Toasted Quinoa Cake

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.


  • 100 g buckwheat rolled flakes (or oat flakes)
  • 100 g quinoa (uncooked)
  • 25 g chia
  • 2 tbsp ground flaxseed
  • 1 tsp cinnamon
  • pinch of sea salt
  • 100 g medium mashed banana
  • 50 g coconut nectar
  • 50 g almond butter
  • 50 g roughly chopped almonds
  • 1/2 tsp vanilla extract


  • Preheat the oven to 180C and line a round baking tin with parchment paper (mine is 20cm in diameter)
  • In a large bowl, mix the dry ingredients: buckwheat flakes, quinoa, chia, flaxseeds, cinnamon and salt.
  • Next stir in the banana, sweetener, nut butter, nuts and vanilla extract. Mix well.
  • Scoop into the baking tin and press down firmly to form cake shape. Cook 15 to 20min 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.

This recipe is by our Natural Chef Graduate Asmaa Lahlou (aka AuthentikSpoon)

Nat-Chef-Logo-CroppedClick here if you’d like to know more about training to become a CNM Natural Chef.

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