Ingredients
Method
Prepare the Base
- Preheat your oven to 350°F (175°C) and grease a mini muffin tin.
- In a mixing bowl, combine almond flour and baking powder.
- In another bowl, whisk together honey, eggs, melted butter, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients and mix until just combined.
- Spoon the batter into the prepared mini muffin tin, filling each cup about 3/4 full.
Bake the Cakes
- Bake in the preheated oven for 20-25 minutes or until a toothpick inserted comes out clean.
- Allow the cakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Make the Caramel Sauce
- In a saucepan over medium heat, combine brown sugar, heavy cream, and cubed butter.
- Stir continuously until the sugar has dissolved and the mixture is smooth.
- Bring to a gentle boil and let it simmer for 5 minutes, then remove from heat.
- Stir in sea salt and allow the sauce to cool slightly.
Assemble and Serve
- Drizzle the warm caramel sauce over the cooled mini cakes.
- Serve immediately or store in an airtight container for later.
Nutrition
Notes
For added flavor, consider adding a pinch of cinnamon to the cake batter or topping with chopped nuts.