Quinoa Coffee Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
Topping:1/2 cup quinoa flour1/4 cup dark brown sugar1/2 cup red quinoa, rinsed and toasted1/2 cup shredded unsweetened coconut1/2 tsp ground cinnamon1/4 cup Earth Balance coconut "butter" or Buttery Stick margarine3 tbsp water---Cake:1/2 cup raw agave nectar (I used Nature's Agave) or buckwheat honey (for not vegan)1 (1g) packet vanilla flavoured stevia (optional)3 tbsp Earth Balance coconut "butter" or Buttery Stick margarine1 tbsp canola oil1 1/2 tbsp Ener-G egg replacer1 tbsp ground flax seeds3 tbsp warm water1/2 cup vegan plain yogurt (I used Olympic "Soyogurt")1/4 cup water1/2 cup chunky unsweetened applesauce (I used homemade)1 cup quinoa flour1/2 cup brown rice flour1/3 cup tapioca starch2 tsp baking powder1 tsp baking soda1 tbsp cinnamon1/4 tsp nutmeg1/2 tsp salt
Preheat oven to 350F and line a 9" square pan with parchment.
For topping, toss together quinoa flour, brown sugar, red quinoa, coconut and cinnamon to combine.
Add the Earth Balance and cut in until crumbly, then add the water and mix with your fingertips to form a moist crumb.
Set aside.
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For cake, beat together the agave, stevia, Earth Balance and oil together until combined.
Whisk together the egg replacer, flaxseeds and warm water, then stir into the agave mixture.
Beat in the yogurt, water and applesauce.
Add the quinoa flour, brown rice flour, tapioca starch, baking powder, baking soda, cinnamon, nutmeg and salt and beat in.
Spread in the pan and pat the topping mixture evenly over the batter.
Bake for 35-40 minutes (mine was spot on at 37).
Serving Size: Makes a 9" square pan, 9 pieces
For topping, toss together quinoa flour, brown sugar, red quinoa, coconut and cinnamon to combine.
Add the Earth Balance and cut in until crumbly, then add the water and mix with your fingertips to form a moist crumb.
Set aside.
---
For cake, beat together the agave, stevia, Earth Balance and oil together until combined.
Whisk together the egg replacer, flaxseeds and warm water, then stir into the agave mixture.
Beat in the yogurt, water and applesauce.
Add the quinoa flour, brown rice flour, tapioca starch, baking powder, baking soda, cinnamon, nutmeg and salt and beat in.
Spread in the pan and pat the topping mixture evenly over the batter.
Bake for 35-40 minutes (mine was spot on at 37).
Serving Size: Makes a 9" square pan, 9 pieces
Nutritional Info Amount Per Serving
- Calories: 350.7
- Total Fat: 14.1 g
- Cholesterol: 0.0 mg
- Sodium: 72.8 mg
- Total Carbs: 53.5 g
- Dietary Fiber: 5.2 g
- Protein: 5.6 g
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