One of the easiest desserts for me to play with is by far my cake minis. I’ve made them in an assortment of flavors, and I just love how each version of the recipe makes enough for two.
Perhaps I enjoy them because they’re quick and easy?
Perhaps I just like taste-testing cake.
Either way, here’s a fun take on cake minis for the summer – Raspberry Olive Oil Cake Minis.
By the way, these were supposed to have a citrus taste to them since I used some blood orange extra virgin olive oil for the test batch. Unfortunately, I couldn’t taste the orange at all. You can add some zest (orange or lemon) to invoke the well-known and delicious berry-citrus flavor pairing.
Raspberry Olive Oil Cake Minis
Lightly sweet and made with bright raspberries, these cake minis make a great summer dessert. Although, thanks to frozen fruits, you can enjoy this dessert any time of year.
*Vegetarian, Vegan Options*
Prep Time: 10 minutes Bake Time: 22-26 minutes Total Time: 32-36 minutes Serves: 2 (or 1 with a mega sweet tooth)
3 teaspoons water
1 teaspoon ground flaxseed
6 tablespoons flour (I used unbleached all purpose)
1/2 teaspoon baking powder
3 tablespoons olive oil (I used blood orange olive oil, but it didn’t seem to make much of a flavor difference)
3 tablespoons sucanat (or sub sugar for a sweeter flavor)
2 tablespoons milk (or vegan milk, like rice milk)
1/2 teaspoon grated orange or lemon zest, optional
1/3 cup fresh or frozen raspberries
powdered sugar, for garnish
fresh raspberries, optional, for garnish
fresh mint leaves, optional, for garnish
orange or lemon peel, optional, for garnish
Pre-heat oven to 350 degrees F. Prepare 2 3-inch diameter ramekins with non-stick spray.
In a small bowl, combine water and flaxseed. Stir and set aside.
In a medium bowl, add flour, baking powder and salt. Whisk together (or stir with a fork).
In another medium bowl, add flaxseed mixture, olive oil, sucanat, milk and orange/lemon zest, if using. Whisk to evenly combine (or use a fork).
Gently stir wet ingredients into dry ingredients until just combined (batter will be slightly lumpy). Stir in raspberries.
Evenly distribute to ramekins and bake for 22-26 minutes, until top is golden brown and tooth pick inserted in the center comes out clean.
Allow cake minis to cool. Run a knife along the outside edge of the cake mini to release it from the ramekin. Place each cake mini on a plate and dust with powdered sugar. Garnish with fresh raspberries & mint or even citrus peel.
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