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    Home » Desserts » Chocolate Quinoa Mini Bundt Cakes with Strawberries

    Chocolate Quinoa Mini Bundt Cakes with Strawberries

    Published: Mar 23, 2016 · Modified: Feb 8, 2020 by Elaine · This post may contain Amazon affiliate links · As an Amazon Associate I earn from qualifying purchases. This blog generates income via ads · 6 Comments

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    Chocolate Quinoa Mini Bundt Cakes with Strawberries and Caramel. Gluten-free, dairy-free and decadent!

    Serve these Chocolate Quinoa Mini Bundt Cakes with Strawberries and Caramel Sauce at your next celebration. They're gluten-free and dairy-fee and decadently delicious!
    Chocolate Quinoa Mini Bundt Cakes with Strawberries and Caramel, garnished with a fresh strawberry fan.
    If you're following a gluten-free diet, you may be missing cakes and cookies and other desserts that you used to enjoy. Don't despair! These Chocolate Quinoa Mini Bundt Cakes with Strawberries and Caramel will make you realize you're not missing a thing! They're both grain-free and dairy-free. Their rich chocolate flavour is sweet, but not too sweet.

    Top these mini cakes with fresh strawberries and your choice of classic or paleo caramel sauce, and you've made a luscious dessert, fit for a celebration at any time of the year.

    Chocolate Quinoa Mini Bundt Cakes with fresh Strawberries and Caramel Sauce garnished with a fan of fresh strawberries.
    While I usually serve light or lemony desserts like this Meyer Lemon Mini Parfait, or Lemon Tart with Blueberries at Easter time, this year I've opted for one of my favourite combinations:  chocolate with strawberries.

    Correction: chocolate, strawberries and caramel sauce!

    This recipe is a riff on my Even Healthier Chocolate Quinoa Cupcakes. I baked it in mini Bundt pans instead of cupcake tins, simply for the cuteness factor.

    Once cooled, I filled the cavity on top of the cake with finely chopped fresh strawberries, drizzled it with salted caramel sauce and topped it with a strawberry fan.

    So easy! And I love that I'm including a superfood in my dessert. Quinoa is an incredibly nutritious seed, rich in protein, fibre and a host of essential vitamins and minerals.

    What can I use if I don't have mini Bundt cake pans?

    No problem! Bake this recipe as cupcakes, split and serve as a Chocolate Strawberry Shortcake. Add whipped cream instead (or as well as!) the caramel sauce.
    Chocolate Quinoa Mini Bundt Cakes recipe made with cupcakes and whipped cream.
    If you want to be super efficient (and who doesn't) you can make the salted caramel sauce days ahead of time. See my recipe for Salted Caramel Sauce--Two Ways.  Both are fabulous and they freeze well.

    You can also bake the Bundt cakes, wrap them tightly and freeze. Then simply thaw, top with strawberries and caramel, decorate and serve.
    Gluten-free and dairy-free Chocolate Quinoa Mini Bundt Cakes with fresh strawberries and paleo caramel sauce. Decadent and delicious!

    Chocolate Quinoa Mini Bundt Cakes with Strawberries and Caramel. Gluten-free, dairy-free and decadent!

    Chocolate Quinoa Mini Bundt Cakes with Strawberries

    Serve these Chocolate Quinoa Mini Bundt Cakes with Strawberries and Caramel Sauce at your next celebration. They're gluten-free and dairy-fee and decadently delicious!
    Print Pin Rate
    Course: Dessert
    Cuisine: Canadian, American
    Diet: Gluten Free, Vegetarian
    Prep Time: 30 minutes
    Cook Time: 30 minutes
    Total Time: 1 hour
    Servings: 6
    Author: Elaine
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    Ingredients

    • 2 cups cooked quinoa * see note below
    • ⅓ cup milk (almond coconut, or cow’s milk)
    • 4 eggs
    • 1 teaspoon vanilla extract
    • ½ cup melted butter
    • ¼ cup melted coconut oil
    • 1 cup coconut palm sugar, organic cane sugar (or refined sugar) (Increase sugar to 1¼ or 1/1/2 cups for a sweeter product)
    • 1 cup unsweetened cocoa powder
    • ½ teaspoon baking soda
    • 1½ teaspoon baking powder
    • ½ teaspoon sea salt
    • ½ pint fresh strawberries (1 cup)
    • fresh mint leaves for garnish
    • powdered sugar for garnish optional

    Instructions

    • Cook ¾ cup dry quinoa in 1½ cups water. (¾ cup of quinoa cooked in 1½ cups water will yield approximately 2 cups of cooked quinoa.) Spread out on a baking sheet to cool.
    • Heat oven to 350°F. Grease 6 mini bundt pans with coconut oil or butter.
    • Mix the milk, eggs and vanilla in a blender or food processor.
    • Add the cooked and cooled quinoa, butter, and coconut oil to the blender. This is where a high-speed blender like a Vitamix or a Blendtec comes in handy, as it will grind the cooked quinoa, preventing a lumpy texture in the cooked cake.
    • Sift the sugar, cocoa, baking powder, baking soda and sea salt in a large bowl.
    • Add the wet ingredients from the blender to the dry ingredients in the bowl and mix until thoroughly combined. Fill mini Bundt pans ¾ full, spreading to the edges.
    • Bake at 350 degrees for 30 minutes. Remove, let cool in tins for 10 minutes, then transfer to a cooling rack. Invert on to cooling rack. Let cool completely.
    • Glaze with chocolate glaze, letting it run down the sides. Fill the cavity with a few sliced strawberries. Garnish with a mint leaf just before serving, if desired.

    Notes

    ¾ cup of dry quinoa cooked in 1 ½ cups of water will yield approximately 2 cups of quinoa, but be sure to measure 2 cups once it's cooked. Sometimes I've found it will make a little more than 2 cups.
    Tried this Recipe? Pin it for Later!Mention @enessman or tag #flavourandsavour!

    This post contains affiliate links. If you click on any of the affiliate links and make a purchase within a certain time frame, I’ll receive a small commission. The commission is paid by the third party, not by you. I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.

    Chocolate Quinoa Mini Bundt Cakes with Strawberries and Caramel Sauce. Looking for Spring dessert ideas? These are gluten-free, dairy-free and delicious! Rich chocolate flavour, fresh strawberries and sweet caramel sauce with a paleo option! |www.flavourandsavour.com
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    Reader Interactions

    Comments

    1. Flavour & Savour

      March 27, 2016 at 9:13 pm

      Thanks, Bethany! We polished them off tonight!

      Reply
    2. Bethany

      March 27, 2016 at 5:57 pm

      These look tasty!

      Reply
    3. Anne

      March 27, 2016 at 4:06 pm

      These bundt cakes are beautiful and so cute!! On my "to bake" list right now!

      Reply
      • Flavour & Savour

        March 27, 2016 at 4:36 pm

        Thanks Anne!

        Reply
    4. Flavour & Savour

      March 24, 2016 at 8:52 am

      Thanks Sally! Happy Easter to you and your family!

      Reply
    5. Sally @ Good Dinner Mom

      March 24, 2016 at 7:00 am

      5 stars
      Adorable! The cake recipe here is almost just the chocolate cake on my site. It's our favorite chocolate cake EVER. How cute these are for Easter, Elaine. Or just to celebrate spring arrival, in general.

      Reply

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    Elaine from Flavour and Savour

    Welcome! I'm Elaine

    I create delicious gluten-free recipes that everyone can make. I’m here to show you that gluten-free eating doesn’t have to be complicated! I’ll help you make healthy meals that you’ll want to share with family and friends. About Me!

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