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These classic vanilla almond mini cakes are rich, fragrant, and a lot like macarons, crisp on the outside thanks to the almond flour, and soft and dense on the inside from the combination of camel milk and raw honey.
Not only do these little cakes taste great, but they’re also packed with calcium-rich camel milk, raw honey, and ground almonds.
The cakes are great on their own, served with a hot drink, or drizzled with honey and topped with slivered almonds. They are perfect for small gatherings and parties.
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Mini Vanilla & Almond Cake Recipe
Serves: 6
Prep Time: 10 mins
Cook Time: 20 mins
Ingredients
- 1 ½ cup almond flour
- ½ cup tapioca flour
- 1 teaspoon baking soda
- ¾ cup camel milk, warmed
- 2 eggs
- ¼ cup coconut oil, melted
- ¼ cup raw organic honey
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350° and brush 6 mini bundt cake molds with melted coconut oil.
- In a medium bowl, mix almond flour, tapioca flour, and baking soda. Set aside.
- In another bowl, whisk together the eggs, camel milk, coconut oil, raw honey, and vanilla extract.
- Pour the wet ingredients into the almond flour mixture and mix until everything is well combined.
- Divide the batter evenly into the prepared mini cake molds, filling them ⅔ full.
- Bake for 18–20 minutes, until the edges are golden and a toothpick inserted in the center comes out clean.
- Remove from the oven and let sit for 10 minutes before transferring cakes onto a wire rack to cool completely.
- Drizzle with honey, top with slivered almonds, and serve.
The cakes taste best the day they are made, but leftovers can be kept refrigerated in an airtight container for up to 3 days.
Course: Dessert
Faqs:
1. Can I replace almond flour with regular flour?
It’s better not to. Almond flour gives these cakes their soft texture and slightly crisp outside. Regular flour will change both taste and texture.
2. What does camel milk add to the recipe?
It makes the cakes softer and moist, and also adds extra nutrition compared to regular milk.
3. Can I use another sweetener instead of honey?
Yes, you can use maple syrup or any natural sweetener you like. Just keep in mind the flavor might change a little.
4. How do I know when the cakes are fully baked?
Insert a toothpick in the center—if it comes out clean, they’re ready. The edges should also look light golden.
5. Can I store these mini cakes for later?
Yes, you can keep them in the fridge in an airtight container for up to 3 days. They taste best fresh, but still good after storing.