Swedish Almond Mini Cakes: gluten-free

Swedish Almond Mini Cakes: gluten-free

Swedish almond mini cakes are called mazarinkakka. These simple almond cakes are a delicious moist gluten-free/ flourless mini cake; perfect for afternoon tea or fika. The recipe is made using ground almonds, sugar, milk, and eggs and I used vanilla instead of almond extract as I didn't have that. Then if you desire roll in a spiced sugar coating. This is optional they do taste great on their own. I have made them rolling in ground black cardamom seed sugar mixture but for my video, I wanted to make this recipe more universal and made a blend of ground cardamom and cinnamon sugar mix.

This recipe idea was originally inspired by a mini cake I ate recently at a cafe in Gothenburg. I tried to find a version of it online and I found this recipe and adapted it slightly to suit my taste and make it easier for my viewers. https://foodandjourneys.net/swedish-almond-cardamom-mini-cakes/

Takes = 10 minutes
Bakes = 20 minutes
Makes = 12 mini cakes

Ingredients 6

  • Ground almonds (almond meal) – 150g (1+1/4 cups)
  • White sugar – 100g (1/2 cup)
  • Milk, I used soya or your choice – 3-4 tablespoons
  • Butter, soft (salted or unsalted) – 80g (5.5 tablespoons)
  • Vanilla extract (instead of almond essence) – 1/2 teaspoon
  • Eggs – 2

Sugar Coating 3

  • Ground cardamom seeds or ground cardamom – 2-3 ts
  • Ground cinnamon – 1-2 teaspoon
  • Sugar – 6 tablespoon


  1. Preheat oven to 180˚C fan. Then grease your cupcake or muffin tin generously with butter.
  2. Grind cardamom seeds if using seeds. Add to a small bowl then stir in 6 tablespoons of white sugar and spices. Set aside. This is the coating for later.
  3. Add ground almonds, sugars and milk to a food processor, blender or mixer and blend until you have a paste-like texture. Add eggs, butter, vanilla, or almond extract and blend until smooth.
  4. Scoop out one spoonful I used a soup spoon of batter so the level is only halfway. This recipe should make about 12 mini cakes.
  5. Bake for 20 minutes. Remove from the oven and roll in the sugar cardamom and cinnamon coating. You will have cinnamon sugar left over, but I have tried with less sugar mix and it didn't coat as well.
  6. Once cool store in a sealed container. These cakes taste even better the following day.