1 c whole wheat flour
1 c cooked red quinoa
3/4 c raw sugar
1/2 c (1 stick) butter, melted
1 T vanilla extract
1 t baking powder
1 large Granny Smith apple (or other tart variety), chopped into 1/2″ pieces
1 c dried cranberries Cream Cheese Frosting
1 8 oz package cream cheese, softened
1/2 c (1 stick) butter, softened
1 c sugar (powdered is preferable for the proper texture, but if you only have regular sugar, that will also work)
1 t vanilla extract
Preheat the oven to 350°. Lightly grease a 9″ round cake pan and set aside. In a medium bowl, sift together the flour & baking powder. In a separate, larger bowl, beat together the eggs, sugar and vanilla extract until smooth. Slowly add the flour mixture in small batches, whisking together in between batches to ensure everything is properly incorporated. Add the melted butter and mix to combine. Next, add the red quinoa, folding it into the mixture gently. Finally, add the chopped apple and cranberries and mix together well. The batter should be thick but smooth. Pour the batter into the greased cake pan and bake for 35 minutes, or until the center is no longer wet when tested with a toothpick.
While the cake is baking, prepare the frosting. Using an electric mixer on low speed, beat the cream cheese & butter together until smooth. Add the sugar & vanilla and beat until creamy. Set aside.
When cake has finished baking, remove from oven & cool on a rack for 10-15 minutes before removing from pan. Frost with a generous amount of frosting, slice into 8-10 equal pieces, and enjoy!