I spent the weekend celebrating my dad’s birthday and I made him his favorite “Sour Cream Coffee Cake”. Now I’ve been craving this cake all week but couldn’t eat any of my dad’s. I successfully satisfied my craving with this moist Paleo Coffee Cake.

Cinnamon Layered Coffee Cake
Ingredients:

• 1/2 C. Butter
• 3/4 C. Coconut sugar
• 4 Eggs
• 1/2 C. Almond milk
• 1 tsp. Vanilla Extract
• 2 Tbsp. Coconut Cream, semi thick
• 1/4 tsp. Salt
• 2 tsp. Baking Powder
• 1 1/2 C. Almond flour
• 1/4 C. Coconut flour
• 1/4 tsp. Cinnamon

Layered Nut Mixture:

• 1 tsp. Cinnamon
• 1/4 C. Coconut Sugar
• 1/2 C. Chopped nuts

Process:

1. Preheat oven to 350 degrees
2. Grease a bundt cake pan
3. Combine all of the ingredients for the cake into a mixer. Combine until smooth
4. In a bowl, combine the nut ingredients a toss gently
5. Pour half the cake batter into the bundt cake pan and spread evenly
6. Pour half of the nut mixture on top of the cake batter and layer with more cake batter. Gently spread evenly
7. Pour the rest of the nut mixture on top of the cake batter
8. Bake at 350 for 30 min or until a toothpick inserted, comes out clean

My recipe of the year right here! OMG I am in love with this cake. I think the best part is that I always have these ingredients on hand and it isn’t expensive to make because it doesn’t use any flour. Guilt free flourless chocolate cake is all yours to enjoy!

Flourless Chocolate Cake 

Ingredients:

• 1/2 C. Butter
• 1/2 C. Chocolate Chips
• 3 Eggs
• 1/2 C. Coconut Sugar
• 1/2 C. Cocoa Powder

Process:

1. Preheat Oven to 375 degrees
2. Grease two 6″ cake pans very well
3. In a Saucepan, Melt butter and chocolate chips on low heat until well blended
4. Whisk Eggs, Coconut Sugar and Cocoa in a large bowl
5. Add Chocolate and butter to the egg mix and whisk everything together
6. Pour batter into cake pans evenly and bake for 15 minutes or until toothpick inserted in the center comes out clean
7. Cool completely on wire rack

*Variations: This batter does not rise well, you can make in 9″ pan (bake 12 minutes) to make a thinner tartlet style. I prefer the thicker 6″ pan. Cupcake pan (Bake 12 minutes) These also make great mini cupcakes (bake 7 minutes). Watch your bake time and check with a toothpick – try not to over bake or the cake can become dry. *

 Creamy Strawberry Icing

Ingredients:

• 10 Strawberries
• 1/2 C. Coconut cream (the thick stuff at the top of a refrigerated can of coconut milk)
• 1 Tbsp. Honey

Process:

1. Place all the ingredients in a blender and cream together well
2. Place icing in the refrigerator for 2 hours
3. Place a thin layer of icing on first layer of cake, top with Fresh Sliced Strawberries. Place second cake on top and icing the top and sides of the cakes. Add decorative strawberry slices to the sides and a sliced berry to the top.
4. Store in refrigerator until ready to serve
5. *Note: this icing is a softer icing so it can be runny, don’t over slather the cakes.

Baby Boy did not want to wait for me to finish taking photos of this “Baberry” Cake. Couldn’t resist snapping a photo of his sweet face eyeing up this treat! Hope everyone enjoys is as much as my Paleo fella does!

Looking for a great cake icing or just a simple fruit dip? Check out this extremely easy Chocolate Cashew Nut Ganache.

Chocolate Cashew Nut Ganache

Ingredients:

• 1 C. Chocolate Chips
• 1/2 C. Cashew Nut butter
• 1/2 C. Almond Milk

Process:

1. Melt all ingredients in a saucepan on low heat until well blended

These are a simple Fruit tartlet that you could create for a brunch or a light dessert. I’ve been on a fruit kick lately, clearly missing Summer on these cold winter days.

The tartlets pictured are with a Gluten Free Pie Crust but I love making these with Elana’s Pantry Pie Crust better.

Crust Process:

1. Take the Crust and roll it thin. (If using Elana’s Crust- Use two pieces of Parchment paper, spray with coconut oil and roll this with a rolling pin.)
2. Cut the crust with a 2 1/2″ round cookie cutter
3. Place the pie crust in a well greased mini- muffin pan
4. Set aside while making Fruit filling

Berry Filling Ingredients: (will make 8 tartlets)

• 1/2 Cup Strawberries, diced
• 1/2 cup Raspberries, halved
• 1 TBSP. Honey
• 1/2 tsp. Tapioca Flour
• dash of Nutmeg
• 1/4 tsp. Cinnamon
• dash of fresh lemon juice

Process:

1. Preheat oven to 375
2. Cut up fruits and set aside in a bowl
3. Combine Honey, Flour, Spices and juice in a bowl and whisk well
4. Pour Honey mixture into the fruit and gently stir until totally coated
5. Fill each pie crust all the way up, I like to stack it a little higher than the pie crust
6. Place in the oven for 20 minutes or until crust is lightly browned and fruit is bubbling
7. Remove and cool completely on a wire rack before garnishing
8. I garnished with  my Simple Whipped Cream and some Dark Chocolate Shavings.

Creating a whipped cream to dip my fruit in was a must for me. Sometimes you just need a little extra sweetness to your day. This is a very simple and delicious Whipped cream. I use it for fruit, pie and garnishes. It is a light and guilt free treat. I always make a small amount so that I don’t go crazy and put it on everything. You can duplicate the recipe depending on what you are using it for. I triple it when I am using it for cupcake icing or doing a layered cake/berry treat.

Ingredients:

• 1/3 Cup Coconut Cream ( the thick stuff on the top in a cold can of Full Fat Coconut milk)
• 1/3 tsp. Vanilla Extract
• 1 tsp. Coconut Sugar

Process:

1. Combine all of the ingredients in a mixing bowl
2. Use a hand mixer to blend the ingredients well
3. Place Cream in the refrigerator for 1 hour to harden
4. Pipe cream onto your favorite treat or use as a dip for fruits

I love using fresh fruit in my desserts. This recipe has been one that I have been working on for a while. The versatility of this recipe is great for seasonal baking, just use whatever berries or jams you have handy. My favorite is a simple Strawberry because I always have these ingredients in my fridge. Baby Boy LOVES strawberry so it is in high demand always.

Strawberry Crumb Bars

Ingredients: 3 part ingredients/process

Crust: 

• 1 C. Almond Flour
• 2 Tbsp. Coconut Flour
• 1/2 tsp. Sea Salt
• 1/3 C. Maple Syrup
• 1/4 C. Cold Butter

Process:

1. Mix Flours, salt and syrup in a mixing bowl until well blended.
2. Add cold butter 1 Tbsp. at a time.
3. Mix the dough until it is evenly chunky. (You will still see chunks of butter in the batter)
4. Place dough in the refrigerator
5. Preheat Oven to 350 degrees
6. Grease a baking pan or sheet, you will need at least an 8×8 space to spread the dough. (I like to use stoneware or a metal cookie sheet with a Silpat)
7. Remove dough from the fridge and hand pat and spread it in a thin layer on your prepared baking sheet.  (dough may be sticky but you can wet your fingers a little and it will help with the sticky)
8. Bake crust for 15 min or until it is lightly golden on edges.

Filling:

Ingredients:

• 3/4 C. Strawberry Jam
• 1/2 C. Fresh Strawberries, diced
• 1 tsp. Fresh Lemon juice

Process:

1. Place all of the ingredients in a bowl and Mash with a fork until well mixed.

Crumb Topping:

Ingredients:

• 1/2 C. Walnuts
• 1/2 C. Almonds
• 2 Tbsp. Coconut Sugar
• 1/2 tsp. Cinnamon
• 2 Tbsp. Cold Butter, chopped into pieces

Process:

1. In a chopper, add Walnuts and Almonds together and chop well
2. Place Nuts in a bowl and add Coconut Sugar and Cold Butter pieces
3. Hand crumble this mixture until all of the topping is crumbly
4. Once the crust is finished baking, it should be slightly golden on the edges, layer the crust with the filling and then evenly spread the crumble on top of the jam.
5. Place the bars back in the oven and bake them for 20 minutes at 350 degrees.
6. The Jam should be nice and bubbly. Remove them and place the pan on a cooling rack for 20 minutes.

*Try these other combos:

• Blueberry Jam and fresh Blueberries
• Strawberry Jam and Rhubarb
• Peach Jam and Fresh Peach

These initially started out as a healthy breakfast muffin but then I found Civilized Caveman’s amazing Maple Vanilla Frosting and knew it would turn these Carrot Cakes into awesome cupcakes. Super hubby has always hated on my love of carrot cake… guess who devoured 3 of these yesterday and asked me to keep them in rotation for our meal planning (Wife Success)!!!!

The good news is, you can enjoy these for breakfast and then add some frosting and have them with a Hot Tea for dessert at the end of a busy day.

Ingredients:

• 3 Eggs
• 1tsp. Vanilla Extract
• 2 C Almond Flour
• 2 C Carrots, Shredded
• 1/2 tsp. Sea Salt
• 1 tsp. Baking Soda
• 1 tsp. Cinnamon
• 1/4 tsp. Nutmeg
• 1/2 C. Maple Syrup
• 1/4 C. Walnuts, chopped
• 1/2 C. Unsweetened shredded Coconut
• 1/2 C. Raisins

Process:

1. Preheat oven to 350 degrees
2. In a food processor ( I use a ninja), chop carrots until finely shredded
3. Add eggs, Syrup and Vanilla to the carrots and blend gently
4. In a mixing bowl,  combine Almond flour, salt, baking soda, cinnamon and nutmeg.
5. Add the carrot mixture to the dry ingredients and mix well. This can be done by hand or with a mixer.
6. Add chopped Walnuts, raisins and shredded Coconut to the mixture and stir by hand.
7. Place muffin liners in a muffin tin and fill each cup 3/4 of the way up with batter.
8. Bake muffins for 20-24 minutes at 350. Insert toothpick to check doneness of the muffins. (If making mini- muffins, cook them for 12 minutes)
9. Place muffins on a cooling rack until they are cool enough to serve
10. Optional: Icing them with Civilized Caveman’s delicious Maple Vanilla Frosting for a sweet dessert

*I garnished mine with a heart I cut out of a raw carrot slice- super fancy I know!!!*

• 3 eggs
• 1/2 Cup Honey
• 1 tsp Vanilla Extract
•  2 1/2 Cup Blanched Almond flour
• 1/2 tsp Salt
• 1/2 tsp Baking soda
• 1 Cup Fresh blueberries

Process:

1. Preheat the oven to 350
2. Whisk together the eggs, honey and Vanilla.
3. Add  in the  flour, salt and baking soda
4. Fold in the  fresh blueberries, carefully so you don’t break the blueberries open!
5. Rub coconut oil on a loaf pan and pour in the batter.
6. Bake for 40-45 minutes until a toothpick comes out clean.
7. Cool on a cooling rack for 20 minutes

Enjoy, these are perfect with a cup of coffee for breakfast or dessert!

Bad picture from my phone but it is delicious to eat!