Shortbread Cake

Updated February 23, 2016


Going Wild in the Kitchen

Published by Square One Publishers

This image courtesy of Joseph DeLeo

This sweet gluten and wheat free cake has great texture. Enjoy it plain or topped with Strawberry Cashew Cream. It’s also delicious with a drizzle of Strawberry Sauce and a dollop of whipped cream.

When ground into meal, nutty-flavored flaxseeds-rich in beneficial omega-3 fatty acids and vitamin E-can take the place of eggs in quick breads, pie crusts, and pancakes.

8 servings

Cooking Methodbaking



Total Timeunder 2 hours

OccasionCasual Dinner Party, Family Get-together

Recipe Coursedessert

Dietary Considerationegg-free, gluten-free, kosher, lactose-free, peanut free, soy free, vegan, vegetarian



Taste and Texturelight, nutty, sweet

Type of Dishcake, dessert


  • 1 cup quinoa flour
  • 1 cup brown rice flour, or Chinese “forbidden” black rice flour
  • 1 tablespoon baking powder
  • ¼ teaspoon sea salt
  • 2½ tablespoons flaxseeds (see Notes)
  • 1 cup apple or cherry juice
  • ¼ cup canola oil
  • ¼ cup maple syrup
  • ½ cup almond milk
  • 1 tablespoon vanilla


Preheat the oven to 350°F. Lightly oil a 9-inch cake pan and set aside.

Combine the quinoa and brown rice flours, baking powder, and salt in a large mixing bowl, and set aside.

Place the flaxseeds in a blender and grind to a powder. Add the juice, oil, maple syrup, almond milk, and vanilla, and blend well. Add to the flour mixture and stir to form a smooth batter.

Pour the batter into the cake pan and bake 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake cool 30 minutes before removing from the pan. Slice and serve.



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