Gluten Free Vegan Quinoa Coffee CakeFrom jo_jo_ba 2 years ago
- 1/2 cup quinoa flour shopping list
- 1/4 cup dark brown sugar shopping list
- 1/2 cup red quinoa, rinsed and toasted shopping list
- 1/2 cup shredded unsweetened coconut shopping list
- 1/2 tsp ground cinnamon shopping list
- 1/4 cup Earth Balance coconut "butter" or Buttery Stick margarine shopping list
- 3 tbsp water shopping list
- 1/2 cup raw agave nectar (I used Nature's Agave) or buckwheat honey (for not vegan) shopping list
- 1 (1g) packet vanilla flavoured stevia (optional) shopping list
- 3 tbsp Earth Balance coconut "butter" or Buttery Stick margarine shopping list
- 1 tbsp canola oil shopping list
- 1 1/2 tbsp Ener-G egg replacer shopping list
- 1 tbsp ground flax seeds shopping list
- 3 tbsp warm water shopping list
- 1/2 cup vegan plain yogurt (I used Olympic "Soyogurt") shopping list
- 1/4 cup water shopping list
- 1/2 cup chunky unsweetened applesauce (I used homemade) shopping list
- 1 cup quinoa flour shopping list
- 1/2 cup brown rice flour shopping list
- 1/3 cup tapioca starch shopping list
- 2 tsp baking powder shopping list
- 1 tsp baking soda shopping list
- 1 tbsp cinnamon shopping list
- 1/4 tsp nutmeg shopping list
- 1/2 tsp salt shopping list
How to make it
- 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.
- Preheat oven to 350F and line a 9" square pan with parchment.
- 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).
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