Start with the mixed berry compote. Combine the frozen berries, lemon juice, and maple syrup in a saucepan over medium heat. Bring to a boil and then reduce to a simmer. Simmer for ~10 minutes until the berries are soft.

Remove from heat and let cool. Chill in the fridge completely before adding on top of the mini cakes.

Preheat the oven to 350F. Grease a standard 12-cup muffin tin with butter or baking spray. Set aside.

Prepare the batter. In a medium bowl, sift together the flours, baking powder, and salt. Set aside.

In a separate large bowl, whisk together the olive oil, eggs, both extracts, milk, and sugar, until well combined.

Add the flour mixture to the wet ingredients, and gently whisk to combine.

Divide the batter evenly among the muffin wells, filling each ~⅔ full.

Bake at 350F for 15-20 minutes or until a toothpick inserted in the middle comes out clean.

Let the mini cakes cool in the pan for 5-10 minutes while you make the warm butter soak.

Make the warm butter soak. In a medium saucepan over medium heat, combine the sugar, butter, and water. Stir until the sugar is dissolved. Then remove from heat and add both extracts.

Using a toothpick or fork, poke holes all over the cakes that are still warm in the pan. Pour ~⅔ of the sauce all over the cakes, and let it soak in.

Carefully remove and invert each cake onto a serving plate.

Serve warm and drizzle with the remaining sauce. Then top with a scoop of vanilla ice cream and the mixed berry compote, if desired.