After healing myself of sugar addiction, I wanted to offer easily-made treats that not only satisfied the most sophisticated cake palates, but also give those seeking a healthier lifestyle a sweet treat option that was BETTER than what they could find at their local bakeries.
This mix was inspired by all the friends and family members that begged me for cakes endlessly. These little sugar-free, gluten-free, and grain-free beauties are easily whipped up by you from home. You will not find anything like it on the market, probably because of the expense that goes into a cake like this, as it is made with only high quality ingredients. The flavor and texture of these cakes is moist and lightly sweet, with a hint of almond and vanilla that pairs beautifully with the taste of tart, fresh raspberries. Great for any occasion!
I know how hard it its to find cakes out there that not only have no grains, no gluten and no dairy, but also do not have inflammatory sugars. The sweeteners I have used in my mix have actually been shown to reduce pathogenic bacteria in the mouth and gut, and do not cause stomach upset. I hope you enjoy them as much as me and my family!
You Will Need:
1 Raspberry Almond Cake Mix Package
Silicone Heart Molds (2 sets, at least 2 to 2.5 in. size hearts is best)
1 Large Egg
2 tsp. Vanilla Ext. + 1½ tsp. Almond Ext.
2/3 C. Full Fat Coconut Canned Milk or Canned Coconut Cream
Fresh or Defrosted Organic Raspberries
Makes 12-15 small cakes
- Add in baking mix. Mix just until well blended. Do not over mix.
- Spoon 1 Tabl. of batter into 2 ½ in. heart-shaped silicone molds.
- Place 3 to 4 defrosted packaged or fresh raspberries on top.
- Cover berries with 1 more Tabl. of batter. ¾ full in mold.
- Bake at 375 degrees for 21-25 mins. Until golden brown.
- Cool 20 mins, pop out of molds, and serve! These wil also freeze
beautifully and are easily reheated to taste even better.
Baking Mix Ingredients: Almond Flour, Monkfruit Ext, Arrowroot, Coconut Four,
Aluminum-Free Baking Powder, Himalayan Sea Salt