Sometimes you want to make cake but you really don’t want all that cake hanging about the house. If it’s just you or you have a small family, making your way through a large cake is a truly daunting prospect. That’s why these mini cakes are so fun (and delicious!). They are just the right size for you and a friend.
For this cake, make sure you don’t skip the step of freezing the raspberry filling after spreading it on the first layer. I learned the hard way that topping the fresh filling with a second layer of cake will send it oozing out! It still tasted great, though!
- 6 tbsp almond flour
- 2 tbsp unsweetened shredded coconut
- Sweetener equivalent to 2 tbsp sugar
- 1 tbsp unsweetened whey protein powder
- 1/2 tsp baking powder
- Pinch salt
- 1 1/2 tbsp melted coconut oil
- 1 large egg white
- 1 tbsp water
- 1/4 tsp coconut extract
- 1/4 cup fresh raspberries
- Sweetener equivalent to 1/2 tbsp sugar
- 1/4 cup whipping cream
- Sweetener equivalent to 1 tbsp sugar (powdered or liquid sweeteners work best here)
- 1/4 tsp coconut or vanilla extract (depends on how coconut-y you want it!)
- 1 tbsp unsweetened shredded coconut, lightly toasted
- Preheat oven to 325F and grease two 4-inch diameter mini cake pans or ramekins very well.
- In a medium bowl, whisk together almond flour, coconut, sweetener, protein powder, baking powder, and salt. Stir in coconut oil, egg white, water, and coconut extract until well combined.
- Divide batter among prepared cake pans or ramekins and smooth the tops. Bake about 15 minutes, until cakes are just firm to the touch. Remove and let cool, then transfer to a wire rack to cool completely.
- In a small bowl, mash berries with a fork. Stir in sweetener. Spread mixture over the top of one of the cake layers. Place in the freezer 1 hour to firm filling enough for second layer. When firm, top with second cake layer.
- In a medium bowl, beat whipping cream with sweetener and extract until stiff peaks form. Spread over the top and sides of cake.
- Sprinkle top with toasted coconut.