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Mini Sponge Cakes

Prep Time:

35 minutes

Cook Time:

15 to 20 minutes



About the Recipe


If you are having a dinner party or want to make individual holiday treats, this recipe is quick, healthier than a box cake, and easy!

  • 1 cup of brown sugar

  • 4 eggs or Follow Your Heart Vegan Egg or JUST Egg substitute

  • 1 stick of salted butter (softened)

  • 1 cup of tapioca starch

  • 1 teaspoon of pure maple syrup

  • 1 teaspoon of baking powder

  • 1/2 teaspoon of salt

  • 1 teaspoon of pure almond extract

  • Brown rice flour for coating baking pan (or substitute for another healthy flour)


1. Preheat oven to 375 degrees

2. You will need a mini-cake loaf pan or muffin pans with liners

3. Use a mixing bowl and stir by hand the salted butter, brown sugar, baking powder, maple syrup, almond extract, and salt until all of the ingredients are blended well and somewhat creamy in texture

4. Use a hand mixer or stand mixer and beat in the eggs one at a time until the eggs are blended

5. Add the tapioca starch slowly to the mixture and blend slowly until the batter is light and fluffy

6. Lightly grease your desired pan and use brown rice flower to coat the pan, to prevent your mini cakes from sticking

7. Spoon in the batter to the halfway point and let bake on 375 degrees for 15 minutes. Check the mini loafs in 15 minutes to make certain the middle of the cakes are done. If not, bake for two more minutes.

8. Remove the mini cakes from the oven and

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