Our most popular recipe on the site is our Coconut and Raspberry Cake (gluten and dairy free). Given we are approaching the site’s two year anniversary I wanted to do something with this recipe so it could be diversified from just a cake. I decided to trial using the mixture for mini cakes or muffins, and the slight variations I have made to the original Coconut and Raspberry Cake have turned out just fine.
For this version I’ve stuck to using butter, although you can just as easily substitute it for Nuttelex as per the original for a dairy free version. I have still used almond meal as I love the texture, and you can easily make your own using our Almond Milk recipe. Apart from using butter, the only other major change is brown sugar instead of caster or coconut sugar and of course the miniature patty form of the cake. I always find eating anything in miniature form makes me enjoy it more, and as a consequence makes me eat more, not ideal but I’ve been making a batch every Sunday for the past few weeks and they’ve miraculously lasted all week!
Test it out and let us know how you prefer it to the classic cake. Enjoy!
JC x
Coconut and Raspberry mini cakes
Makes 10-12 (I only have a 6 muffin tin, so have to bake two batches, obviously if you have a 12 muffin tin use that)
Oil for greasing muffin tin
1 ¼ cup almond meal
½ cup of brown sugar
½ cup of dessicated coconut
2 eggs
1 teaspoon of vanilla essence
100gms butter melted
½ cup of raspberries halved
Pre-heat oven to 200C (electric)
Stir almond meal, sugar and coconut together
Whisk eggs and extract, then slowly add the butter
Add egg mix to dry mix and stir thoroughly
Add 2-3 raspberry halves to the bottom of the muffin/cupcake tin then add a generous tablespoon or two of the batter, and press lightly into each mini cavity
Dot top with a raspberry each and bake in oven for 15-20 minutes or until the tops brown
Leave to cool for 5-10 minutes then remove from muffin/cupcake tin
Notes: Raspberries can be substituted for other berries and summer fruits
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