Apple Spice Cake With A Surprising Ingredient

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QuinoaCakePhoto: Courtesy of Foodie Underground.
Foodie Underground, a project curated in part by Anna Brones, explores our relationship with the origin of our eats. Motivated by an unwavering belief that food should never be complicated or pretentious, Anna — author of vegetarian and GF primer The Culinary Cyclist, is serving up everything from the best veggie BBQ to a beginner's guide to pesto. Hungry yet?

This quinoa apple spice cake isn’t just a cake. It’s an institution. Can you really make that claim about a baked good? Yes. Only because of the fact that when most people think of quinoa, they think of a poorly cooked grain that they want to love but just can’t seem to come around to. There are two solutions to this problem.

One, learn how to cook quinoa well (throw a little olive oil and sea salt in when you’re boiling it — easy!). Two, use it in cake. Nothing says “I know a thing or two about cooking” than putting a complete protein grain into a dessert.

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This is one of those simple “mix and pour” cakes, meaning that you would have to go out of your way to mess it up. If you like a denser cake, lean toward the shorter side of baking time. And, serve with coffee and a good food politics article of course.

Quinoa Spice Cake

Ingredients
1 cup uncooked quinoa
1 cup buckwheat flour
1 large organic apple, peeled and diced
3 eggs
8 tablespoons coconut oil, melted
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon sea salt
1/2 cup organic sugar
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1 teaspoon real vanilla extract
Shredded coconut

RELATED: Make Your Own Hazelnut Granola With Toasted Quinoa

Directions
Cook quinoa and set aside. To cook quinoa, bring 2 cups of water to a boil. Add quinoa and a dash of salt and let simmer for 12-15 minutes, or until water has cooked off.

Mix dry ingredients. Whisk coconut oil and eggs together and add to dry mixture. Combine all ingredients, including quinoa, and stir in apple pieces.

Grease a 9-inch round pan with coconut oil, cover with a light layer of shredded coconut. Pour batter in and bake for 30-40 minutes at 350 degrees or until knife inserted into center comes out clean.

This recipe happens to taste great with a multitude of extras thrown in. Play around with a handful of chocolate chips and some candied ginger for a real treat.
Foodie Underground, a project curated in part by Anna Brones, explores our relationship with the origin of our eats. Motivated by an unwavering belief that food should never be complicated or pretentious, Anna — author of vegetarian and GF primer The Culinary Cyclist, is serving up everything from the best veggie BBQ to a beginner's guide to pesto. Hungry yet?