If you’re thinking I post an insane amount of Sweet Laurel recipes on here, you’d be correct! She is our go to for recipes, especially dessert because they are all refined sugar free and always amazing!! This is no exception! This is dairy free, gluten free (as always), vegan, and refined sugar free!
Also, this is easy and fast but looks fancy- right up my alley! As you’ve hopefully noticed, I’m not a fan of super tedious recipes. I’d rather hang out with my family, so everything here will be simple, unless stated otherwise 🙂 Lastly, I posted making all this on my IG stories, it’s also saved under highlights, but as you can see, it’s super easy and fast and looks fancy!
The method was taught to me by A Dash of Ri! She’s so creative and I love this method because we can make a bunch of mini cakes, freeze a bunch and only make half the topping (unless you’re using them all at once).
Recipe notes:
- I subbed flax eggs for normal due to food sensitivity (1 flax egg = 1 Tablespoon ground flax + 3 Tablespoons water and let gel 5-10 min). It’s a 1:1 swap, so for this recipe, it’d be 2 Tablespoons flax + 6 Tablespoons water.
- Subbed avocado oil 1:1 for coconut oil due to food sensitivity
- Subbed almond or cashew milk 1:1 for coconut due to food sensitivity
- Subbed lime juice for lemon due to food sensitivity
- You can use frozen or fresh raspberries (or sometimes when I run out of raspberry, I sub strawberry and it works great
- The raspberry spread is optional but I HIGHLY recommend it. It adds SO much to the recipe and is crazy easy.
- Recipe is the same for mini cakes or a big one. For mini cakes, just wipe one muffin tin liberally with coconut oil (it should make 9-10 mini cakes) and no muffin liners. My oven is low heat, so I’m not sure of an exact time, but I’d start with the time she mentions in the recipe then work your way up. Things cook abt 10 min longer with flax eggs too, so that will affect it.
Recipe here. Enjoy!
