Cherry Almond Coconut Mini Cakes


These little single-serving cakes are perfect for a dinner party and full of cherries, almonds and coconut! They are even better topped with a cherry Amaretto sauce.

These little cakes are very rich and moist from the coconut milk which acts as the main liquid and the fat in this recipe. They get a sweet and tart flavor from the cherries and texture from the almonds and coconut in the batter.

Unlike most of my desserts these are full of fat. However the fat comes from coconut milk and is said to help raise your good cholesterol.  Even though they aren’t low in fat but baked in a muffin pan they are the perfect portion size! Plus you can freeze leftovers for a treat another night.

If you don’t imbibe or you are serving to kids you can use 1/4 cup nondairy milk and 1/2 teaspoon of almond extract to replace the Amaretto in the sauce.

Kathy Hester is the author of The Vegan Slow Cooker and Her second book, The Great Vegan Bean Book, is available for pre-order on Amazon and now you can pre-order her third book which comes out this fall, Vegan Slow Cooking for Two or Just You!

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