Sometimes being a baker can be hard…long hours on the feet, never ending dishes, little pay…
But then again you get to create yummy things to enjoy all day long, which makes it all worth it.
Pure2raw recipe: Carob Chia Mini Bundt Cakes (gluten free, vegan, sugar free, soy free)
Inspired by our sugar free mini brownies
Ingredients:
- 2 tbsp coconut flour
- 6 tbsp amaranth flour (or any flour)
- 1/3 cup carob (or cocoa)
- 3 tbsp chia seeds
- 2-3 tsp vanilla extract (we use an alcohol free)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3 tbsp xylitol (or sugar)
- 1/3 cup pumpkin puree (applesauce would be fine)
- 1/4 cup coconut oil (or any oil)
- 1 tsp apple cider vinegar
- 1/4 cup water (or milk substitute)
Serving size -Makes about 8 mini bundt cakes.
Directions: Place ingredients into a bowl and stir till combined. Scoop batter into lightly oiled mini bundt cake pan, we used this pan, or can use any muffin pan.
Bake at 350 for 15 minutes, or till toothpick comes out clean.
Another fun, easy and delicious low sugar recipe we have been enjoying lately.
No frosting required…although always welcomed 
Sorry for the short post this morning, have had a busy day today full of business meetings.
Hope you all have a wonderful chocolate or carob filled sweet day!
Cheers to all the other bakers out there. And we have another great recipe and giveaway coming here soon!!!
Till next time,
p2raw twins
{ 27 comments… read them below or add one }
being a baker and then one who BLOGS about it is even harder…not only do you have to cook, you have to remember the recipe precisely, take PICTURES (and pretty ones!) of it all and then BLOG about it all. Hats off to you and every one who blogs about our food…it’s not an easy job
but worth it of course!
Agreed Averie – not an easy job to remember all these things, but sure is fun.
I have a mini bundt pan but I am so afraid to use it. Have you ever had cakes get stuck even when you oiled them?
Kelly it has happened a few times; we try to let the cakes cool for a few minutes before trying to take them out and sometimes that works. And we oil our pan with coconut oil and that seems to do a really good job with not sticking so much.
Fun, easy, delicious, low sugar–all sounds like good things. I love how you ladies look on the bright side. And these sound super-yummy!
thanks Ela!! xoxo
Oh yes please! These sound and look amazing!
I know you said any muffin pan will do, but I really want to make these in a mini bundt cake pan. So fun.
haha yes Heather sometimes what pan is used makes all the difference
Yum yum yum. I don’t have a mini or maxi bundt pan. I bet these would be good donuts though….says the girl with a mini donut pan.
oh yes Katie!
There’s something about a baked good being “mini” that just makes it even better!
so true Anna so true
horray for more donut variations! I want one of those pans but haven’t been able to convince myself it’s worth it. But with all these great recipes, I might just have to!
You ladies are so creative with your baking! Beautiful, beautiful creations. Thank you
I think this cake recipe more than makes up for the short post
haha thanks Jojo
Fantastic, I love any opportunity to use those power-packed chia seeds stashed in my freezer! And if they can end up in something sweet and chocolate-like, so much the better.
yes Hannah
I know what i’m making this weekend! Love carob whenever I can get it in. Have a great day girls
thanks Heather you too!
I love bundt cakes there is just something about that pan that makes everything come out perfect! I might drizzle some melted coconut butter on those little cakes, they look delicious!
oh yes Kate coconut butter on these mini cakes would be devine!! YUM
So delicious. Short post or not, these are brilliant!
These would make terrific muffins but they just look so cute in a bundt form! I need a pan like this
Your short post really made me think by the way. Thanks for bringing some awareness to my day :]
Those look so lovely!
These look scrumptious! I agree that frosting is always a nice addition haha
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