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Quinoa and Almond Flour Cake

In my quest to work with alternative flours I have been testing out quinoa flour. And I have been very impressed, it works really well.

225g/8 oz ground almonds/almond flour

125g/4.4 oz quinoa flour

3 large eggs

225g/8 oz honey

100g/3.5 oz coconut oil, room temperature

2 level teaspoons ground nutmeg

2 teaspoons baking powder

Pinch of salt

Preheat your oven to 325F/170C/Gas 3.

Grease a bundt tin.

Mix together all the dry ingredients.

In a separate bowl combine the wet ingredients.

Now bring the two mixtures together, stir to form a smooth batter.

Pour into the prepared tin and bake for 35-40 minutes until golden brown on top.

Cool for half an hour in the tin before turning it out.


Replace the nutmeg with ground cinnamon, ground cardamon or mixed spice

Replace the spice with two teaspoons vanilla extract


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