1/4 tsp vanilla extract or seeds from one vanilla pod
For the filling
1 3/4 cups raw cashews, soaked for at least 4 hour and drained well
¼ cup coconut oil, melted
1/3 cup honey
about 1/3 cup water
½ tsp lemon juice
seeds from one vanilla pod
⅛ tsp sea salt
Directions for Frosting
Original recipe says to make the filling a day ahead. I made mine the day of, but made it first and chilled it while I was making the cake.
Place all the ingredients except water in a high power blender and blend until smooth. Add the water, a tablespoon at the time until the filling become silky and you get your desired texture.Having a cute assistant adds even more sweetness 😉 . Ok, that was bad…but true! 🙂
Transfer the filling to a bowl, cover with plastic wrap and chill overnight or for a few hours like I did 🙂
Directions for the cake
Preheat oven to 350.
Original recipe says to line two 8 inch spring-form pans with parchment paper, but I just greased two 8 inch cake pans really well and they popped right out.
In a large bowl or food processor cream the eggs with honey.
In a separate bowl combine flours with salt and baking soda.
Add the dry mixture into the wet mixture and add vanilla extract or seeds from vanilla pod.
Divide the mixture between prepared pans and bake for 15-20 minutes or until a toothpick comes out clean when inserted.
For visual reference. The dough will be more dense. And it won’t rise much after cooking.
Remove cakes from the oven and set aside to cool completely.
After the cake is cooled off, smooth half of the frosting on top of one cake layer, and layer sliced strawberries.
Place 2nd layer on top and spread a thin layer of the frosting on top and place strawberries with the top cut off around the cake.
Scoop the rest into pastry bag or you can use a ziploc bag with the tip cut off. Squeeze onto cake for decoration!
Preheat oven to 350 degrees F and oil the insides of your muffin top pan really well. I put coconut oil on a paper towel and rubbed it around.
Mix all the wet ingredients until eggs are fully blended
Add the dry ingredients, then mix until dough is formed
Fill muffin top tins to the top (the dough is dense and doesn’t rise very much)
Bake for 20 minutes. Let them cool for about 10 minutes, then pop them out and cool on cooling rack.
Once cool. Drizzle with glaze. Best eaten right after glazing. Or…skip the glaze and eat as is!
(For the Frosting)
Scoop out the hardened part of the full fat coconut milk and place in a bowl.
Add the rest of the ingredients.
Whip everything with a high speed mixer for about a minute-scraping down the sides a few times as you go.
Put into a pastry bag and decorate as you want! Or slap it on with a spoon and knife and call it good 😉
Drizzle glaze and eat right away. Or…refrigerate frosted cake, and let sit for about 20 minutes. Then glaze and eat. Glaze will harden after about 15 minutes.
The frosting isn’t as flavorful as I imagined it would be, and I honestly thought it would be a flop. UNTIL…I drizzled the glaze over everything. The cake base and the glaze are so flavorful, that the frosting being not as flavorful is perfect. The creamy texture of it is a nice balance to the dense cake, and creamy decadent glaze. Enjoy!
I’ve been dying to make baked pumpkin donuts. We finally did this last week, and they were so good! I couldn’t really find a recipe that matched up with the ingredients I had on hand (no time to go to the store ;)), so I kind of made it up as I went along using Against All Grain‘s “Baked Pumpkin Spice Doughnuts” as my guide and changed/added things here and there from what I had on hand and what I thought it needed.
These are baked instead of fried, are paleo, and have no refined sugar. No guilt, yet delicious-WIN!
I made this with the thought of drizzling it over some pumpkin doughnuts I made (recipe coming tomorrow!). After I made it though, I thought of a kazillion different things it would be great on. Hence…it’s getting it’s own post 🙂
And…it’s only 4 ingredients. Paleo, no added refined sugar, nut free, dairy free, and vegan. BUT…it’s delicious and you’ll want to put it on everything haha.Ingredients
2 Tablespoons Coconut Oil
1 Tablespoon Pure Maple Syrup
1 Tablespoon Organic Pumpkin Puree
1 Tablespoon No Sugar Added Sun Butter (if you don’t have to worry about nut allergies, you could substitute any creamy nut butter)
What to do…
Combine all these ingredients and either microwave or heat over the cook top until all melted and combined to a creamy texture. Let it cool a little before you drizzle over whatever you are drizzling it over (doughnuts, cupcakes, banana ice cream, yogurt, oatmeal…the possibilities are endless) or dip fruit into it! It will harden after a few minutes.
Tis the season, no? I’ve been seeing Pumpkin Balls pop up here and there, and I decided to try my own.
I will say that these fall into the category of totally yummy, but…healthy 😉 I want to make the distinction, because I do love myself a decadent dessert!! This is not that. However, Maya chowed them down, and I love that I can make her things that she things are a total treat that are still healthy!
They are nut free, gluten free, and dairy free. So, once again…safe to take to preschool or daycare!Ingredients (Makes 12)
1/2 cup coconut flour
2 cups Organic Pumpkin Puree (got mine at Trader Joe’s)
2 Tablespoons Pure Maple Syrup
1/2 cup Sunflower Butter (can use any nut butter if you aren’t worried about allergies)
1/8 teaspoon pumpkin spice
2 Tablespoons each of coconut sugar and unsweetened coconut to roll the balls in (optional, but I liked the little added sweetness and texture :))
What to do
Mix the first 5 ingredients in a bowl, using a high powered mixer or Cuisinart.
Scoop out 1 Tablespoon amounts of the dough, and roll in your palm to form a ball.
Roll it around in the coconut sugar and coconut and set in the refridgerator to cool for at least an hour. You can eat them right away, but they are much better once they’ve firmed up!
And, because sharing is caring… We brought a few over to my parents house. Maya was a little excited 🙂
I love making pumpkin desserts for Maya’s birthday. I mean, it’s October, so…duh? 🙂 I have tried something new every year, and this year was no different. These are in truth a muffin, but I call them muffin cakes to make Maya happy 😉
I adapted the Grain Free Coconut Flour Pumpkin Muffins from leelaLicious, (basically I used some dates to sweeten it and omitted the nuts) and then added an adapted version of Paleo Fondue’sPumpkin Pie Frosting. I didn’t have Arrowroot starch nor did I want to use sugar, so I added some dates and Pure Maple Syrup thinking that would thicken/sweeten it up. Plus, it was what I used to sweeten the muffins, so I thought it would meld well for the recipe as a whole 🙂 The only reason I didn’t use her recipe for the muffins is that I didn’t have some of the ingredients haha. Do you ever do that? Google a recipe and insert what ingredients you actually have? Maybe that’s just me being lazy and not wanting to go to the store. But really, running to the store for one or two things is RARELY an option with a toddler. You deal with what you have! 🙂 And that is how I found leelaLicious. She made a muffin with almost exactly what I had on hand, and it looked delicious-WIN!
I actually made these as mini muffin cakes for Maya’s birthday celebration at preschool. They were such a hit at home with the teenage boys, that I decided to make them as their full size version for Maya’s actual birthday. Anyway, enough dialogue… Here’s a few pictures of the finished product 🙂
Ingredients for Muffins (Makes 12)
1/2 cup coconut flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon allspice
Could also use pumpkin pie spice instead of all the above 🙂
pinch of salt
4 eggs (room temperature)
2/3 cup pumpkin puree
1 teaspoon vanilla extract
1/2 cup coconut oil
3 tablespoons Organic Pure Maple Syrup
4 Medjul Dates
Directions for Muffins
Preheat the oven to 400 F. Grease or line a muffin pan.
In a medium bowl whisk together coconut flour, baking powder and soda and spices. In a large bowl whisk together remaining (wet) ingredients
Add the flour mix to the wet mixture and stir until all lumps are gone.
(Time Saving Tip) I actually just dumped everything into a food processor and that worked too 😉 The batter will be pretty thick-almost like a cookie dough. Don’t think it should be like your typical muffin batter.
Pour batter into muffin pan and bake for 23 – 25 minutes until a toothpick inserted in the center comes out clean.
Ingredients for Frosting
1 cup Coconut Oil (I didn’t have liquid coconut oil as the original recipe called for, but as long as your pumpkin puree is room temperature it worked! I attempted to melt the coconut oil on my first try and then my cold pumpkin puree made it all clumpy. Redid it with room temp pumpkin and voila!)
4 Medjul Dates
1½ cup of Pumpkin Puree
4 Tablespoons Pure Organic Maple Syrup
½ teaspoon of Vanilla Extract
¼ teaspoon of Cinnamon
¼ teaspoon of Nutmeg
Pinch of Salt
Directions for Frosting
Make sure everything is room temperature. If your pumpkin puree is cold it will make the coconut oil hard and clumpy.
Dump everything into a food processor and blend until creamy and smooth.
Scoop into pastry bag or you can use a ziploc bag with the tip cut off. Squeeze onto muffins. The frosting is a little liquidy. Either eat them right away or refrigerate to harden it up. Both times that I made these, I made them the day before and refrigerated them over night. The frosting gets pretty solid, but if you let them sit out for an hour they are perfect!