Lemon Quinoa Cake For the glaze

12 servings

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.

For the cake

3⁄4cup 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 lemon zest, from 2 to

3 large lemons

⁄2 cup fresh lemon juice, from 2 to 3 1

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 flour 2 teaspoons baking powder 1 teaspoon baking soda

1⁄2 teaspoon salt 1 cup vegan confectioners’ sugar

1 to 2 tablespoons fresh lemon juice,

from 1 to 2 lemons

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. Nutrition | Per serving: 390 calories, 6 g protein, 45 g carbohydrates, 23 g fat, 13 g saturated fat, 70 mg cholesterol, 270 mg sodium, 3 g dietary fiber, 33 g sugar

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.