Lemon Raspberry Mini Cakes
Soft, springy mini cakes made with coconut flour, bright lemon, and juicy raspberries. Gluten-free and dairy-free with a tender crumb.
Ingredients
- 1/2 cup coconut flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3 large eggs
- 1/4 cup coconut oil melted and cooled
- 1/4 cup maple syrup
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1/2 cup fresh raspberries or frozen, thawed and patted dry
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin or mini bundt pan, or grease well.
- Mix dry: Coconut flour, baking soda, salt. Note: Coconut flour absorbs lots of moisture—hence more eggs.
- Mix wet: Eggs, coconut oil, maple, lemon zest & juice, vanilla.
- Combine: Add dry to wet; rest 2–3 minutes to hydrate. Fold in raspberries gently.
- Bake 18–22 minutes until tops are lightly golden and a toothpick is clean.
- Cool 10 minutes in pan, then transfer to a rack to firm up.
Notes
Thaw frozen raspberries and pat very dry to avoid soggy cakes. Freeze beautifully—Emma eats them frozen and calls them “raspberry cake popsicles.” Optional glaze: Powdered sugar (or monk fruit) + lemon juice.