Chocolate Quinoa Mini Bundt Cakes by Anna Marie - Musely
  • $ 11% Cashback on all one-time purchases
    11% Cashback is available to all registered users and will be give in the form of Musely Coins.
    * Buy Together & Subscriptions orders are not eligible for Cashback
  • Free shipping over $25

    Free Shipping on All Orders Over $25.

    You may request a return within 30 days from the date the product is shipped.

    All returns may be tentative on brand approval.

Chocolate Quinoa Mini Bundt Cakes

posted in Food & Drink > Recipes
  • 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 tsp baking soda
    1½ teaspoons baking powder
    ½ teaspoon sea salt
    1 pint (2 cups) fresh strawberries
    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.
    ¾ cup of dry quinoa cooked in 1½ 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.


See all comments

Related Tips

See other sign in/up options
Set up my password later
Login / sign up with Email
Forgot Password?
New to Musely
See other login options
Sign Up with Email
Already have an account? Login
Looks like you have an account already
Enter your password to proceed to checkout
Forgot Password?
Please re-enter your password
Forgot Password?
* This is for protection of your private information
Create a Password
For better protection, please provide a password for you account.
For privacy reasons, you must login every time you access this page.
Forgot Password?
< back
< back
Reset Password
Enter the email address associated with your account
< back