We interrupt this regularly scheduled cherry programming to make an announcement: it’s officially Summer!!! And, according to my East Coast foodie magazine, summer is strawberry season for much of the country. (In Cali, they’re totally a Spring thing.) So, to celebrate the first official week of the season, may I present to you these Mini Vanilla Pound Cakes with Strawberry-Rhubarb Compote. They’re light, they’re airy, and have just the right amount of sweet and tang. Perfect for those summer picnics!
I like mine with a dollop of coconut whipped cream on the top but it is totally optional.
Why You’re Gonna Love These Mini Vanilla Pound Cakes
Strawberries on the Vanilla Pound Cake!!
I mean, we could just stop right there, no? Strawberries are a little jar of sunshine mixed with a dollop of smiles. I mean, WHAT tastes more like summer than THAT??
Pucker Up, Rhubarb
I like a little “tart” mixed in with my “sweet”, you know? Strawberries and rhubarb are a dynamic duo when it comes to the sunny sweetness of the strawberries with the mild tartness of the rhubarb. Cook ‘em up in a jammy sauce and you had me at compote!
Mini Vanilla Pound Cakes? Yes, please!
Not only are they vanilla pound cakes – they’re mini! I love perfectly portioned desserts, don’t you? I make these ones in my silpat mold that has space for 9 mini cakes but you could either use individual mini pans or make one big pound cake (just be sure to adjust the baking times). Any way you slice it, it’s vanilla-y deliciousness!
Tips for Making Mini Vanilla Pound Cakes with Strawberry-Rhubarb Compote
Make the compote and optional whipped cream ahead of time for the Vanilla Pound Cake
If all you’re doing is mixing up the vanilla pound cakes and throwing them in the oven, this becomes a pretty quick dessert! Having said that, you could use the baking time to whip up the compote and whipped cream. Whatever works best for you.
Freeze the Vanilla Pound Cake!
This recipe made 9 mini pound cakes for me so I froze some. Just layer a Tupperware or other sealable container with wax paper or parchment on both the top and bottom (and between layers) and enjoy another day. The compote can also be frozen. Just make sure it has fully cooled before transferring to a glass jar to freeze (and leave about 1-1.5 inches of headroom for expansion).
No Compote? No Problem (and other fruit swaps).
If you don’t have any rhubarb or don’t feel like making compote, this would be almost as good with fresh fruit and coconut whipped cream. You could even heat up some fruit-only preserves (raspberry or apricot would be nice) and use it as a drizzle. The options are endless!
Mini Vanilla Pound Cakes With Strawberry-Rhubarb Compote
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 minutes
- Yield: 9 mini pound cakes 1x
- Category: Dessert
- Diet: Gluten Free
Description
These adorable little cakes are a delightfully light end to any summer meal! The strawberry-rhubarb compote is a sure winner so be sure to make extra for spreading on toast, waffles, crepes or whatever strikes your fancy!
Ingredients
Vanilla Pound Cake Ingredients
- 2 ½ cups blanched almond flour
- ¼ cup oat flour
- 1 tsp baking powder
- 2 large eggs (or 2 flax eggs – see note)
- ½ cup 100% pure maple syrup
- ¼ cup coconut oil, melted
- 1 TB vanilla extract
- ¼ tsp almond extract (optional but delish)
- ½ tsp salt
Strawberry-Rhubarb Compote Ingredients
- 3 cups strawberries, hulled and coarsely chopped (could use frozen, just thaw first)
- 1 cup rhubarb, thinly sliced
- ¼ cup 100% pure maple syrup
- ¼ cup water
- 1 tsp Vanilla Extract
- Pinch of salt
- 2 tsp arrowroot powder
- 1 TB water
Instructions
- Preheat the oven to 350-degrees and line your pan(s) of choice with parchment or use silpat molds.
- In a large bowl, whisk dry ingredients (almond flour through baking powder) until no visible lumps remain. In a medium bowl, whisk remaining ingredients (eggs or flax eggs through salt). Pour wet ingredients into dry and mix until just well combined. Pour into prepared pans and bake until a toothpick inserted into the center comes out clean (20-25 mins for the mini loaves).
- While the cakes are baking, make the compote. Combine strawberries, rhubarb, maple syrup, ¼ cup water, vanilla and salt in a medium pot and bring to a boil over high heat. Reduce to a simmer and then cover, simmering for about 5-10 minutes or until berries and rhubarb have softened.
- Dissolve the arrowroot in 1 TB of water and slowly drizzle into the compote, stirring continuously until it thickens. Remove from heat and spoon over cakes, topping with optional coconut whipped cream! Compote can be stored in a sealed jar in the fridge for 5 days or so and frozen for up to 3 months.
Notes
Note: to make 1 Flax Egg, mix 1 TB flaxmeal with 3 TB warm water and let sit 5-10 mins to gel.