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Mini Strawberry Cakes

Vegan healthy mini strawberry cakes
Course Dessert
Keyword Dairy-Free, Dessert, Gluten-Free, Grain Free, Sugar Free
Prep Time 15 minutes
Cook Time 35 minutes
Servings 5 cakes


For the muffins

  • 1,5 dl Apple sauce
  • 0,5 dl Peanut butter
  • 0,5 dl Almond butter
  • 0,5 dl Almond flour
  • 1 tbsp Coconut flour
  • 0,5 tsp Baking powder
  • 0,5 tsp Lemon juice
  • 4-5 drops Vanilla stevia drops
  • 1-2 tbsp Liquid sweetener (if you prefer sweeter cakes) (optional)
  • 8 Strawberries cut in quarters
  • 1 Strawberry sliced

For the vanilla cream

  • 1 dl Almond milk
  • 0,5-0,75 tbsp Tapioca starch
  • 3-4 drops Vanilla stevia drops or 1 tsp vanilla extract + 1-2 tbsp liquid sweetener

For the whipped cream

  • 1 dl Full fat coconut milk
  • 1 tsp Vanilla extract


  • Preheat the oven to 175 degrees Celsius.
  • Mix all the ingredients for the muffins except for the strawberries.
  • Divide the batter between five muffin forms.
  • Bake in the oven for 25-30 minutes (or until toothpick comes out clean).
  • Let them cool while prepareing the rest of the ingredients.
  • Add the milk and stevia/vanilla extract and sweetener in a pot and let it shimmer.
  • Add the tapioca starch (start with 0,5 tbsp) and whisk continiously until the cream thickens. Add more tapioka starch if the cream is too thin.
  • Set aside and let it cool.
  • Add coconut milk and vanilla extract in a bowl and whip until the cream is firm.
  • Divide the muffins in two piecies horizontally.
  • Use the bigger part of the muffin as the bottom.
  • Add vanilla cream on the bottom part of the muffin.
  • Place the cut strawberries around the edges of each muffin, cut side facing out.
  • Add whipped cream on top of the vanilla cream.
  • Place the top part of the muffin on the whipped cream.
  • Top each cake with additional whipped cream and a strawberry slice.