baked sweets/ gluten free

quinoa & almond flour streusel cake

When quinoa flour is 50% off at my local grocery store, I buy it. On any other day, when it’s 100% not off, and costs a whooping $14 for 22 oz/623 g, I definitely do not buy it.

Having said that, however, I’m now feeling the quinoa flour itch… I’ve ventured into the strange land of quinoa baked goods and, I’m surprised to say, I’d like to stay here a while.

Maybe you also got lucky and found quinoa flour on sale, or maybe you’re a bit more financially sound than me; or perhaps you’re neither, but you still manage to allot a sliver of your monthly budget pie chart to quinoa flour. In any case, after impulsively buying the clearance quinoa flour I began to wonder, now what? Is this flour going to render my baked goods the flavor of dirt, or regular cooked quinoa (which is arguably not much better)?

Suffice to say I was feeling a little cynical about the flavor outcome of adding quinoa flour to chocolate chip cookies or brownies. However, since I was already on a roll venturing into uncharted territory (I’m truly a thrill-seeker), I took another leap and made a cake.

To be frank, the streusel topping is the product of mere impulse. I had just finished combining my wet and dry ingredients, when it occurred to me (translation: panic-stricken, it flashed across my mind) that the cake was going to need an extra oomph of sweetness.

I wasn’t taking chances with the earthen flour, and certainly didn’t want such a novel ingredient going to waste, so I sought the help of sugar, spice, and a little bit of melted butter. As my friend said after taking a few bites of a slice, this is so yummy, really moist, definitely a hit, but it wouldn’t be the same without the streusel. 

I didn’t set out to make a coffee cake, and I didn’t set out to buy quinoa flour, but… here we are? There is probably some worthwhile moral tucked away in that sentence. I’ll let it be for now.

All in all, this is not your typical Starbucks-esque knee-jerkingly-sweet coffee cake; no, no, this cake is sweet, and it is wonderfully (can I say perfectly?) soft and moist, but it’s also not entirely gut-destroying (let’s be honest here).

It holds a crumb so lovely that I was genuinely, and ever so happily, shocked (this recipe was not supposed to work out so well), and I will henceforth never underestimate the combined, culminating powers of quinoa and almond flour. And on that note, consider yourself warned; once you get a taste of quinoa streusel cake you may have to get a little creative with your excel financial pie chart.

quinoa & almond flour streusel cake

Print Recipe


  • 1 1/2 cups blanched almond flour (not to be confused with almond meal)
  • 3/4 cup quinoa flour
  • 1/2 cup maple syrup
  • 6 tbsps unrefined coconut oil, melted (for quick measuring: 1/4 cup + 2 tbsps)
  • 2 pasture-raised eggs
  • 2 tsps ground ceylon cinnamon
  • 1/4 tsp + 1/8 tsp ground nutmeg
  • 1 1/2 tsps baking powder
  • Generous pinch salt
  • Streusel topping:
  • 1/4 cup almond flour
  • 2 tbsps fine raw cane sugar (or light brown sugar, or regular white sugar)
  • 1 tbsp ghee or unsalted butter, melted
  • 1/2 tsp ground cinnamon
  • Pinch saltΒ 



Preheat oven to 350 F. First, make the streusel topping. Stir together the almond flour, sugar, cinnamon, and pinch salt; pour over the tbsp of ghee/butter, and combine until a crumbly mixture forms. Set aside.


In a large bowl, whisk the eggs; add the melted oil and maple syrup, and whisk until just combined. Add the almond flour, quinoa flour, spices, baking powder, and pinch salt, creating a little mound with the dry ingredients. Lightly combine the mound of dry ingredients before fully incorporating into the wet mixture.


Oil the sides and bottom of an 8-9 inch cake tin before lining the bottom with parchment paper (or skip the paper if your tin is a trustworthy non-stick pan). Pour in the batter, and evenly sprinkle over the streusel. Bake for 28-35 min, until the top is golden brown and an inserted toothpick comes out clean (mine took ~30 min). The cake is quite fragile when hot, so allow to fully cool before removing from pan, and serving alongside a cup of warm coffee or tea!

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