Jammin’ Quinoa Crumb Cake

You can tell when I’m nearing the end of writing recipes for a book. I tend to go in a different direction, and also show up here on the blog again. Celine and I are putting the finishing touches on our protein book, and are eagerly awaiting the release of Vegan Finger Foods. 

Coming soon!

So I’m playing in the kitchen, not always writing the recipes down. Luckily, I did have a pen nearby for this one! Although the cake looks very decadent (and tastes it!), it’s a wholegrain treat with the perfect texture. Just look at that crumb!  For the jam, I used a pomegranate-raspberry blend that added a sweetness and a bit of tang, all made better by the crunchy quinoa streusel on top of it all. I don’t think you could go wrong with any natural, organic jam.  Enjoy a piece for breakfast, or as a the ideal side to a cup of tea in the afternoon.

Jammin’ Quinoa Crumb Cake


Jammin’ Quinoa Crumb Cake


1 cup whole wheat pastry flour

3/4 cup quinoa flour

1/4 cup almond meal/flour

1/2 cup sugar

1 tablespoon cornstarch

2 teaspoons baking powder

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

3/4 cup plain unsweetened nondairy milk

1/3 cup melted refined coconut oil

1 teaspoon pure vanilla extract


2/3 cup natural and organic jam

1/2 cup almond meal/flour

3 packed tablespoons brown sugar

2 tablespoons quinoa

1/2 teaspoon ground cinnamon

2 tablespoons melted refined coconut oil

To make the cake, preheat the oven to 350 degrees F. Line an 8-inch baking dish with parchment paper. Whisk together the flours, sugar, cornstarch, baking powder, and salt in a medium-size bowl. Stir in the milk, coconut oil, and vanilla until combined. The mixture will be thick. Spread and press it into the baking dish evenly. Spread the jam evenly over the dough.

To make the streusel, combine the flour, sugar, quinoa, and cinnamon together in a small bowl. Whisk to combine. Add the oil, and stir until mixed. Spread the mixture on top of the jam layer, gently pressing it in. Bake for 45 to 50 minutes, the center should not be jiggly. Pull a bit of the paper away from the crust to be sure it is lightly browned. Cool completely before cutting.

Yield: 1 (8-inch) cake


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  1. Posted February 4, 2014 at 5:38 pm | Permalink

    Congrats on the upcoming book!

  2. Posted February 5, 2014 at 10:32 am | Permalink

    Thank you so much, Panda!<3

  3. Barbara P
    Posted February 5, 2014 at 10:33 am | Permalink

    This may seem like an unusual question, but in the streusel topping, how is the quinoa prepared? cooked? flakes? raw?

  4. Tami
    Posted February 5, 2014 at 10:36 am | Permalink

    Hi Barbara! It’s not unusual at all.. because really, it’s an unusual way to use quinoa! It’s raw.. and it’s the whole grain quinoa.

  5. Posted February 7, 2014 at 9:46 pm | Permalink

    I made this on Wednesday evening to bring to a tv night with friends. One of the guys has celiac. Since so many of the flours were already gluten free, I figured I’d try modding the recipe a little. Even with the modifications, it turned out great. Everyone really dug the cake. Thanks for the recipe!

  6. Tami
    Posted February 8, 2014 at 1:10 pm | Permalink

    Jody, that’s so cool to hear! I’m not very adept at GF, but I love playing with different flours. Glad to hear you could make it work! Thanks for posting.

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