The Washington Post

Lemon Quinoa Cake

Lemon Quinoa Cake 12.000

Stacy Zarin Goldberg for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Apr 8, 2019

This cake is the cousin of the Chocolate Quinoa Cake from "The Healthy Jewish Kitchen" cookbook, made famous by Food52, and is also based on the lemon pound cake in Paula Shoyer's "The Kosher Baker" cookbook. Quinoa provides the “flour” that holds this cake together.

Make Ahead: The quinoa may be made 2 days in advance and stored, covered, in the refrigerator. The cake can be made 1 day in advance.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 12 servings

  • For the cake
  • 3/4 cup dried quinoa
  • 1 1/2 cups water
  • Cooking spray or 2 tablespoons canola oil, plus more as needed
  • 1/4 cup plus 1 to 2 tablespoons coconut flour, plus more as needed
  • 2 tablespoons finely grated lemon zest, plus 1/2 cup juice, (from 2 to 3 large lemons)
  • 4 large eggs
  • 1 teaspoon pure vanilla extract (or other vanilla for Passover)
  • 3/4 cup coconut oil
  • 1 1/4 cups sugar
  • 1 cup almond meal/almond flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • For the glaze
  • 1 cup vegan confectioners’ sugar
  • 1 to 2 tablespoons fresh lemon juice, from 1 to 2 lemons

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Place the quinoa and water in a small saucepan and bring it to a boil over medium heat. Reduce the heat to low, cover the saucepan, and cook the quinoa for 15 to 18 minutes, or until all the liquid has been absorbed. Let sit for 5 minutes off the stove top.

Preheat the oven to 350 degrees. Use cooking spray or canola oil to generously grease a 12-cup Bundt pan. Sprinkle 1 to 2 tablespoons coconut flour, or more if needed, over the entire greased pan; then shake the pan to cover, and tap out any excess.

Place the quinoa in the bowl of a food processor fitted with a blade. Add the lemon zest and juice, eggs, vanilla, coconut oil, sugar, almond flour, the 1/4 cup coconut flour, baking powder, baking soda and salt and process for about 2 minutes, until the mixture is very smooth.

Pour the batter into the prepared Bundt pan and bake (middle rack) for 55 minutes to 1 hour, or until a skewer inserted into the cake comes out clean. Let the cake cool for 30 minutes; then gently transfer it to a wire rack.

While the cake cools, make the glaze: Place the confectioners' sugar in a medium bowl. Add 1 tablespoon of lemon juice and whisk to incorporate. Add more juice, 1 teaspoon at a time, until a thick glaze forms. Drizzle or pour the glaze over the warm cake; let cool then serve.

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Recipe Source

From cookbook author Paula Shoyer.

Tested by Helen Horton.

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Nutritional Facts

Calories per serving: 390

% Daily Values*

Total Fat: 23g 35%

Saturated Fat: 13g 65%

Cholesterol: 70mg 23%

Sodium: 270mg 11%

Total Carbohydrates: 45g 15%

Dietary Fiber: 3g 12%

Sugar: 33g

Protein: 6g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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