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