Now you can tell everyone you ate an entire cake. These are delicious with fresh blueberries or raspberries served on top!
For the cakes
3/4 cup almond flour
1/4 cup tapioca flour
1 1/2 tsp baking powder
pinch of salt
1 large egg
1/4 cup honey
2 tsp lemon juice
1/3 cup coconut milk or almond milk
1 Tbsp coconut oil or butter, melted
For the glaze
1/4 cup Lemon Zest coconut butter
1/4 cup coconut oil
Preheat oven at 375 degrees. Grease a mini muffin pan with coconut oil.
In a small bowl, combine dry ingredients.
Combine the wet ingredients in a large bowl and whisk, adding the coconut oil slowly.
Add dry ingredients to the wet ingredients and combine well with whisk.
Pour about 1 Tbsp of the mixture into each mini muffin cup (yields about 20) and bake until golden and cooked through, about 7-8 minutes.
Let cool completely before removing from pan.
Place mini cakes on a plate and freeze for about an hour. When the cakes are ready, warm the coconut butter and the coconut oil (either on the microwave or a small saucepan) combining them thoroughly.
Pour the glaze in a narrow/tall glass and dip each cake completely in the glaze, removing them quickly and placing them on parchment paper to set.
Garnish with lemon zest or fresh berries, if desired.