Mini Cakes? Yep. You heard, and saw, correctly! My absolute favorite fruit to bake with are blueberries. They soften while cooking, with the end result being little bursts of sweet and tangy flavors with each bite. Pair that will the sweet vanilla glaze on top and you've got a tasty cake.
Ingredients
Cake
2 eggs
2 tablespoons cashew
butter
¼ cup nonfat plain
greek yogurt
2 tablespoons honey
1 cup almond meal
flour
2 teaspoons baking
powder
1 cup blueberries
Icing
Water
Method
1. Preheat oven to 350 degrees F. Spray 5 ramekins with
nonstick spray and set aside.
2. In a mixing bowl, whisk together the first 4 cake ingredients
until smooth.
3. Add the remainder of cake ingredients to the mixing bowl
and stir until batter is well combined.
4. Evenly spoon cake batter into each ramekin, filling until
2/3 full.
5. Bake in the oven for 36-42 minutes, or until toothpick inserted
into center of cakes comes out clean.
6. Let cakes cool while you make the icing
7. For the icing, slowly add water to protein powder while
whisking until desired consistency is reached. Drizzle icing on each cake and
enjoy!
Makes 10 servings
1 serving is ½ mini cake with icing
Macros for 1 serving
I love cooking with blueberries! These cakes look so wonderful!
ReplyDeleteThank you! Blueberries are my favorite fruit to cook with
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