Mini Raspberry Cakes
Light and fruity mini cakes featuring a raspberry-flavored cream filling, topped with fresh raspberries. A refreshing and delightful treat for any occasion.
Assembly Instructions
- Refrigerate the canned coconut milk overnight to separate the solid part from the liquid.
- Prepare and bake the basic vanilla sheet cake according to the recipe.
- Whip the vegan whipping cream with 1 package of stiffener until stiff peaks form. Set aside.
- Optional: Dissolve instant coffee in 1 tsp of water for a slightly deeper flavor.
- Mix the solid part of the canned coconut milk with the remaining stiffener and the dissolved coffee (optional).
- Fold in the raspberry jam and whipped cream until well combined. Chill the mixture in the fridge.
- Using a 5-6 cm round cutter (or the rim of a sturdy cup/glass), cut out circles from the baked vanilla sheet cake.
- Fill a piping bag fitted with your preferred nozzle with the chilled raspberry cream. Pipe the cream onto the cake circles.
- Decorate the mini cakes with fresh raspberries or any topping of your choice.
- Store the mini cakes in an airtight container in the fridge for up to a week.
Notes
- The instant coffee is optional—use it if you want a slightly more “grown-up” flavor behind the raspberry.
- Chill the cream before piping so it holds shape.
Equipment Needed
- Mixing Bowl
- Hand Mixer
- Whisk
- Spatula
- Rubber Spatula
- Piping Bag
- Cup
- Knife
- Cutting Board
- Kitchen Scale
- Food Storage Container
Nutrition Facts
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