Vanilla and Strawberry Mini Cake

 


  • ½ cup of coconut flour,
  • ¼ teaspoon of baking powder,
  • ¼ teaspoon of sea salt,
  • 4 eggs,
  • ½ cup of honey,
  • 1/3 cup of melted coconut oil,
  • ¼ cup of coconut flour,
  • 1 teaspoon of lemon juice,
  • 1 teaspoon of vanilla extract,
  • 12 strawberries,
  • 2 cups homemade cream

Start by preheating the oven to 180 degrees. Place 12 muffin tins on a baking tray.

Combine dry ingredients in a bowl. Gradually add the coconut flour last.

Separate the white and yolk of the eggs. Set the egg whites aside. Beat 3 eggs, 2 egg yolks, coconut oil, honey, vanilla extract and lemon juice with a hand mixer. Be careful not to over mix.

Turn the mixer to slow and beat the dry and wet ingredients until there are no lumps.

Pour the mixture evenly into the muffin molds and bake in the oven for about 20 minutes.

After removing from the oven, let it cool for 5-10 minutes. Then carefully remove the cakes from the mold and cool completely.

When the mini muffins have cooled, cut a small circle out of them and put whole strawberries in between. Then serve by garnishing them with whipped cream.

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