Mini Cakes
Dive into these delightful mini cakes that are both fluffy and guilt-free! Whipped up in just 15 minutes, these little wonders are made with wholesome ingredients like ripe bananas and creamy almond milk, ensuring you can indulge without the extra calories. Perfect for a quick snack or dessert, these treats are as healthy as they are delicious!
Prep
15
min
Cook
12
min
Serves
10
people
Level
beginner
📝 Ingredients
Serves 10🥛Dairy & Eggs(1)
- 3 eggs
🫙Pantry Staples(4)
- 1/2 packet baking powder
- chocolate chips for toppingoptional
- 180g wheat flour (1.44 cup)
- 250g vanilla skyr (or greek yoghurt) (8.82 oz)optionalgreek yoghurt
📦Other(1)
- 1 applesauce
👨🍳 Instructions
- 1
Mix the ingredients in the order and pour into cake mold.
- 2
Optional: add a teaspoon of chocolate spread to the center. Add the chocolate chips on top. Bake for 12 minutes at 180 degrees (350 degrees Fahrenheit).
💡 Pro Tips
- ✓Preheat your oven to 350°F for at least 15 minutes before baking to ensure even heat distribution, as mini cakes cook so quickly that temperature fluctuations will create uneven rise and texture.timing15 minutes preheat
- ✓Fill mini cake molds only 2/3 full to prevent overflow, as the small volume means batter expands rapidly and can overflow in just 2-3 minutes of baking.technique2/3 full capacity
- ✓Check for doneness at 10 minutes instead of the full 12 minutes, as mini cakes can go from perfectly baked to overbaked in just 1-2 minutes due to their small mass and high surface area to volume ratio.timing10 minutes check
- ✓Cool mini cakes in the mold for exactly 3 minutes before turning out - this allows the structure to set while preventing steam condensation that makes bottoms soggy.timing3 minutes cooling
- ✓Use mini muffin pans with non-stick coating or paper liners because the high surface tension in small molds makes sticking more likely than with full-size cakes.equipment
Share this recipe
Prep
15
min
Cook
12
min
Serves
10
people
Level
beginner
Share this recipe
Mini Cakes
Dive into these delightful mini cakes that are both fluffy and guilt-free! Whipped up in just 15 minutes, these little wonders are made with wholesome ingredients like ripe bananas and creamy almond milk, ensuring you can indulge without the extra calories. Perfect for a quick snack or dessert, these treats are as healthy as they are delicious!
📝 Ingredients
Serves 10🥛Dairy & Eggs(1)
- 3 eggs
🫙Pantry Staples(4)
- 1/2 packet baking powder
- chocolate chips for toppingoptional
- 180g wheat flour (1.44 cup)
- 250g vanilla skyr (or greek yoghurt) (8.82 oz)optionalgreek yoghurt
📦Other(1)
- 1 applesauce
👨🍳 Instructions
- 1
Mix the ingredients in the order and pour into cake mold.
- 2
Optional: add a teaspoon of chocolate spread to the center. Add the chocolate chips on top. Bake for 12 minutes at 180 degrees (350 degrees Fahrenheit).
💡 Pro Tips
- ✓Preheat your oven to 350°F for at least 15 minutes before baking to ensure even heat distribution, as mini cakes cook so quickly that temperature fluctuations will create uneven rise and texture.timing15 minutes preheat
- ✓Fill mini cake molds only 2/3 full to prevent overflow, as the small volume means batter expands rapidly and can overflow in just 2-3 minutes of baking.technique2/3 full capacity
- ✓Check for doneness at 10 minutes instead of the full 12 minutes, as mini cakes can go from perfectly baked to overbaked in just 1-2 minutes due to their small mass and high surface area to volume ratio.timing10 minutes check
- ✓Cool mini cakes in the mold for exactly 3 minutes before turning out - this allows the structure to set while preventing steam condensation that makes bottoms soggy.timing3 minutes cooling
- ✓Use mini muffin pans with non-stick coating or paper liners because the high surface tension in small molds makes sticking more likely than with full-size cakes.equipment