What if you could have cake for breakfast? That’s right, I said cake for breakfast. Who wouldn’t want that, right? Now, imagine if that cake was not only super delicious, but extremely healthy as well, and completely gluten-free. Cake for breakfast that’s good for you? Sounds crazy, right? Believe it or not, it’s possible, thanks to a key ingredient.

Quinoa. That’s right, quinoa! With just a little bit of cooked quinoa, some of our delicious raw honey, a little bit of sweetness from our Coconut Palm Sugar, and just a pinch of almond flour, you can have a delicious slice of cake each morning that is packed full of all the energy, nutrients, and vitamins you need to conquer the day! Best of all, you don’t have to worry about all that guilt. Okay, enough talk, it’s time for cake! Grab your apron, it’s time to bake up some Breakfast Quinoa Cake!

1 cup Honeyville Organic Quinoa
2 cups Almond Milk
3 Tbsp Raw Honey
1/2 tsp Cinnamon
1/4 tsp Salt
2 Eggs, beaten
1/2 cup Water

Date Filling:
1 cup pitted Dates, chopped
1 cup Water
1 Tbsp Coconut Sugar

1 Tbsp Coconut Oil
2 Tbsp Coconut Sugar
1/4 cup Honeyville Blanched Almond Flour
1/4 tsp Cinnamon

Preheat oven to 350 degrees.


Pour almond milk into a large pot and bring to a boil over high heat.

Stir in quinoa, honey, cinnamon, and salt. Cover, turn down heat to low, and let sit for 20-30 minutes, or until liquid is fully absorbed.


In a sauce pan, add dates, water, and coconut sugar, and bring to a boil, then turn to low heat and simmer until water is fully absorbed.


In a medium bowl, whisk together coconut sugar, almond flour, and cinnamon for topping. Add coconut oil and whisk until topping is crumbly.


Once dates are completely cooked, transfer to a bowl and mash until you have a thick paste.


Remove quinoa from heat and place in a large bowl. Add beaten eggs and 1/2 cup water and stir until fully combined.


In a greased pie sheet, pour half the quinoa mixture.


Add date paste over the top of quinoa.


Pour remaining quinoa mixture over date filling and sprinkle topping over the top.


Place in oven and bake at 350 degrees for 30-35 minutes. Remove and allow to cool and set up for 10 minutes before slicing and serving.


This cake is full of all the flavors you love in a breakfast meal. The rich taste of cinnamon, combined with the amazing sweetness of the coconut sugar, gives the perfect blend of taste and aroma that you won’t be able to resist. The quinoa bakes up soft and moist, with the perfect amount of texture and taste. Slice this cake up and enjoy it as often as you can. Don’t worry about having an extra slice or two! This cake is not only good, but good for you as well!


Cake for breakfast? When it’s Quinoa Cake, why not?