Apple-Quinoa Cake

Apple-quinoa Cake

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Stephanie Littlefield


In my opinion, its the sunflower seeds that make this cake. I prefer to make a simple crumb topping with butter, oats, and brown sugar, then pop it back in the oven to brown up a bit then serve this up as a coffee cake for brunch or dessert.


★★★★★ 5 votes

40 Min


  • 2 medium
    apples, mcintosh, cored, coarsely grated (about 1cup loosely packed)
  • 1/2 c
    agave nectar
  • 1/2 c
    sunflower oil or other light flavored oil
  • 2 c
    quinoa, cooked
  • 2 tsp
    finely ground chia seeds
  • 2 tsp
    pure vanilla extract
  • 1 tsp
    apple cider vinegar
  • 1/4 c
    sunflower seeds
  • 1/4 pkg
  • 1 1/3 c
    gluten free whole oat flour
  • 1 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1 tsp
    ground ginger
  • 2 tsp
    ground cinnamon
  • 1 tsp
    cardamom, or less, to taste
  • 1/2 tsp
    sea salt
  • 1/4 c
    whole oats

How to Make Apple-Quinoa Cake


  1. Preheat oven to 350F. Grease a 9" square pan or line it with parchment paper.
  2. In a medium bowl, mix apple, agave nectar, oil, quinoa, chia seeds, vanilla, vinegar, sunflower seeds, and raisins. Set aside.
  3. In a large bowl, sift all of the dry ingredients. Add the oats. Now add the wet mixture to the dry mixture and mix well.
  4. Pour it into the prepared pan and smooth the top. Bake for 40 minutes or til a toothpick that you poke in the middle of the cake comes out clean. Cool completely before slicing. You can leave the top plain or top with the crumb topping that I speak of in the personal notes section.

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