Recipe inspired by @yummytoddlerfood
Preheat oven to 350 F. Grease 3 6-inch mini silicone cake pans with coconut oil. (We repeated the process twice to make 6 layers)
In a medium bowl, whisk together the flour, baking powder, and salt.
In a separate small bowl, whisk together the oil, maple syrup, eggs, and vanilla until smooth.
Add the maple syrup mixture to the flour mixture until just combined.
Divide batter evenly into 6 molds and bake for 15-18 minutes, until a toothpick inserted into the middle of the cakes comes out clean. Let the cakes cool before frosting.
Layer 2 rounds of cake together for each full layer of cake. Once the first 2 rounds are combined, cover in yogurt and decorate with chopped blueberries. For the second double layer, just put the yogurt alone.
For the berry frosting on top, crush up freeze-dried raspberries into the yogurt remaining and stir to combine. Spread over top double layer of cake and decorate with chopped strawberries.
Ingredients
Directions
Preheat oven to 350 F. Grease 3 6-inch mini silicone cake pans with coconut oil. (We repeated the process twice to make 6 layers)
In a medium bowl, whisk together the flour, baking powder, and salt.
In a separate small bowl, whisk together the oil, maple syrup, eggs, and vanilla until smooth.
Add the maple syrup mixture to the flour mixture until just combined.
Divide batter evenly into 6 molds and bake for 15-18 minutes, until a toothpick inserted into the middle of the cakes comes out clean. Let the cakes cool before frosting.
Layer 2 rounds of cake together for each full layer of cake. Once the first 2 rounds are combined, cover in yogurt and decorate with chopped blueberries. For the second double layer, just put the yogurt alone.
For the berry frosting on top, crush up freeze-dried raspberries into the yogurt remaining and stir to combine. Spread over top double layer of cake and decorate with chopped strawberries.