Who Can’t Use a Yummy Healthy Cake Recipe?

Posted on August 13th, 2013 by Discount Debbie

 

Our family consists of a bunch of chocolate lovers. We are such fans of chocolate that my husband has said that dessert isn’t dessert unless it has chocolate in it. And, he wasn’t joking! 🙂

We don’t make cake very often. However, when we do, it is chocolate. We make carrot cake on occasion. That gets a pass because it has traditionally been a favorite of ours. But, that’s definitely the exception to the chocolate rule. Up until now, it has been the only exception. That has changed.

We had some friends over for dinner last week. When I asked them beforehand if there was anything they didn’t eat, I got a one-word answer, “chocolate.” What? WHO does not eat chocolate? Well, it’s just my friend’s husband. But, nevertheless, no chocolate for dessert. So much for ALL my go-to desserts. I had made carrot cake for them recently. So, I didn’t want to repeat that again. It was time to look for a different kind of dessert recipe. Keep in mind, we like for our desserts to be relatively healthy and as gluten and/or grain-free as possible. So, this was a bit of a challenge. A fun one, though, I have to admit 🙂

In my search, I found a recipe that looked amazing. I usually don’t like to make something for guests unless we have tested it. But, I felt confident that this one would work. And, boy, did it work!

I highly recommend this if you like easy, healthy and delicious cake!

For the cake:
10 eggs
1 cup coconut oil, melted
1 cup pure maple syrup or honey
1 Tbsp. vanilla extract
3/4 cup coconut flour
1 tsp. baking soda
1 tsp. sea salt
1 cup unsweetened shredded coconut
Preheat the oven to 325 degrees.  In a large bowl combine the eggs, coconut oil, maple syrup or honey, and vanilla.  Add the coconut flour, baking soda, and salt and continue to blend.  Once this is smooth, stir in the shredded coconut.  Grease two 9 inch cake pans with coconut oil and divide the batter between both pans.  I like to add parchment paper to the bottom of the pan to make for easy removal, but it’s not necessary.  Bake for 30 to 35 minutes or until a toothpick comes out clean.  Cool completely before removing from pans and frosting them.
For the frosting:
16 oz. cream cheese
1/2 cup pure maple syrup or honey
1 Tbsp. vanilla extract
1 cup unsweetened shredded coconut
I actually only used 8oz of cream cheese simply because that’s all I had on hand and it worked just fine. (See photos). Let the cream cheese soften to room temperature.  Using a hand mixer, combine the cream cheese, maple syrup and vanilla and blend until smooth.  Stir in the shredded coconut.  You can spread this on the cake right away or refrigerate it for later.
It’s our new favorite!!! Enjoy!

What’s your favorite healthy indulgence?

Delicious, Healthy, Gluten and Grain Free Carrot Cake

Posted on July 3rd, 2013 by Discount Debbie

 

Did I mention that this is a delicious cake recipe? I know people who assume that if a recipe is delicious, it cannot be healthy; and, if it is healthy, it surely can’t be delicious! It’s just not true. My husband and I LOVE carrot cake. And, since we have been working on cutting out gluten where we can, I have wanted to find a good recipe for carrot cake I can feel good about my family eating. I think I just hit the jackpot!

I tried the recipe for Father’s Day and my husband and the children devoured it. Yes, I did have some too! But, I felt like it could be improved a bit. So, I made some slight adjustments and made it again this week. I can now say that I, too, love it! If you get as much of a kick making healthy food as healthy and as yummy as possible, you will love this recipe. Give it a try!

Paleo Carrot Cake w/ Maple Cream Cheese Frosting

 

Author: TGIPaleo.com

Prep time:  20 mins

Cook time:  30 mins

Total time:  50 mins

Serves: 6

 

Ingredients

  • For the Cake:
  • ½ c Coconut Flour
  • ½ c Almond Meal
  • ½ tsp Salt
  • ½ tsp Baking Soda
  • ½ c honey
  • 2 tsp Vanilla
  • 4 Eggs
  • ¾ c Full Fat Coconut Milk
  • 4 Large Carrots, grated
  • 3/4 tsp Cinnamon
  • 1/4 tsp Nutmeg

For the Frosting:

  • 8 oz Cream Cheese
  • ¼ c Maple Syrup
  • 3 Tbsp Full Fat Coconut Milk

Instructions

  1. Note: I used this recipe to make two 8-inch cakes so that I could layer it, as seen in the photo above. Double the recipe for additional layers.
  2. Whisk all of your dry ingredients together in a large bowl.
  3. Add the wet ingredients (except the cream cheese, extra syrup, and coconut milk for the frosting) and beat on low with an electric mixer until everything is well combined.
  4. Pour into a greased and parchment-lines baking pan.
  5. Bake at 350 degrees for 30-35 minutes, until a toothpick comes out clean.
  6. Cool completely and frost with the Maple Cream Cheese Frosting.
  7. To make the frosting, bring the cream cheese to room temperature and beat well with the maple syrup and coconut milk.

 

What’s your favorite healthy indulgence?


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