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- 150 g Weizen- oder Dinkelmehl
- 1 EL Superberry Fruchtpulver (optional)*
- 1/2 TL Ingwerpulver
- 1/4 TL Kardamom
- 1 TL Backpulver
- 1/2 TL Natron
- 1 Prise Salz
- 100 ml Ahornsirup
- 100 ml Kokosmilch (aus der Dose)
- 80 ml Rote Bete Saft
- 60 g Apfelmark
- 1 TL Vanilleextrakt**
- 2 TL Apfelessig
- 150 g Mandel-Frischkäse, z.B. von Simply V
- 3 TL Zitronensaft
- 2 TL Ahornsirup
- 1 Prise gemahlene Vanille
- 100 g Himbeeren, frisch oder gefroren
- 2 EL Ahornsirup
- 2 TL Chia
- 15 frische Himbeeren
- 1 TL getrocknete essbare Blüten
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Heiz deinen Ofen auf 180°C Ober-|Unterhitze vor.
Fette eine Ø 18 cm Springform mit etwas Kokosöl ein.
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Gib alle trockenen Zutaten in eine große Schüssel und mische sie mit einem Schneebesen gut durch.
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Vermische alle feuchten Zutaten in einem zweiten Gefäß und gieße sie dann zu der Mehlmischung.
Rühre alles kurz mit dem Schneebesen um, bis kein Mehl zu sehen ist. Nicht übermixen!
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Gib den Teig in die vorbereitete Backform und lass den Kuchen für ca. 45 Minuten backen. Mach am besten nach 40 Minuten schon mal den Stäbchentest. Bleibt kein Teig mehr hängen, ist der Kuchen fertig, ansonsten weitere 5 Minuten backen lassen und erneut testen.
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Den fertigen Kuchen in der Form auf einem Kuchengitter für 10 Minuten abkühlen lassen und dann aus der Form holen und auf dem Gitter erkalten lassen.
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Während der Kuchen bäckt, bereitest du die Frischkäse-Creme und die Himbeersauce zu.
Alle Zutaten für die Creme in ein hohes Gefäß geben und mit dem Handmixer für ca. 1 Minute cremig schlagen. Kühl stellen.
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Beeren & Ahornsirup in einen kleinen Topf geben und erhitzen. Sobald die Himbeeren beginnen zu saften, die Chiasamen dazugeben und umrühren.
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Wenn die Sauce anfängt zu köcheln, vom Herd nehmen und 5 Minuten stehen lassen. Dann in ein Schälchen geben und zum Abkühlen in den Kühlschrank stellen.
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Den abgekühlten Kuchen einmal quer in der Mitte halbieren und mit einem runden Ausstecher jeweils 3 Kreise ausstechen.
Meine Ausstecher sind Ø 60 mm und Ø 75 mm groß.
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Pro Törtchen brauchst du 2 Kuchenböden. Verteile auf beiden Böden erst 1-2 TL Himbeersauce und dann 1-2 TL Frischkäse-Creme.
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Stapel die Böden vorsichtig übereinander und dekorier das Törtchen oben mit 5 frischen Himbeeren und einer Prise getrockneten Blüten in der Mitte.
Wiederhole den Vorgang noch zweimal mit den restlichen Kuchenböden.
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Die fertigen Törtchen sollten für 10 Minuten ins Tiefkühlfach, damit die Creme schnittfest wird.
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Die Törtchen schmecken frisch am besten, halten sich aber im Kühlschrank für 1-2 Tage.
¹Als Amazon-Partner verdiene ich an qualifizierten Verkäufen. Ich empfehle Produkte ausschließlich dann, wenn ich sie selbst nutze oder kenne und von ihnen wirklich überzeugt bin.
Are you as excited as I am?
Or are you wondering just why everyone is getting so crazy about all things pink & hearts?
Anyways, I hope as the cake lover that you probably are, you can’t wait to read all about my tasty little Valentine’s Raspberry Mini Cakes.
For me, Valentine’s Day is all about flowers and cakes. So of course, I am excited. While I absolutely love to get flowers, I rather bake the cakes myself. And afterwards enjoy them with my hubby on the couch.
In order to get in the right mood, I bought pink tulips the other day. 🌷The pink splash of color in my kitchen promptly inspired me to make these dreamy mini cakes.
And they are super delicious, of course. After all, the inner values count, no? Though there’s no surprise really. How could it be otherwise, if fluffy cake meets delicate cream cheese frosting and fruity raspberries?
However, there is a grain of salt in this. These cute mini cakes should be pink, actually. The cake batter, thanks to beetroot juice and fruit powder, had such a wonderful bright pink color to it. But this somehow changed to a chocolate brown during baking. 😅
Unfortunately, chemistry was never my strongest subject and so I didn’t see this one coming. As for my Pink Burger Buns this method always works perfectly. 🤷
They are vegan, naturally sweetened with maple syrup and will melt on your tongue. A creamy fruity treat that makes hearts beat faster. And not just on Valentine’s Day. My mom has already pre-ordered the mini cakes for Mother’s Day and I guess they will definitely be a hit as a little birthday surprise.
I already know who I’ll surprise with that first . . . 😊🤫
Valentine’s Raspberry Mini Cakes Ingredients
I used all-purpose flour for the mini cakes, because this way the dough turned out so wonderfully soft and fluffy. But you can easily replace half of the flour with whole wheat flour. However, the cake will turn out more compact and less tender.
My mini cakes are completely without any refined sugar, but sweetened only with maple syrup. Agave syrup would also be a good alternative. And thanks to apple sauce and coconut milk, neither oil nor margarine are needed for the mini cakes.
For the cream cheese frosting you only need 4 ingredients: vegan almond cream cheese, maple syrup, lemon juice & vanilla. The frosting tastes wonderfully fresh, ain’t too heavy and goes perfectly with the fruity raspberries.
How to make the Valentine’s Raspberry Mini Cakes
The cake for the mini cakes is super easy to make. First mix all the dry ingredients together, then mix the moist ones and add them to the dry ingredients. Now mix everything briefly(!) with a whisk and already the cake can go in the oven.
While it’s baking, you prepare the raspberry sauce and cream cheese frosting.
For the raspberry sauce, simply heat the raspberries and maple syrup in a small saucepan. When the raspberries start juicing, add the chia seeds. Stir and remove from heat. Now the sauce just has to cool down and bind. Put it in a small bowl, cover it with a plate and put it in the fridge.
When your cake has cooled and you have prepared everything, you can start tinkering right away with the cake. First, halve the cake in the middle once (this little tool¹ is really helpful for this step 🙂), so you get two cake layers. From those you now cut out 6 small cake layers using a round cookie cutter or a glass.
Just be creative and have fun. 🙂
The Mini Cakes are best enjoyed fresh. But they will keep fresh in an air-tight container in the fridge for a couple of days. But let’s be honest . . . these sweet little cakes will be nibbled away so fast that this info is actually totally unnecessary. 😜
Have fun baking, enjoy your mini cakes & have a nice Valentine’s Day 💕 xo, Romy
Do you like my recipe? Say hello & leave me a little comment. Or simply follow me on Bloglovin to never miss a new post!
Thanks so much for sharing the love 😘
- 1,5 cups | 150 g wheat or spelt flour
- 1 Tbsp acai powder (optional)*
- 1/2 tsp ground ginger
- 1/4 tsp cardamom
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 pinch of salt
- 1/3 cup + 1 Tbsp | 100 ml maple syrup
- 1/3 cup | 100 ml coconut milk (from a can)
- 1/3 cup | 80 ml beetroot juice
- 1/4 cup | 60 g unsweetened apple sauce
- 2 tsp apple cider vinegar
- 1 tsp vanilla extract
- 5,3 oz | 150 g almond cream cheese
- 3 tsp lemon juice
- 2 tsp maple syrup
- 1/4 tsp ground vanilla
- 1 cup | 100 g raspberries, fresh or frozen
- 2 Tbsp maple syrup
- 2 tsp chia seeds
- 15 fresh raspberries
- 1 tsp dried edible flowers
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Preheat your oven to 180°C | 350°F.
Grease a round baking pan (Ø 7 in | 18 cm) with some coconut oil.
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Put all dry ingredients in a large bowl and mix well with a whisk.
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Mix all wet ingredients in a second bowl and then pour them into the flour mixture.
Stir everything with the whisk until no flour is left visible. Be careful not to over-mix!
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Put the dough in the prepared baking pan and let the cake bake for about 45 minutes. It's best to do the stick test after 40 minutes. If no dough is left hanging, the cake is finished, otherwise bake for another 5 minutes and test again.
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Cool the finished cake in the pan on a wire rack for 10 minutes and then remove from the pan and let cool completely.
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As the cake bakes, you can prepare the cream cheese frosting and the raspberry sauce.
Put all ingredients for the topping in a tall container and mix creamy with the hand mixer for about 1 minute. Place it in the fridge until you need it.
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Place berries and maple syrup in a small saucepan and pt over medium heat. As soon as the raspberries start to release their juices, add the chia seeds and stir.
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When the sauce begins to simmer, remove from heat and let rest for 5 minutes. Then put in a bowl and place in the fridge to cool.
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Halve the cooled cake horizontal in the middle and cut out 6 circles with a round cookie cutter.
My cookie cutters are Ø 0,24 in | 60 mm and Ø 0,3 in | 75 mm.
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For each mini cake, you need 2 cut out cake circles. Spread 1-2 teaspoons of raspberry sauce on both circles and then 1-2 teaspoons cream cheese frosting.
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Carefully stack the cake circles and decorate the top with 5 fresh raspberries and a pinch of dried flowers in the center.
Repeat the process twice with the remaining cake circles.
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The finished mini cakes should be placed in the freezer for 10 minutes for the frosting to become firm.
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The mini cakes taste best on the day made, but will keep fresh in the fridge for 1-2 days.
¹As an Amazon Associate I earn from qualifying purchases. Please note that I only recommend products that I personally use and love and I always have my readers’ (that’s you :)) best interest at heart.
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