Mini Raspberry Shortcake

Cake:

1. Preheat oven to 350F. In a large bowl whisk both flours, white sugar, baking soda and salt together. Add soy milk, canola oil, vanilla extract, and apple cider and whisk until just combined. Allow to rest for 5 minutes.
2. I used silicone 4 inch cake pans, but you can use any 4 inch mini cake pans. Oil pans and divide the batter into 8 pans equally. It may seem like a small amount of batter in each, but don’t worry it’ll rise and be the perfect size layer when combined.
3. Bake for 13-14 minutes until a toothpick entered is clean and it’s slightly golden on top. Allow to cool on cooling wrack.

Raspberry Compote:

1. Heat a medium saucepan on medium and add all raspberry compote ingredients and mix well. Cook for 5 minutes until thickens. Allow to cool.

Cream Cheese Whipped Cream:

1. Whip together cream cheese, icing sugar and vanilla on medium-high speed until smooth. While the mixer is still whipping slowly pour in whipping cream and 1 package whip it stabilizer (if using) and whip until full stiff peak reached, scrapping down the sides a couple times. At this point you may add additional icing sugar depending on sweetness preference.

Layering the cake:

1. These mini cakes have 4 layers each: First layer cake, then 2-3 tbsp raspberry compote, then 2-3 tbsp whipping cream and continue until last layer of cake. Feel free to add less or more depending on desired toppings. Cover entire cake with cream and top with fresh raspberries and more raspberry compote.