Feast on the SWIRLED RIBBON QUINOA CAKE this festive season!Posted on
Dive into the festive spirit and pamper your taste-buds without cheating on your diet by baking this scrumptious gluten-free cake using quinoa flour.
- 100 grams quinoa flour
- 1 ½ tsp baking powder
- 180 grams butter
- 200 grams powdered sugar
- 3 eggs ( use flaxseed eggs for eggless alternative)
- 1 tsp vanilla essence
- 5 tbsp milk
- 2 or 3 food coloring agents of your choice (preferably pink, yellow and green colors)
- Sieve the quinoa flour along with the baking powder in a large bowl and keep it aside.
- Take another deep bowl and add the butter into it. Ensure the butter is at room temperature.
- Cream the butter using an electric beater for about a minute or using a wire whisk until it turns into smooth peaks. Then add powdered sugar into this and whisk until light and fluffy(maybe for 2-3 minutes if using an electric beater).
- Add one egg along with 1 tbsp of the sifted flour mixture into the creamed butter mixture bowl and beat the entire mixture until the egg is mixed well and the batter turns light and fluffy..
- Repeat step 4 twice for the remaining 2 eggs( ensure adding 1 tbsp of the sifted flour mixture with each egg).
- Once the mixture is mixed well ensuring the eggs are blended well into the batter, add the remaining sifted flour into the batter.
- Add vanilla essence and milk into the mixture.
- Beat the entire mixture for 30 seconds using an electric beater, or use a spatula to mix the entire mixture in the cut and fold method until the batter is in a smooth consistency.
- Now divide the batter into different portions depending on the number of food colors you wish to add. Add two or three drops of a food coloring agent into each of the batter portions and mix well.
- Into a greased baking tin/pan, pour dollops of the colored portions batter while alternating between the colors.
- Swirl the colors and spread the batter evenly.
- Bake the cake in a preheated oven at 180°C(360°F) for about 40-50 minutes.
- Allow the cake to cool completely before icing it with a frosting of your choice and serving.
- Instead of eggs, you can use flaxseed egg as a substitute. 1 tablespoon ground flaxseed along with 3 tablespoon water mixed well replaces 1 egg. For the above recipe you will require 3 tablespoon flaxseed and 9 tablespoon water. Though this recipe requires each flaxseed egg to be incorporated into the batter separately as well.
- A classic vanilla buttercream frosting with a simple border and some confetti sprinkles being topped is suggested for this cake.