Healthy Strawberry Banana Mini Bundt Cakes with Chocolate Ganache

The most deliciously healthy mini cakes with hints of banana and strawberry and drizzled with decadent chocolate ganache.

These adorable little bundt cakes are made gluten-free, dairy-free, refined sugar-free and high in protein! That’s a quadruple win for this dessert!

Healthy Strawberry Banana Mini Bundt Cakes with Chocolate Ganache

Prep Time: 10 minutes

Cook Time: 22 minutes

Total Time: 32 minutes

Category: Dessert, Snack

Yield: 12

Serving Size: 1 Mini Bundt Cake

Calories per serving: 149

Fat per serving: 5g

Carbs per serving: 17g

Protein per serving: 8g

Healthy Mini Bundt Cakes with Hints of Strawberry and Chocolate Made Gluten-Free, Refined Sugar-Free and Dairy-Free!


  • 1 c gluten-free oat flour
  • 64g vanilla protein powder PEScience 30% OFF code PBCHOCO
  • 3 medium bananas, ripe
  • 3 organic eggs, whole
  • 1/4 c unsweetened applesauce
  • 2 packets stevia
  • 1/4 c freeze dried strawberries, broken into small pieces
  • 1/4 c almond milk
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/8 tsp salt
  • 1 sugar-free chocolate bar (100g)
  • 2 tsp coconut oil
  • 1 tbsp agave


  • Preheat oven to 350 F and prepare a mini bundt pan with non-stick spray.
  • Place the eggs, almond milk, applesauce and bananas into a mixer and beat for 3 minutes.
  • Add in the remaining dry ingredients and mix until combined. Fold in strawberry pieces.
  • Distribute the batter between the bundt molds filling them about a 1/2" from the rim. Bake for 22-24 minutes. Repeat with remaining batter. Mine made 12 mini bundt cakes.
  • Once the cakes cool, melt the chocolate and coconut oil together. Stir in the agave and drizzle chocolate over cakes. Sprinkle with crushed freeze dried strawberry pieces. Place the cakes into the freezer for 5 minutes for chocolate to set.


Oat flour can be subbed for gluten-free flour or brown rice flour.

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