Health News
Today is Micah's 2nd birthday. I made these in honor of him, he loves spicy food!
Dear Micah, Happy Birthday Sweetheart...I wish I could be with you today. I miss you SO much.
CAKE:
3/4 cup coconut oil or butter, softened
1 cup coconut flour
2 tsp aluminum free baking powder
1 tsp Celtic sea salt
1 TBS ground cinnamon
1 1/4 tsp nutmeg
1 tsp ground ginger
1/2 tsp ground allspice
1/4 tsp ground cloves
1 1/2 cups erythritol (or Swerve)
1.5 tsp stevia glycerite (omit if using Swerve)
8 eggs
1 1/2 tsp vanilla extract
1 1/2 cups sour cream
FROSTING:
3 (8-ounce) packages cream cheese, softened (or coconut cream if dairy allergy)
3/4 cup butter or coconut oil, softened
2-3 TBS vanilla almond milk
1/4 cup erythritol (or Confectioners Swerve)
1 tsp stevia glycerite (omit if using Swerve)
Put oven rack in middle position and preheat oven to 350°F. Grease cake pans or line cupcake pan with liners. In a large bowl, mix coconut flour, baking powder, salt, and spices. In another bowl (or food processor...see photo), beat together butter and sweetener with an electric mixer at medium-high speed until pale and fluffy, 3 to 5 minutes. Beat in eggs 1 at a time, beating well after each addition, then beat in sour cream and vanilla. Reduce speed to low, then add coconut flour mixture and blend until batter is just smooth. Spoon batter evenly into pans (or cupcake liners) to about 2/3 full. Bake until pale golden and a wooden pick inserted in center of cakes comes out clean, 30 to 35 minutes. Cool 10 minutes in pans on racks. Run a thin knife around edge of pans, then invert racks over pans and reinvert cakes onto racks to cool completely.
Make frosting: Beat together cream cheese, butter, and almond milk in a bowl with clean beaters at medium-high speed until fluffy, 1 to 2 minutes. Mix in sweetener and beat at medium-high speed until frosting is smooth.
Assemble and frost cake: Halve each cake layer horizontally with a long serrated knife using a gentle sawing motion. Put 1 layer, cut side up, on a cake stand or large plate and spread with about 3/4 cup frosting. Stack remaining cake layers, spreading about 3/4 cup frosting on each layer and ending with top cake layer cut side down. Spread top and side of cake with remaining frosting. Serves 24.
NUTRITIONAL COMPARISON (per serving)
Traditional Spice Cake = 325 calories, 20.6 carbs, trace fiber, 4.7 g protein
"Healthified" Spice Cake = 248 calories, 1.7 carbs, trace fiber, 4.1 g protein
More recipes and tips like this can be found in: The Art of Healthy Eating: Sweets. Thanks SO much for your support!
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Health News
Spice Cake for Micah's 2nd Birthday
Today is Micah's 2nd birthday. I made these in honor of him, he loves spicy food!
Dear Micah, Happy Birthday Sweetheart...I wish I could be with you today. I miss you SO much.
CAKE:
3/4 cup coconut oil or butter, softened
1 cup coconut flour
2 tsp aluminum free baking powder
1 tsp Celtic sea salt
1 TBS ground cinnamon
1 1/4 tsp nutmeg
1 tsp ground ginger
1/2 tsp ground allspice
1/4 tsp ground cloves
1 1/2 cups erythritol (or Swerve)
1.5 tsp stevia glycerite (omit if using Swerve)
8 eggs
1 1/2 tsp vanilla extract
1 1/2 cups sour cream
FROSTING:
3 (8-ounce) packages cream cheese, softened (or coconut cream if dairy allergy)
3/4 cup butter or coconut oil, softened
2-3 TBS vanilla almond milk
1/4 cup erythritol (or Confectioners Swerve)
1 tsp stevia glycerite (omit if using Swerve)
Put oven rack in middle position and preheat oven to 350°F. Grease cake pans or line cupcake pan with liners. In a large bowl, mix coconut flour, baking powder, salt, and spices. In another bowl (or food processor...see photo), beat together butter and sweetener with an electric mixer at medium-high speed until pale and fluffy, 3 to 5 minutes. Beat in eggs 1 at a time, beating well after each addition, then beat in sour cream and vanilla. Reduce speed to low, then add coconut flour mixture and blend until batter is just smooth. Spoon batter evenly into pans (or cupcake liners) to about 2/3 full. Bake until pale golden and a wooden pick inserted in center of cakes comes out clean, 30 to 35 minutes. Cool 10 minutes in pans on racks. Run a thin knife around edge of pans, then invert racks over pans and reinvert cakes onto racks to cool completely.
Make frosting: Beat together cream cheese, butter, and almond milk in a bowl with clean beaters at medium-high speed until fluffy, 1 to 2 minutes. Mix in sweetener and beat at medium-high speed until frosting is smooth.
Assemble and frost cake: Halve each cake layer horizontally with a long serrated knife using a gentle sawing motion. Put 1 layer, cut side up, on a cake stand or large plate and spread with about 3/4 cup frosting. Stack remaining cake layers, spreading about 3/4 cup frosting on each layer and ending with top cake layer cut side down. Spread top and side of cake with remaining frosting. Serves 24.
NUTRITIONAL COMPARISON (per serving)
Traditional Spice Cake = 325 calories, 20.6 carbs, trace fiber, 4.7 g protein
"Healthified" Spice Cake = 248 calories, 1.7 carbs, trace fiber, 4.1 g protein
More recipes and tips like this can be found in: The Art of Healthy Eating: Sweets. Thanks SO much for your support!
- Mocha Fudge Cake And Converting Flours
In my family we treat corn, carrots, potatoes, rice?starchy foods, as if they were sweets (starch and sugar = excess weight gain). They are all starchy carbohydrates as are the products made from them (chips, cereal, rice cakes and snacks). So we never...
- Boston Cream Cheesecake
Happy Birthday to my husband Craig! AND Merry Christmas to everyone else:) Yep, Craig's birthday is on Christmas day. He LOVES cheesecake so I thought I would make him a yummy cake...not that we need another dessert, but this one is oh, so good!...
- German Chocolate Cake
I have a client having a birthday this week (Happy Birthday Dee!) and she asked for a "healthified" German Chocolate Cake. Yum, if you like coconut and chocolate...this one is a hit! Cake: 2/3 cup butter or coconut oil 1 cup unsweetened cocoa powder...
- Extreme Chocolate Birthday Cake
Pepperidge Farm Cake Ingredients: Sugar, Water, Partially Hydrogenated Vegetable Shortening (Soybean And Cottonseed Oils), Bleached Wheat Flour, Whole Eggs, Nonfat Milk, Chocolate Liquor, Cocoa Processed With Alkali (Dutched), Cotnains 2 Percent Or Less...
- Reece's Peanut Butter Donuts
In my family we treat corn, carrots, potatoes, and white rice as if they were sweets (i.e. sugar = excess weight gain). They are all simple carbohydrates as are the products made from them (chips, cereal, rice cakes and pretzels...). So we never use...