Recipe Corner: Mini Lemon Cakes
Recipe by Cornelia Sabrina, @Cornelia_Sabrina on IG
This recipe was inspired by a cake I found back in Austria that was originally made with tons of sugar and butter. It is one of my favorite cakes (not all cakes are made with icing where I am from). The goal was to make a healthy balanced treat that still somewhat resembles the original. Often with healthy baked goods especially the ones that do not contain a lot of fat or sugar and are made with plant based protein, texture is a big issue. But with the almond flour, this is not an issue. It allows the cake to stay crumbly and not become gooey. Not everything can always be 100% substituted so what matters is to find a good balance between what we want and what we need. These can also be baked in muffin tins but there is just something about a mini bundt cake that makes it oh so much sweeter. These are perfect for coffee and tea time, especially with a bit of whipped cream. Enjoy!
Mini Lemon Cakes
Recipe makes 4 servings
Time: 35 minutes
3/4 cup Almond Flour
3/4 cup White Whole Wheat Flour
1 tbsp starch
2 scoops TRU Coconut Macaron Protein
1 tsp Baking Powder
1/4 cup Coconut Sugar
1/4 Cup alternative granulated Sweetener
1 tsp Sea Salt
1 tsp Vanilla Extract
2 tbsp Coconut Oil
1/2 cup Plant Yogurt, plain unsweetened
Juice of 2 Lemons
Zest of 2 Lemons
1) Preheat oven to 350 degrees Fahrenheit.
2) Add all wet ingredients with the sugar and granulated sweetener until well combined.
3) Mix dry ingredients and add to wet ingredients. Mix well.
4) Spray 4 mini Bundt Cake pans with cooking spray and divide batter evenly.
5) Bake for 20-25 minutes or until a toothpick comes out clean. Let cool 5 minutes before popping the mini cakes out of the form and let cool on a rack to room temperature.
5.a) Top with a bit of powdered sugar or if you want it a bit more lemony you can mix some lemon juice with a bit of sweetener and poke the cakes with a toothpick and drizzle them with it. You can also make a glaze with cream cheese and lemon juice and sweeten that.
* You can use Maple Syrup or any other kind of syrup, just keep in mind that it will increase the macros for carbs (and the sugar) in the recipe.
1 serving (plain) :
27.5 g protein
41.6 g carbs (8 g of sugar)
22.4 g fat
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