When I first made these, I was shocked by how delicious were. The first bite wasn’t what I expected, but the more I munched, the more I craved. This vegan mini bundt cake dessert is apt for breakfast or a light snack. It is light, but moist, and has a bit of crunch from the chia seeds and quinoa. And, get this, in addition to being vegan, it contains no flour or sugar. Sub-ins include pumpkin puree, coconut flour, amaranth flour, and maple syrup! Enjoy!
Vegan Mini Bundt Cake Recipe
Makes about 12
- 4 tablespoons coconut flour
- 3/4 cups amaranth flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/3 cup chia seeds
- 1/4 cup dry quinoa (optional, for some crunch)
- 1/3 maple syrup
- 2 teaspoons apple cider vinegar
- 6 teaspoons vanilla extract
- 1/2 cup almond milk (or water)
- 1/2 cup coconut oil (melted)
Directions: Preheat oven to 350 degrees Fahrenheit. Fold all the ingredients together in a bowl and scoop into greased mini bundt cake pans – about 1/3 up the side. Bake for 15 minutes or until cooked through (a toothpick should come out clean).
Enjoy with your morning coffee!
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