Vegan Almond Quinoa Cake

Here it is again; one of my famous {not so famous} sugar-free birthday cakes. Some might find a sugarless cake a disgrace, but I find them quite delicious.

I cheated a bit by adding a sugary frosting, which of course ended up being Berlin’s favorite part. But this cake is delicious without the frosting and is perfect as a morning treat to dip into your coffee-yum!

Almond Quinoa Cake
2 cups Almond Flour
1 cup Quinoa Flour
2 tablespoons baking powder
1 tablespoon Cinnamon
Flaxseed Egg Replacer (or 3 eggs)
3/4 cup Pure Organic Maple Syrup
1/2 cup Coconut Oil
1 teaspoon Vanilla

Coconut Icing
2 cups powdered sugar
1/2 cup coconut milk (from can)
1 teaspoon vanilla

Preheat oven to 325 degrees.

Place all dry ingredients in a bowl and mix. Prepare flax eggs by combining 9 tablespoons of water with 3 tablespoons ground flax and letting sit for approx five minutes (until gelatinous).

Mix flax eggs with coconut oil, syrup, and vanilla, then add to the dry ingredients and mix well. Pour the batter into a greased cake pan and bake for approx 30-40 minutes.

While the cake is cooking, prepare the frosting by mixing all the ingredients until the frosting is smooth and creamy. You may need to play with the ratio of sugar to coconut milk.

Then simply frost the cake and enjoy.

I’m off to Los Angeles this weekend with the hubby and a few friends. This will be my first ever extended getaway without Berlin. While I’m crazy excited for a solo weekend, I have to admit I get a little teary eyed just thinking about being away from my little one. But its been two years, so the time has come for us to separate a bit.

Wishing you all a fantastic weekend! I know I will be enjoying every minute of it.