Raspberry & Nectarine Mini Cake (Vegan, Gluten, Oil, Nut & Sugar Free)
These raspberry and nectarine mini cakes are easy and quick to make and great to serve both for breakfast, as an afternoon snack or dessert.
- 1 small Banana mashed
- 3/4 dl Apple sauce
- 1 dl Plant based milk (I used oat milk)
- 5-6 drops Stevia vanilla drops
- 2 1/2 dl Oat flour
- 2-4 tbsp Sugar free granulated sweetener
- 1/2 tsp Cinnamon
- 1 1/2 tsp Baking powder
- Pinch of salt
- 1 Nectarine pitted and thinly sliced
- 6-88-10 Raspberries
Preheat the oven to 200 degrees.
Combine mashed banana, apple sauce, milk and stevia drops in a bowl.
Add oat flour, granulated sweetener, cinnamon, baking powder and pinch of salt and mix until combined.
Pour into two small bowls, top with nectarine slices and raspberries. Bake for 18-21 minutes.
Serve as is, with milk, yogurt, ice cream or whipped cream.