(Scroll down for the written recipe)
Well well well....Look what I have for you... Mini Lemon Rose Cakes! You are going to love them soooo much! They're soft and caky, sweet but not too sweet and look at them, I mean just look at them for one
sec! They are incredibly beautiful. They're not just beautiful but they're also very healthy. No sugar is added and no artificial flavours as well.
If you don't have rose cake pan, you can use any other shape or size pans as you like. You can use a loaf pan, a bundt, circle pan, or really anything else.
If you do want a rose shaped pan, you can really find anything on amazon. I personally got mine at the store in Michaels but I saw some on amazon.
For example:
I also made only 6 roses with my batter and then, with the rest of the batter, I made a loaf cake.
Alright! LETS GET BAKING!
WRITTEN RECIPE
Ingredients
- 3 eggs
- 1/2 cup honey
- 1/2 cup veggie oil
- juice of one large lemon
- 1 cup greek yogurt
- 1 tsp vanilla extract
- 1 cup almond flour
- 1 cup whole wheat SIFTED flour
- 1 tsp baking powder
- pinch of salt
- zest of one large lemon
- pinch of coconut sugar
-LOTS OF GOOD VIBES
Ingredients
In a large bowl, whisk eggs, honey, veggie oil, yogurt and vanilla extract until nice, smooth and combined.
Sift in, almond flour and whole wheat flour slowly while mixing in between. . Add salt, lemon zest and baking powder and mix until combined. (Batter is going to be pretty liquidy and that's ok!)
Pour batter into oiled/buttered pan, sprinkle coconut sugar at the top and bake for about 35 min in a preheated 350 degree F oven.
4. Once cakes are ready and out of the oven, let them cool in room temp. After chilling them, let them out of the pan and decorate them if wanted.
Andddddd enjoy!
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