Category Archives: Cakes

Lemon Blueberry Burst Cake (V & GF)

This moist lemon blueberry burst cake is bursting with flavor from tart wild blueberries and lemon zest. Lemon icing is drizzled overtop, as it sinks into the moist cake. Together, the tart blueberry and lemon flavor along with natural sweetness from the icing create an amazing tasting cake that is light, yet rich and decadent.

But unlike mosts cakes, this lemon blueberry burst cake is made without refined flours, sugars, or hydrogenated oils. It is also grain-free and dairy-free. By using coconut or almond flour, this substitutes regular flour. It also absorbs moisture really well so you don’t need to use as much flour for the same effect. Plus, it’s anti-inflammatory rather than high-glycemic like refined white flour, which can spark blood sugar and initiate inflammation. This lemon blueberry cake is a complete makeover of the refined traditional version, yet it tastes similar and remarkably sweet for being somewhat healthy.

A simple one-bowl recipe, the cake’s main ingredient involves coconut or almond flour, which absorbs moisture so well that you can get away with using much less (also saves on ingredient amounts, which is always great!). You can also use an all purpose wheat flour or gluten free flour, but make sure to double the amount since they don’t absorb as much moisture.

Lemon Blueberry Burst Cake:

Dry Ingredients:
1/2 cup coconut flour (double if using regular flour)
1/4 tsp. salt
1/2 tsp. baking powder

Wet Ingredients:
1/4 cup full fat coconut milk
3/4 to 1 cup water (start with 3/4 and add the extra water if too dry)
1/4 cup maple syrup
1 flax egg (1 tbsp. flaxmeal + 3 tbsp. water, whisked)
3 tbsp. coconut, brown, or white unrefined sugar
1 tbsp. oil of choice (avocado oil was used in this recipe)
2 tsp. vanilla extract
1 tbsp. fresh lemon juice
1 tsp. lemon zest

Icing:
2 cups powdered sugar
1 tsp. lemon zest
2 tbsp. fresh lemon juice
A pinch of pink salt

Directions:
Preheat oven to 350 degrees, then prepare a circular cake pan with parchment paper greased with oil of choice. Meanwhile, add coconut flour, salt, and baking soda to a large bowl and mix. Add all the wet ingredients to dry ingredients and mix until combined and there are no lumps remaining in the batter. Add the batter to a parchment paper-lined cake pan, and bake in a preheated oven for 30 minutes or until an inserted toothpick comes out clean. Let cool, and assemble the frosting by combining powdered sugar, pink salt, lemon zest and juice, then mixing until smooth. Drizzle icing over the cooled cake, top with fresh blueberries (or thawed frozen blueberries) and enjoy!

Chocolate Peppermint Brownie Cake

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Looking for a quick and delicious holiday treat? This iced peppermint brownie cake is the recipe for you! It’s chocolatey, fudge-like, yet crisp on the outside. The dense and rich brownie cake is topped with a layer of melted chocolate and drizzled with cooling, peppermint icing. It is the perfect contrast of flavors with rich and decadent melted chocolate and just a touch of cool mint flavor.

It’s also a great treat for anyone with food allergies, celiac disease etc. as it is gluten-free, dairy-free, and egg-free. How could one pass up the opportunity to make such an easy, delicious, and cruelty free chocolate-peppermint brownie cake? Merry Christmas!

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Chocolate Peppermint Brownies
Print
Wet
  1. 8 tbsp. earth balance buttery spread, melted
  2. 1 tbsp. lemon juice or apple cider vinegar
  3. 4 tbsp. water or vanilla almond milk
Dry
  1. 1 cup GF all purpose flour
  2. 1 tsp. salt
  3. 1 cup organic sugar
  4. 6 tbsp. cocoa powder
  5. 1 tsp. baking soda
Melted Chocolate layer
  1. 1 cup chocolate chips
Icing
  1. 4 cups powdered sugar
  2. 2 tbsp. almond milk or enough to make preferred icing consistency
  3. 1 tsp. mint extract (or amount to taste)
  4. Sprinkle of unrefined salt
Instructions
  1. Combine 8 TBSP of melted earth balance, sugar, and cocoa powder in a medium-sized mixing bowl until just incorporated. Slowly add the dry ingredients to the bowl and mix until a smooth batter forms. Pour into a round baking pan lined with parchment paper then bake for around 20 minutes at 350 degrees fahrenheit (176 C) Check if it is finished by inserting a toothpick that should come out clean. While brownie cake is baking, assemble the mint frosting ingredients in a small mixing bowl until it it has reached desired mint flavor; set aside. When the brownie cake is finished, remove from the oven and top with chocolate chips. Let the chips melt, then spread to create a chocolate layer. Let cool for 15 minutes then drizzle with the icing. Top with optional crushed peppermint. Enjoy!
Simple Sweets & Treats http://simplesweetsandtreats.com/

Blueberry Crumble Cake with Lemon Icing

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Infused with a touch of lemon, this light and fluffy cake contains mini blueberries bursting with sweetness. It is topped with a sweet and buttery crumble mixture and drizzled with lemon icing that melts into the freshly baked layers of blueberry cake.

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This rich and buttery cake also happens to be dairy-free, egg-free, and gluten-free, yet it tastes like the classic blueberry coffee cake.

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Blueberry Lemony Crumble Cake
Print
Dry
  1. 2 cups gluten free flour mix such as Bob's Red Mill
  2. 1/2 tsp. unrefined salt
  3. 1.5 tsp. baking powder
  4. 1 tbsp. flax seed meal
  5. 1 cup organic sugar
Wet
  1. 1/2 cup room temp coconut oil (or melted just enough to stir)
  2. 1 tbsp. lemon juice
  3. 1 tsp. lemon zest
  4. 1/2 cup coconut milk
  5. 1 tbsp. vanilla extract
  6. 2 cup fresh or frozen blueberries
Crumble Topping
  1. 1/4 cup gf flour
  2. 1/4 cup organic brown sugar
  3. 1/4 cup melted coconut oil
Glaze
  1. 1 cup powdered sugar
  2. 1 tbsp. lemon juice
  3. 4 tbsp. non-dairy milk
Instructions
  1. First, prepare ingredients then whisk together in a medium-sized mixing bowl. Mix together wet ingredients (except blueberries) in a separate bowl. Add wet into dry slowly and mix until a batter consistency forms. Add in the blueberries until just combined. Assemble crumble mixture. Add batter to a square or circular baking pan lined with oiled parchment paper, top with crumble mixture, and bake at 350 degrees for about 45 minutes. Insert a fork and check to make sure it comes out clean without sticky batter on it. Allow to cool for 10 minutes then make lemon glaze and drizzle over the cake. Slice and enjoy!
Simple Sweets & Treats http://simplesweetsandtreats.com/

Follow Kristina’s board Simple Recipes on Pinterest.

Iced Carrot Cake

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It just can’t officially be spring without enjoying a buttery and sweet carrot cake.   I actually used to dislike carrot cake until I tried this recipe; that’s when I realized that what I thought I knew about carrot was completely wrong.   Amazingly, the carrots hardly add any flavors except for a subtle sweetness that pairs wonderfully with the gooey cinnamon-sugar element of the crumbly cake.   Between these fluffy layers, sweet icing melts into them creating a glaze throughout the cake.   This carrot cake is a harmonious combination of natural flavors and textures for a delectable spring dessert.  So in honor of Easter and the emergence of spring, give this carrot cake recipe a try and enjoy its sweet and delicious taste.   Just be sure you hide it from all the hungry, carrot-hunting bunnies.  
  
 
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This delicious cake also happens to be free from the most common allergens such as gluten, soy, corn, dairy, and eggs.   It is also made without refined chemicals, sugars, or preservatives.   The simple goodness from whole plant ingredients constructs a naturally sweet dessert because nature provides the best flavors that could never be created in a food lab.

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Iced Carrot Cake

Dry ingredients:

4 medium carrots, peeled and shredded (a food processor makes this step much easier)
3 cups gluten free flour e.g. Bob’s Red Mill All Purpose
2 tsp. baking soda
2 tsp. unrefined salt
1 tbsp. ground cinnamon
optional 1/4 cup raisins

 

Wet ingredients:

2 cups unrefined sugar
1 tbsp. molasses
1 tbsp. maple syrup
1 tsp. vanilla extract
6 tbsp. ground flaxseed mixed with 1 cup water (let sit for ten minutes until thickened)

 

Icing:
1 cup room temp coconut oil or earth balance buttery spread
6 cups powder/castor sugar
1 tbsp. vanilla
1/4 tsp. unrefined salt

 

Directions:
First, preheat the oven to 350 degrees fahrenheit and start by washing then peeling the carrots. Next finely shred them with a grater or in a food processor for a much easier process. Add dry ingredients to a medium sized bowl and whisk. Add in the shredded carrots and mix. Next, combine the ground flaxseed with a cup of water and whisk, set aside for ten minutes. Meanwhile, combine wet ingredients in a separate bowl and taste just in case. Add the thickened flax-water mix to the wet ingredients, mix, then add wet to dry. Mix until cake batter forms and transfer to two standard sized greased circle pans. Bake for around 20 minutes or more depending on climate. Just keep checking until a fork inserted comes out clean. Take out and let cool. Prepare frosting and once cake has cooled, flip one cake onto a plate and frost. Next, top with other cake layer and frost that one. Slice, garnish, and serve. Enjoy the sweetness!

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Follow Kristina’s board Simple Recipes on Pinterest.