Grain Free Apple Ginger Cake

Grain Free Apple Ginger Cake

Nothing is better than caramel with apples. I was inspired to make a bake this weekend that combines that and gives the cake a bit of a delicious spice as well. Grain Free Apple Ginger Cake. Delicious combination, combined with coconut whipped cream and vegan caramel sauce.

I was inspired by our friends at Sweet Laurel, but wanted to make it a bit of my own. Not only does the recipe contain unsweet apples, I took it a step further and added one delicious apple cut-up into small bite size pieces.

The recipe base is coconut oil, maple syrup and almond flour, adding the applesauce, apples and spices makes for quick and easy grain-free dessert.

I then made the caramel sauce with the base of dates, coconut oil, and almond butter. Delicious and a healthy alternative caramel, if you’re looking to curb your refined sugar in-take.

Below is the complete recipes for all three components, cake, filling and topping! Enjoy the bake!

Grain Free Apple Ginger Cake

Using two 6″ pan, use coconut oil and parchment paper to line the bottom. Preheat oven to 350 degrees.

3 tbs coconut oil melted

1 cup unsweetened applesauce

1/2 cup pure maple syrup

2 large eggs at room temperature

1 tbs vanilla extract (I used my homemade version with white tequila and 2 vanilla beans that has been in a dark cupboard for over 8-weeks now)

2 cups almond flour

1 tsp ground cinnamon

1 tsp ground ginger

1 tsp baking soda

1/2 tsp Himalayan pink salt

1 large gala apple, peeled and cored, cut into 1/2 or smaller pieces

In large bowl, using a whisk combine the coconut oil, applesauce, maple syrup, eggs and vanilla extract. Set aside.

In a medium bowl combine the almond flour, spices and baking soda. Use a whisk to combine throughly. Slowly pour dry ingredients into the large bowl and whisk until a batter forms. Add your diced apples.

Pour batter into prepared pans and bake for about 40 minutes.

Let sit in pans for a few minutes before carefully turning out cakes onto a cooling rack and let cool completely before proceeding to next steps.

While the cakes bake, you can make your caramel.

Caramel – Double Sweet Laurel’s Recipe

Makes 1 cup

1/2 cup almond butter

1/2 cup pure maple syrup

4 tbs coconut oil

4 fresh dates, pitted

2 tsp vanilla extract

pinch of pink Himalayan salt

In a blend combine all ingredients and grind/chop speed before moving to high-speed and let blend to thoroughly combined and giving the appearance of caramel.

Remove with a spatula and place in a bowl. Place the bowl in the refrigerator until ready for use.

Coconut Whipped Cream – Sweet Laurel’s Recipe

2 – 13.5 oz cans of full fat coconut milk refrigerated overnight

2 tbs pure maple syrup

1 tbs vanilla extract

Remove the solid coconut cream and place in mixing bowl from both cans. Beat the coconut on high speed with whisk attachment until it thickens and soft peaks form.

With a spatula, add your maple syrup and vanilla extract.

Place in refrigerator to let stiffen before placing between both cooled cakes.

Before I began, be sure to place your cakes in the fridge to be sure all your ingredients are ready to be iced.

Super easy and so moist! I topped with a gentle sprinkle of sea salt granular for a salty caramel taste. Enjoy the delicious results.



Coconut Pineapple Cake

Coconut Pineapple Cake

Coconut Pineapple Cake – nothing tastes more like summer than the flavors of coconut and pineapple, each bite reminds me of sitting on a tropical beach enjoying the crashing waves and sunshine!

This cake is so delicious you’ll want to eat more than one piece. The great thing, no refined sugars, gluten free and dairy free! If you or your family has any food intolerances, this cake will is one of the best!

Continue reading “Coconut Pineapple Cake”

Best Paleo Carrot Cake

The Best Paleo Carrot Cake

Best Paleo Carrot Cake Ever
Best Carrot Cake


The Best Paleo Carrot Cake

I don’t say this often, this is the best carrot cake I’ve ever had! It’s amazing and it’s made with alternative ingredients. These alternative ingredients include almond flour and coconut oil. Making this carrot cake suitable for a Paleo Diet or anyone looking to avoid dairy or gluten.

In my journey to uncover alternative ingredient bakes this month, I found a show stopper! You won’t regret trying this recipe, no matter what type of diet you may be on. Don’t be afraid to give it a try! Best of all, super easy to make!

One way I know I have a recipe I’ll keep as a family favorite; my husband and kids love it! All too often their noses turn up when they know it’s a Paleo Bake or something not ordinary. But this, they came back for seconds and thirds!

Here is The Best Paleo Carrot Cake recipe compliments of my new most favorite cookbook, Sweet Laurel.

I used two 6-inch pans and prepared them with coconut oil (bottom and sides) and parchment paper on the bottom.

1/4 cup coconut oil melted

2 cups almond flour

1 tsp baking soda

1/2 tsp Himalayan Pink Salt

1 tablespoon cinnamon

3 large eggs – room temperature

1/3 cup maple syrup

1 1/2 cups grated carrots

1/2 cup raisins

1/2 cup finely chopped pecans (I prefer over walnuts, but you can use either)

In a bowl, mix together the flour, baking soda, salt and cinnamon. Set aside.

In a large bowl, combine the eggs, coconut oil and maple syrup. Adding a little at at time, whisk in the dry ingredients to the wet ingredients until you reach a batter. Then add your carrots, raisins and nut of choice.

Divide the batter between the two baking pans and bake for 30 minutes at 350 degrees. Remove and cool on cooling racks.

Once completely cooled, make your icing.

Probiotic Cream Cheese Frosting recipe:

2 1/4 cup raw cashews soaked for 1 hour, drained and rinsed.

1/2 cup full-fat coconut milk

1/2 cup maple syrup

2 tbsp coconut oil, melted

1 probiotic capsule*

2 tsp vanilla extract

1 tbs fresh lemon juice

1/2 tsp Himalayan pink salt

*Probiotic Capsules: You can find probiotics in the refrigerator section of health food stores. Sweet Laurel recommends gluten-free brand called Flora. Don’t use prebiotics.

In a blender, combine everything and blent until creamy. If too thing, blend remaining soaked cashews until smooth Refrigerate until ready for use.

If you don’t have a dairy aversion, you could make a delicious cream cheese icing using maple syrup and vanilla along with the smaller amount of cashews. However this would then negate the Paleo aspect of the cake. Feel free to experiment.

The best way to eat, slightly warmed in the microwave for about 30 seconds at 50% power! Yummy!!!

Enjoy the bake & share your results!


Best Paleo Carrot Cake Ever!
Best Carrot Cake

Paleo Pineapple Upside-Down Cake

Paleo Pineapple Upside-Down Cake Recipe


Now that summer break for the kids is in session, the kids are asking for some dessert treats to fill in the gaps between camp activities, piano lessons and great outdoor fun! For me, I always enjoyed Pineapple Upside-Down Cake. It was one of my mom’s favorite treats to bake for the kids.

Looking for opportunities to reduce refined sugars and use whole grain-free ingredients. I came across this fantastic Pineapple Upside-Down Cake recipe in my new favorite cookbook, Sweet Laurel! I made a few alterations to fit my family’s tastes.

The base sweetener for most of the recipes is Maple Syrup. It’s a great sweetener that makes the bakes ultra moist and is filled with nutrients – potassium, magnesium, iron and other great minerals for growing boys! It’s also made with Coconut Oil, providing a dairy-free alternative to butter and is rich in fiber, vitamins C, E, B1, B3, B5 and B6. The fat content in coconut oil is made up of medium-chain saturated fatty acids which are rapidly metabolized into energy in the liver and less likely to be stored as fat in the body! Perfect for my family sedentary habits with technology.

The results of this bake were outstanding and my husband made a wonderful suggestion after taking a few bites. Add toasted, unsweetened organic coconut flakes onto to compliment the coconut oil flavorings that come through in the delicious dessert.

Another all-natural ingredient that isn’t process is Himalayan Pink Salt. This ingredient is loaded with minerals and according to Sweet Laurel, eight-four minerals in total! In addition, it has a great Ph-balancing quality. All in all this, desserts is guilt free for everyone to enjoy!

Paleo Pineapple Upside-Down Cake Recipe

1/4 cup of coconut oil melted

1 cup maple syrup

1 can organic crushed pineapple drained

2 large eggs

1 tbs vanilla extract

2 1/2 cups almond flour

1/2 tsp himalayan pink salt

1/2 tsp baking soda

3 cups fresh cherries – pitted and cut in half

1/2 cup maple syrup

1 juice from an organic lemon

Preheat oven to 350 degrees.

Make the cherries ahead of time by boiling them in a small saucepan with the 1/2 cup maple syrup an lemon juice. Boil down for about 15 minutes until cherries are softened and liquid is thickened. Set aside.

For cake, boil for In small saucepan, reduce down 1/2 cup of the maple syrup for 10 minutes until it is reduced to a thick consistency to pour atop the cake after baking. Set aside and let cool.

Meanwhile, make the cake by using some coconut oil to grease the 9-inch cake pan, bottom and sides. Take your single cherries and place in a design at the bottom of the pan and fill in with the drained pineapple.

For the batter, whisk the eggs, coconut oil, remaining 1/2 cup maple syrup and vanilla in a medium size bowl. Whisk the flour, salt, and baking soda and then add to liquid mixture a little at at time until a batter forms.

Pour batter into the pan, completely covering the fruit. Tap down to remove air bubbles and bake for 25 minutes or so, until center is firm. Remove and quickly turn over onto a cake plate. After a few minutes of cooling, or just before serving, glaze top of cake with reduced maple syrup. Serve and enjoy the bake!



Healthy Bakes?

Healthy Bake?
Pumpkin Spice Latte Cake

Healthy Bakes…is there such a thing? You may or may not know, I’m a fitness fanatic and I love to bake delicious sweet treats! Since I started baking during the Holidays, it was the time of year that I could “write off” to eating everything I bake with abandon. The remainder of the time, I eat a more Paleo diet, and track my macros and micros carefully. I eat lean meats, paired with delicious fresh whole foods.

After starting this blog, I realized a few things. One, our lifestyle is so much different from when I was as a kid. We live in a much more sedentary world with technology always within our grasps. As a kid eating these wonderful treats, I never gave a second thought devouring everything in sight, especially those whoopie pies I shared earlier this month. But, I was never in the house, running around the neighborhood, riding my bike everywhere, total exhaustion by the end of the day. Calories, fat grams, fiber, all that stuff didn’t matter. And, luckily my genetics ran on the thin side.

It brings it back to my dilemma of baking as much as I do today. I enjoy making something from nothing! It’s a great feeling of accomplishment after I bake. I enjoy trying new things, new techniques and reliving flavors from my past. But me and my family don’t move around like we did 30 years ago. For me, I’m up at 5:30 am hitting the gym at least 6 days a week, if I didn’t, who knows how I would handle the confectionaries I’ve been baking.

I’ve been struggling with this blog, is it healthy for others to only share what I know? Is there such a thing as a “healthy bake?” So I did some investigating and stumbled across a cook book that got me to realize, I could bake something healthy for my family and myself. I could reduce the amount of refined sugars my family was ingesting with a baked treat they would love to eat. And I could begin to find balance in my dilemma of only sharing, high-fat, high-sugar, dairy-packed bakes.

The cook book is called Sweet Laurel – Recipes for Whole Food, Grain-Free Desserts. It’s written by Laurel Gallucci & Claire Thomas. They have a bakery in California and it was a result of Laurel’s husband’s intolerance to dairy and after her pregnancy becoming intolerant of gluten. Then she started experimenting and making traditional desserts dairy and grain-free. It’s an amazing story and you can read it online with a quick Google search.

I read all of the pages front to back over a couple of days. The pages spoke to me and I felt a sense of relief. So I went to the store and spent a few hours gathering all the ingredients recommended, dates, arrowroot powder, organic honey, maple syrup, almond flour, just to name a few. Off on a new journey of baking…how exciting.

So I’ve decided to use this blog and offer a more balanced approach to baking with a wider appeal. I’m going to start sharing how I can still eat desserts and maintain my waistline. I’ll still share “what I know,” but I’m looking forward to sharing with you what I’m learning and I hope you enjoy the journey that lies ahead.

For my first healthy bake from Sweet Laurel, Pumpkin Spice Latte Cake.

Makes two 6-inch layers or one 8-inch cake.

I made an 8-inch cake.

3 tbs coconut oil, melted – an additional amount for preparing the baking pan

1 cup pumpkin puree

1/2 cup maple syrup

2 large organic eggs

1 tbs vanilla extract

2 cups almond flour

1 tsp ground ginger

t tbs cinnamon

1 tsp baking soda

1/2 tsp Himalayan pink salt

Preheat oven to 350 degrees. Great your pan with coconut oil and line with parchment paper.

In large bowl, combine coconut oil, pumpkin, maple syrup, eggs and vanilla. In a medium bowl, whisk together the flour, cinnamon, ginger, baking soda and salt.

Little at a time, add the dry ingredients to the wet ingredients. Once fully mixed pour into prepared pan. Bake for about 30 minutes. Check the center with a toothpick and if it comes out clean it’s done. Cool completely on a wire rack.

After cooling you can make the topping below.

Espresso Coconut Whipped Cream

2 cups Espresso Coconut Whipped Cream

Be sure to refrigerate two cans of 13.5 ozs of coconut milk (overnight is best).

Remove the solid coconut cream that has risen to the top of the can. Spoon into a stand mixer with a whisk attachment. Beat the coconut cream on high speed until it begins to thicken and peaks form. Discard the remaining coconut water.

Using a rubber spatula, fold in 2 teaspoons espresso powder (mixed with two tablespoons of hot water – cooled) and a 1/4 teaspoon of Himalayan pink salt. Don’t over whisk and don’t over fold. Spoon atop your cooled cake! Serve.

Enjoy the bake!