{"id":20035,"date":"2025-05-05T14:36:23","date_gmt":"2025-05-05T12:36:23","guid":{"rendered":"https:\/\/tena.yoga\/blog\/mikro-kolaci\/"},"modified":"2026-07-11T19:13:23","modified_gmt":"2026-07-11T17:13:23","slug":"mini-cakes","status":"publish","type":"post","link":"https:\/\/tena.yoga\/en\/blog\/mini-cakes\/","title":{"rendered":"Mini Cakes"},"content":{"rendered":"\n
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Cakes made for just a few bites<\/h2>\n\n\n\n
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I started making mini cakes because whenever I baked a regular-sized cake, we would eat quite a lot while it was warm and then the rest would linger in the fridge for days. I have been making these small portions for a while now, and it is such a useful habit. We eat them while they are warm and delicious, they become our dessert or snack for the day, and there are no leftovers. You bake with whatever you have at that moment, and it always turns out beautifully. Even when unexpected guests arrived, yes, here on Bisevo, we had a freshly baked mini cake to share. It was just enough for everyone to enjoy a small slice.
I have already tried so many combinations and flavors, and now I have finally managed to document at least a few of them in this post.<\/strong><\/p>\n\n\n\n

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Dessert should be healthy and nourishing, so I make sweets from good-quality ingredients and rely on their natural sweetness. These cakes contain no added sugar, only the sugar naturally present in fresh and dried fruit.<\/strong> Every now and then I add a little dark chocolate. Mini cakes are relatively high in protein because one egg, buckwheat flour, and various nuts go into such a small portion. They are gluten-free too. You are welcome to use spelt flour or another flour of your choice, but I have not missed it: oats and buckwheat are the main players here. I believe a tablespoon of flaxseed could replace the egg for a vegan version.<\/p>\n\n\n\n

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Finely chopped and soaked dried fruit or grated fresh fruit provides the sweetness.<\/p>\n<\/blockquote>\n<\/div>\n\n\n\n

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I finely chop the dried fruit and nuts, pour hot water over them, and leave them to soak for at least two hours. The soaking water becomes sweet, and when the other ingredients are mixed into it, that sweetness spreads throughout the batter, so there is no need to add sugar.<\/strong> The same applies to grated apples and pears and mashed bananas: they release sweet juice that contains all the sugar the cake needs. Cinnamon, coconut, and vanilla also enhance our perception of sweetness without being sweet themselves. I begin preparing the cakes in advance because the dried fruit needs to soak in water for a few hours, or overnight. After mixing in the remaining ingredients, I let the batter rest for another hour or two before baking.<\/p>\n\n\n\n

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Before pouring it into the tiny baking tin, I mix it thoroughly once more so that everything is fully combined. <\/strong>I like decorating these cakes with a few nuts or slices of fruit, simply to make them more fun to look at. I bake them after the main meal has finished cooking. In other words, I do not turn on the oven just for these little cakes. They use the last ten minutes of oven time while it is still hot. I also enjoy adding spices and ingredients that bring out the fruit aromas, such as cinnamon, unsweetened cocoa, coconut, sesame, and similar flavors. Of course, leave out anything you do not enjoy.<\/p>\n\n\n\n

Enjoy healthy, delicious desserts without guilt.<\/em><\/strong><\/p>\n<\/div>\n\n\n\n

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1. Fig and Cashew Kiss<\/h3>\n\n\n\n

Dried figs love cashews<\/strong><\/p>\n\n\n\n

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Figs are always delicious and lend recipes a distinctive flavor, but for most of the year we can find them only in dried form.<\/strong> The good news is that soaking can bring them back to life, and that is the idea behind this cake. This is a recipe for a gluten-free mini cake with figs, cashews, and a hint of cinnamon. It disappeared much faster than it took to make.<\/p>\n\n\n\n

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Imagine biting into a juicy piece of fig hidden in soft cake and tasting its full aroma unfold.<\/p>\n<\/blockquote>\n\n\n\n

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INGREDIENTS<\/strong><\/p>\n\n\n\n

\u2013 one egg
\u2013 four tablespoons buckwheat flour
\u2013 four dried figs
\u2013 one handful raisins
\u2013 one handful cashews
\u2013 one tablespoon coconut oil
\u2013 one teaspoon baking powder
\u2013 a little cinnamon
\u2013 a pinch of salt<\/p>\n<\/div>\n\n\n\n

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PREPARATION<\/strong><\/p>\n\n\n\n

Finely chop the figs, raisins, and cashews, add the cinnamon, and pour over just enough hot water to cover them. Leave the mixture until completely cool, for at least two hours. Then mix in the buckwheat flour, egg, salt, baking powder, and coconut oil. Stir very thoroughly and leave it to rest for another hour. The batter should be thick but fluid enough to spread easily in the tin. Bake for only 10 to 13 minutes at 180 C in a fan oven. Serve the little cake while it is still warm, perhaps with a lovely tea or a scoop of ice cream.<\/strong><\/p>\n<\/div>\n<\/div>\n\n\n\n

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2. Fruit Rescue Cake<\/h4>\n\n\n\n

A new life for half-eaten fruit<\/strong><\/p>\n\n\n\n

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Anyone with small children will recognize this scene: half a banana with a few bites taken out of it, already overripe, half a pear, and the other half peeled, diced, and served to the little gentleman. When several pieces of fruit like these collect in the fridge and no one is going to eat them, I have perfect material for a mini cake. Fruit this ripe is already so sweet that the conclusion is obvious: its natural fructose is more than enough. We will enjoy these leftovers in a new and even more delicious form. That is the principle of reuse<\/em> , one of the steps in recycling. No food is wasted; every little piece is respected and used. <\/strong><\/p>\n\n\n\n

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INGREDIENTS<\/strong><\/p>\n\n\n\n

\u2013 one egg
\u2013 four tablespoons buckwheat flour
\u2013 one ripe pear
\u2013 one handful raisins
\u2013 one teaspoon cinnamon
\u2013 one piece of ripe banana
\u2013 two tablespoons sunflower oil
\u2013 one teaspoon baking powder
\u2013 a pinch of salt
\u2013 a few walnuts for decoration<\/p>\n<\/div>\n\n\n\n

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PREPARATION<\/strong><\/p>\n\n\n\n

Mash the ripest pieces of pear and the banana with a fork into a fruit puree. Dice the remaining pear. Combine everything in a bowl with the egg, oil, flour, and spices. Leave it to rest for at least one to two hours so that the mixture can settle and fully combine.
Once lunch has finished baking and the oven is still hot, bake the mini cake for about 12 minutes at 180 C. When the batter rises into a small dome and turns golden, take the cake out and serve it warm. It is so juicy and delicious that it needs no accompaniment or topping.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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The fruit aromas come together in such a rich rhapsody that the cake\u2019s fragrance alone brings smiles to faces and may even make peace after an argument.<\/p>\n<\/blockquote>\n\n\n\n

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3. Baby Lamington<\/h4>\n\n\n\n

Coconut, dates, cocoa, and a little more coconut<\/strong><\/p>\n\n\n\n

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Coconut and chocolate are old friends. We love this combination because the flavors complement each other so beautifully. <\/strong>A traditional lamington usually consists of sponge cake coated in chocolate and rolled in shredded coconut. This one is still a baby: its sponge is dark with cocoa, topped with a little chocolate, and sprinkled with coconut. Soaked dates bring sweetness and enrich the bitter cocoa in the batter, along with that small piece of dark chocolate used as the icing on top.<\/p>\n\n\n\n

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INGREDIENTS<\/strong><\/p>\n\n\n\n

\u2013 one egg
\u2013 four tablespoons oat flour
\u2013 one tablespoon coconut for the batter and one for sprinkling
\u2013 one handful dates
\u2013 one tablespoon unsweetened cocoa powder
\u2013 one small piece dark chocolate
\u2013 one tablespoon coconut oil
\u2013 one teaspoon baking powder
\u2013 a pinch of salt
\u2013 enough water to cover the dates<\/p>\n<\/div>\n\n\n\n

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PREPARATION<\/strong><\/p>\n\n\n\n

First, dice the dates and pour hot water over them. Leave them to soak for at least an hour, using only enough water to cover them. Once the dates have softened and released their sweetness into the water, mix in all the ingredients except the chocolate and the coconut reserved for sprinkling. The batter will be dark and thick. The oat flour will absorb even more water, so let everything rest for another hour or two. Mix very thoroughly once more and transfer to a greased mini baking tin. Like the other cakes, bake it for about 12 minutes, until it rises and a crust forms on top.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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It smells of gentle sweetness and the cheerful interplay of exotic dates, coconut, and cocoa.<\/p>\n<\/blockquote>\n<\/div>\n<\/div>\n\n\n\n

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When the cake is baked, take it out of the oven, place the pieces of chocolate on top, and return it to the now switched-off oven for a couple of minutes, just long enough for the chocolate to melt. Spread it over the cake and sprinkle with shredded coconut. That is how the lamington theme comes together: a chocolate coating sprinkled with coconut over soft cake.<\/strong>
Oat flour gives this cake a slightly fudgier texture than buckwheat flour. The batter is dense and resembles a chocolate brownie<\/em> more than a muffin<\/em> or sponge cake. If you prefer a lighter crumb, use buckwheat or another flour of your choice.<\/p>\n\n\n\n

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My idea was to let the chocolate topping cool until slightly crisp, but the cake was simply too small and was eaten not warm but piping hot. This idea has so much potential, and I will certainly make more variations.<\/p>\n\n\n\n

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4. Pear and Cocoa Cake<\/h4>\n\n\n\n

A little pear scented with cocoa<\/strong><\/p>\n\n\n\n

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Juicy pear melts into velvety chocolate in a cake that smells like an autumn Saturday.<\/p>\n<\/blockquote>\n\n\n\n

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Pear is a wonderful fruit for baking: juicy, sweet, and delicious.<\/strong> With all the lovely juice it releases, there is clearly no need to add sugar. To me, pear pairs beautifully with cocoa and dark chocolate, creating a rich fruit-and-chocolate rhapsody. Tiny pieces of pear, chocolate, and raisins appear playfully under the teeth, each bringing its own distinctive flavor to the whole.<\/p>\n\n\n\n

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INGREDIENTS<\/strong><\/p>\n\n\n\n

\u2013 one egg
\u2013 four tablespoons buckwheat flour
\u2013 one small ripe pear
\u2013 one handful raisins
\u2013 one tablespoon unsweetened cocoa powder
\u2013 one small piece dark chocolate
\u2013 one tablespoon coconut oil
\u2013 one teaspoon baking powder
\u2013 a pinch of salt
\u2013 a little water<\/p>\n<\/div>\n\n\n\n

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PREPARATION<\/strong><\/p>\n\n\n\n

Dice half the pear into small pieces and grate the other half. Chop the dark chocolate into small pieces. Mix all the ingredients together until fully combined. Leave the batter to rest for about an hour, then mix it very thoroughly once more before transferring it to the tin. It should be thick but fluid enough to spread easily. Bake for only 13 to 15 minutes at 180 C in a fan oven. Serve the little cake warm with a lovely tea and good company.<\/strong><\/p>\n<\/div>\n<\/div>\n\n\n\n

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Small cakes to enjoy while warm and delicious, as dessert or a snack, with no leftovers. Gluten-free, with no added sugar, and rich in protein, fiber, and healthy fats.<\/p>\n","protected":false},"author":2,"featured_media":20083,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_sitemap_exclude":false,"_sitemap_priority":"","_sitemap_frequency":"","footnotes":""},"categories":[562,62,37],"class_list":["post-20035","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ayurveda","category-lifestyle-en","category-yogic-foodsgoods-en"],"_links":{"self":[{"href":"https:\/\/tena.yoga\/en\/wp-json\/wp\/v2\/posts\/20035","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tena.yoga\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/tena.yoga\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/tena.yoga\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/tena.yoga\/en\/wp-json\/wp\/v2\/comments?post=20035"}],"version-history":[{"count":1,"href":"https:\/\/tena.yoga\/en\/wp-json\/wp\/v2\/posts\/20035\/revisions"}],"predecessor-version":[{"id":20084,"href":"https:\/\/tena.yoga\/en\/wp-json\/wp\/v2\/posts\/20035\/revisions\/20084"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/tena.yoga\/en\/wp-json\/wp\/v2\/media\/20083"}],"wp:attachment":[{"href":"https:\/\/tena.yoga\/en\/wp-json\/wp\/v2\/media?parent=20035"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/tena.yoga\/en\/wp-json\/wp\/v2\/categories?post=20035"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}