Healthy Lemon Raspberry Mini Cakes
These Mini Cakes are perfect for a Hearty & Healthy Breakfast option to get your day going. I have been baking this recipe since Erika (@sefaireplaisirauquotidien) posted it on her Instagram at the beginning of her social media adventure years ago! Of course you can check out Erika’s recipes right HERE!
I hope you will like this recipe as much as I do. Enjoy & Bon Appetit!
As always, you will find the Step-by-Step Video below the recipe.
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Healthy Lemon Raspberry Mini Cakes
Equipment
Ingredients
- 3/4 cup (90 g) whole wheat flour
- 3/4 cup (90 g) flour
- 1/2 Tbsp (6 g) baking powder
- 2 Tbsp (30 g) sugar
- 2 eggs
- 4 oz (115 g) Skyr yogurt
- 4 oz (115 g) Unsweetened Apple Sauce
- 2 Tbsp (30 g) butter (Melted)
- 3 Tbsp (45 g) Lemon Juice
- 21 Raspberries
Instructions
- Place your Mini Loaf Flexipan® Tray on the top of your Medium Perforated Baking Sheet.
- Preheat oven to 350F/180C.
MINI CAKES PREPARATION
- Place butter in a small sauce pan and heat on low until melted. Set aside.
- In your Mixing Bowl, whisk the whole-wheat flour, all-purpose flour, baking powder and sugar together. Make a well add the eggs, yogurt, apple sauce lemon juice and cooled melted butter. Mix until combined. IMPORTANT: Do not overmix!
BAKE!
- Bake for 25 minutes at 350F/180C. (Every oven heats differently, monitor your cakes from 20min). It is ready when the toothpick inserted comes out clean.
- Once your Healthy Lemon Raspberry Mini Cakes are out of the oven, let them completely cool down before unmolding. Serve, Enjoy & Bon Appetit!
- N.B. Keep these mini cakes refrigerated. They are best enjoyed cold!
Video
Special Notes
Nutrition
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