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Little Blackberry Almond Cakes

  • Author: Lisa Keys
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 12 mini cakes 1x



4 egg whites

¼ teaspoon sea salt

½ cup sugar

½ teaspoon vanilla bean powder

1 cup almond flour

1/3 cup all purpose flour

½ cup blood orange olive oil or flavored olive oil of your choice

12 teaspoons blackberry preserves

¼ cup sliced almonds

garnish: powdered sugar, fresh berries


  1. Heat oven 350F. Line a cupcake tin with foil liners or use little mini loaf size baking containers.
  2. Beat egg whites and salt to just stiff peaks. With mixer running, gradually add sugar and vanilla bean powder; blending well.
  3. Add almond flour, all-purpose flour; blend just until mixed.
  4. Add oil and blend until incorporated.
  5. Divide batter among prepared muffin cups. Spoon 1 teaspoon preserves into center batter. Sprinkle with almonds.
  6. Bake 20 to 25 minutes or until puffed and golden and wooden pick inserted into cake comes out clean.
  7. Serve warm or at room temperature. Dust cakes with powdered sugar and garnish with fresh berries. 





For butter version: Replace oil with ½ cup melted unsalted butter and add grated zest of 1 orange

  • Category: dessert
  • Method: baking

Keywords: blackberry, mini desserts, baby cakes, almond flour