Quinoa Lemon Drizzle Cake Recipe

gluten free lemon drizzle cake recipe that's made without eggs, gluten, flour, butter or sugar. vegan and full off goodness healthy cake recipe.

My healthy gluten free lemon drizzle cake is easy to make, bursting with goodness and yummy zing. High in protein from quinoa, flax seeds and cashew nuts.

quinoa lemon drizzle cake ingredients are all made from wholefoods. including quinoa, flax seed, cashew nuts, 3 lemons, vanilla

For this gluten free lemon drizzle cake recipe I use a whole lemon in the quinoa cake batter. This is because the pith contains lots of goodness and fibre that also helps the texture of the recipe. Don’t worry if there’s a seed or two in the lemon these are fine to eat, they’re like a natural aspirin.

Vegan Lemon Drizzle Cake Recipe Video

Play on YouTube / Play no music lemon drizzle cake video recipe

It’s fine to leave a bit of the rind on the whole lemon that is blended when making the quinoa lemon cake. This will add a slight bitterness that elevates the favour to balance it out and I actually aim for some lemon rind.

healthy vegan quinoa lemon drizzle cake that's easy to make a high protein. naturally free of gluten and high in fibre without flour or eggs

Lemon rinds contain so much flavour that I like to use the zest of at least one lemon on the top. However always choose unwaxed and untreated lemons as they are safe and healthy to eat.

You can even zest two lemons on top of my vegan lemon drizzle cake for even more of that lemony oil goodness.

pouring lemon drizzle on top of a quinoa cake. this moist healthy cake is full of nutrition and zesty lemon flavour

I’m using agave nectar as the sweetener in this no-added-sugar lemon cake as I’ve got lots to use and I move soon. I would usually use maple syrup but any similar sweetener can be used.

Often I do use fruit to sweeten my recipes but as this is a white cake I decided not to use dates or raisins to keep it white. If you care less about the colour you can replace with dates or dried fruit and this will also up the fibre content.

flour free healthy vegan cake recipe full of lemon flavour. quinoa is used in place of flour and flaxseed to replace eggs.

Flaxseeds are used in my gluten free lemon cake recipe to replace eggs. You could use chia seeds if you prefer as they are also a good vegan egg replacement but the dark seeds to affect the colour.

spreading cashew nut paste on top of a healthy cake to make a healthy frosting. no oil or sugar in this creamy dairy free topping

Coconut flour is used for my healthy quinoa lemon cake for the texture and because it’s a minimally processed whole food.

You could use normal gluten-free flour if you prefer or buckwheat flour. I’m using the finely ground coconut flour rather than desiccated coconut and it’s made from pure 100% coconut.

holding a slice of healthy quinoa tray bake cake that is topped with cashew frosting and lemon zest.

The baking powder is optional. I find it gives a slight lift, but this lift does go when it cools so it doesn’t really make a huge difference.

Lots of people prefer not to use leavening agents due to added ingredients. Sadly with a vegan, healthy and gluten-free cake recipe you will never get the lift people are used to from normal cakes, but it still tastes great.

the lemon drizzle cake still tastes amazing without being iced once all the lemon juice has been soaked in to make an amazing moist healthy cake

This quinoa gluten-free lemon drizzle cake has a very subtle earthy flavour from the quinoa. One slice is very filling.

The frosting is optional and you can leave it out if you prefer. Or make from another nut like macadamia or sunflower seeds to be nut-free.

golden quinoa based cake that's soaked with lemon juice and topped with cashew nuts and lemon zest.

Quinoa is generally considered ok on a paleo diet if it’s been soaked and sprouted as you do for this vegan lemon drizzle cake recipe. This soaking and sprouting activated it and reduces the amount of Phytic acid.

I always use whole quinoa as you can sprout it to make it easier to digest and it’s much cheaper than quinoa flour.

Yield: 16 gluten free lemon cake slices

Quinoa Lemon Drizzle Cake

Quinoa Lemon Drizzle Cake

A very healthy and very delicious gluten free vegan lemon cake. It makes that glorious slurpy sound when handled as it's full of fresh lemon drizzle.

Naturally free of any gluten as seeds are used instead, quinoa and coconut are a seed. High in protein thanks to the quinoa and as it's a healthy cake just one slice is very satisfying.

Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes

Ingredients

Lemon Quinoa Cake

  • 1 cup / 170g Quinoa
  • 1/2 cup Golden Flaxseed
  • 1/3 cup Coconut Flour
  • 1.25 cups Water
  • 1/2 tsp Baking Powder
  • 2-4 tbsp sweetener like Maple Syrup
  • 1 Lemon, peel cut off
  • pinch Salt

Lemon Drizzle

  • 2 lemons juiced
  • 2-4 tbsp sweetener like Maple Syrup

Cashew Frosting

  • 3/4 cup Cashews
  • 2-4 tbsp sweetener like Maple Syrup
  • 2 tbsp Coconut Butter or Oil (optional)

Instructions

  1. Soak the quinoa in water for 15 minutes, then rinse and drain the quinoa.
  2. Pre-heat oven to 375F / 190C.
  3. Use a knife to peel the lemon and remove the yellow rind.
  4. Place everything for the quinoa lemon cake into a blender and blend for 1-2 minutes until all the quinoa is broken down. Might have to do in two batches.
  5. Line a dish with greaseproof paper, I'm using one about 7.5" by 10" and pour in the quinoa batter.
  6. Bake for 45-50 mins until the top starts to get some colour and the cake seems cooked. Of course, as it's gluten-free it will still be soft and seem uncooked.
  7. Leave the quinoa lemon drizzle cake to firm up.
  8. Mix together the juice from two lemons and the sweetener to make the lemon drizzle.
  9. Use a sharp knife to make slits in the quinoa lemon cake and spoon over the lemon drizzle.
  10. While the lemon drizzle soaks in, blend the cashew nuts in a small jug / bullet blender until they start to stick together. Will need to stop several times and scrape down the sides.
  11. Add in the sweetener and optional coconut and blend to combine.
  12. Remove the cooled cake from the lined pan, spread on the cashew frosting and grate the zest of one of the juiced lemons on top.
  13. Enjoy this gluten free quinoa lemon cake within 5 days and keep in the fridge.

Notes

The coconut butter or oil is optional for the frosting. It helps to make it very firm at room temperature.

You can add a bit of water or lemon juice if you like for the frosting. I haven't here so that you get a thick frosting rather than a thin layer.

I use raw cashew nuts to make the frosting. But you can use just about any nut or seed you like, although some blend smoother than others. Alternatively, you can make without a blender just by using a nut or seed butter.

When blending the quinoa batter don't wait around as once the water is mixed with the flaxseeds they will start to gel up. If you wait around the mixture will be too stiff and could damage your blender as it will struggle.

Nutrition Information

Yield

16

Serving Size

1

Amount Per ServingCalories 128 Total Fat 8g Saturated Fat 2g Trans Fat 0g Unsaturated Fat 5g Cholesterol 0mg Sodium 74mg Carbohydrates 13g Fiber 3g Sugar 6g Sugar Alcohols 0g Protein 3g
lemon drizzle quinoa cake - vegan, gluten free and healthy. Made without flour, eggs, sugar or unhealthy ingredients.

Soaking nuts and seeds is very common to reduce the Phytic acid as recommended by diets like paleo to reduce the antinutrients.

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10 thoughts on “Quinoa Lemon Drizzle Cake”

    1. Hi there, I use US cups but the difference is so small (UK cups are 250mls and US cups are 240mls) and my recipes are so high in natural products that vary so much that it doesn’t really make much difference 🙂

    1. Bastian Durward

      Hi, it doesn’t matter as you’re blending. I tend to use whole flaxseed as it stays fresher. But either will do just fine 🙂

  1. Hi, I bought your recipe book and I want to buy a personal blender like the one you use. Could you tell me please how powerful must be at least to have good results blending nuts and quinoa? Thank you!

  2. Hi,
    Could you tell me please how powerful must be the blender to get good enough results blending quinoa or lentils?….
    Thank you!

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