The trending Dot Cake looks delicious, but you should try the Better-for-You version

Dot Cake – Better for You
Prep time: 15 mins | Cook time: 22–25 mins
6 mini cakes
“For the Fluffy Cake:
1 ½ cups (135g) oat flour (for lightness)
1 cup (100g) fine almond flour (for moisture)
1 ½ teaspoons (6g) baking powder
¼ teaspoon (1.5g) baking soda
¼ teaspoon (1.5g) salt
⅓ cup (80ml) mild olive oil
½ cup (75g) coconut sugar
⅓ cup (80g) plain Greek yogurt
3 large eggs (room temperature)
1 tablespoon (15ml) vanilla extract

For the Sugar-Free Frosting:
½ cup (115g) mascarpone cheese (chilled)
½ cup (120g) thick plain Greek yogurt
1 ½ teaspoons (7.5ml) vanilla extract (for natural sweetness)
(Optional: 1 tablespoon / 15g sugar-free raspberry jam for a fruity twist)

The Topping:
Goji berries, crushed pistachios, or natural rainbow sprinkles”
“1️⃣ Bake the Cake
Preheat the oven to 350°F (175°C) and line a square pan with parchment paper. Mix the dry ingredients in one bowl and the wet ingredients in another, then gently combine. Pour into the pan and bake for 22–25 minutes, until golden and set. Let cool completely.

2️⃣ Whip the Frosting
Use a hand mixer to beat the mascarpone, Greek yogurt, and vanilla until thick and fluffy. Keep chilled until ready to use.

3️⃣ Assemble the Dot Cakes
Cut out cake circles using a round cookie cutter or small glass. Spread frosting on top, then press each one into your chosen toppings. Lift to reveal your Dot Cakes.

4️⃣ Chill
Chill the Dot Cakes for 1 hour before serving, so they set nicely and taste extra thick and cool.”