Snickerdoodle Quinoa Flake Bake

A snickerdoodle inspired breakfast cake that’s high in protein and fiber.

Eating Style: Dairy-free, Gluten-free, Grain-free, Nut-free, Refined Sugar-free, Soy-free, Vegetarian

Prep Time:

Serves: 1



  • 1/4 cup quinoa flakes
  • 1 tablespoon + 2 teaspoon coconut flour
  • 1 tablespoon coconut sugar
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon Himalayan rock salt


  • 2 large eggs, at room temperature
  • 1 tablespoon non-dairy milk
  • 1 tablespoon extra virgin coconut oil
  • 1 teaspoon pure vanilla extract


  • 1 teaspoon coconut sugar
  • 1/2 teaspoon ground cinnamon


  1. Prepare a 16oz. microwave/oven safe dish by oiling with a dab of coconut oil. Set aside. Drop all ingredients except cinnamon sugar topping in a small bowl and mix until fully incorporated. Press mixture into prepare dish and even out with fork. Sprinkle cinnamon sugar over top.
  2. Microwave option: Place in the microwave and cook on level 6 power for 3-4 minutes. You’ll know when it’s done when it rises slightly, is harder to the touch, and pulls away from the sides of the dish. Don’t bake it too long, or you’ll have a Frisbee!
  3. Oven option: Place in a preheated oven at 350F and bake for 25-30 minutes, or until toothpick inserted comes out clean.
  4. Allow to rest for 1 minute before tipping over onto a plate and smothering with your favorite toppings.

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Nutrition Information Per Serving

  • Calories: 504
  • Calories from Fat: 234
  • Total Fat: 26
  • Saturated Fat: 16.5 g
  • Cholesterol: 327> mg
  • Sodium: 747 mg
  • Carbs: 44.4 g
  • Dietary Fiber: 7.5 g
  • Net Carbs: 36.9 g
  • Sugars: 20.5 g
  • Protein: 17.4 g