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Quinoa and Banana Cake

Makes 1 cake

Why not rustle up this delicious vegan cake next time you have a spare ripe banana? It will keep well in a tin for slicing and adding to packed lunches during the week. Alternatively make and freeze banana quinoa cake to enjoy another day.

Free from Gluten, Egg, Soya, Wheat, Dairy, Nuts
Vegetarian, Vegan, Wholemeal, Without crystal sugar


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  1. Rub some oil around the inside of a 500g/1lb loaf tin and pre-heat the oven.
  2. Sieve the flour and baking powder into a bowl and stir to combine.
  3. Put the brown sugar into a large mixing bowl, add the banana and mash into a paste.
  4. Beat in the oil.
  5. Zest a tablespoon of the orange rind onto a plate and set this aside.
  6. Grate a teaspoon of orange rind into the mixing bowl.
  7. Stir in the orange juice.
  8. Add the prepared flour and mix well.
  9. Pour the mixture into the prepared tin and smooth the top.
  10. Sprinkle the prepared zest over the top of the cake.
  11. Bake for 40-45


500g/1lb loaf tin, zester and mixing bowl


180°C, Fan 160°C, 350°F, Gas 4

Cooking time

40-45 minutes
Excellent recipe. Which I chanced upon as it’s printed on the Doves Farm Quinoa flour container (that 110 g tube which looks so small).I panicked a bit and added 1 egg to the recipe and it turned out great but next time I’ll try the recipe minus egg. Also, I baked this as muffins rather than a loaf, but it’s a great way to use quinoa flour. And the amount of flour used is surprisingly small. Delicious.
By Umber Khairi
20 Feb 2020
Just spotted this recipe which looks fab (I’m vegan) and which I’ll be trying very soon. Banana recipes are great as I find they are very forgiving and versatile when it comes to measuring ingredients and fiddling around with the sugar level. I’ll probably cut back on the sugar and add more banana to compensate but will try the recipe as it is at first. Thanks for sharing.
By Helen
07 Aug 2018

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