Vegan Lemon And Wild Raspberry Mini Cakes

Have you ever picked wild raspberries? They are so divine and pretty! My husband and my kids found these the other day on a bike ride. So I made us some vegan lemon and wild raspberry mini cakes. They are so easy to make, beyond delicious and really pretty! 

The Recipe

Vegan lemon and wild raspberry mini cakes (yield 32 oval mini cakes)

Ingredients

For the cakes:

1 cup / 125 g all-purpose flour

1/2 cup / 100 g sugar

1 teaspoon baking powder

2/3 cups / 60 g almond flour

3 tablespoons / 40 ml vegetable oil, such as sunflower oil

6 tablespoons / 90 ml plant-based milk

4.4 ounces / 125 g of plant-based yogurt (I used coconut yogurt)

zest of 1 lemon

juice of 2 lemons

1/2 - 3/4 cup of wild raspberries (sub in other berries)

For the glaze:

1 cup + 3 tablespoons / 150 g icing sugar

1/2 teaspoon blueberry powder (for color, optional)

1-2 teaspoons water, as needed

Instructions

1. Preheat oven to 350 °F / 180 °C.

2. In a bowl combine flour, sugar, baking powder and almond flour. Add oil, plant-based milk, yogurt, zest and lemon juice. Mix until smooth.

3. Transfer batter to a piping bag. Pour batter into mini cake molds. Distribute the berries over the cakes. Bake for about 30 minutes or until golden brown.

4. Allow to cool, before removing from the molds. Decorate with icing sugar and more berries, if desired. ENJOY!