These mini almond cakes are moist, slightly sweet, and have a crunchy, caramelized almond top. Drizzle them with dulce de leche sauce, and you have dessert perfection!
Author: Mary Ross Fowler | Daily Dose of Greens
Recipe type: Dessert
Cuisine: Mexican
Serves: 12 cakes
Ingredients
¼ c. coconut sugar
¼ c. sliced almonds
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1 T. + 1 t. milled flax
¾ c. almond flour
½ c. tapioca starch
¼ c. coconut flour
1¼ t. baking powder
¼ t. baking soda
¼ t. salt
½ t. cinnamon
Pinch cardamom
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⅓ c. maple syrup
1 c. nondairy milk
2½ T. applesauce
1 t. vanilla extract
½ t. almond extract
Instructions
Preheat oven to 350 degrees F and grease a 12-welled muffin tin. In the bottom of each well, sprinkle some sliced almonds and a generous pinch of coconut sugar.
Combine the flax with ¼ cup warm water and set aside.
In a large bowl, stir together the remaining dry ingredients until no clumps remain.
In a separate bowl, whisk together the wet ingredients, including the flax mixture.
Pour the wet ingredients into the dry and stir until moist, but do not beat.
Immediately divide the batter among the muffin wells and bake for 25 mins, until the edges of the cakes are brown and the tops of the cakes look dry.
While the cakes are baking, make the dulce de leche sauce (see recipe above).
Remove cakes from oven and allow to cool about 10 mins. Run a knife around the edges of the cakes before removing from muffin tin.
To serve, place each cake almond-side-up on a plate and drizzle with a generous amount of dulce de leche sauce. Serve warm. Garnish with berries or a small scoop of vanilla or cinnamon nondairy ice cream.
Recipe by Daily Dose of Greens at https://dailydoseofgreens.com/2016/05/05/almond-pudding-cakes/