Lemon, Honey, & Quinoa Cake
Ooo let’s squeeze in one last summery dessert before we dive deep into the land of warming spices, squash, and molasses. Here is a light summer cake that isn’t too sweet, but full of lemony flavor. The yogurt and fruit on top bring extra sweetness and moisture. We loved this with fresh strawberries, but it would be equally good with some sliced stone fruits, or even a compote or jam!
If you aren’t a fan of the addition of whole quinoa, I would think you could leave it out and it would be just as good too. It is a nice way to get in extra nutrition and a whole grain with dessert, but isn’t entirely necessary.
What is aquafaba? It is the leftover cooking liquid from chickpeas. Either cooked fresh, or canned. It surprisingly has no taste and acts like eggs in baking. I strain my home cooked chickpeas over a bowl after cooking, and save the aquafaba in jars in the fridge/freezer for when I know I’ll be needing it to bake with soon. This was my first time using it as an ingredient and I was pleasantly surprised! It really adds an airiness to the cake.
If you don’t consume honey, I’d recommend using a vegan substitute made from another fruit such as apples, there are quite a few out there. Maple may work as well, if you don’t mind its additional flavor.
I hope you get to enjoy this cake before the summer ends! There is something about making cake that feels extra celebratory.
LEMON, HONEY, & QUINOA CAKE
Makes one 8 inch cake.
2 cups spelt flour sifted or whole
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 cup cooked quinoa
1/3 cup good quality extra virgin olive oil
1/2 cup raw honey clear & runny
1/2 cup plant milk
1/2 cup aquafaba
1 teaspoon vanilla extract
Zest of 1 large, organic lemon
Preheat the oven to 350F.
Line an 8inch spring form pan, cake pan, or square pan with parchment.
In a medium mixing bowl, combine and flour, baking powder, baking soda, and salt.
Add the cooked quinoa and mix well, breaking up any clumps.
In a small bowl whisk together the olive oil, plant milk, honey, aquafaba, vanilla, and lemon zest.
Add the wet mixture to the dry and whisk to incorporate.
Pour the batter into the lined tin and bake for 35 minutes, checking with a knife after 30 minutes.
Remove from the oven and let the cake cool for 15 to 20 minutes before removing it from the tin to finish cooling on a wire rack.
Top with a thick coconut yogurt, sweetened with raw honey and a pinch of vanilla bean seeds, and plenty of fresh summer fruit.