Every girl needs to have some cake every now and then. And this is how I felt when I made these little cute and delicious blueberry cakes. They are cakes specifically designed for the girl that deserves to have her cake!
First of all when the madness of Black Friday happened and all the ridiculous deals that followed afterwards, I was literally overwhelmed with all the gorgeous and wonderful things that had all of a sudden been miraculously marked down. And this cake stand was one of them!
I just fell in the love with that beautiful circular blue pattern on the top and that sort of thing I can just stare at for days. I love when things are intricately done and I am just a sucker for abstract and bold patterns and I had to snatch this up. But of course my main thought when I bought this is all the fabulous cakes I have to bake to accompany it.
And mini cakes just seemed like the perfect thing. I mean mini cakes are just so ADORABLE. I’ve realized that most of the baked goods that I usually love seemed to be so much better in a mini version, like mini pound cakes, mini bundt cakes, mini tarts, mini donuts. It just keeps on going.
There is something nice about the idea that you are not only controlling your portions but it is also a guarantee that most of the time your like mini bakes will turn out lovely (and instagram-worthy) with not as much effort and stress.
Seriously some of my biggest fears are when it comes to large bakes. Soggy pie bottoms, sunken and underdone cakes, bundt cakes that are falling apart, its like baking horrors.
Have you guys watched The Great British Bake Off yet? I mean what those people are put through on that show, I feel them guys, I feel them. If you haven’t already watched it, do it now! I love it, it’s the first show I’ve ever binged watched with my mom. And she usually doesn’t like television. I was in awe when she kept on pushing me to watch more while I WAS the one that wanted to go to sleep.
So these cakes have already proved to be stress free! It is very important though that you let these mini cakes cool for at least 30 minutes before you remove them from the pan (give them as much time as you can). That is of course the tricky thing when you are using almond flour but it is always worth it.
My favorite thing about these cakes and the benefits of using almond flour is that you can actually taste the flour you are using. Not only does it add to the overall texture of the bake but you can distinguish it as a separate ingredient. Once you experience that you feel a little dissatisfied when using processed white flour to bake something. I wonder if you guys feel the same way!
Blueberry Poppy Seed Almond Cakes with Lemon Coconut Cream
adapted from Green Kitchen Stories
For the cakes
2 1/2 cups almond flour
2 tbsp poppy seeds
1/2 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1/3 cup canola oil
1/3 cup honey
2 large eggs
1 tsp vanilla extract
8 oz. blueberries
For the coconut cream
1 can of full fat coconut milk
zest from one lemon
Preheat oven to 350°F. Butter a mini cake pan (or a large muffin pan), and set aside. Combine almond flour, poppy seeds, salt, baking powder and baking soda in a large bowl, and set aside.
Heat oil and honey in a sauce pan on very low heat until combined. Add the honey mixture to the dry ingredients. Beat the eggs and then mix them into the batter together with the vanilla extract. Stir gently around with a spoon until combined.
Evenly separate the batter into the prepared mini cake pan. Press in half of the blueberries evenly into the batter with your fingers and gently smooth the batter over the exposed blueberries. Bake for about 25-30 minutes, or until golden and baked all way through. When the cakes are done, remove from oven and let cool for at least 30 minutes.
While the cakes are cooling, prepare the coconut whipped cream. Open the can of coconut milk and gently scoop out the top thick, solid portion of the coconut milk, known as the cream. There will be clear liquid at the bottom that you can use if you’d like. In a stand mixer with a paddle attachment, beat the cream until it starts firming up, but if not add a tablespoon of tapioca flour (if you are okay with using powdered sugar instead go right ahead). Cover and refrigerate until serving the cakes.
When the cakes have cooled completely, remove from pan and transfer to a cooling rack. Place a tablespoon of coconut cream on half of the rounds. Add half of the remaining blueberries and then top with another round of cake. Add more whipped cream on top and decorate with the rest of the blueberries. Eat to your heart’s content. Store in the refrigerator for up to 3 days.