Almond Mini Cakes With Mixed Berry Topping Recipe

Name: Almond Mini Cakes With Mixed Berry Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: butter-flavored cooking spray; 4 large eggs, at room temperature, separated; ½ cup agave syrup; 1 teaspoon vanilla extract; ½ teaspoon baking soda; ½ teaspoon salt; 2 cups almond flour or 2 cups almond meal; 2 cups frozen mixed berries; 2 tablespoons agave syrup; 1 ½ teaspoons cornstarch

Servings: persons

1
Preheat the oven to 350F Spray one mini muffin pan with a light coating of cooking oil spray.
2
You can also use individual ramekin baking cups, but the yield will be less.
3
In a large bowl, combine the 4 egg yolks, agave syrup, vanilla, baking soda, and salt in a large bowl.
4
Using an electric mixer, beat until the ingredients are well blended.
5
Add the almond flour or meal and beat on low speed until combined, about 2 minutes.
6
Place the 4 egg whites in a large, clean bowl.
7
Use either a handheld mixer with clean beaters or the whisk attachment on a stand mixer and beat the whites on medium speed until opaque, doubled in volume with soft peaks.
8
Using a rubber spatula, gently fold the egg whites into the batter until just combined.
9
Scrape the batter evenly into the prepared muffin cups, filling each three-quarters full.
10
Bake, rotating halfway through, until the edges are light brown and a dime-sized soft center remains, 18 to 20 minutes.
11
If using larger baking cups, youll need to increase the baking time by 5 to 10 minutes.
12
Transfer the pan to a wire rack and let cool completely, at least 15 minutes.
13
To make the berry topping, combine all the ingredients in a large microwaveable bowl and toss until combined.
14
Microwave on high for 2 minutes, then stir and microwave again until slightly thickened and steaming, about 2 1/2; minutes more.
15
Unmold the cakes.
16
To serve, spoon 1 tablespoon of the warm berry topping on each cake.
17
Extra cakes may be stored in an airtight container at room temperature for up to 7 days.

849

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: butter-flavored cooking spray, 4 large eggs, at room temperature, separated, ½ cup agave syrup, 1 teaspoon vanilla extract, and more.

Yes, Almond Mini Cakes With Mixed Berry Topping falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Almond Mini Cakes With Mixed Berry Topping

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions