It’s the start of that sweet time of year known as berry season! Don’t you just love seeing packages of luscious red strawberries and big, beautiful blackberries in the produce section? My family gobbles them down like the nature’s candy that they are, but I also like to incorporate them into actual meals — dessert is a meal, is it not? This dessert would be a lovely ending to a brunch, or a fancy addition to an afternoon tea. The mini-cakes stand up perfectly on their own; together with whipped coconut cream and berries, they are divine.
This dessert is vegan, which means it is perfect for anyone who cannot eat dairy or eggs.
Preheat oven to 400 degrees. Stir together flour, sugar, baking powder, and salt.
In a separate bowl, combine lemon juice and zest, canola oil, and applesauce.
Add wet ingredients to dry ones; stir until just combined.
Divide batter among 12 greased muffin tins; sprinkle each with ¼ teaspoon granulated sugar. Bake for 15 minutes.
Meanwhile, prepare the coconut whipped cream. Be sure coconut milk is well chilled so that the thick cream will have separated from the watery liquid. Put bowl and beaters in the freezer for five minutes so that they are also well chilled. Scoop coconut cream out of the can and place it in chilled bowl; discard liquid or save it for a smoothie later.
Beat cream on high until soft peaks form. Add sugar and vanilla, beat again.
Slice mini-cakes in half, dollop cream and berries in the middle. Garnish with extra berries.
Store any leftover cream in the refrigerator; cream will keep fresh for 7-10 days.
Makes 12 mini-cakes
Adapted from 67 Days in the Past