It’s no secret that cake is my favourite food. I announced it right here at the start of my blogging journey. Cake just makes me happy, there is no doubt about it.
I have tried many times to make clean cakes from recipes that I have found on the internet and I have never ever made anything that looks or tastes like what I know to be real cake. Since then I decided that it obviously wasn’t going to be possible for me to eat cake and eat clean.
Well, I was wrong! After a few weeks of experimenting and with the help of my 3 willing taste testers I now know that it really is possible to have my cake and eat it. And I shall! (Every now and then, of course).
This cake is yum, the jam just makes it even more special and it looks like a treat you would want to eat. I doesn’t taste like cardboard, it tastes like cake, real cake and I think you are going to love it!
Clean Eating Raspberry Vanilla Butterfly Cakes
- Yield: 6
This cake is yum, the jam just makes it even more special and it looks like a treat you would want to eat. I doesn't taste like cardboard, it tastes like cake, real cake and I think you are going to love it!
- 100 grams Wholewheat Self Raising Flour
- 40 grams Organic Unsalted Butter or Coconut Oil Melted then cooled slightly
- 2 Tablespoons Honey or maple syrup
- 1 teapoon Pure Vanilla Extract
- 2 Eggs
- 60 ml Milk of choice
- 2-4 Tablespoons Clean Raspberry Jam I used St Dalfours
- Preheat the oven to 160C and line a cupcake tray with 6 paper cupcake cases.
- In a large bowl, whisk together the honey and melted butter until combined.
- Whisk in the eggs one at a time and then add the vanilla and milk.
- Sprinkle in the flour a little at a time and whisk until everything is combined.
- Divide the mixture equally between the cupcake cases and place in the oven for 15 minutes.
- After 15 minutes when the cakes are lightly browned, take them out and test them with a cake tester or toothpick. If it comes out clean they are done, if not pop the back into the oven for a few more minutes.
- Once cooked and out of the oven, remove the cupcakes from the tray and allow to cool on a wire rack.
- Once cooled, cut off the top of each of the cakes and spread over a heaped teaspoon of jam.
- Halve the top of the cake that has been cut off and place back onto the cake as butterfly wings.
- Serve and enjoy!