Carrot and Red Quinoa Cake


Ok, a bit odd but bare with me!

Gluten free baking has its challenges and making a cake rise and stay risen is one of them.

Enter quinoa, a bit like beetroot brownies the bulk of the carrots and quinoa keep the cake well risen and the quinoa adds a slight crunch which I rather like.

This is the single layer version of the cake, I made it for the lunch boxes so no icing but if you want a multi layer gluten free cake this is the one to use, moist, a little crumbly and lovely with cream cheese icing!

Serves 8.


3 eggs

120g brown sugar

100mls oil

150g grated carrot

90g cooked quinoa, I use red quinoa but regular works well too

40g coconut flour

60g buckwheat flour

2 teaspoons baking powder

1 teaspoon ground cinnamon


Preheat the oven to 190 degrees Centigrade, grease and line the base of a 23cm spring form tin.

In a large bowl, beat the eggs and sugar until very light and creamy.

Slowly fold in the oil followed by the remaining ingredients.

Spoon into the tin and smooth.

Bake for 30-35mins, allow to cool a little in the tin before turning out onto a wire rack to cool.

Sprinkle a little caster or icing sugar over the top to serve.

14 thoughts on “Carrot and Red Quinoa Cake”

  1. I am just wondering how uncooked quinoa will behave. I used it raw in vegetable bake and it was cooked through during baking. I might try it raw as cake ingredient, too. Gorgeous looking cake!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s