These little cakes are gluten and grain free, refined sugar free, paleo and amazingly delicious.
These raspberry cakes have been my go-to dessert for more than a decade. They are fast and simple to prepare, and I am able to adapt the ingredients to different dietary preferences. Take this version- Since I have been participating in Whole 30 this month, dessert has been pretty much off the table. The only sweeteners allowed on the Whole 30 plan are fruit. Dates, applesauce, fruit juice, you get it. And though baking is not exactly a Whole 30 condoned activity, well, this is what I do for a living and I am not about to give it up for a month! Now, to be clear, I’m not hiding in my closet pounding little cakes every spare moment I get. Pregnancy is over. I’ve made these for the occasional treat!
And OH what a treat they are. They are 100% compliant with my current way of eating, containing egg, cocoa powder, ghee, coconut butter, vanilla bean, sweetened with fruit only preserves. I usually go for raspberry, but you can choose any kind you prefer. Black raspberry, blackberry, and pomegranate would all be good options. I always serve these cakes chilled. When cold, they take on a decadent, truffle-like texture that is HEAVENLY. They are rich and just sweet enough. If you really want to make the most of these cakes, serve them with a sweetened whipped coconut cream(sharing an incredible made from scratch naturally sweetened version soon!) and fresh raspberries. It is unbelievably good.
- 4 large Eggs
- ½ cup Ghee or Butter, melted
- ¼ cup Coconut Butter, melted
- ¼ cup Cocoa Powder
- ½ cup Raspberry Preserves(fruit sweetened)
- 1 tablespoon vanilla or the seeds of ½ vanilla bean
- ½ cup Almond Flour
- Preheat the oven to 325 degrees. Line a muffin tin with 8 wrappers.
- Add the eggs, ghee, coconut butter, cocoa powder, raspberry preserves, vanilla, and almond flour to a mixing bowl. Whisk toether until well combined and smooth.
- Divide the mixture between the 8 cupcake wrappers.
- Bake in the preheated oven for 20-25 minutes, or until the tops of the cakes are puffed and slightly cracked.
- Remove from the oven and let cool completely. Place in an airtight container and chill for 3-4 hours.
- Serve topped with crushed freeze-dried raspberries, a little sea salt. Even better? Serve with sweetened whipped coconut cream and fresh raspberries!