Honey Olive Quinoa Cake
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A wholesome and delicious cake you can enjoy without all the guilt! It’s 100% whole grain, made without refined sugar, made with olive oil, and packed with nuts and quinoa. And the best part of all: You’ll never guess it’s “healthy”! This Honey Olive Quinoa Cake recipe is sure to become a regular! Enjoy it for breakfast, as a mid-morning pick-me-up, or a late afternoon snack. It’s downright delicious!
My family’s health is a top priority and so I’m always looking for ways to incorporate healthy ingredients into my cooking and baking. This was especially the case when our kids were really young I had to be more creative in camouflaging some of those ingredients that may otherwise elicit a wrinkled nose and frown. That’s how some of my recipes like my Chocolate Deception Cake and Mega Healthy Chocolate Cupcakes were born. This Honey Olive Quinoa Cake was created in that same spirit of wanting to make something that was packed with healthy ingredients but didn’t taste “healthy”.
This cake was a home run straight out of the oven. I published this back in 2013, about 6 months after launching my blog, and it was an immediate reader favorite. It’s made from 100% spelt flour (easier to digest than regular wheat flour), honey, buttermilk, ground almonds, a whole cup of cooked quinoa, and olive oil! Completely whole grain, made with healthy oil, no refined sugar, and packed with quinoa and nuts, and it’s absolutely downright delicious. And I don’t mean just from the standpoint of, “considering what’s in it, it’s really good.” No, I mean it’s fantastic in its own right.
If you’re a little nervous about the taste of the olive oil and quinoa in this cake, set your fears aside. 1) You won’t even taste the olive oil, and 2) You’ll never guess there’s quinoa is in it – and neither will your kids!
Honey Olive Quinoa Cake Recipe
Let’s get started!
Preheat the oven to 350 degrees F.
To cook the quinoa, thoroughly rinse about 1/3 cup of quinoa in a fine mesh sieve (this removes the saponin, a natural coating on quinoa’s outer layer that is bitter and soapy tasting). Place the quinoa in a small saucepan with double the amount of water, bring to a boil, reduce the heat to low, cover and simmer for 15 minutes. Remove from the heat and let sit another 5 minutes, still covered. Fluff with a fork.
Combine the flour, baking soda, baking powder, and salt in a large mixing bowl.
Add the olive oil and the honey.
Add the buttermilk, eggs vanilla and almond extract.
Beat with an electric mixer just until combined. Do not over-mix.
Gently stir in the almond flour.
Gently stir in the quinoa.
Stir in the raisins or dried fruit of your choice.
The second time I made the cake I used a combination of golden and regular raisins and some dried apricots. I think I prefer just the raisins in this particular cake, but feel free to use other dried fruits, including prunes, figs, dates, etc.
Grease a 8×8 inch square baking pan. I use the hand-forged aluminum pans by Magic Line, made in the USA. Love them!
Pour the cake batter into the baking pan. Bake for 30-35 minutes or until a toothpick inserted into the middle comes out clean but moist.
Use a toothpick to poke holes throughout the cake. The small holes will enable the syrup to penetrate the cake.
To make the syrup, bring the honey and almond extract to a gentle boil, then remove from the heat. While the cake is still warm, slowly pour the syrup over the cake, starting at the center, using the back of a spoon or a knife to help guide the syrup and prevent it from rushing to the sides of the pan.
Cut the cake into squares.
Serve warm or at room temperature.
Enjoy!
For more wholesome desserts be sure to try our:
- Chocolate Deception Cake
- Mega Healthy Chocolate Cupcakes
- Whole Grain Molasses Cookies
- Whole Grain Jam Squares
- Healthy Peanut Butter Cookies (3 Ingredients)
- Mega Healthy Peanut Butter Cookies
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Honey Olive Quinoa Cake
Ingredients
- 1/3 cup quinoa
- 1 1/2 cups spelt or einkorn flour (can use whole wheat instead)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup extra virgin olive oil
- 1/2 cup honey (the raisins also impart sweetness so you can reduce the honey if you prefer)
- 1/2 cup buttermilk (can substitute 1/2 cup milk with 1 1/2 teaspoons white vinegar stirred in, let sit 5 minutes)
- 2 large eggs
- 1 teaspoon quality pure vanilla extract
- 1 teaspoon pure almond extract
- 1/2 cup almond flour
- 3/4 cup golden or regular raisins , or dried fruit of choice (e.g., apricots, prunes)
- For the Syrup:
- 1/4 cup honey
- 1/2 teaspoon pure almond extract
Instructions
- To cook the quinoa, thoroughly rinse about 1/3 cup of quinoa in a fine mesh sieve (this removes the saponin, a natural coating on quinoa's outer layer that is bitter and soapy tasting). Place the quinoa in a small saucepan with double the amount of water, bring to a boil, reduce the heat to low, cover and simmer for 15 minutes. Remove from the heat and let sit another 5 minutes, still covered. Fluff with a fork.
- Preheat the oven to 350 degrees F. Grease a 8x8 inch square baking pan.
- In a large mixing bowl, combine the spelt flour, baking soda, baking powder and salt. Add the olive oil, honey, buttermilk, eggs, vanilla and almond extract and use an electric mixer to blend just until combined. Do not over-mix. Gently stir in the almond flour and quinoa followed by the raisins. Pour the cake batter into the greased baking pan and bake for 30-35 minutes or until a toothpick inserted into the middle of the cake comes out clean but moist.
- For the syrup: Bring the honey and almond extract to a gentle boil in a small saucepan then remove from heat.Use a toothpick to poke holes throughout the cake. While the cake is still warm, slowly pour the syrup over the cake, using the back of a spoon or a knife to guide the syrup to prevent it all from rushing to the edges. Let the cake sit a few minutes before cutting into squares. Serve warm or at room temperature.
Nutrition
Originally published on The Daring Gourmet July 3, 2013
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
Hi. What are the nutritional values in this cake. Thanks
I just baked this cake tonight. It’s delicious!!!! I had to do some substitutions (no almond extract so just used extra vanilla and diced prunes instead of raisins). I can’t wait to make this again!!
Fantastic, Rita, I’m so glad you enjoyed it, thank you!
Hi kimberley, thanks for the recipe. I just can’t wait to try it out, but I’m afraid, I don’t know if I can get Quinoa to buy. I’m based in Ibadan, Nigeria. What if I can’t get Quinoa, can it be substituted, with what or baked without using Quinoa? Thanks, expecting your response.
Hi Laura, another good option is millet. If you can’t find that either I know some people have also used rice as a substitute. Whichever grain you use, use the same amount (1 cup of cooked grains). Happy baking!
Am on my second time baking this fabulous olive oil quinoa honey cake. The first time I didn’t have any almond extract and used dried cranberries instead of raisins. The cake was incredible. Now I have almond extract and have added walnuts to the cranberries and it’s smelling so good, can’t wait till it’s done! I love your recipes, love the health of them as I’m a health food freak myself (but it has to be delicious), also love the way it’s organized acording to country. My husband is German and we’re thrilled to have found a recipe for authentic zwetschkenkuchen (when the plums are out) as well as zimtsterne (husband out buying a star form as I write). Thank you!!
I’m so happy to hear that, Sherry, thank you so much! <3
hi!! i found this cake looking for a cake i can have, as i have many food intolerances (gluten, corn, rice, almond, oat…). I love the idea of using cooked quinoa. Do you think i could substitute the spelt with a mix of flour (quinoa, sorghum…) and starch (tapioca or potato)?
thanx!
Hi Aurora, I haven’t tried that but I think this cake would be well-suited to gluten free substitutes.
Great post! Have nice day ! :)
This sounds amazing, and I cannot wait to try it! Unfortunately, my daughter has a tree nut allergy, so the almonds make this problematic. Is there anything you would recommend as a substitute for the almonds?
Hi Ellie, you can simply add more flour in its place. Happy baking!
Just now eating your honey-quinoa cake! Yum! Fluffy, moist, not too sweet (I did not use the syrup but am eating sit ‘as is’). Quinoa adds an interesting texture variation- that unexpected little ‘pop’. A keeper! Thanks.
I’m so happy to hear that, Margaret, thanks so much for the feedback!
I was wondering if I could make this in a loaf pan instead of a cake pan.
Hi marykate, I haven’t tried it so I’m not entirely sure how well it will hold together in larger, thinner slices, but my guess is that it should work just fine. Let us know how it goes!
I'll give it a try and report back, thanks. :-)
Kimberly, a big thank you for sharing this recipe. I made this cake 3 times already and love it every time. My little one is crazy about it and asks for “bread” every time he comes home from daycare. And then “more” after he finishes his slice :)
I’m so happy to hear that, Jenny, thanks so much for the feedback!
This recipe sounds like a winner, though I am curious about the extra virgin olive oil: Wouldn’t 350 degrees be too hot to use extra virgin? Or does the combination of other ingredients help offset the oxidation? Regardless, I still plan to make this cake sometime. :)
I’ve been wondering that very question since my husband published his article on healthy cooking oils. I’ve always known that olive oil is perfect for sauteeing but not for high heat frying. As for baking…it would depend on how high the internal temperature of the cake is at the end of baking. I’ve never checked that before but I’ve been really curious about it. The next time I bake a cake at 350 I’m going to insert a thermometer and check.
i accidentally came across this site and cant wait to start cooking up a storm.My son is almost a chef so i cant wait to give him a run for his money.thank you for this awesome site.:)))))))))
Haha, that’s great! Nothing like a little father-son competition in the kitchen :) Thanks for joining us, Douglas, and I’d love your feedback once you’ve had the chance to try some recipes.
I have just made the cake and I feel I am in baking heaven! It smells amazing, it tastes great and the quinoa gives it a magical bite. LOVED IT!
Fantastic!! In the past I’ve always eaten this cake after it cooled down, but this most recent time – a couple of weeks ago – we ate it warm and I think I may actually prefer that. The crumb is especially tender that way and the cake is so fragrant. I’m so glad you enjoyed this, Renata, and really appreciate the feedback!
True. I did not manage to wait until it cooled down, haha…it reminded me very much of hot wallnuts in apple tarts. Btw, I made it without the syrup on top (as I am on low sugar regime) but loved it as it was. Even my daughter and my husband enjoyed it…could not figure out the ingredient as I have never used quinoa before. It will definitelly become part of my shopping list.
Also made your tahini and hummus…VERY GOOD indeed.
Wonderful! Yes, even my 2 and 4 year olds eat it and don’t have a clue what’s in it ;) We’re on the same wavelength, Renata, I’m getting ready to make another batch of tahini and hummus as well. By the way, if you happen to be a cornbread fan, you may be interested in my Quinoa Cornbread. It’s another great way to incorporate this healthy grain and no one will ever guess it’s in there! And it tastes heavenly.
Actually I am looking at making the mega healthy pancakes. What is the role of bran and wheat germ? Both a bit hard to find where I live at the moment (Brazil).
Renata, check out my recipe for Mega Healthy Peanut Butter Cookies and you’ll find an explanation about wheat germ and oat bran there. Happy cooking!
Hi just made it and its moist and sooooo good! Definitely we’ll keep this recipe my daughter will bring few slices to share with her classmates.
Wonderful, Tessa, so happy you all enjoyed it and thanks so much for your feedback!
Hi just made it and so fluffy and good.it did have a slight taste from olive oil though. Is that normal
So glad you enjoyed it, leah! Yes, considering there’s quite a bit of olive oil in it, a slight taste is perfectly normal. A lot depends on the brand and freshness of the olive oil as well.