Behind The Flour

Vegan
Strawberry Jam Laced Maple Quinoa Cakes

03.26.2021

A little dose of pretty. Hinted with maple and laced with a generous ribbon of fresh strawberry jam. Studded with coarse Madagascar bourbon vanilla sugar, it is perfectly sweet. The quinoa adds a nutty depth creating a more dense cake but is balanced by the light coconut whipped topping. I love the uniqueness of this cake. I hope you do too!

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Strawberry Jam Laced Maple Quinoa Cakes + Jammy Coconut Whipped Cream + Crushed Roasted Almonds

Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes

Ingredients

Strawberry jam laced maple quinoa cakes:

  • 2/3 cup golden quinoa
  • 1 cup water
  • 1/2 cup coconut milk or almond milk
  • 2/3 cup coconut yogurt
  • 2 tsp vanilla extract
  • 1/2 cup coconut oil melted and cooled
  • 1 cup maple syrup
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp Himalayan sea salt
  • 2 cups oat flour
  • 1/2 cup roasted almonds crushed, for decorating

For the jam:

  • 1 lb fresh strawberries organic
  • 3 tbsp maple syrup
  • 1 tsp lemon zest
  • 1 tsp vanilla extract

Jammy coconut whipped cream:

  • 2 13.5 oz cans coconut milk full fat, refrigerated overnight
  • 3 tbsp maple syrup
  • 1 tsp vanilla bean paste
  • 8 oz vegan cream cheese Myokos brand
  • 2 tbsp beet juice

Instructions

  • 3 layer, 6-inch cake
    Preheat Oven to 350 degrees.
    Grease 3 cake pans with nonstick coconut oil.

Strawberry jam laced maple quinoa cakes:

  • Bring the quinoa and water to a boil in a medium saucepan. Cover and reduce to a simmer. Cook for 10 minutes. Let cool and fluff with fork.
    Beat milk, yogurt, honey and vanilla in a mixing bowl. Add quinoa and coconut oil and stir until blended.
    Whisk the dry ingredients in a separate bowl. Add the wet ingredients to the dry and combine until smooth.
    Bake for 35-40 minutes, or until a toothpick inserted into the middle comes out clean.

For the Jam:

  • Rinse the strawberries well and chop off the stems. Cut the strawberries in half. 
    Add all of the ingredients to a medium pot. Toss to combine. Cover and cook on medium/high for 10 minutes.
    Mash the strawberries with a muddler or a spoon. Cook another 10 minutes. Let cool completely.

Jammy coconut whipped cream:

  • Open refrigerated cans and separate the solid cream from the water. Add to a medium bowl and beat on high until soft peaks form.
    Add in the remaining ingredients and beat until combined. 
    Once cake is cooled, layer strawberry jam and whipped cream evenly. Top with dried rose petals, coarse sugar and anything else pretty!

Notes

I used dry roasted almonds from Trader Joe’s but any brand will work! 

Did You Make This Recipe?

Tag @behindtheflour on Instagram

Strawberry Jam Laced Maple Quinoa Cakes + Jammy Coconut Whipped Cream + Crushed Roasted Almonds

Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes

Ingredients

Strawberry jam laced maple quinoa cakes:

  • 2/3 cup golden quinoa
  • 1 cup water
  • 1/2 cup coconut milk or almond milk
  • 2/3 cup coconut oil melted and cooled
  • 2 tsp vanilla extract
  • 2/3 cup coconut yogurt
  • 1 cup honey
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp Himalayan sea salt
  • 2 cups oat flour

For the strawberry jam:

  • 1 lb fresh strawberries
  • 3 tbsp maple syrup
  • 1 tsp lemon juice
  • 1 tsp vanilla extract

Jammy coconut whipped cream:

  • 2 cans coconut milk refrigerated overnight
  • 2 tbsp maple syrup
  • 1 tsp vanilla bean paste
  • 8 oz Myokos vegan cream cheese

Instructions

  • 3 layer, 6-inch cake
    Preheat Oven to 350 degrees
    Grease 3 cake pans with nonstick coconut oil

Strawberry jam laced maple quinoa cakes:

  • Bring the quinoa and water to a boil in a medium saucepan. cover, reduce to a simmer and cook for 10 minutes
    Let cool and fluff with fork
    Beat milk, yogurt, honey and vanilla in a mixing bowl
    Add quinoa and coconut oil
    Whisk dry ingredients in a separate bowl 
    Add wet ingredients to dry and combine until smooth
    Bake for 35-40 minutes, depending on your oven.

For the strawberry jam:

  • Rinse the strawberries well and chop off stems. Cut the strawberries in half. 
    Add all ingredients to pot. Toss to combine.
    Cook on medium/high, covered for 10 minutes.
    Mash strawberries with muddler or spoon.
    Cook another 10 minutes then let cool completely.

Jammy coconut whipped cream:

  • Open refrigerated cans and separate the solid cream from the water. Add to bowl and beat on high until peaks form. Add in remaining ingredients and beat until combined. 
    Once cake is cooled, layer strawberry jam and whipped cream evenly. Top with dried rose petals, sugar and anything else pretty!

Notes

I use dry roasted almonds from Trader Joe’s but any brand works!
The quinoa makes these cakes very dense and high in fiber. Know that this recipe will not have the light texture of traditional cakes. 

Did You Make This Recipe?

Tag @behindtheflour on Instagram

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