Last week I put up a teaser on Instagram – a pic with things that indicated that I was going to bake something and another was that of the mini bundts with a mystery ingredient that I baked. These two pics created quite an interest!Well, the mystery ingredient is none other than ‘Quinoa’!
While trying to plan around dishes could be made with Quinoa, I remembered seeing a cake with Quinoa. I have made an eggless version using Whole Wheat Flour & Unrefined Cane Sugar. Of late, most of my bakes have these two ingredients and the kids find no difference in taste and texture.
So I decided to incorporate quinoa into the cake mix and just show them the end product. Everyone at home loved it and the first batch literally flew off like hot cakes!! No one could feel/ taste quinoa that was added and there
was no other ‘funny’ taste in the bundts. To tempt them further I baked
it in my much loved cute mini bundt pan and that just enhanced the
trick!
The texture of the bundt was really soft and even on the next day, it still had the same texture! None of the ingredients that went into this cake altered / changed the texture of the cake!! Isn’t that wonderful!
I feel so excited using up food related gifts – Quinoa and Cranberry in this case that Usha got for me a while ago. I still have a little of both which I will be putting to use soon.
I used:
Makes- 15 mini bundt cakes
Cooked Quinoa – 1 cup
Whole wheat flour – 1 cup
Unrefined cane sugar- 1/2 cup [adjust to taste]
Baking soda-1/4 teaspoon
Baking powder- 3/4 teapoon
Salt- 1/4 teaspoon
Dried cranberries- a handful, chopped
Yogurt – 1/2 cup
Vanilla essence- 1 teaspoon
Sunflower oil- 1/8 cup
Milk-1/2 cup[see notes below]
Take the flour, quinoa,cranberry, salt in a bowl.
Add baking powder and baking soda to it and whisk so that there are no lumps. Keep aside.
In another bowl, take the cane sugar, yogurt, oil, vanilla essence and whisk till teh sugar dissolves completely.
Add the wet mixture to the dry mixture and mix to combine. The mixture will be dry. Add milk little by little to get a cake batter consistency. Depending on the quality of teh flour you may / maynot need all of the milk.
Spoon the batter onto a greased bundt pan. Bake in a pre heated oven @ 180 degree C for 10 minutes / till a skewer inserted into the cake comes out clean.Once the cake is done, remove from oven and let it cool in the pan for a few minutes. Gently remove from pan and transfer onto a wire rack.
Enjoy the soft and delicious mini Bundts…
Bon Appetit…
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68
Omg, those cute mini bundt cakes are just prefect to enjoy for snacks, addition of quinoa and cranberries sounds ultimate.
Those bundts look amazing! I was wondering how to use up my quinoa, will bookmark and try this bake…
Wow! These mini cute cakes looks amazing. A nice method to sneak in quinoa..
Wow! these bundt cakes look so cute and tempting.
Amazing PJ !..i have bookmarked these to make for my grand kids..awesome cakes, look so nice and moist.
cake with cooked quinoa? wow wow wow. bookmarking for april bm 😉
I baked cookies with quinoa but using cooked quinoa is interesting. And I love your mini bundt pan!
I have used cooked quinoa to make muffins earlier. Your mini cakes have beautiful texture.
So soft and fluffy looking quinoa cakes. Yummy!!
These cakes look lovely. They are apt for the upcoming holiday season!
Bookmarking PJ you are a genius.
That's quite a brilliant strike!..very interesting…