Strawberry Baby Cakes
Strawberry Baby Cakes are adorable and delicious, perfect for a bridal shower, brunch or a cute dessert. They’re even gluten-free! Coconut flour, honey, Greek yogurt and strawberries are the main ingredients in these individual little cakes.
Total cook time
- 5 O Organics® eggs
- 3 O Organics® egg whites
- 1/2 cup O Organics® honey
- 1 Tbs vanilla extract
- 1 tsp almond extract
- 1/4 cup coconut oil (melted)
- 1/2 cup coconut flour
- 1/2 tsp baking soda
- 16 oz ripe strawberries (cleaned and diced)
- 1 ½ cup vanilla Greek yogurt
- non-stick cooking spray
Preheat oven to 375°.
In a medium bowl, beat eggs and egg whites for one minute with a whisk. Whisk in honey and extracts. Melt coconut oil and ensure it has cooled to room temperature, then slowly pour it into the batter, whisking vigorously.
Sprinkle coconut flour and baking soda over batter mixture. Stir together until evenly incorporated. Mixture will seem liquid in consistency at first but will get thicker.
Divide batter among 24 mini-muffin tins sprayed with non-stick cooking spray. Bake for 12-14 minutes, or until the muffins are completely set on top and no longer glossy. Remove muffins and let cool completely.
In a small bowl, mash half of the diced strawberries with the back of a fork.
To make the babycakes, remove muffins from pan (if they are difficult to remove, run a butter knife around the edges— muffins should come out easily). Using a serrated knife, carefully slice the muffin tops off.
On the muffin base, add a teaspoon of the mashed strawberries. Then scoop two teaspoons of thick Greek yogurt on top. Carefully place muffin top back on and put a teaspoon of Greek yogurt on the very top.
Sprinkle with a few of the diced strawberries. Use the remaining diced strawberries to decorate the serving tray. Serve and enjoy!
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.