Cashew Free Turmeric Golden Mini Cakes
Total time47 min
Prep time15 min
Cook time22 min
4.8(19)
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Learn more →Ingredients
12 servings
For the cakes
- 2 cups almond flour
- ¼ cup tapioca starch
- 1 ½ tsp baking powder
- 1 ½ tsp ground turmeric
- 1 tsp ground ginger
- ½ tsp ground cinnamon
- ¼ tsp ground black pepper
- ¼ tsp fine salt
- 3 large eggs
- ½ cup pure maple syrup
- ⅓ cup coconut oil, melted and slightly cooled
- ¼ cup full-fat coconut milk
- 1 tsp pure vanilla extract
For serving
- 1–2 tbsp raw honey, for drizzling (optional)
- 1 tbsp unsweetened shredded coconut, for garnish (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease a 12-cup muffin tin well with coconut oil or line with paper liners.
- 2
In a large bowl, whisk together the almond flour, tapioca starch, baking powder, turmeric, ginger, cinnamon, black pepper, and salt until evenly combined with no visible clumps.
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