Blueberry Lemon Breakfast Cake (THM S)

In case you weren’t already aware, blueberry and lemon are best buds. They should always hang out together, because they are a dynamic duo. Sweet blueberries against the tart freshness of lemon – it just doesn’t get any better in my book.

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I call this a breakfast cake, because I more often than not eat this at breakfast or lunch. Really, you can eat it anytime. No one’s going to stop you!

For the dry base of the cake, combine almond flour, oat fiber (not oat flour – there is a difference), whey protein isolate (for a protein kick), baking powder, salt, and Pyure or THM Gentle Sweet. I used both oat fiber and whey for two reasons: 1) I wanted to give the cake a sturdy texture and 2) I wanted to tone down the sometimes aggressive flavor of the whey.

For the wet base, combine the almond milk, vanilla, melted coconut oil, zest of 1 lemon, and juice of 1/2 the lemon.

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Combine the two bowls of ingredients, whisking until there are no lumps.

Next, prepare the blueberries. I used frozen berries, because it’s what I had on hand but you could use fresh if you like. Combine the frozen berries with 1 Tbsp of coconut flour and toss them together.

This helps create a little flotation device for the berries that helps them to stick in the cake batter without sinking to the bottom once the cake bakes. [It is so annoying when that happens!]

Prepare an 8×8 baking dish with coconut oil spray and a square of parchment paper in the bottom.

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Pour the batter in, and bake at 350 for 30-40 minutes.

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As you can see, the top of the cake doesn’t brown as much as the sides. Make sure you look there for doneness first, and check the middle with a toothpick start around 30 minutes of bake time. It’s OK if it puffs a little, it will reduce as it cools and you can (gently) press it back down if needed.

Let the cake cool completely, then prepare the glaze.

Beat together the cream cheese, Pyure or THM Gentle Sweet, lemon juice, and vanilla until the mixture is slightly fluffy. One tablespoon at a time, add the almond milk until the mixture is thick, yet pourable. Pour it right over the top of the cake, letting it go down the sides and wherever it pleases. Just gently spread it with a spatula so that all sides are evenly coated.

Serve immediately, or refrigerate for future use.

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The cake is perfectly moist with tiny bursts of blueberry throughout. The glaze is smooth, velvety, and zesty with the fresh lemon. It’s the perfect breakfast or snack time pick-me-up.

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This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

Blueberry Lemon Breakfast Cake (THM S)

  • Servings: Serves 9
  • Difficulty: Easy
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Credit: Erin Murray, My Fling with Food

Ingredients


Directions

  1. Preheat oven to 350.
  2. For the cake, combine the almond flour, oat fiber, whey, baking powder, salt, and sweetener in a small bowl. In a separate bowl, combine the eggs, almond milk, coconut oil, lemon zest and juice, and vanilla.
  3. Whisk the wet ingredients into the dry until there are no lumps.
  4. Toss the blueberries with the coconut flour, then fold them into the cake batter.
  5. Line an 8×8 pan with a square of parchment paper, and spray with coconut oil. Pour the batter into the prepared pan.
  6. Bake at 350 for 30-40 minutes.
  7. Cool the cake completely and make the glaze.
  8. For the glaze, beat together the softened cream cheese, sweetener, lemon juice, and vanilla. When the cream cheese is slightly fluffy, beat in the almond milk 1 Tbsp at a time. The mixture should be thick, but pourable.
  9. Pour the glaze over the cake, and spread it evenly with a spatula. Serve immediately or refrigerate for later.


 

 

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Cinnamon Crunch Protein Coffee Cake (THM S)

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

This recipe made me so happy! Not only did it work on the first try, which can be rare for baking, it was easy to throw together before Sunday morning breakfast. This was my first gluten/sugar free coffee cake, and I could not be more pleased with the result.

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If you have all the ingredients, this cake is quick and simple to throw together. I liked using protein as a big part of the base here for 2 reasons: it makes the cake texture more like coffee cake (sturdy and slightly dry) and it adds more protein to the cake (making it a great snack or finishing complement to an S breakfast or lunch).

First, get your dry ingredients together in a small bowl: almond flour, whey protein isolate, Pyure or THM Gentle Sweet, baking soda, and salt. Stir to combine.

Next is your wet ingredients: eggs, unsweetened vanilla almond milk, melted coconut oil, vanilla bean paste, and vanilla extract (yes, I like both because I like vanilla, however you can leave out the paste if you want.) Stir it up.

Then whisk the wet into the dry. The consistency is pretty wet, like runny pancake batter.

Get your pan ready, and make sure your oven is preheated to 350. I prepped my 8×8 baking dish with coconut oil spray and a square of parchment paper. I did it this way because I wanted to make certain the cake would slide right out of the dish. With the parchment in there, each piece came out perfectly, and the dish was easy to clean.

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Prepare your topping by combining softened butter, cinnamon, Pyure or THM Gentle Sweet, and nuts. I chose to use sliced almonds but you could use pecans, hazelnuts, walnuts, whatever you fancy. It’s going to look like a paste, that’s OK.

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Pour half of your cake batter into your prepared dish, dot it with half of the nut topping, then pour on the other half of cake batter and dot the top with the rest of the nut mixture.

If you want more of a streusel-like topping, you can add some coconut flour to the mix to dry it out and make it more crumbly but I do like how this turned out. The butter melts, making the cake moist and you still get the crunch of the nuts with the cinnamon sweetness.

Bake the cake at 350 for about 30-35 minutes, or until golden brown delicious on top.

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All of that topping sits just under the golden brown surface.

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Gorgeous! Let it cool slightly before cutting.

Slice it into 9 pieces, and have you a piece, girl.

See? All that cinnamon, sweet goodness floating throughout the cake. The cake has flecks of vanilla bean and a crunch factor from the nuts. The cake is fluffy, sturdy, and slightly dry – making it the perfect partner with your coffee or tea.

This is a perfect make-ahead snack for the week. I’ve sent pieces with my husband to work, and heated it up as a snack. Just store the pieces in a large gallon zip-top bag in the fridge.

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Cinnamon Crunch Coffee Cake (THM S)

  • Servings: 9
  • Difficulty: Easy
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Credit: Erin Murray, My Fling with Food

Ingredients


Directions

  1. Preheat oven to 350.
  2. Combine dry cake ingredients in a small bowl: almond flour, protein, sweetener, baking soda, and salt.
  3. Combine wet cake ingredients in a separate bowl: eggs, milk, oil, vanilla paste and extract.
  4. Whisk wet and dry together.
  5. Combine all ingredients for the nut topping in a small bowl and set aside.
  6. Prepare an 8×8 pan with parchment paper and coconut oil spray.
  7. Add half of the cake batter to the dish, dot with half of the nut mixture, pour on second half of cake, and finish with the second half of the nut mixture.
  8. Bake at 350 for 30-35 minutes, or until completely set in the middle and golden throughout.
  9. NOTES: A few have experienced an “eggy” taste with this recipe. Baking with whey can have that taste. Make sure you add enough vanilla to your batter, even if you don’t have the paste. To further tone down the whey, add some almond extract as well (about 1/2 tsp of almond and 1 tsp vanilla). The final note is to TASTE the batter before you bake it. If the batter is good, the cake will be good. Happy baking!

Salted Caramel Spice Cake (THM S)

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

Let me go ahead and put this out there – this cake took me two tries. Not only did it stick to my non-stick, sprayed pan (GRR!) but also the flavor needed adjusting. However, in my absolute need to make the second cake a good one (as I was running out of ingredients), I concocted this amazingly flavorful cake.

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My little dude just turned 2 before Thanksgiving, and for his birthday I like to make Fall or Winter-inspired cakes. Last year, my mother-in-love made him an amazing pumpkin spice cake that he (and the rest of us) gobbled right up. This year, I wanted to do something a little different, but still keeping with a seasonal theme.

Enter – spice cake.

Warm spices are something I live for this time of year, and a newly discovered favorite addition is cardamom. Cardamom isn’t warm like cinnamon or cloves – it’s more floral like lavender, and complements the other spices with which it’s paired.

This cake is spiced with cinnamon, ginger, nutmeg, cloves, cardamom, and molasses for a deeply intense flavor. [The cake itself is dairy free, so if you need to go that route on the frosting as well, I suggest one of the dairy-free icings (pg. 309)  in the Trim Healthy Mama Cookbook.]

Once the layers were cooling on the rack, I soaked them with warm salted caramel sauce. [YUM.] If the layers cool before you’re able to put the caramel on, that’s fine too. The caramel does stiffen slightly [like a glaze, almost] once it cools to room temperature, so you won’t have any issues when you try to frost. It should glide right over the glaze like a big, fluffy cream cheese blanket (Can you tell I like frosting?).

I finished it with vanilla mascarpone cream cheese frosting and chopped toasted pecans. If mascarpone cheese is unfamiliar to you, it’s basically an Italian sweet, and slightly softer, version of cream cheese. It does have a few carbs with it, so I only use a touch of  it in this recipe. I usually find mascarpone in the specialty cheese section of my grocery store. If you don’t have it, or your grocer doesn’t carry it, you can just replace it with extra cream cheese.

The layers are moist and spicy, while the frosting is fluffy and creamy; finished with crunchy pecans, and you have a real holiday winner.

*TIP: When you’re stacking the cake on your display stand, cover the stand underneath the cake with pieces of parchment paper. I rip a small square of it to cover the edges of the cake, but are still small enough to easily pull out later. This way, you can be as messy as you like while frosting it, then pull the paper out when you’re done and all the mess goes with it.

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Salted Caramel Spice Cake (THM S)

  • Servings: 16-18
  • Difficulty: Easy
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Credit: Erin Murray, My Fling with Food

Ingredients


Directions

  1. Preheat oven to 350.
  2. Combine dry ingredients with spices and sweetener in a small bowl. In a separate large bowl, beat together the eggs and yolk, coconut milk, almond milk, vinegar, molasses, and melted coconut oil.
  3. Begin adding the dry ingredients into the wet mixture in two batches, being careful not to over-mix.
  4. Prepare two 8-in round cake pans by cutting two circles of parchment paper for the bottom.* [You do not want to skip this step, otherwise your cake may not come out. Trust me, I lived it on my first attempt.] Lightly spray the parchment and sides of your pan with coconut oil.
  5. Pour the batter evenly between the two pans, and gently tap the pan (picking it up a bit and then lightly dropping it evenly) against a flat surface to release any air bubbles. Bake in at 350 degree oven for 30-35mins, or until an inserted toothpick comes out cleanly.

Salted Caramel Glaze (THM S)

  • Servings: 1 cup*
  • Difficulty: Easy
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Credit: Erin Murray, My Fling with Food

Ingredients


Directions

  1. Add the first 4 ingredients in a sauce pan over medium heat. *[The coconut sugar is optional. It adds a negligible amount of carbs and sugar per serving, less than 1g each. You can do molasses instead if you’re sensitive to blood sugar spikes.] Bring mixture to a boil and continue boiling carefully for 6-8 minutes, stirring constantly. The coconut sugar will caramelize slightly, and some of the liquid will evaporate off. Keep the heat at or below medium (about 4 on an electric range) to prevent the sugar from burning.
  2. Remove from the heat, whisk in butter and cream. Whisk in table salt, and sprinkle in sea salt.
  3. Cool for about 5-7 minutes, then spoon the mixture over both cake layers.

Vanilla Mascarpone Cream Cheese Icing (THM S)

  • Servings: 16-18*
  • Difficulty: Easy
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Credit: Erin Murray, My Fling with Food

Ingredients

  • 3 blocks softened cream cheese
  • 1 1/2 sticks unsalted, softened butter
  • 1/4 c heavy cream
  • 1/3 c mascarpone cheese (chilled is fine, as the cheese is soft)
  • 1/4 c Pyure or Gentle Sweet* *(If using GS, grind it in a blender cup or spice grinder)
  • 1 1/2 Tbsp vanilla bean paste (vanilla beans from the pods work also, or an extra 2 tsp vanilla extract)
  • 1 tsp vanilla extract
  • 3 pinches salt
  • about 1 c chopped, toasted pecans

Directions

  1. Combine all ingredients except nuts in a large bowl and whip with a stand mixer (or with a handheld electric mixer) on medium-high speed until everything is fluffy and well-incorporated. Adjust for sweetness, if needed. *[This recipe makes enough to abundantly coat between the layers and outside of the cake. If your sweetener has a little “crunch” in your icing, don’t worry, it does break down once the frosting has a chance to set.]
  2. Coat the completely cooled layers with the icing, and stack. Finish the sides and top of the cake. [I like a more rustic, “homemade” look so I don’t spend a ton of making the edging perfect.]
  3. Cover the top of the cake with the chopped pecans. Store at room temperature for immediate serving, or in the fridge if you’re serving the next day.

The Best Chocolate Cake You’ll Ever Eat

My daughter’s birthday party was yesterday, and it was a blast. Friends and family were there. It was a gorgeous day, and my sweet almost 4-year-old was incredibly happy.

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Which brings me to her cake. I originally planned on doing a Neopolitan cake (like the ice cream), because she couldn’t decide exactly what she wanted. After a long afternoon at another birthday party, I went straight home to bake. I tried modifying a recipe that actually comes on the package for Bob’s Red Mill Blanched Almond Flour. It was for straight up almond cake – I figured, make one layer plain vanilla, another add strawberry puree, and the last add chocolate. Sounds simple, right?

Wrong.

I baked the three layers, and although they had leavening agent in them they refused to rise. They came out of the oven dry, dense, and flat as a damn pancake.

UGH. I hated doing it, but I had to throw it all out and start again.

I cleared the change with the birthday girl – chocolate layers with peanut butter frosting. She was super happy and I got to work.

I did some short research on leavening gluten-free cakes, and decided it was best to go with a triple threat. I used baking soda, baking powder, and used a modified buttermilk to keep the cake moist and help it react with the leavening agents.

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The sprinkles are totally off-plan, but were a nice festive touch. 

The Best Chocolate-Peanut Butter Cake (THM S)

Multiple Servings (at least a dozen)

  • 1 c coconut flour
  • 1/2 c ground flax
  • 1/2 c unsweetened cocoa powder (I used Pernigotti)
  • 1/4 c Pyure or Gentle Sweet
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 10 eggs
  • 1/2 c butter or coconut oil, melted
  • 2 3/4 c unsweetened almond milk (you can use vanilla or plain)
  • 3 tsp apple cider vinegar
  • 2 tsp vanilla
  • 1 tsp espresso powder

Preheat oven to 350.

In a medium bowl, whisk together the dry ingredients and set aside.

In a small bowl, combine the almond milk and vinegar and let stand for 5-7 minutes, until the milk sours slightly. This will act as your buttermilk.

In a large bowl, mix the eggs, vanilla, espresso powder, and butter (or coconut oil) in a stand mixer or with a hand mixer. Add the almond buttermilk and beat again. Begin adding the dry ingredients in thirds, mixing well in between but not over-mixing. The batter is about as thick as chocolate milk.

Spray 3 8-in round cake pans with coconut oil, and divide the batter amongst the three pans. Place them around the center of the oven, for even heating, and bake for 30-35 minutes.

Take them out, let cool for 5-7 minutes until the sides of the cake pull away from the pan. Gently turn out the cakes onto cooling racks, and make the frosting.

Peanut Butter Buttercream Frosting (THM S)

Makes enough for a 3-layer cake

  • 2 1/2 sticks softened unsalted butter
  • 1 c smooth peanut butter
  • 1/3 – 1/2 c Pyure or ground Gentle Sweet
  • 2 tsp vanilla
  • pinch of salt
  • 1 c heavy cream
  • 1 heaping Tsp crunchy peanut butter, optional (adds great texture at the end)

Cream together the butter, smooth peanut butter, vanilla, and salt. Begin to add the sweetener, a few tablespoons at a time, mixing well. When the mixture reaches your desired level of sweetness, add the heavy cream and whip 2-3 minutes. Add the crunchy peanut butter, and whip another 2 minutes.

NOTE* At first, my frosting had a little “crunch” from me not grinding up the Pyure. However, over time (an hour or two) it actually dissolved. By the time we were eating the cake, the sweetener had dissolved and everything was cool. You can grind up the sweetener beforehand to avoid this, if you’re serving immediately.

NOTE** I highly recommend refrigerating this cake (for 30 minutes to an hour) after you frost it. It will help the frosting firm up and all the flavors come together. However, if you don’t have time, leaving it at room temperature will be perfectly fine. It was a warm Georgia day, and by the time we were enjoying the cake at the park the frosting had softened back up, and was equally delicious.

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In short, this was the BEST chocolate cake. Seriously. My friends and family (with the exception of my mother-in-love) are not THMers at all, and were literally begging me for the recipe as they were eating it. My friend’s little boy, who can’t do sweets because they make him sick, ate an entire adult-sized piece of cake by himself.

WIN.

TIPS* I had considered doing a chocolate ganache drip on top, but ultimately decided against it. One thing against it was time – I just didn’t have time for another element. However, if you have time for it, I recommend refrigerating the cake prior to the drip. The frosting is very soft at room temperature, and I wouldn’t want it to break form on you. A ganache drip looks incredibly elegant, and the only labor involved is literally a pour. It also helps hide frosting mishaps ^_~.