Strawberry-Almond Heart Cakes
These little, mildly sweet cakes are so easy to stir together! And just enough sweetness from the honey for these strawberry-almond heart cakes to be more cake than muffin. They are ready in just about an hour.
Servings 8 muffins
Ingredients
- ¾ cup full fat coconut milk
- 2 tablespoons honey
- ⅛ cup ghee or coconut oil
- 1 egg
- 1 teaspoon almond extract
DRY INGREDIENTS
- 1 cup almond flour
- ¼ cup tapioca starch
- ¼ cup coconut flour
- ½ teaspoon gluten-free baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt such as Redmond pink salt
TOPPING
- 3 strawberries green top removed, halved
Instructions
- Preheat oven to 350 degrees F.
- Line muffin pan with parchment liners.
- Combine the honey and ghee in a mixing bowl, stirring constantly to prevent the honey from settling to the bottom of the ghee. Add the coconut milk, egg and almond extract, stirring after each addition.
- Combine the dry ingredients together in a separate bowl and stir until combined.
- Pour the dry ingredients into the wet ingredients, stirring until completely mixed. Transfer the batter by spoonfuls to the prepared muffin liners, nudging it into the heart shape.
- Top with one half strawberry each, pressing down gently.
- Bake in the preheated oven for 40 minutes, or until a toothpick inserted in the center of the little cakes comes out clean.
- Allow little cakes to cool completely before removing them from the pan, as they are rather delicate.
Notes
Instead of ghee, you can substitute butter or coconut oil.