Eating a grain-free, paleo, or GAPS lifestyle doesn’t mean you can’t have a treat now and again. This healthy cake recipe is deliciously moist and flavorful, without junky ingredients that may burden your body!


Baking tips
Now, this recipe isn’t difficult to make, but it does require several steps. I like to make my cakes the day before I plan to frost and serve them when possible. I prefer to place them in the freezer to set up overnight, and when they are firmer, they are easier to frost. Otherwise, I like to pop them in the freezer for at least an hour prior to frosting. Be sure to remove them from the cake pans before freezing. I place my cakes on a parchment-lined cookie pan in a single layer before freezing. Once I begin the frosting process, I place the cakes in the refrigerator several times between layers to accomplish a more even finish. I use a long, flat frosting spatula for the nicest frosting finish.Ingredient options
Aside from the main base ingredients, you have some flexibility. I like to use half honey and half maple syrup in desserts to create a more neutral flavor, but you can use one or the other for the total amount as well. As for the frosting, to keep it dairy-free, sub the butter out for a dairy-free option like Miykono’s, and use a dairy-free cream cheese like Kite Hill (the flavor and texture are still spot-on!).
Baking supply deets
To keep my baking toxin-free, I use these stainless steel cake pans. When lined with parchment, I never have trouble with my cakes sticking, and I avoid aluminum and teflon. I love buying these pre-cut parchment circles to make lining my cake pans a breeze. Otherwise, it’s pretty easy to trace your cake pans on a piece of parchment and cut the circles out. Like I said, not difficult, but it is a bit tedious, though well worth it for this extra-special dessert. Please enjoy! I can’t wait for you to tag me with your beautiful creation.