I’ve set the bar somewhat high for birthday cakes after making Crazy Eight Chocolate Cake, with its eight fruits and veggies, for my daughter’s birthday. For my husband’s birthday, I settled on this recipe for Pineapple Coconut Cake from Quinoa, the Supergrain: Ancient Food for Today by Rebecca Wood. It was my first time baking with quinoa flour, but the prep was a breeze, taking only 15 minutes to get the cake in the oven. The result was delicious–moist and sweet, it reminds me of pound cake in flavor, rather than having a “tropical fruit” taste.
The recipe contains eggs and honey, so although it is dairy-and-wheat-free, it is not vegan.
- 2 eggs, separated
- 1 cup diced unsweetened pineapple
- ¾ cup unsweetened pineapple juice (I just used what was in the can of diced pineapple, and it was about ¾ cup)
- ¼ cup oil
- ½ cup honey
- 1 tsp vanilla
- 2 cups quinoa flour (I made it by whizzing uncooked quinoa through the blender)
- 1 cup unsweetened shredded coconut
- 1 tsp baking soda
- ½ tsp ground cardamom
- 2 tbsp honey and 2 tbsp unsweetened coconut to sprinkle on finished cake
- Preheat oven to 350 degrees.
- Using a food processor or blender, process egg yolks, pineapple, pineapple juice, oil, honey, and vanilla until thoroughly mixed.
- In a small bowl, whip egg whites until stiff.
- In a mixing bowl, combine the quinoa flour, coconut, baking soda, and cardamom. Add the pineapple mixture and stir well. Fold in whipped egg whites.
- Pour batter into greased 9.5" bundt cake pan (I improvised with a wider pan, so my baking time was reduced)
- Bake for 45 min-1 hr (took mine a little less because the pan was bigger). Cool and invert onto a plate. Drizzle honey and shredded coconut on top.