Raspberry Olive Oil Cake Minis {Recipe}

One of the easiest desserts for me to play with is by far my cake minis. I’ve made them in an assortment of flavors, and I just love how each version of the recipe makes enough for two.


Perhaps I enjoy them because they’re quick and easy?


Perhaps I just like taste-testing cake.


Either way, here’s a fun take on cake minis for the summer – Raspberry Olive Oil Cake Minis.


By the way, these were supposed to have a citrus taste to them since I used some blood orange extra virgin olive oil for the test batch. Unfortunately, I couldn’t taste the orange at all. You can add some zest (orange or lemon) to invoke the well-known and delicious berry-citrus flavor pairing.


Raspberry Olive Oil Cake Minis

Lightly sweet and made with bright raspberries, these cake minis make a great summer dessert. Although, thanks to frozen fruits, you can enjoy this dessert any time of year.

*Vegetarian, Vegan Options*

Prep Time: 10 minutes
Bake Time: 22-26 minutes
Total Time: 32-36 minutes
Serves: 2 (or 1 with a mega sweet tooth)


  • 3 teaspoons water
  • 1 teaspoon ground flaxseed
  • 6 tablespoons flour (I used unbleached all purpose)
  • 1/2 teaspoon baking powder
  • pinch salt
  • 3 tablespoons olive oil (I used blood orange olive oil, but it didn’t seem to make much of a flavor difference)
  • 3 tablespoons sucanat (or sub sugar for a sweeter flavor)
  • 2 tablespoons milk (or vegan milk, like rice milk)
  • 1/2 teaspoon grated orange or lemon zest, optional
  • 1/3 cup fresh or frozen raspberries
  • powdered sugar, for garnish
  • fresh raspberries, optional, for garnish
  • fresh mint leaves, optional, for garnish
  • orange or lemon peel, optional, for garnish


  1. Pre-heat oven to 350 degrees F. Prepare 2 3-inch diameter ramekins with non-stick spray.
  2. In a small bowl, combine water and flaxseed. Stir and set aside.
  3. In a medium bowl, add flour, baking powder and salt. Whisk together (or stir with a fork).
  4. In another medium bowl, add flaxseed mixture, olive oil, sucanat, milk and orange/lemon zest, if using. Whisk to evenly combine (or use a fork).
  5. Gently stir wet ingredients into dry ingredients until just combined (batter will be slightly lumpy). Stir in raspberries.
  6. Evenly distribute to ramekins and bake for 22-26 minutes, until top is golden brown and tooth pick inserted in the center comes out clean.
  7. Allow cake minis to cool. Run a knife along the outside edge of the cake mini to release it from the ramekin. Place each cake mini on a plate and dust with powdered sugar. Garnish with fresh raspberries & mint or even citrus peel.
  8. Enjoy!


Happy baking!


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What cake mini flavor should I make next?

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