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Toasted Quinoa Cake

Serves: 8

Cost CuttingGluten Free‏Vegan Friendly

This cake is plant-based, refined-sugar free and offers a variety of essential fat sources, making it a healthy treat for the whole family.

Toasted Quinoa Cake Recipe: Veggie Magazine


100g buckwheat rolled flakes (or oat flakes)

100g quinoa

25g chia

2 tbsp ground flaxseed

1 tsp cinnamon

pinch of sea salt

100g banana, mashed

50g coconut nectar

50g almond butter

50g almonds, roughly chopped

1/2 tsp vanilla extract


  • Preheat the oven to 180C/360F/Gas 4 and line a round baking tin with parchment paper.
  • In a large bowl, mix the dry ingredients: buckwheat flakes, quinoa, chia, flaxseeds, cinnamon and salt. Stir in the banana, coconut nectar, nut butter, nuts and vanilla extract and mix well.
  • Scoop into the baking tin and press down firmly to form cake shape. Cook for 15-20 minutes or until golden. Allow to cool completely before slicing it.
  • Spread some nut butter on top and use any fruit of your choice as a topping.
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This recipe is by CNM Natural Chef Student Asmaa Lahlou. Click here if you’d like to know more about training to become a CNM Natural Chef. CNM is the College of Naturopathic Medicine, training students in a wide range of natural therapies.

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