Quinoa Breakfast Cake Recipe

This good-for-you breakfast cake is a hybrid of tastes and textures. It resembles an oatmeal cake at first, until your taste buds discover the carrot and coconut, and a burst of juicy raisin. And your tummy gets very happy.

Quinoa Breakfast Cake Recipe


1 1/2 cups quinoa flakes
1/2 cup sorghum flour
1/2 cup tapioca starch
3/4 cup almond meal flour
1 teaspoon baking soda
1/2 teaspoon sea salt
1 teaspoon gelatin or 1/2 teaspoon xanthan gum for vegan
1 1/2 teaspoons ground cinnamon
3/4 cup packed organic light brown sugar
2 large organic free-range eggs- (or Ener-G egg substitute, for egg-free)
1/2 cup coconut oil, safflower or grapeseed oil
1/4 cup sorghum molasses or raw organic agave
2 teaspoons bourbon vanilla extract
1/4 cup orange juice
1 cup grated carrots [I processed four slender carrots in the food processor]
1/2 cup grated sweetened coconut
1/2 heaping cup juicy seedless raisins


1. Line a 10x13-inch baking pan with greased parchment or foil. Set aside.

2. In a mixing bowl, whisk together the flours and the dry ingredients. Add in the egg (or egg substitute), oil, molasses, vanilla, orange juice; beat to combine.

3. Stir in the carrots, coconut and raisins by hand.

4. Preheat your oven to 350ºF. and allow the cake batter to rest in the bowl until the oven is pre-heated.

5. Pour the batter into the prepared 10x13-inch baking pan and spread evenly. Place the pan into the center of the oven and bake until the center is fairly firm to touch and a wooden pick inserted into the center emerges clean, about 25 to 35 minutes.

Additional Info:

Yields approx. 16 bars.

Please keep an eye on the cake and follow your own experience for baking bars and sheet cakes in your climate (dry or humid) and altitude.

Cool the cake on a wire rack. This is a very tender cake, so if you cut it when it is still warm it will fall apart a bit. Just be warned. Cooling helps the slicing aspect.

Cut into pieces, wrap in foil, bag, and freeze for future breakfast snacks. Yay.

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