Pineapple, Banana and Walnut Cake (gluten free)

Pineapple, Banana and Quinoa cake

Pineapple, Banana and Quinoa cake

Finding recipes to cater for someone who has difficulty with gluten can be fun.  Cooking with quinoa is great because it is simple to prepare, easy to digest and most enjoyable to eat.  This is another recipe that has been adapted from the recipe in “Cooking with Quinoa” by Rena Patten.

Serves 8 to 10

1 1/2 cups quinoa flour

1 1/4 cups sugar

1 teaspoon ground cinnamon

3 eggs, lightly beaten

150 grams of butter (melted)

1 tin crushed pineapple (with juice)

3 medium ripe bananas, mashed

90 grams crushed walnuts

1 teaspoon vanilla essence


3 tablespoons soft cream cheese

2 tablespoons soft butter

1 teaspoon vanilla essence

1 1/2 cups gluten free icing sugar

walnuts for decoration


Preheat the oven to 160C.  Grease and line a 23cm cake tin

  • Sift the quinoa flour, sugar and cinnamon into a large bowl.
  • Fold in the eggs, oil, pineapple and juice, bananas, walnuts and vanilla.  Stir until just combined.
  • Pour the cake mixture into the prepared cake tin and bake for 1 to 1 and 1/4 hours, until cooked.
  • The cake should be golden and firm to the touch and a skewer should come out clean when inserted.
  • Stand the cake in the tin for 10 minutes before turning onto a wire rack to cool.
  • To make the frosting, beat the cream cheese, butter and vanilla together, then slowly mix in the sifted icing sugar.
  • Ice the cake with the frosting when completely cold.
  • Decorate with extra walnuts.



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