Maple Coconut Mini Cakes W/ Maple Coconut Walnut C

Name: Maple Coconut Mini Cakes W/ Maple Coconut Walnut Cream Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the cake; 2.5 cups almond flour; .5 teaspoons baking soda; .5 teaspoons salt; 3 large eggs, at room temperature; .5 teaspoons pure Mexican vanilla extract; .5 cups melted coconut oil; .5 cups pure Maple syrup; 1 cup unsweetened, shredded coconut; For the frosting; 2 cups raw, unsalted walnuts; water, as needed for soaking; .5 cups unsweetened, shredded coconut; .75 cups unsweetened, vanilla almond milk; .25 cups pure Maple syrup; seeds of 1 vanilla bean; 1 pinch salt

Servings: persons

For the cake
2.5 cups almond flour
.5 teaspoons baking soda
.5 teaspoons salt
3 large eggs, at room temperature
.5 teaspoons pure Mexican vanilla extract
.5 cups melted coconut oil
.5 cups pure Maple syrup
1 cup unsweetened, shredded coconut
For the frosting
2 cups raw, unsalted walnuts
water, as needed for soaking
.5 cups unsweetened, shredded coconut
.75 cups unsweetened, vanilla almond milk
.25 cups pure Maple syrup
seeds of 1 vanilla bean
1 pinch salt

1
Pre-heat the oven to 350 degrees F. Grease 10-12 baking ramekins with cooking spray. Place them on a baking sheet and set aside.
2
In a large mixing bowl, combine the almond flour, baking soda, and salt.
3
Add in the eggs, vanilla, coconut oil, and maple syrup, mixing until a smooth batter forms. Fold in the coconut.
4
Pour 1-2 tablespoons of the batter into each ramekin. Bake for 20-25 minutes or until the cakes have risen, are lightly golden, and a toothpick inserted into the center of each cake comes out clean.
5
Let the cakes cool completely before frosting.
6
Place the walnuts in a large bowl and cover with water. Let sit overnight.
7
Drain and rinse the walnuts with cold water.
8
Place all of the ingredients in a large food processor and blend on high until you reach a smooth consistency. You may need to add a bit more almond milk depending on how thick or thin you like your frosting. If you want a thinner frosting, keep adding almond milk by the tablespoon.
9
Pour the frosting into a large mason jar and refrigerate until chilled.
10
Use a flat serrated knife to frost the cooled cakes and dig in!

1865

kcal

Calories

151

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

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 17 ingredients. The key ingredients include: For the cake, 2.5 cups almond flour, .5 teaspoons baking soda, .5 teaspoons salt, and more.

Yes, Maple Coconut Mini Cakes W/ Maple Coconut Walnut Cream Frosting 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!

Maple Coconut Mini Cakes W/ Maple Coconut Walnut Cream Frosting

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions