Mini gluten free gingerbread and strawberry cake

If you're anything like me, you completely lack all self control when it comes to food. Particularly so when said food is lying around at your house; delicious, uneaten, ripe for the picking. Such is my life dilemma when I want to eat something delicious, and not appear as though I have eaten a small child. Therein lies my recent fascination with the concept of the small batch, or the micro bake (I made that second one up)


Having made some small batch salted caramel recently, I wanted to extend the concept to baked goods. This way, I can have my cake and eat it too. All of it. Lol. 



1/2 cup almond meal
1/2 cup tapioca flour
2 teaspoons ginger powder
1 egg
4 tablespoons melted butter
2 tablespoons maple syrup
1 teaspoon vanilla bean paste
pinch of sea salt
1/2 teaspoon baking powder
1 teaspoon apple cider vinegar



1. Preheat the oven to 180 degrees Celsius.
2. In a small bowl, combine the almond meal, flour and ginger powder.
3. Add your egg, melted butter, maple syrup, vanilla bean paste and salt, and mix until a nice smooth cake batter has formed.
4. Add the baking powder and apple cider vinegar, and stir through thoroughly once the reaction subsides. 
5. Arrange the sliced strawberries on top, brushing with a bit more melted butter if desired.
6. Cook the cake for at least half an hour - it may very well need more time than that. It is ready when the top is, my majority, firm to the touch, and no longer wobbles when you move it around. If in doubt, skewer it.
7. Once it has cooled, you are done!