Gluten Free Coconut Flour Vanilla Honey Cake with a Whipped Honey Cream Frosting

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Gah! This. Cake. Is. Amazing! I am literally thrilled with how delicious this turned out! It’s super moist and fluffy, and all of the flavors go together perfectly! Best part? All of the ingredients are actually decent for you! That’s right! It’s a healthy cake! The only flour used is coconut flour, and the only sweetener is raw honey, so it’s gluten free and refined sugar free!

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Beautiful, isn’t it? Plus, I am very pleasantly surprised with the simplicity of the ingredients and how easy this is to make! I wasn’t sure if it would turn out the way I wanted, but it actually turned out better, and you don’t have to be a professional culinary artist to make it!

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I made a two layer cake, but you could easily make it just one layer, or make it three or four layers! This cake is really easy to work with, so it’s up to you! The amounts of the ingredients the cake is for one layer of cake, and the frosting is enough to frost one layer. So basically, if you want to make more layers, just double the ingredients for two layers, triple the ingredients for three layers, etc. Let’s get to it!

GLUTEN FREE COCONUT FLOUR VANILLA HONEY CAKE WITH A WHIPPED HONEY CREAM FROSTING

Ingredients:

For one layer of cake:

  • 1/2 cup coconut flour
  • 1/2 tsp. baking soda
  • 1/4 tsp. sea salt
  • 2 egg whites, room temperature
  • 3 eggs, room temperature
  • 1/4 cup full fat coconut milk from a BPA free can
  • 1/2 cup melted coconut oil
  • 2 tsp. vanilla
  • 1/3 cup raw honey

Frosting for 1 Layer of Cake

  • 1 cup heavy whipping cream
  • 1/4 cup raw honey
  • blueberries and strawberries for decoration (optional)

Directions:

1.) Preheat the oven to 350 degrees. Grease a 9 inch cake pan with coconut oil. Cut out a circle of parchment paper to lay on the bottom of the cake pan. Set the prepared pan aside.

2.) Sift the dry ingredients for the cake (coconut flour, baking soda, and sea salt) into a medium mixing bowl. In another mixing bowl, use a whisk to whisk together the 3 eggs, the coconut milk, the vanilla, and the raw honey. Once well, combined, continue to whisk, and slowly pour the melted coconut oil into the mixture. Whisk until frothy. Add the mixture to the dry ingredients and stir to combine.

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3.) In a small bowl, use a hand mixer to beat the 2 egg whites until stiff peaks form. Gently fold the egg whites into the batter.

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4.) Pour the batter into the prepared cake pan, and spread out evenly to that it reaches to the sides of the pan, and the top is even. Bake in the oven at 350 degrees for 23 – 27 minutes until the top is a dark golden color, and a toothpick inserted into the center comes out clean. Remove the cake from the pan, and refrigerate the cake until completely cool. I did mine overnight, but I’m sure a half hour to an hour would be fine. You just want to be able to frost it without the frosting melting.

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5.) Use a hand  mixer to beat the heavy whipping cream and raw honey of the frosting ingredients until it has a thick whipped cream consistency that can be used to frost a cake. Get a platter, the cake layers, and the frosting ready to assemble the cake.

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6.) Place the first layer of the cake on the cake platter, frost the top of the cake with a layer of frosting. Place the second layer on top of the frosting layer, and repeat this process until you have all of your layers of cake on the cake. Once you are at this point, use the rest of the frosting to frost the cake completely (top and sides).

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7.) Decorate the cake with the strawberries and blueberries if you are using them. Refrigerate until you are ready to serve it.

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You will LOVE this stuff! Enjoy! ūüôā

Chocolate Coconut Almond Filled Tart

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Seriously?!? Look at that deliciousness!  If chocolate is one of your weaknesses like it is mine, then I am here to be the bearer of good news! Dark chocolate is actually quite good for you (in moderation, of course)!!!  Check out the health benefits that a little bit of dark chocolate has on this pin I found on Pinterest!

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Awesome! I’ll take it! Now, it’s important to add that the darker the chocolate, the healthier it is. Unfortunately, milk chocolate and chocolates containing minimal amounts of true dark chocolate are so sugar-laden that any health benefits are overshadowed by the unhealthy parts of it. Thus, always go for as dark of a chocolate as you can handle in order to enjoy the health benefits of chocolate.

Okay, now for some more good news Рthis recipe!!!  I had a tea date with a friend of mine recently, and I wanted to bring some goodies for us to munch on. I opted for my apple cinnamon raisin oatmeal bites and this chocolate coconut and almond butter filled tart! They were both a huge hit!

This tart is a lot like a huge almond butter cup, but with yummy nummy flavors of coconut added in. What’s great about it is that as long as you stick to dark chocolate and you don’t overdo it, all of the ingredients in this thing have some amazing health benefits…you wouldn’t know it by tasting it though, so we’ll keep that our little secret! Oh, and added bonus – it’s SO easy to make!

CHOCOLATE COCONUT ALMOND FILLED TART

Ingredients:

Filling:

  • 1/2-3/4 cup almond butter
  • 1 Tbsp. coconut flour
  • 1 Tbsp. raw honey
  • 1/3 – 1/2 cup shredded coconut
  • a couple pinches of sea salt

Bottom and Top Layer:

  • 3 cups dark chocolate chips, divided
  • 5 tsp. coconut oil, divided

Directions:

1.) Line a 6-7 inch tart pan with a removable bottom with parchment paper. I actually cut a circle that fit the bottom of my tart pan. This will keep the chocolate from oozing through the cracks of the removable bottom.

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2.) In a small sauce pan, heat 1 cup of the chocolate chips and 2 tsp. of the coconut oil over low heat. Stir continuously until completely melted and smooth. Pour the chocolate chocolate mixture into the bottom of the lined tart pan, and tap on the counter to spread out evenly to the edges of the tart pan. Place the tart pan in the refridgerator.

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3.) Place all of the ingredients for filling in a mixing bowl, and stir to combine. Use your hands to make sure that everything is combined completely. Shape the dough into large circle patty that will fit in the bottom of your tart pan with a little room to spare around the edges. Take the tart pan out of the fridge, and place the patty on top of the chocolate bottom. Place the pan back in the refrigerator.

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4.) Melt the remaining 2 cups of dark chocolate and the remaining 3 tsp. of coconut oil in a small sauce pan over low heat. Stir continuously until completely smooth. take the tart pan out of the refrigerator, and pour the chocolate mixture over the top, making sure to get it in the edges between the filling and the pan.

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5.) Place the tart back in the refrigerator, and allow to harden for a minimum of 1 hour. When you are ready to serve it, take it out of the fridge, and let it sit for about 5-10 minutes. Push on the removable bottom to remove the tart from the pan, peel off the parchment paper on the bottom, and transfer to a plate. Use a sharp knife to cut into pieces.

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YUMMY! Enjoy! ūüôā

 

Gluten Free Coconut Chocolate Chia Cake

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Do I have your attention?

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What about now? I’ll tell you what, this coconut chocolate chia cake is just as delicious as it looks!

If you follow my blog at all, you may be wondering why there is cake on here. ¬†I mean all of my recipes are healthy and good for you, and isn’t cake bad for you? Well, you guessed it! ¬†Muuwaahahaha (maniacal laugh), I created a “healthy” cake!!!! And oh my gosh, guys, it is SO good!

The ingredients of this cake include super foods such as chia seeds, raw cacao, raw honey, almond butter, shredded coconut, coconut oil, and coconut milk! In fact, I would have no qualms about eating something like this for breakfast…for real! ¬†The following pins describe some of the health benefits of some of the ingredients of this cake!

chia

coconut

raw cacao

honey

These are all ingredients in this cake meaning this cake is SO good for you (in moderation, of course)!!! ¬†You definitely don’t have to feel bad about having a slice of this stuff for dessert. ¬†One more note – raw cacao, honey, chia seeds, and coconut are all energy boosters, so probably don’t indulge right before bedtime! ¬†You are going to love me for sharing this recipe with you!

COCONUT CHOCOLATE CHIA CAKE

Ingredients:

For the crust layer:

  • 2 cups shredded coconut
  • 2 tablespoons raw honey
  • 2 tablespoons raw cacao
  • 3 tablespoons smooth almond butter
  • 1 tablespoon coconut oil, in liquid form

For the second layer:

  • 2 cups full fat canned coconut mik
  • 4 tablespoons raw cacao
  • 4 tablespoons raw honey
  • 1/2 teaspoon alcohol free vanilla
  • 1/2 cup chia seeds
  • pinch of sea salt

Optional Toppings: coconut flakes, shredded coconut, chocolate chips, white chocolate chips, fresh fruit (raspberries go great with this), chopped nuts/seeds, etc. Don’t be afraid to get creative with the toppings! I topped mine with shredded coconut, chocolate chips, and white chocolate chips.

Directions:

1.) Place all of the ingredients for the crust layer of the cake in a food processor. Process on high until well combined, and everything is sticking together like a dough. Remove from the processor, and place on the bottom of a 7-inch spring form pan.  Press down to evenly cover the base of the spring form pan creating your bottom layer of your cake. Set aside.

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2.) Place all of the ingredients for the second layer, except the chia seeds in your food processor, and process on hight until completely combined.  While the processor is running, slowly add in the chia seeds, and allow the mixture to keep processing on low/medium for 2-3 minutes. Pour the mixture over the crust layer in your spring form pan.

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3.) Place the cake in the refrigerator for a minimum of 8 hours (*see note), overnight is best.  Add your toppings while the spring form is still in tact, then carefully remove the spring form. You can the serve it, or put it back in the refrigerator until it is time to serve.

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4.) Use a knife to cut into slices and serve.

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*Note: If your cake doesn’t seem to be setting after 8 hours (this happened to me one of the times that I’ve made it), you can put it in the freezer, and it becomes more of an ice cream cake. ¬†If you need to do this, let it sit in the freezer for a few hours until frozen. ¬†You can then take it out of the freezer and let it thaw for 10 – 30 minutes and remove the spring form and serve.

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You know you want to try this stuff, and I don’t blame you one bit! ¬†Enjoy! ūüôā

Banana Bread Bites – No Bake!

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After I ate lunch the other day, I really wanted something sweet.  I was looking around Pinterest for ideas, and I saw this pin for banana bread.

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Um, yum. ¬†This looked so good, but most of the ingredients in it are things that I don’t eat (gluten, refined sugar, etc.). ¬†Not only that, in all honesty, I was feeling lazy. ¬†I didn’t feel like baking anything. ¬†The problem was that now I was really craving banana bread! ¬†So, I went through the cupboards and fridge and found some things to throw together that would satisfy my craving, but I wouldn’t have to make anything. ¬†Wa-la! ¬†No bake banana bread bites.

Wow, these things are tasty! ¬†I could seriously eat a whole batch in one sitting – but I refrained…kind of…I left three. ūüôā ¬†Okay, so let’s get to this recipe.

BANANA BREAD BITES

Ingredients

  • 1 1/2 cups gluten free oat flour (you could also use 1 cup coconut flour instead if you have an issue with oats)
  • 1/4 tsp. cinnamon
  • 1 small pinch of stevia
  • sprinkle of sea salt
  • 1/3 cup mashed banana
  • 1/3 cup almond butter
  • 2 Tbsp. Raw Honey
  • Optional add ins: 1/3 cup chocolate chips, 1/4 cup crushed walnuts
  • 3-4 Tbsp. Almond Milk

Directions

1.) Add all the dry ingredients (flour, cinnamon, stevia, and sea salt) to a large mixing bowl.  Mix together well.  Add the mashed banana, and stir in until well combined.  If you are adding in the chocolate chips and/or walnuts, add them now.  Mix well, and set aside.

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2.) Add the almond butter and honey to a small sauce pan.  Heat over low heat until melted together.  Add to the mixing bowl and stir to combine.  You will have a really crumbly mixture.

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3.) Add 1 Tbsp. of Almond milk at a time to the mixture until the mixture is a consistency that allows you to roll it into small balls that stay together.  I used 3 Tbsp. all together.

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4.) Use your hands to make small balls of the mixture.  Place in the refrigerator for 1/2 an hour.

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That’s it! ¬†You’re good to go! ¬†Banana bread craving satisfied without having to put in the work of baking any banana bread!

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You’re seriously going to LOVE these! ¬†So delicious! ¬†Enjoy!

Banana Ice Cream Cake With Carrot Cake Crust – gluten free, dairy free, vegan, DELICIOUS

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Alright, guys, you are about to fall in love with me for sharing this recipe with you all!  As I was planning our Thanksgiving meal this year, I got to desserts, and I was perusing Pinterest for ideas.  I kept seeing all kinds of yummy recipes for ice cream cakes, like the following two!

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Oh my gosh, these guys looked amazing…of course they’re terrible for you, ingredient wise, but wow, do they ever look tasty! ¬†After seeing these, I knew I was going to have to come up with something similar, because I couldn’t stop thinking about how much I wanted some ice cream cake!

Well, what I came up with COMPLETELY satisfied that craving, and the best part? ¬†It’s TOTALLY good for you! ¬†Yeah, you read that right…ice cream cake that is good for you! ¬†It’s gluten free and dairy free, and there is no added sugars…all natural foods, and it’s even vegan if that’s your thing! ¬†Seriously, it is so good for you that I would have no qualms what-so-ever having this for breakfast…(which is exactly what I did with the left overs!). ¬†you have to try this stuff! ¬†You will not regret it!

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My husband has never been a dessert kind of guy (yeah, I don’t get it either), but he devoured this stuff. ¬†If you’ve got kids with a sweet tooth or two, this is an excellent alternative to all those sugary snacks out there. ¬†Just take my word for it…try it! ¬†Oh, and another good thing – it’s SUPER simple to put together. ¬†A spring form pan, a food processor, and a freezer do most of the work for you. ¬†Okay, let’s get to it!

BANANA ICE CREAM CAKE WITH CARROT CAKE CRUST

Ingredients

For the Carrot Cake Crust

  • 10 baby carrots
  • 1 cup roasted almonds (unsalted)
  • 1 cup raw cashews
  • 1/2 cup shredded coconut
  • 9 Medjool Dates
  • 1/2 tsp. alcohol free vanilla extract
  • 1/4 tsp. sea salt
  • 1 tsp. cinnamon
  • 1 tsp. shredded ginger

For the Banana Ice Cream

  • 5 frozen bananas
  • 3 Tbsp. Coconut Milk
  • 1 Tbsp. alcohol free vanilla extract

Lemon Cashew Cream Layer

  • 2 cups raw cashews (soaked for 2 hours minimum)
  • 1/2 cup melted coconut oil
  • 1/2 cup maple syrup
  • 1 tsp. alcohol free vanilla
  • 3 Tbsp.¬†lemon juice

Topping

  • 1/2 chopped almonds
  • 1 tsp. cinnamon
  • 1/2 cup shredded coconut

Directions

1.) Place 2 cups of cashews in a small bowl, and cover completely with water.  Allow to soak for 2 hours minimum.

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2.) While the cashews are soaking, start with your carrot cake crust.  Place the baby carrots in a food processor and process until finely chopped.  Add the rest of the carrot cake crust ingredients to the food processor and pulse until a dough forms.

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3.) Transfer the dough to 9 inch spring form cake pan.  Use your hands to press down the dough to cover the entire bottom of the pan.

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4.) Now, you’re ready to start with the banana ice cream layer. ¬†Clean out your food processor, and then place all of the banana ice cream layer ingredients into the processor. ¬†Process on high and pulsing until a smooth creamy ice cream forms. ¬†There should be no lumps left. ¬†Once the ice cream is completely smooth, pour it over the top of the carrot cake crust in the spring form pan. ¬†Use a spoon to spread out evenly. ¬†Place the pan in the freezer while you work on the next step.

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5.) Once your cashews have soaked for a minimum of 2 hours, clean out your food processor once again.  Place the cashews in the food processor along with the rest of the lemon cashew cream layer ingredients.  Process on high until smooth.  There should be no chunks of cashew or anything.

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6.) Take the spring form pan out of the freezer.  Spread the lemon cashew cream evenly over the top of the banana ice cream layer.  Top with the 1/2 cup chopped almonds, 1/2 cup coconut shreds, and 1 tsp. cinnamon.  Place back in the freezer and freeze overnight until completely frozen.

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7.) Once the cake is completely frozen, take out of the freezer and let sit for 3-5 minutes. ¬† ¬†Unlatch the spring form and remove. Ta-da! ¬†You’ve got a beautiful ice cream cake that’s great for you!

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8.) Let thaw enough so that you can cut into slices. ¬†This shouldn’t take too long. ¬†Maybe 5 minutes maximum. ¬†Use a knife to cut the cake into slices and serve.

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Told you you would fall in love with me for sharing this recipe! ¬†Did we just become best friends? ūüôā

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Best thing ever! ¬†Enjoy! ūüôā

 

Almond Oatmeal Bars

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I have a confession to make. ¬†I am addicted to almond butter and honey…like “spoonfuls of almond butter straight out of the jar dipped straight into the jar of honey” addicted. ¬†I decided to try to dignify my guilty pleasure by making a little sweet treat¬†with these two ingredients — at least it gets me out of the jars. ūüėČ

I’m glad I decided to do this, because the result is a healthy sweet treat that is REALLY easy to make! ¬†Just 4 ingredients, with one of them being optional, and they are no bake. ¬†Like I said, SO easy.

The best part?  Oh my gosh these things are good!

Okay, first, let’s look at some health benefits of the three main ingredients of these goodies.

OATS

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ALMONDS

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RAW HONEY

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Okay, so we see that we can feel pretty darn good about what we’re putting in our body here. ¬†Keep that in mind, because once you taste these, you will think they are bad for you because of how good they taste! ¬†I’m not kidding — they are AMAZING!!!

ALMOND OATMEAL BARS

Ingredients

  • 2 cups gluten free oats
  • 1/2 cup raw honey
  • 1/2 cup almond butter
  • semi sweet chocolate chips (optional)

Directions

1.) Place your oats in a food processor and process on high until they have a flour-like consistency.  Pour the ground up oats into a medium sized mixing bowl and set aside.

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2.) In a small pan, heat the almond butter and honey over medium heat until smooth.

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3.) Add the almond butter and honey to the mixing bowl with the ground up oats.  Stir until completely combined.

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4.) Line a pan or baking sheet with parchment paper.  Form your mixture into a rectangular shape on the parchment paper.  You want it to be about 1/2 Р3/4 inches thick.

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5.) Use a knife to score your rectangle into bars. ¬†If you are adding the chocolate chips this is where you’ll do it. ¬†I made three bars buy just placing chocolate chips on the bar. ¬†I made another three bars by drizzling melted chocolate over them. ¬†Lastly, I left three bars plain with no chocolate.

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6.) Place in the refrigerator for a minimum of 30 minutes to allow to firm up. ¬†Once firm, cut along your score lines to create your bars. ¬†Place in an airtight container. ¬†You can keep these in the fridge or at room temperature for about a week…but I really don’t think they’ll last that long! ūüėČ

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Oh my gosh, these are so good!

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Now I can get my almond butter and honey fix in a bar, so I don’t have to feel like such an animal eating it straight from the jar! ¬†Enjoy! ūüôā