If you have almond butter, eggs, and sugar on hand, then you could be enjoying these mini almond butter cakes in just about 20 minutes from now.
(Or peanut butter or any other nut butter; this recipe works with those, too)
There's a lot to love about these mini cakes. They're gluten-free, if that matters to you--so you can enjoy a tasty cake and still avoid grains. Also, they are FAST to make. Less than 10 minutes to prep, and about 10 minutes to bake. You could be eating them so soon!
It's kitchen sorcery! I think that these lightly sweet cakes are perfect as a breakfast treat, actually, but you can choose your own adventure.
Oh, and me...I like to top mine with a simple confectioners' sugar glaze and almonds!
Mini Almond Butter Cakes
Makes 6 mini cakes
- 2 eggs
- 4 ounces almond butter
- 2 tablespoons sugar
Optional added flavorings (if desired): pinch of salt (suggested if the almond butter is unsalted), ¼ teaspoon vanilla extract
Preheat your oven to 350 degrees F. Either line 6 cups of a muffin tin with cupcake liners, or grease the crap out of them with butter or shortening.
In the bowl of a stand mixer fitted with the whisk attachment, whisk the eggs until they have increased to about doubled the size. They will become lighter in color. This is going to take about 5 minutes. Don't skip this step as this is what will make your cakes rise nicely.
Pause the mixer; add the almond butter and sugar (and any other flavorings). Stir on low until the mixture is cohesive.
Divide the batter evenly between the 6 cups (they’ll be about halfway full).
Bake for 8-12 minutes, or until golden on the edges and a toothpick inserted in the center comes out mostly clean. Remove from the oven, and let cool slightly before turning out onto a wire rack to cool completely.
Garnish as desired, and enjoy!
Do you love minimal-ingredient recipes?