Cute, mini things make me so happy. And so does cake! Cake makes me happy, mini things make me happy, so mini cakes have me jumping up and down squealing like a little child. Clearly these cakes have me pretty pleased with myself.
Thanks to Molly Yeh’s genius and incredibly mini-caking skills, I was inspired to make some of my own. Okay, so they’re not as perfectly gorgeous as hers, but good news for you and me, these cakes are gluten free and paleo! So we don’t have to just ooh and ahh and wonder what they taste like—a situation I frequently find myself in when I’m around non-allergy-friendly foods.
Make you batter. Bake it. Cut out the cakes. And then stack them up and frost them!
Yay for paleo cake! Gluten free, grain free, and refined sugar free? Yeees please!
Lemony cake layered with lemon curd, berry jam, and just a hint of mint. Ahh, it’s perfection. It’s like a spring fairy teatime!
Berry Mint Lemon Curd Mini Cakes
- 3 cups blanched almond flour
- 3 T coconut flour
- 2 tsp baking powder
- 1/2 tsp salt
- 4 eggs
- 1 T vanilla extract
- 1/4 cup softened butter or melted coconut oil
- 1/2 cup agave or maple syrup
- 1 T lemon zest
- 2 cans coconut milk, refrigerated overnight
- 1 tsp finely minced fresh mint
- 1/2 cup freeze dried strawberries
- Lemon curd filling
- Berry jam
- Optional: sprinkles, fresh mint to garnish
Preheat oven to 325 degrees.
In a small bowl, combine almond flour, coconut flour, baking powder, and salt. In a medium mixing bowl, beat together the eggs, vanilla extract, melted coconut oil, agave, and lemon zest. Add in the the dry ingredients and stir until combined.
Grease a 9x9 pan with coconut oil and pour the batter into it. Bake at 325 for 30-32 until golden brown.
As the cake bakes, prep the frosting. Scoop the hard creamy part off the top of your chilled cans of coconut milk. Place it in the bowl of a stand mixer and whip for 4 minutes, scraping down the sides as needed. Split the whipped cream into two bowls. Mince the fresh mint and chop the freeze dried strawberries. Mix the mint into one of the bowls and the strawberries into the other bowl. Keep the frosting in the refrigerator until you’re ready to use it.
Once the cake is completely cool, you can assemble your cakes! Using a small, round cookie cutter, cut out your lil cakes. Cut them in half horizontally to put filling inside of them (jam or lemon curd) and then frost them with the coconut whipped cream. Top with sprinkles, fresh mint leaves, or bits of freeze-dried strawberries.