The easiest summer dessert that you can imagine, this is particularly handy when you are hosting a last minute dinner or fika! With just a handful of pantry staples and some handpicked seasonal berries. An amazing plant-based mini cakes are ready to feed your guests.
Make about 6-7 mini cakes
- Handful of blueberry and raspberry each
- 120g plain flour
- 1 tsp baking powder
- 140g caster sugar
- 1/2 tsp salt
- 110g vegan butter, at room temperature
- 1 tsp vanilla extract
- 2 flax eggs (see instructions below)
- 2 tsp caster sugar
- 1 tsp cinnamon
Preheat oven to 170C, upper and lower heat setting. Lightly grease mini muffin/torte molds.
To make flax egg. Ground flaxseeds in a coffee grinder until fine (A few bits of seeds remains are fine). Mix 5 tbsp water with 2 tbsp ground flax/flax meal in a small bowl and let sit for 10 minutes until it becomes thick. Set aside.
To make cinnamon sugar: Mix cinnamon with 2 teaspoon of sugar in a small bowl. Set aside.
In a medium bowl, beat together butter, sugar, baking powder and salt with a handheld mixer until smooth. Beat in flax eggs and vanilla extract. Add flour and beat until smooth and a stiff batter is formed.
Use a cookie scoop, divide batter evenly into greased mold and flatten the batter with a spatula slightly. Gently press down a few blueberries and raspberries on top of batter.
Sprinkle cinnamon sugar over. Bake for 30-40 minutes until a toothpick inserted into the centre comes out clean and the top of the cakes are golden.
Serve warm or at room temperature with vegan vanilla ice cream, plant whipped cream or as is. Store leftovers, covered in the fridge for up to a week or freeze individually for longer storage.