Tiny almond coconut raspberry cakes
These refined sugar free cakes are so easy to make - and made in no time. Tiny bites of deliciousness. A sweet, but not too sweet, treat for a cup of coffee or maybe in the lunchbox.
Hi - and happy Tuesday!
The weekend has been filled with sunshine and summer-like weather, and we have spent almost all day outside. That time of year <3
In this newsletter I’m sharing the recipe for these delicious tiny almond coconut raspberry cakes. They are so easy to make - and made in no time. Preparation time 10 minutes and baking time 10 minutes. That kind a treat to make for instant cravings. Gently sweetened with maple syrup and filled with good ingredients for body, mind and tastebuds :)
A perfect little sweet (but not too sweet) snack to go with a cup of coffee or maybe as a little something extra in the lunchbox.
Before getting to the recipe, I’ll share a little something about the next post out this Friday
I’ve been testing a banana bread lately with gluten free oat flour as the “flour base”. After a couple of rounds of trial and error with the texture, I finally got it right. The result is that kind of gluten free banana bread with an incredibly moist and tender crumb, a caramelized twist and bits of dark chocolate.
I’ll share the recipe (and the dos and don’ts) on Friday with my paid subscribers.
Now back to the recipe for the delicious bite-sized cakes.
Tiny almond coconut raspberry cakes
Makes 10-12 (depending on the size of your silicone mini muffin/tartlet pan)
1 egg
35 g maple syrup
50 g almond flour
20 g gluten free oat flour
20 g shredded coconut
15 g olive oil (or another time of oil of your preference)
1/2 tsp baking powder
A pinch of vanilla (optional)
12 raspberries (fresh or frozen)
Topping:
A drizzle of melted dark chocolate
Method:
Preheat the oven to 175°C (fan).
Whisk together all the ingredients for the cake batter (except raspberries) in a bowl until well combined.
Use a spoon to divide the cake batter into the holes of the silicone pan.
Add one raspberry in the middle of each like pictured above.
Bake in the middle of the oven for about 10 minutes until nicely golden.
Leave to cool completely before removing from the pan.
Drizzle with melted chocolate.
Eat the tiny cakes now or store them in the refrigerator for a couple of days.
Enjoy!
All the best,
Anne
