BREAKFAST, CAKES, Muffins Almond, Cake, small serving

Frangipane Mini Cakes {4 servings}

Hello hello, today I’m sharing with you a Frangipane Mini Cakes recipe: they are dense, full of flavors and vegan!

Frangipane Mini Cakes

You may or may not have noticed, nut I haven’t published a recipe for a while (a month or so). Reasons are simple:



Wisdom teeth pulled


Frangipane Mini Cakes

And well, I only write when I have a great recipe AND I am inspired. The first condition is easily filled but the second is harder. You see, I don’t want to write if I don’t want to (makes sense right?). Lots of blogger write a post a week or more, but they are full-time bloggers and I am clearly not! Besides, most people don’t love to read the posts except if it’s recipe related so that’s what I usually do.

I don’t like when blogger gives really important details of the recipe ONLY in the post (why? Just why) so that’s not what I will do either. All of what you read about the recipe in the post should be in the recipe.

Anyway, let’s talk about the recipe shall we?

Frangipane Mini Cakes


Why should you make this Recipe?

You love dense cakes

You love frangipane

You are Vegan

You want something healthier than a King’s cake for January (you may not know what I’m talking about here!)

You want something simple

You don’t want to bake for the whole neighborhood

Frangipane Mini Cakes



What are the ingredients of this Recipe?

Non-dairy yogurt

Light Brown sugar

Golden syrup

All-purpose flour

Almond flour

Baking powder

Lime juice

Non-dairy milk

Coconut oil 

Almond extract (Optional)

Salt (Optional)

Frangipane Mini Cakes

If you aren’t vegan and don’t mind the calories once in a while, here is my recipe for a Frangipane Brioche Epiphany Wreath

Or an Almond Pie

Almond Pie


Frangipane Mini Cakes {4 servings}

Easy, dense, vegan almond lemon mini cakes that are ready in no time.

Course Breakfast, Dessert, Snack
Keyword Almond cake, Frangipane Filling, Lemon cake, Mini cakes
Prep Time 10 minutes
Cook Time 23 minutes
Servings 4
Author Bites of Baking


  • 100 g non-dairy lemon yogurt -I used soy yogurt-
  • 50 g light brown sugar 1/4 cup
  • 16 g golden syrup 1 tbsp
  • 40 g all-purpose flour 1/3 cup
  • 60 g almond flour 2/3 cup
  • 5 g baking powder
  • 1 pinch salt -optional-
  • 40 g coconut oil -melted- 3 tbsp
  • 30 g lemon juice 2 tbsp
  • 50 g non-dairy milk -I used almond milk- 3/4 tbsp
  • 1 drop almond extract -optional-


  1. Preheat the oven at 350°F (180°C) and butter + flour 4 ramekins. It ensures the cakes will come out after baking.

  2. In a medium bowl, whisk the yogurt and sugar together. Add the golden syrup and keep mixing.

  3. In a small bowl, mix the flour, almond flour and baking powder (and salt if using). Add in the batter and whisk.

  4. Add the melted and cold coconut oil, the lemon juice and the non-dairy milk (and almond extract if using). Whisk everything until well-combined. Don't overmix.

  5. Divide the batter between the 4 ramekins and bake for about 23 minutes. Be sure to check doneness with a stick.

  6. Let cool 5 minutes and then run an offset spatula all around the ramekins before inverted each cake on a plate. Enjoy!


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