Mini Vanilla & Almond Cake Recipe

Serves 6 mini cakes



  1. Preheat the oven to 350° and brush 6 mini bundt cake molds with melted coconut oil.
  2. In a medium bowl, mix almond flour, tapioca flour, and baking soda. Set aside.
  3. In another bowl, whisk together the eggs, camel milk, coconut oil, raw honey, and vanilla extract.
  4. Pour the wet ingredients into the almond flour mixture, mix until all the ingredients are well blended together.
  5. Divide the batter evenly into the prepared mini cake molds, filling them ⅔ full.
  6. Bake for 18–20 minutes, until the edges are golden and a toothpick inserted in the center of a cake comes out clean.
  7. Remove from the oven and let sit for 10 minutes before transferring cakes onto a wire rack to cool completely.
  8. Drizzle with honey, top with slivered almonds, and serve.
  9. The cakes taste best the day they are made, but leftovers can be kept refrigerated in an airtight container for up to 3 days.

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Recipe by Camel Milk - Camel Milk 100% Raw & Natural - Camel Milk at