Pistachio and Raspberries Mini-Cake
These cute little cakes are sugar-free, gluten-free, and dairy-free, super-rich in flavor, and healthy! This recipe was adapted from chef Danielle Alex.
Preheat the oven to 350 degrees F.
Spray a 24-cup mini muffin pan with nonstick cooking spray.
- 1/4 cup frozen raspberries, crumbled into small pieces
- 3/4 cup shelled pistachios, unsalted
- 1/2 cup granulated xylitol
- 3/4 cup gluten-free baking flour
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- Nonstick cooking spray, coconut, sunflower, or other neutral oil
- 1/4 cup plus 2 tablespoons pistachio oil
- 1/4 cup almond milk
- 1 teaspoon vanilla extract
- 2 large egg whites
Put the shelled pistachios and xylitol in a food processor. Pulse a few times to break up the pistachios and then process until the mixture resembles sand, about 30 seconds. Transfer the pistachio mixture to a large bowl. Whisk in the gluten-free baking flour, baking powder, and salt.
Whisk the pistachio oil ( replacing it with canola oil is an option, but the taste will not be as rich ), almond milk, and vanilla in another bowl. Whisk the wet ingredients into the dry ingredients. Whisk in the egg whites.
Gently fold in the crumbled frozen raspberry pieces with a rubber spatula. If you decide to use fresh raspberries, make sure to remove any of their water first.
Evenly divide the batter between the muffin cups. Bake until a toothpick inserted in the middle of a teacake comes out clean, 10 to 12 minutes. Decorate with pistachio on top of each little cake!
Remove to a wire cooling rack and serve.