Funny enough, I didn’t realize that my Pineapple Quinoa Cake was gluten-free until I started listing the ingredients for this blog post. I’m not gluten intolerant, nor is anyone in our family. So the whole gluten thing is totally off my radar in my day-to-day cooking. Generally speaking, if you are not gluten intolerant, you do not need to think twice before eating anything with gluten in it. But since it turned out wonderfully, and it happens to be gluten-free, I thought it would be important to make it known that it is a gluten-free recipe. How did it come about? Well quite naturally since I was looking at all of my interesting flour choices, and pondering which one could pair nicely with pineapple. Organic Quinoa Flour was the obvious choice. Quinoa is an ancient grain with tons of wonderful health benefits. My friend Helen Nichols has written a very informative article about 27 science-backed health benefits of Quinoa for her website Well Being Secrets. Click here to read the article.
Let’s get back to this Quinoa Cake. Okay, things can get messy in my kitchen when I’m baking so try not to look around the bowl when looking at this first picture… Once you’ve made your batter (recipe below) fold in half a pineapple, cubed.
Then fold in two egg whites, beaten.
Fill your vortex mold with cake batter. If your mix doesn’t fill the mold completely, (like mine) don’t panic. Just have faith, as I did, that it will still pop out in one piece. My advice is to butter the silicone mold and mine just came out all by itself. You can get this mold over at Amazon by clicking this mold:
Let it bake about 45 minutes at 200C (392F). Knife test to see if it’s done before pulling out of the oven.
This cake made a nice treat to bring over to our neighbor’s house for a tea (that’s her tea set!) and she provided the fresh Gariguette strawberries which have a lovely touch of acidity and paired perfectly with the gently sweet cake.
Arial view of this beauty:
Needless to say, we only went home with a small sliver of the cake even after leaving an extra piece for our neighbor’s next-day breakfast, and we were only 4…and a half… I guess it was a hit.
What are your favorite gluten-free recipes? Please comment below.