Tag: cake
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)
These vegan treats are shaped like a cookie with the tender crumb of everyone’s favorite Valentine’s Day cake.
Company Cranberry Almond Bundt Cake (Gluten-Free, Dairy Free)
When I was testing this Company Cranberry Almond Bundt Cake recipe, I posted it to my Instagram stories and I received a ton of messages eagerly asking for the recipe. I don’t blame you, it’s exactly what I want to be eating this time of year.
The combination of almond, cranberries, and orange just sings “the holidays are here.” When I made it, everyone in my house loved it (even though my kids did pick the cranberries out).
This cake will become a part of my yearly holiday baking plan, and here’s why:
- It freezes beautifully, so it’s easy to have this on hand for impromptu guests.
- It’s quite pretty with very little effort thanks to the golden crumb and ruby red cranberries.
- It is simple to make
- It is a safe bet that almost anyone will want a piece of this come December. It is everything the holidays are… nostalgic, sweet, and welcoming
How To Make My Company Cranberry Almond Bundt Cake (Gluten-Free, Dairy Free)
Step 1. Preheat oven and spray your bundt pan with nonstick baking spray.
Step 2. Using an electric mixer, cream together the coconut oil, granulated sugar, vanilla and orange zest until light and fluffy.
Step 3. Add the eggs one at a time, beating after each egg. Add almond milk and orange juice and mix briefly to combine.
Step 4. In a separate bowl, stir together the flours, baking soda, baking powder, and salt.
Step 5. Add dry mixture to wet, 1/3 at a time. Mix until combined.
Step 6. Stir in the cranberries by hand.
Step 7. Transfer batter to the prepared pan and bake for 60-70 minutes.
Step 8. Move pan to a wire rack to cool for 20 minutes, then remove cake from the pan and leave to cool completely.
Step 9. Dust cooled cake with the powdered sugar and serve.
Step 10. Enjoy!
What Else Can I Use?
- I use a 10-inch, 12 cup nonstick bundt pan for this. If you don’t have nonstick, make sure to grease the pan very, very well.
- These can easily be made into muffins, it’ll yield about two dozen of them, just adjust the baking time.
- If you only have frozen cranberries, simply defrost them and use in place of the fresh.
- Feel free to replace the coconut oil with butter if that’s what you have. It will behave much the same way.
- I use Gluten-Free All Purpose Flour in this cake, but you can certainly swap in regular all purpose flour.
This Company Cranberry Almond Bundt Cake is special because:
It can be served practically any time of day (my favorite kind):
– For breakfast or brunch with coffee
– For afternoon tea
– For a cozy and casual after dinner dessert
More Delicious Holiday Baking:
Frosted Gingerbread Blondies (Grain-Free, Gluten-Free, Dairy-Free)
One Bowl Pumpkin Banana Bundt Cake (Gluten-Free)
Chocolate Olive Oil Cake (Gluten-Free, Dairy-Free)
Carrot Spice Snacking Cake (Gluten-Free, Oil/Butter Free, Refined Sugar Free)
If you make my Company Cranberry Almond Bundt Cake, 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!
If you like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!
Company Cranberry Almond Bundt Cake (Gluten-Free, Dairy-Free)
This moist, delicious bundt cake gives you all the holiday cozies, and is pretty enough for any visitors stopping by.
Equipment
- 10 inch bundt pan
Ingredients
- 1 cup coconut oil, room temperature
- 1 2/3 cup granulated sugar
- 1 orange, zested and juiced
- 5 large eggs, room temperature
- 1 tbsp vanilla extract
- 2 cups Gluten-Free all purpose flour blend
- 1 cup blanched almond flour
- 1 tsp baking soda
- 1 tsp baking powder
- 3/4 tsp Kosher salt
- 1/2 cup unsweetened almond milk
- 2 cups fresh cranberries, rinsed
- Powdered sugar, for serving
Instructions
- Preheat oven to 350 Degrees F.
- Spray a 12-cup bundt pan with nonstick baking spray.
- Using an electric mixer, cream together the coconut oil, granulated sugar, vanilla and orange zest until light and fluffy, about 2 minutes.
- Add the eggs one at a time, beating after each egg and scraping down sides of bowl as needed. Add almond milk and orange juice and mix briefly to combine.
- In a separate bowl, stir together the flours, baking soda, baking powder, and salt.
- Add 1/3 of the flour mixture to the liquids, beat on low to combine, and continue until it's all mixed together. This will prevent the flour from flying all over the kitchen!
- Stir in the cranberries by hand.
- Transfer batter to the prepared pan and bake on a baking sheet until a cake tester comes out just clean, 60-70 minutes.
- Move pan to a wire rack to cool for 20 minutes, then remove cake from the pan and leave to cool completely.
- Dust cooled cake with the powdered sugar and serve.
Nutrition
Serving: 116thCalories: 318kcalCarbohydrates: 35gProtein: 5gFat: 19gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 51mgSodium: 234mgPotassium: 39mgFiber: 3gSugar: 23gVitamin A: 89IUVitamin C: 4mgCalcium: 58mgIron: 1mg
Tried this recipe?Let us know how it was!
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)
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…
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 up here in connecticut, and that is the only time i eat them through the year. unlike apples or pears for instance, in season peaches are miles away from out of season peaches. so when the end of july comes i always get excited for my long awaited friends to make their appearance at the markets.
This cake has a lovely base made of all purpose flour (I use King arthur’s gluten free flour that I buy in bulk at costco), almond flour, just enough fragrant cardamom to provide warmth, butter and almond milk. because of this, it is gluten free with an easy dairy free option should you use vegan butter.
These types of cakes are my most favorite kind to make and eat. they are easy to throw together and quite casual though they look impressive.
The base of this cake provides an invitation to all sorts of fruits and can be adapted to include plums, strawberries, apples, and pears, making it a great go-to cake to make year round.
“what else can I use?”
If you are not gluten free, swap in the same amount of your favorite all purpose flour for the gluten free blend called for.
whole cow’s milk can be subbed in for the almond milk here. Oat or other plan based milks should also work well.
i quite like the subtle warmth of the cardamom in this cake, but if you don’t have any on hand, you can certainly omit it.
If you make this Peach Picnic Cake, and I hope you do, i want to hear from you! send me a message on instagram, or post a photo to your stories and tag me so I can share your creations. enjoy!
Peach Picnic Cake (Gluten Free)
This moist, summery cake is flecked with fragrant cardamom and studded with peak season peaches, making it a welcome addition to any potluck or picnic menu.
Equipment
- 1 9 or 10 inch pie plate
Ingredients
- 8 tbsp unsalted butter, room temperature
- 1 cup all purpose GF flour blend (such as King Arthur or Cup 4 Cup)
- 1/2 cup blanched almond flour
- 1 1/2 tsp Baking powder
- 1/4 tsp ground cardamom
- 3/4 cup raw cane sugar or granulated sugar
- 1/2 tsp Kosher salt
- 2 large eggs, room temperature
- 1/2 cup unsweetened almond milk or regular cow's milk
- 2 tsp vanilla extract
- 1 1/4 lb ripe peaches, pitted and sliced
- 2 tbsp demera or granulated sugar for topping before baking
Instructions
- Preheat the oven to 350 degrees F.
- Spray a 9 inch deep dish pie pan or 10 inch regular pie pan with nonstick spray. You can also use a round cake pan of the same size.
- In a large bowl, whisk flours, Baking powder, cardamom, and salt with a fork.
- In the bowl of a standing mixer or a large bowl with handheld mixer, beat together the butter and sugar until fluffy, about 3 minutes.
- Add eggs, milk, and vanilla and beat for 10 seconds or until just combined.
- Add the wet ingredients to the bowl of dry ingredients and mix together by hand until just smooth.
- Pour mixture into the prepared pie pan.
- Arrange peach slices on top of the batter in concentric circles, working your way all over the cake until all of the slices are used. You will need to overlap a bit to fit them all in.
- Top the peaches with the remaining 2 Tbsp of sugar.
- Bake cake for 10 minutes, then reduce the oven temperature to 325 Degrees F and bake cake until golden on top and the tester comes out just clean, about 45-55 minutes.
- Let cake cool in the pan on a wire rack for 30 minutes before turning it out onto a plate, flipping back over, and continuing to cool.
- Serve warm or at room temperature by itself or with lightly sweetened whipped cream.
Tried this recipe?Let us know how it was!
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)
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…
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 me to these Baked Oats recipes that I’m so excited about!
When oats are blended, they become oat flour, and when oat flour is combined with egg, milk, baking powder, and flavor additions it essentially becomes a cake.
This means, yes, we can eat cake for breakfast. How great is that?
Two of my favorite variations are this Cinnamon Roll Baked Oats, where I use coconut yogurt for a glaze, and Birthday Cake Baked Oats which is like a healthy Funfetti cake (and who doesn’t love that)?
You want to bake these long enough for the inside to fully cook through, anywhere from 30-45 minutes depending on your oven and depth of your baking dish. This will make the texture more cake like and less like oatmeal.
“What else can I use?”
- I sometimes use my Orgain vegan protein powder in place of the coconut sugar in these baked oats. 2 scoops can be subbed in for the coconut sugar.
- If you don’t have coconut sugar, regular sugar works just as well.
- Fruit is wonderful in these baked oats, and takes them more into a muffin territory which is delicious.
I can’t wait to hear what you think, and what combinations you come up with. Please tag me on social media and share your creations, I love to see them! Enjoy!
Cinnamon Roll Baked Oats
These healthy cinnamon roll baked oats are gluten, dairy, and refined sugar free and the next best thing to having cake for breakfast.
Equipment
- High speed blender
Ingredients
- 1/2 cup old fashioned oats
- 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp Kosher salt
- 2 tbsp coconut sugar
- 1/2 cup unsweetened almond milk
- 1 tsp vanilla extract
- 1/2 ripe banana, mashed
- 1 large egg
Topping
- 1 tsp coconut sugar
- 1/2 tsp ground cinnamon
- 2 tbsp coconut yogurt to top after baking
Instructions
- Preheat the oven to 350 degrees F.
- In a blender, combine the oats, teaspoon of cinnamon, baking powder, salt, 2 Tbsp. coconut sugar, egg, almond milk, banana, and vanilla.
- Blend for 20 seconds or so until you have a relatively smooth batter.
- Spray an oven-safe baking dish with nonstick spray and transfer batter to the dish.
- Top with the teaspoon coconut sugar and 1/2 teaspoon cinnamon.
- Bake for 30-40 minutes until golden and cooked through.
- Set aside to cool for 10 minutes, then top with coconut yogurt and serve.
Tried this recipe?Let us know how it was!
Birthday Cake Baked Oats
Who doesn't want birthday cake for breakfast? With this gluten free, dairy free, and refined sugar free version you can have your cake and eat it too.
Ingredients
- 1/2 cup old fashioned oats
- 1/2 tsp baking powder
- 1/2 tsp Kosher salt
- 2 tbsp coconut sugar2
- 2 tbsp sprinkles
- 1/2 cup unsweetened vanilla almond milk
- 1/2 ripe banana, mashed
- 1 tsp vanilla extract
- 1 large egg
Instructions
- Preheat oven to 350 degrees F.
- In a blender, combine all ingredients except for the sprinkles.
- Blend for 20 seconds.
- Stir 1 Tbsp of the sprinkles into the batter in the blender.
- Transfer the batter to a heat proof baking dish sprayed with nonstick spray.
- Top with the remaining 1 Tbsp sprinkles.
- Bake for 30-40 minutes, until golden and cooked through.
- Let cool on a cooling rack for 10 minutes, then serve.
Tried this recipe?Let us know how it was!
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
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…
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 keeping the almond flour in this as it provides the fat in the cake, but you can sub the oat flour out for all purpose or whole wheat if you’d like. Almond flour is easy to get these days, but it’s expensive, so I like to use it in combination with less expensive flours like oat (which you can make in a food processor with your oats, if you remember).
I’ve used blackberries, blueberries, and raspberries all with excellent results. It’s a really versatile cake that keeps well in the fridge (though it goes FAST).
I hope you love it as much as we do!
Berry Zucchini Cake
Yeild: One 8×8 or 7×11 pan (either work)
Preheat the oven to 350 degrees F.
Line your pan with parchment and spray with baking spray.
Place your zucchini in a clean cloth and squeeze out as much moisture as possible. Transfer to a large bowl. Add eggs, honey, and vanilla and whisk to combine.
In a separate bowl, combine flours, baking soda, and salt and whisk lightly with a fork.
Add to wet ingredients and stir to combine.
Fold flour coated berries into your batter and transfer to the prepared pan.
Bake for 28-35 minutes until tester comes out clean. Let cool briefly in pan and finish cooling completely on a rack before frosting.
To make the frosting – Beat together the butter, powdered sugar, and vanilla with a hand or stand mixer until smooth and fluffy. Spread over cooled cake and garnish with a few more berries. Enjoy!
Berry Zucchini Cake
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.
Ingredients
- 1 medium zucchini shredded
- 1 cup blackberries blueberries, or raspberries, tossed with 1 T oat flour
- 2 large eggs whisked
- 1/2 cup honey
- 1 teaspoon vanilla extract
- 1 cup almond flour
- 1 ⅓ cup oat flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
Frosting:
- ½ cup unsalted butter softened
- ⅔ cup powdered sugar
- ¼ teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F.
- Line your pan with parchment and spray with baking spray.
- Place your zucchini in a clean cloth and squeeze out as much moisture as possible. Transfer to a large bowl. Add eggs, honey, and vanilla and whisk to combine.
- In a separate bowl, combine flours, baking soda, and salt and whisk lightly with a fork.
- Add to wet ingredients and stir to combine.
- Fold flour coated berries into your batter and transfer to the prepared pan.
- Bake for 28-35 minutes until tester comes out clean. Let cool briefly in pan and finish cooling completely on a rack before frosting.
- To make the frosting – Beat together the butter, powdered sugar, and vanilla with a hand or stand mixer until smooth and fluffy. Spread over cooled cake and garnish with a few more berries. Enjoy!
Nutrition
Calories: 3155kcalCarbohydrates: 370gProtein: 64gFat: 172gSaturated Fat: 68gPolyunsaturated Fat: 11gMonounsaturated Fat: 32gTrans Fat: 4gCholesterol: 571mgSodium: 2451mgPotassium: 1585mgFiber: 32gSugar: 236gVitamin A: 4012IUVitamin C: 66mgCalcium: 485mgIron: 15mg
Tried this recipe?Let us know how it was!
