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!
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.
While I usually serve light or lemony desserts like this Meyer Lemon Mini Parfait, Lemon Tart with Blueberries or Raspberry Coconut Parfait 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.
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.
Chocolate Quinoa Mini Bundt Cakes with Strawberries
- 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
- 1 pint fresh strawberries (2 cups)
- ½ cup caramel sauce
- fresh mint leaves for garnish
- powdered sugar for garnish optional
- 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.
- Reserve 6 choice berries for garnish. Finely chop enough strawberries to fill the cavities of the mini Bundt cakes. Drizzle with caramel sauce, letting it run down the sides. Top with a strawberry, sliced from the tip to within ⅛ inch of the stem. Fan it out and position on top of the chopped berries. Garnish with a mint leave and dust with powdered sugar just before serving, if desired.
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