Tag: cake

Super-Moist Chocolate Pumpkin Loaf Cake (Gluten Free, Dairy Free, Refined Sugar Free)

Super-Moist Chocolate Pumpkin Loaf Cake (Gluten Free, Dairy Free, Refined Sugar Free)

This one-bowl, super moist, chocolate pumpkin loaf cake comes together in no time, and I can’t stress this enough: it is so, so good. If you’re a chocolate lover looking for a healthier Fall dessert, this has your name written all over it.

5 Healthier Desserts for Labor Day

5 Healthier Desserts for Labor Day

Labor Day is a time for backyard barbecues, family gatherings, and oh yes — desserts. If you’re hosting a summer soirée or just looking for a dish to bring over to your bestie’s, these 5 healthier dessert recipes won’t disappoint. Pick a party theme, turn…

Red Velvet Cake Cookies (Vegan, Gluten-Free)

Red Velvet Cake Cookies (Vegan, Gluten-Free)

With Valentine’s Day around the corner, of course I had to give you a little something to celebrate.  Enter:  Red Velvet Cake Cookies.  

The word “Cake” in the title is purposeful, as these are like a cross between a cookie and a cupcake.  They are soft and have a moist, tender crumb all the while being vegan and gluten-free.  My daughter loves them, and loves to lick the bowl, which I allow because there is no egg to worry about!

These freeze quite well, but be aware that the powdered sugar will absorb a bit.  They still taste delicious, just not quite as pretty.

Watch Me Make My Red Velvet Cake Cookies

If you’re in need of some more healthy sweet treats, be sure to follow me on Facebook, or see all of my favorites (and so many other delicious recipes!) over on Pinterest.

How To Make My Red Velvet Cake Cookies

red velvet cake cookies

Step 1. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. 

Step 2. In a large bowl, combine oil, water, sugar, and vanilla and whisk vigorously for 1-2 minutes to fully combine.

Step 3. Add vinegar and food coloring and whisk for another 30 seconds.

Step 4. Add the flour mixture to the wet ingredients and stir and mix to combine so there are no traces of flour remaining. 

Step 5. Using an ice cream scoop or two tablespoons, scoop cookie dough onto one or two plates so they are not touching. You will get 10-15 cookies. The dough will seem wet, that’s ok.

Step 6. Freeze for 15 minutes. Meanwhile put a heap of powdered sugar onto a shallow plate and set aside. 

Step 7. Preheat the oven to 375 degrees F. Remove cookies from the freezer and roll each ball with your hands briefly, then toss around in the powdered sugar covering the outside completely.

Step 8. Place on two parchment covered baking sheets and bake for 12-15 minutes until just set in the middle. Do not overbake, they will continue to harden as they cool.

Step 9. When baked, cool on the baking pans for 10 minutes before moving to a wire rack to cool completely.

Step 10. Enjoy!

red velvet cake cookies

What Else Can I Use?

  • As always, feel free to swap in regular old all purpose flour if that’s what you have and gluten doesn’t bother you.
  • I’ve tested this recipe with sugar substitutes, and the best result is subbing in half of the sugar with Monkfruit sweetener.  There is very little difference in the result, only a bit more spread with baking.
  • I like to use gel food coloring, it’s much more potent and results in a brighter color.  But it is not technically vegan, so if that’s important to you, use natural food coloring.  Just know the hue will be more pastel.
  • You can use just about any neutral oil for this recipe.  I always use either sunflower or safflower oil, but a light olive oil or even canola will work just fine.
red velvet cake cookies

Be sure to check out these other recipes that would be perfect for your Valentine’s Day:

  1. Spicy Fusilli Pasta with Tomato and Cream
  2. Baked Goat Cheese Pasta with Lemon and Crispy Proscuitto
  3. Chocolate Olive Oil Cake
  4. 30 Minute Coq au Vin
  5. Pear + Proscuitto Crostini with Whipped Goat Cheese
  6. Cranberry Almond Bundt Cake
red velvet cake cookies

If you make these Red Velvet Cake Cookies, and I hope you do, please leave me a comment here and rate the recipe.  Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!

Rating: 5 out of 5.
red velvet cake cookies

Red Velvet Cake Cookies (Vegan, Gluten-Free)

These vegan treats are shaped like a cookie with the tender crumb of everyone's favorite Valentine's Day cake.
4.75 from 4 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 12 cookies
Calories 206 kcal

Equipment

  • 2 large baking sheets

Ingredients
  

  • 1 3/4 cups All Purpose Gluten-Free Flour Blend
  • 1/4 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp Kosher salt
  • 1/2 cup neutral oil, such as safflower
  • 2/3 cup granulated sugar
  • 1/2 cup room temperature water
  • 1 tsp vanilla extract
  • 1 tbsp apple cider vinegar
  • 2 tsp red gel food coloring or use natural food coloring to make it 100% vegan
  • Powdered sugar, for rolling

Instructions
 

  • In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
  • In a large bowl, combine oil, water, sugar, and vanilla and whisk vigorously for 1-2 minutes to fully combine.
  • Add vinegar and food coloring and whisk for another 30 seconds.
  • Add the flour mixture to the wet ingredients and stir and mix to combine so there are no traces of flour remaining.
  • Using an ice cream scoop or two tablespoons, scoop cookie dough onto one or two plates so they are not touching. You will get 10-15 cookies. The dough will seem wet, that's ok.
  • Freeze for 15 minutes. Meanwhile put a heap of powdered sugar onto a shallow plate and set aside.
  • Preheat the oven to 375 degrees F.
  • Remove cookies from the freezer and roll each ball with your hands briefly, then toss around in the powdered sugar covering the outside completely.
  • Place on two parchment covered baking sheets and bake for 12-15 minutes until just set in the middle. Do not overbake, they will continue to harden as they cool.
  • When baked, cool on the baking pans for 10 minutes before moving to a wire rack to cool completely.
  • Enjoy!

Nutrition

Calories: 206kcalCarbohydrates: 30gProtein: 2gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gSodium: 189mgPotassium: 29mgFiber: 2gSugar: 17gCalcium: 14mgIron: 1mg
Keyword birthday cake, chocolate chip cookies, valentines day
Tried this recipe?Let us know how it was!
Company Cranberry Almond Bundt Cake  (Gluten-Free, Dairy Free)

Company Cranberry Almond Bundt Cake (Gluten-Free, Dairy Free)

The combination of almond, cranberries, and orange in this moist company cranberry almond bundt cake just sings “the holidays are here!”

Chocolate Olive Oil Cake  (Gluten-Free, Dairy Free)

Chocolate Olive Oil Cake (Gluten-Free, Dairy Free)

This Chocolate Olive Oil Cake is perfect, truly.  Whether you want to eat a piece with your hands in your pajamas (the most common way for me, admittedly) or serve to a room full of guests for Christmas or a dinner party, you simply won’t be dissapointed.

Zucchini Yogurt Bundt Cake                      (Gluten Free, Refined Sugar Free)

Zucchini Yogurt Bundt Cake (Gluten Free, Refined Sugar Free)

zucchini cake

This, in my humble opinion, is the ultimate zucchini bread.  It’s got all of the things you love about zucchini bread:  its tender, moist crumb, it’s inviting sweetness and warmth, and its delicious excuse to eat cake for breakfast because VEGETABLES!  But it feels special made in a bundt pan and modern with hints of rosemary and cardamom.  It’s a special zucchini bread, and easy enough to make any day of the week.

To be honest, with you, the one thing that often bugs me about zucchini bread is the texture.  I don’t love to bite into sugary shredded zucchini…. just me?  

I decided to try making a puree by simply whizzing the zucchini in the blender.  Not only is it easier, and faster than standing at a grater shredding away, but it blends the zucchini so much better into the batter and distributes all of that necessary moisture evenly throughout.  

I’m telling you, you may never go back to shredding.

zucchini cake

what else can i use?

  • Any plain yogurt can be used in this.  I use Trader Joe’s goat’s milk yogurt, but have made it with both coconut yogurt and Greek yogurt with great results.
  • No coconut sugar?  Use maple syrup or white granulated sugar instead.
  • If you are weary of the rosemary in this, I urge you to try it as I think you’ll be pleasantly surprised, but you are also welcome to leave it out for a traditional zucchini bread profile.
  • The same goes with cardamom, if you don’t have any, simply omit.
  • If you want to keep this totally refined sugar free, use a powdered sweetener like Monkfruit to garnish, or leave off.  It is more for appearance than anything else.

did I mention that this recipe is also made with only a handful of ingredients, requires no baking, and can be totally made ahead?  The perfect recipe for a dinner party, or a Tuesday night Netflix party of one.

zucchini cake

If you make this Zucchini Yogurt Bundt Cake, and I hope you do, please leave me a comment here or post to Instagram and tag me.  I love to hear your feedback and share your creations!

zucchini cake

Zucchini Yogurt Bundt Cake (Gluten Free, Refined Sugar Free)

This is the ultimate zucchini bread, moist and just sweet enough, elevated with hints of rosemary and cardamom.
Prep Time 10 minutes
Cook Time 1 hour
Course Breakfast, Brunch
Cuisine American
Servings 1 Bundt cake

Equipment

  • Blender or food processor
  • Bundt pan

Ingredients
  

  • 3 cups Gluten free all purpose flour (such as King Arthur)
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1 tsp Kosher salt
  • 1/2 tsp ground cardamom
  • 2 tsp fresh rosemary, minced
  • 4 cups sliced zucchini
  • 1 1/2 cups coconut sugar
  • 1 cup plain yogurt
  • 1/2 cup neutral oil, such as sunflower, avocado, or vegetable
  • 3 large eggs, room temperature
  • 1 tbsp vanilla extract
  • Powdered sugar, for dusting (optional)

Instructions
 

  • Preheat oven to 350 degrees F.
  • Add sliced zucchini to a blender and puree until smooth. You will have about 2 cups of puree. Set aside.
  • In a medium bowl, whisk eggs, vanilla, yogurt, oil, and coconut sugar.
  • Mix in zucchini puree and rosemary to combine.
  • In a separate large bowl, whisk together the flour, baking soda, baking powder, salt, and cardamom.
  • Add the wet ingredients to the dry ingredients and mix so there are no traces of flour visible.
  • Spray a bundt pan with nonstick spray and transfer batter to the pan.
  • Bake for one hour, or until a tester comes out with just a few crumbs attached to it.
  • Allow cake to cool for 10 minutes before inverting to a cooling rack to finish cooling.
  • Once cool, dust with powdered sugar if desired.
  • Serve.
Keyword brunch, cake, zucchini
Tried this recipe?Let us know how it was!
Peach Picnic Cake (Gluten Free)

Peach Picnic Cake (Gluten Free)

Peach season is here, and to me that means peach salads, jams, cobbler, and simple, summery cakes like this one. Peaches are one of my favorite fruits.  this might be in part to their elusiveness.  they are in season for a mere month or two…

Salted Caramel Coffee Cake (Gluten Free, Dairy Free, Refined Sugar Free)

Salted Caramel Coffee Cake (Gluten Free, Dairy Free, Refined Sugar Free)

It’s almost Mother’s Day, and what better way to celebrate than with CAKE?! And not just any cake, but coffee cake. And not just any coffee cake, but SALTED CARAMEL coffee cake. I’m crazy for this recipe, and so excited to share it with you. …

Lemon Yogurt Cake (Gluten free, Oil Free + Butter Free Option)

Lemon Yogurt Cake (Gluten free, Oil Free + Butter Free Option)

I am very fond of simple, seasonal cakes.  

They are what I most enjoy baking and what I most enjoy eating.  

Last week’s Carrot Spice Snacking Cake and this Berry Zucchini Cake are examples of that, and very yummy ones I might add.

My husband loves lemon ANYTHING, so I knew I had to come up with a healthy-ish lemon cake that I could bake and eat regularly and feel good about.  The indulgent part of this cake is the frosting, which does use butter, because if I’m frosting a cake it needs to be really good frosting.  A simple glaze of powdered sugar and lemon juice is a bit of a lighter option, and one I sometimes use as well.

lemon cake

ingredients:

Almond Flour – using almonds in the cake supply a lot of healthy fats, helping to keep the cake moist without any butter or oil.

Gluten Free Flour – I use equal parts almond and gluten free flour in this cake, but you can use all purpose in place of the GF if you’d like.

Yogurt – Using full fat yogurt also keeps the cake really moist.

lemon cake

“What can i use instead?”

  • Almond flour is a must, as it gives fat to the cake, but the GF flour blend can be substituted with all purpose if you eat gluten.
  • The cardamom and ginger in the cake give a subtle warmth to it, but if you don’t like either of those spices you can leave those out.
  • I have experimented with different sweeteners in the buttercream, and I find that powdered sugar and this monkfruit powdered sweetener give the best results.  
  • I use raw can sugar in the cake, there is only 1/2 cup in the whole cake.  Regular granulated sugar is an easy swap here if that’s what you have.

As always, please let me know if you try this cake because I love to hear your feedback.  Happy Easter, my friends!

lemon cake

Lemon Yogurt Cake with Lemon Buttercream (Gluten free, Oil Free + Butter Free Option)

This healthy lemon cake is moist, delicious, and phenomenal when laced with either the lemon buttercream or lemon glaze recipes.l
Prep Time 15 minutes
Cook Time 30 minutes
Course Dessert
Cuisine American
Servings 1 9 inch round cakee

Equipment

  • 1 9 inch round cake pan

Ingredients
  

  • 1 cup blanched almond flour
  • 1 cup GF flour blend or all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cardamom
  • 1/4 tsp ground ginger
  • 1/2 tsp Kosher salt
  • 1/2 cup raw cane sugar or regular granulated sugar
  • 2 large lemons
  • 1 cup full fat plain yogurt of choice
  • 3 large eggs, room temperature
  • 1 tsp vanilla extract

Option 1 - Lemon Buttercream

  • 1/2 cup unsalted butter, room temperature
  • 2/3 cup powdered sugar
  • 1 lemon, zested

Option 2 - Lemon Glaze

  • 1 cup powdered sugar
  • 2-3 tbsp lemon juice

Instructions
 

  • Preheat the oven to 350 degrees F.
  • Spray a round cake pan with nonstick spray and cover the bottom with parchment paper.
  • In the bowl of a standing mixer, or with a hand mixer, whisk together the eggs and sugar for 30 seconds.
  • Add the vanilla, yogurt, zest from 2 lemons, juice from 1 lemon, and mix to combine.
  • In a separate medium sized bowl, whisk together the flours, baking powder, baking soda, cardamom, ginger, and salt.
  • Add the dry ingredients to the wet ingredients and whisk until just combined and there are no traces of flour left.
  • Transfer the batter to the prepared cake pan and bake for 26-32 minutes until just cooked. You want to be mindful not to over-bake since it will dry out without oil or butter in the recipe.
  • When baked, transfer to a baking rack, remove and let cool. While the cake is cooling, make the buttercream frosting or lemon glaze you've chosen as a topping.

Option 1 - Lemon Buttercream

  • In the bowl of a standing mixer or with a hand mixer, blend the butter, powdered sugar, and lemon zest for a couple of minutes until light and fluffy.
  • Frost the top of the cooled cake with the buttercream and top with a bit of extra lemon zest.

Option 2 - Lemon Glaze

  • Whisk powdered sugar and lemon juice together until you've reached your desired consistency. Pour on the cake and let harden.
Keyword birthday cake, lemon, lemon cake, spring
Tried this recipe?Let us know how it was!
Baked Oats – Cinnamon Roll + Birthday Cake Variations (Gluten-free, Dairy free, Refined Sugar Free)

Baked Oats – Cinnamon Roll + Birthday Cake Variations (Gluten-free, Dairy free, Refined Sugar Free)

You likely know by now how I love my oats. I love them in breads. I love them in crisps and cobblers. I love them in cakes. I especially love them blended with fun flavors and baked until puffed and golden for breakfast.  This brings…

Ginger Molasses Brunch Cake (Dairy Free, Gluten Free, Refined Sugar Free)

Ginger Molasses Brunch Cake (Dairy Free, Gluten Free, Refined Sugar Free)

I think we can all agree that the holidays are all about grazing… especially in 2020 when we are all home day, after day, after day, after day. Celebrating the holidays, on the whole, is more casual for most of this year and I have…

One-Bowl Pumpkin Banana Bundt Cake

One-Bowl Pumpkin Banana Bundt Cake

This cake will also go down in my mind as the Quarantine Pumpkin Cake.  Why?  

Remember back in the beginning of the pandemic when everyone was making banana bread?  Well I do, and maybe that’s because I never really stopped.  

This cake is a combination of my favorite two quick breads, banana and pumpkin, in bundt form.  It’s perfectly moist and tender and makes as good of a snack as it does a breakfast or brunch.  

This makes a delicious dessert with a dusting of powdered sugar or a simple glaze.  I left it off as I truly wanted this to be a blank canvas that you can eat any time of day.

Oh, and did I mention it’s gluten free, dairy free, and refined sugar free?

pumpkin banana bundt cake

“What else can I use?”

Feel free to use all purpose flour for entire 2 3/4 cups of flour if you are good with gluten.  If using gluten free flour, I like to use Cup 4 Cup or Bob’s Red Mill GF blends as they are very comparable to all purpose.

You want a light, neutral tasting olive oil for this.  If you don’t have that, feel free to use canola oil instead.

If you don’t have coconut sugar, you can substitute brown sugar or granulated sugar.

Want more pumpkin recipes?  Check these out below!

No-Bake Pumpkin Truffles

Pumpkin Spice Latte Bread

Pumpkin Banana Bundt Cake

One-Bowl Pumpkin Banana Bundt Cake

The marriage of pumpkin and banana makes this one-bowl, autumn spiced bundt cake perfectly moist and tender.
Prep Time 30 minutes
Cook Time 45 minutes
Course Breakfast, Dessert
Cuisine American
Servings 1 bundt cake

Ingredients
  

  • 2 cups Gluten Free Flour Blend All Purpose Flour can be substituted
  • 3/4 cup oat flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 1/2 teaspoons cinnamon
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1 cup coconut sugar
  • 3 large eggs, room temperature
  • 3/4 cup olive oil
  • 2 bananas, very ripe
  • 1 15 oz. can pumpkin puree

Instructions
 

  • Preheat oven to 350 degrees F.
  • Spray a standard baking pan with non-stock spray. Set aside.
  • In the bowl of a standing mixer or large bowl, mix together the flours, baking soda, baking powder, salt, and spices.
  • Add the coconut sugar, eggs and oil and mix briefly.
  • Add the pumpkin and banana and mix again for 10-20 seconds to combine.
  • Transfer batter to the prepared pan and bake for 45-55 minutes until tester comes out just clean.
  • Let cool for 10 minutes in the pan before turning over onto a wire rack.
  • Cake will keep, covered, at room temperature for 5 days.
Keyword banana, bundt, cake, pumpkin
Tried this recipe?Let us know how it was!
Berry Zucchini Cake

Berry Zucchini Cake

This cake is really something. Come August, we are all usually drowning in zucchini and I’m always looking for new ways to use it. This cake is just sweet enough, moist and tender from the zucchini, and bursting with berries. Let’s talk substitutions: I suggest…