RED WHITE AND BLUE MINI CAKES

(GLUTEN-FREE, PALEO)

WHY YOU'LL LOVE THIS RECIPE

Add a little something sweet to your 4th of July celebration with these healthier gluten-free, paleo-friendly Red White Blue Mini Cakes. They are perfect for the Fourth of July, Memorial Day or any other patriotic occasion.

INGREDIENTS

bananas | eggs | coconut oil vanilla extract | almond butter coconut sugar | coconut flour baking soda | baking powder sea salt | raspberries blueberries | strawberries

cream cheese | butter powder sugar | vanilla extract

CAKES

FROSTING

Preheat the oven to 350ºF and line 2 round pans parchment paper. In a large bowl, combine the mashed bananas, eggs, coconut oil, almond butter and vanilla extract.

 INSTRUCTIONS

Add the coconut flour, coconut sugar, baking soda, baking powder, and sea salt to the wet ingredients and mix well.

Pour the batter into the prepared round pans. Bake in the preheated oven for about 25 minutes. Remove from oven, let cool for 10 minutes.

While the cakes are baking, mix the butter and cream cheese with an electric mixer. Add confectioner’s sugar then vanilla extract. Beat on high speed until light and fluffy.

Cut out cake rounds using a round biscuit/cake cutter. Add frosting on 6, then add the other 6 cake rounds on top. Add frosting on top then just before serving, top them with raspberries and blueberries.

Ready to make this?

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