Raspberry ‘N Cream Mini Cakes

Grain-free, Dairy-Free option 🌹

Happy Friday, Friends!
Love is in the air!! And so is the beautiful fragrance of freshly baked raspberry cakes with sugared frosting!

And really, when is it NOT a good time to make delicious miniaturized cakes?!

These lovely confections are full of fresh raspberries, cream (dairy-free version too!), Framboise and a touch of vanilla. You don’t have to add the Framboise, but it really does add a little something special. And these sweet iced cakes are blank canvases, just waiting for your creative touches! You can create the look pictured here with a little food coloring and piping (a few tips below), or you can create your own fabulous masterpiece with sprinkles, hearts, stars and or endless color combinations!

And these treats aren’t just perfect for your sweetheart, but they’re also lovely for a little one with a Valentine’s birthday, a dear friend or a special neighbor who might need some extra cheer.😊

Tips:
-Here is the link for the mini cake pans, they are 4 inch pans. Buy 4 for two 2 layer mini cakes, 6 for 2 three layer cakes. Alternatively, you can make cupcakes, or an 8×8 square sheet cake.
-We used Americolor gels for the colors pictured here, but you can find natural food dyes here.
-here is the icing tip we used for the piping surrounding the bottom of the cake and you can find the piping bags here.
-We googled “how to pipe a rose” and found numerous helpful tutorials. We practiced and got one or two nearly right, and another one or too not so right.😂 But it’s a fun challenge! And we lost our nail tool, so we cut a little cardboard circle, fitted it with a screw in the middle, covered it in aluminum foil and attached a nut to the base to keep it stable. Or if you’re not crazy about fashioning your own, you can find one here.
-And finally, a link to the Framboise.

Raspberry ‘N Cream Mini Cakes

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• Author: Lila Ruth
• Total Time: about an hour
• Yield: 2 mini cakes (or 10 cupcakes) 1x

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Ingredients

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• 2 cups almond flour (Bob’s Red Mill)
• 2/3 cup tapioca starch (or potato starch)
• 2/3 cup sugar
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder (Hain brand is grain-free)
• 1 cup raspberries
• 1/2 cup milk or almond milk
• 1 egg
• 3 tablespoons olive oil
• 1 tablespoon Framboise (optional)
• 2 teaspoons apple cider vinegar
• 1 teaspoon vanilla extract
• FROSTING:
• 4 1/2 cups powdered sugar (Wholesome! brand is grain-free)
• 3/4 cup butter or Earth Balance spread
• 3 tablespoons milk or almond milk
• 1 teaspoon vanilla extract or framboise
• food coloring (natural options in “tips” section in post above).

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Instructions

1. Preheat oven to 350 degrees
2. In a large bowl, whisk together almond flour, tapioca starch, sugar, baking soda, and baking powder. Set aside.
3. In a blender, add milk, raspberries, Framboise and vanilla extract. Pulse until smooth.
4. Pour raspberry puree over flour mixture, then add egg, olive oil + apple cider vinegar. Blend together until you have a smooth batter. Add in a few drops of pink food coloring for extra color if desired.
5. Pour batter into 4 parchment paper lined 4″ mini cake pans. You can make both mini cakes three layered if preferred, just make sure each layer is more shallow. Or you can use a cupcake tin or a small 8×8 baking dish for a square sheet cake. (You may use two 8″ cake pans, but keep in mind the layers will be shorter).
6. Bake at 350 degrees for 20-30 minutes, cakes should be a bit springy to the touch. For the mini cake pans: remove from oven and let them cool for 5-10 minutes before carefully flipping them over onto a wire cooling rack. Continue to cool completely before handling. For the cupcakes and sheet pan: do not remove from pan until completely cooled.
7. While you’re waiting for your cakes to cool, blend your icing ingredients together at medium speed. Add extra milk to thin it out, or extra powdered sugar to thicken it up.
8. Frost cakes as desired (check out our “tips” section above for additional decorating tips). Serve and store any leftovers in an airtight container. Enjoy!

• Prep Time: 25 min
• Cook Time: 30 min