20

Healthier Self Cake Recipes

By Noah Mason

All Rights Reserved. No part of this publication may be reproduced in any form or by any
means, including scanning, photocopying, or otherwise without prior written permission
of the copyright holder. Copyright 2014

Table of Contents

1. Cozy Carrot Cake
2. Figy Greek Cheesecake
3. Coconut Topped Pineapple Cake
4. Blueberry Bursting Coffee Cake
5. Sour Cream Fluffy Pound Cake
6. Jammin Strawberry Crumb Cake
7. Creamy Gingerbread Cake
8. Very Very Lemon Meringue Cake
9. Skinny Cheesecake
10. Give Me More! Chocolate Cake
11. Swirling Apple Cinnamon Bundt Cake
12. Chocolate Decadence Zucchini Cake
13. Lemony Blueberry Poppy Seed Bundt Cake
14. Skinny Carrot Cake
15. Chocolaty Peanut Butter Ice Cream Cake
16. Zesty Upside Down Pear Ginger Cake
17. Grain and Sugar Free Strawberry Cake
18. Sweet Ole Carrot Cake
19. Healthy Baby Birthday Cake

20. Quinoa Gluten Free Cake

1. Cozy Carrot Cake

INGREDIENTS

CAKE
1 20-ounce can crushed pineapple
2 cups whole-wheat pastry flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 large eggs
1 1/2 cups granulated sugar
3/4 cup nonfat buttermilk
1/2 cup canola oil
1 teaspoon vanilla extract
2 cups grated carrots, (4-6 medium)
1/4 cup unsweetened flaked coconut
1/2 cup chopped walnuts, toasted

FROSTING
12 ounces reduced-fat cream cheese, softened
1/2 cup confectioners sugar, sifted
1 1/2 teaspoons vanilla extract
2 tablespoons coconut chips, or flaked coconut, toasted

PREPARATION
1. To prepare cake: Preheat oven to 350F. Coat a 9-by-13-inch baking pan with
cooking spray.
2. Drain pineapple in a sieve set over a bowl, pressing on the solids. Reserve the drained
pineapple and 1/4 cup of the juice.
3. Whisk flour, baking soda, salt and cinnamon in a medium bowl. Whisk eggs, sugar,
buttermilk, oil, vanilla and the 1/4 cup pineapple juice in a large bowl until blended.
Stir in pineapple, carrots and 1/4 cup coconut. Add the dry ingredients and mix with a
rubber spatula just until blended. Stir in the nuts. Scrape the batter into the prepared
pan, spreading evenly.
4. Bake the cake until the top springs back when touched lightly and a skewer inserted
in the center comes out clean, 40 to 45 minutes. Let cool completely on a wire rack.
5. To prepare frosting and finish cake: Beat cream cheese, confectioners sugar and

vanilla in a mixing bowl with an electric mixer until smooth and creamy. Spread the
frosting over the cooled cake. Sprinkle with toasted coconut.

2. Figy Greek Cheesecake

INGREDIENTS

CRUST
15 plain Melba toasts, (about 4 ounce)
1/3 cup walnut halves
2 tablespoons extra-virgin olive oil
2 tablespoons sugar

CHEESECAKE
14 ounces reduced-fat cream cheese
1 cup sugar
2 1/2 cups low-fat or nonfat plain Greek yogurt
7 large egg whites
1 teaspoon cinnamon

TOPPING
16 whole dried figs
2 cups warm water
1/2 cup ouzo, Mavrodaphne or port wine
2 rose geranium leaves, plus more for garnish
1 cinnamon stick
1 3-inch strip orange zest
1/2 cup sugar

PREPARATION
1. To prepare crust: Preheat oven to 325F. Put a kettle of water on to heat for the water
bath. Coat a 10-inch springform pan with cooking spray; tightly wrap the bottom and
outside with a double layer of foil.
2. Process Melba toasts and walnuts in a food processor until fine crumbs form.
Transfer to a medium bowl. Add oil and 2 tablespoons sugar and toss until evenly
moist. Press the crumb mixture into the bottom of the pan. Bake until lightly
browned, about 10 minutes. Transfer to a wire rack and let cool to room temperature,
about 30 minutes.
3. To prepare cheesecake: When the crust is almost cool, beat cream cheese and 1 cup
sugar in a large mixing bowl with an electric mixer until smooth. Add yogurt, egg

whites and cinnamon; beat until well blended. Pour the batter over the cooled crust.
4. Place the cheesecake in a roasting pan and pour in enough boiling water to come 1
inch up the outside of the springform pan. Bake the cheesecake in the center of the
oven until set around the edges but the center still jiggles, about 45 minutes. Turn off
the oven and let the cheesecake sit in the oven with the door ajar for 1 hour. Let cool
on a wire rack for 1 hour more.
5. To prepare topping: Meanwhile, place figs in a small bowl, cover with warm water
and let soak for 1 hour.
6. Strain the figs, reserving the soaking water. Strain the soaking water into a medium
saucepan. Add ouzo (or wine); bring to a boil over high heat. Add geranium leaves (if
using), cinnamon stick, orange zest and the figs. Reduce the heat to medium and cook
until the figs are plump and the liquid is the consistency of a thin syrup, 10 to 15
minutes. Remove the figs with a slotted spoon and set aside to cool. Stir 1/2 cup
sugar into the liquid, adjust the heat to maintain a gentle simmer, and cook until the
liquid is reduced by half, 15 to 25 minutes. Discard the geranium leaves, cinnamon
stick and orange zest. Chop the figs and return them to the syrup.
7. Remove the pan sides from the cheesecake. Serve each slice topped with some of the
fig sauce and a rose geranium leaf, if desired

3. Coconut Topped Pineapple Cake

INGREDIENTS

CAKE
1 1/2 cups cake flour
1 cup whole-wheat flour, preferably white whole-wheat (see Note)
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
1/2 cup honey
1/3 cup canola oil
3 tablespoons butter, melted
3/4 cup nonfat buttermilk or milk
2 tablespoons coconut rum or dark rum
2 teaspoons coconut extract
3 large eggs, separated (reserve 2 yolks for pineapple curd)

PINEAPPLE CURD
2 large egg yolks
1 6-ounce can pineapple juice (3/4 cup)
1/4 cup granulated sugar
5 teaspoons cornstarch

FROSTING & GARNISH
12 ounces reduced-fat cream cheese (Neufchtel), at room temperature
1/3 cup confectioners sugar, sifted
1 teaspoon coconut extract or rum
Pinch of salt
1 1/2 cups finely diced fresh pineapple, divided
2 tablespoons toasted coconut (see Tip)

PREPARATION
1. To prepare cake: Preheat oven to 350F. Coat two 9-inch cake pans with cooking
spray.
2. Sift cake flour, whole-wheat flour, baking powder and 1/4 teaspoon salt into a
medium bowl. Beat 3/4 cup sugar, honey, oil and melted butter in a large bowl with

an electric mixer on medium speed until well blended. Whisk buttermilk (or milk),
rum and coconut extract in a small bowl. With the mixer on low speed, alternately
mix the dry ingredients and the wet ingredients into the sugar mixture, starting and
ending with dry ingredients and scraping the sides of the bowl as needed, until just
combined.
3. Clean and dry the beaters. Beat 3 egg whites in a medium bowl with the electric
mixer on medium-high until soft peaks form. Gently fold the whites into the batter in
two additions until just combined. Divide the batter between the prepared pans,
spreading to the edges.
4. Bake the cake until a toothpick inserted in the center comes out clean, 26 to 30
minutes. Cool in the pans on a wire rack for 10 minutes. Turn out and let cool to
room temperature, about 1 hour.
5. To prepare curd: Whisk 2 egg yolks, pineapple juice, 1/4 cup sugar and cornstarch in
a small saucepan. Cook over medium-low heat, whisking constantly, until thick and
beginning to bubble, 3 to 5 minutes. Let cool completely.
6. To prepare frosting & assemble cake: Beat cream cheese, confectioners sugar,
extract (or rum) and a pinch of salt in a medium bowl with an electric mixer until
smooth and creamy.
7. Place one cake layer, top-side down, on a cake stand or plate. Spread evenly with the
pineapple curd, stopping just short of the edge. Scatter 1/2 cup diced pineapple over
the curd. Place the remaining layer, top-side up, on top. Spread the frosting over the
top and sides. Decorate the top with the remaining 1 cup pineapple and toasted
coconut.

4. Blueberry Bursting Coffee Cake

INGREDIENTS
Cooking spray
1 cup all-purpose flour
1 cup whole-wheat pastry flour or regular whole-wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
1/2 teaspoon ground cinnamon
1/2 cup chopped walnuts
1/2 cup packed brown sugar
2 tablespoons butter, at room temperature
2 tablespoons canola oil
2 large eggs
1 teaspoon vanilla extract
1 cup plain nonfat yogurt
1 cup fresh blueberries, or frozen and thawed

PREPARATION
1. Preheat oven to 350 degrees F. Spray an 8-inch square cake pan with cooking spray.
2. Whisk together the all-purpose and whole-wheat flours, the baking soda and salt. In a
small bowl, stir together the granulated sugar, cinnamon and walnuts. In a large bowl,
beat the brown sugar, butter and oil until fluffy. If necessary, use the back of a spoon
to press out any lumps in the brown sugar. Beat in the eggs, 1 at a time, beating until
fully combined. Beat in the vanilla and yogurt.
3. Add the flour mixture in 2 batches, stirring until just combined.
4. Spread half of the batter into the prepared pan. Sprinkle half of the nut mixture over
the batter and top with the blueberries, gently pressing them into the batter. Spoon the
rest of the batter into the pan, smoothing the top. Sprinkle the remaining nut mixture
over the cake, pressing gently. Bake until a wooden toothpick inserted in center
comes out clean, about 30 to 35 minutes. Let cool slightly and then unmold and allow
to cool completely on a cooling rack. Cut the cake into 2-inch squares.

5. Sour Cream Fluffy Pound Cake

INGREDIENTS
3 cups sugar
3/4 cup butter, softened
1 1/3 cups egg substitute
1 1/2 cups low-fat sour cream
1 teaspoon baking soda
4 1/2 cups sifted cake flour
1/4 teaspoon salt
2 teaspoons vanilla extract
Cooking spray
Fresh blackberries (optional)
Mint sprigs (optional)

PREPARATION
1. Preheat oven to 325.
2. Place sugar and butter in a large bowl; beat with a mixer at medium speed until well
blended (about 5 minutes). Gradually add egg substitute, beating well.
3. Combine sour cream and baking soda. Stir well, and set aside. Lightly spoon cake
flour into dry measuring cups, and level with a knife. Combine flour and salt. Add
flour mixture and sour cream mixture alternately to sugar mixture, beginning and
ending with flour mixture. Stir in vanilla.
4. Pour batter into a 10-inch tube pan coated with cooking spray. Bake at 325 for 1
hour and 35 minutes or until a wooden pick inserted in center comes out clean. Cool
in pan 10 minutes on wire rack; remove from pan. Cool completely on wire rack.
Garnish with blackberries and mint, if desired.

6. Jammin Strawberry Crumb Cake

INGREDIENTS
Crumb Topping
1/4 cup all-purpose flour (about 1 ounce)
1/4 cup packed brown sugar
1/4 teaspoon ground cinnamon
2 tablespoons chilled butter, cut into small pieces

Cake
Cooking spray $
1 1/4 cups all-purpose flour (about 5 1/2 ounces)
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
2/3 cup powdered sugar
1/4 cup butter, softened
1/2 teaspoon vanilla extract
1 large egg $
6 tablespoons fat-free milk
2 tablespoons fresh lemon juice
1/4 cup reduced-sugar strawberry spread (such as Smuckers)

PREPARATION
1. To prepare crumb topping, lightly spoon 1/4 cup flour into a dry measuring cup; level
with a knife. Combine flour, brown sugar, and cinnamon in a small bowl. Cut in 2
tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse
meal; set aside.
2. Preheat oven to 350.
3. To prepare cake, lightly coat an 8-inch springform pan with cooking spray; set aside.
Lightly spoon 1 1/4 cups flour into dry measuring cups; level with a knife. Combine
flour, baking powder, baking soda, and salt in a small bowl; set aside.
4. Combine powdered sugar and 1/4 cup butter in a large bowl; beat with a mixer at
medium speed until well blended (about 2 minutes). Add vanilla and egg; beat 2
minutes. Combine milk and juice; add to sugar mixture, and beat 2 minutes.
5. Add half of flour mixture to sugar mixture; stir until smooth. Add remaining flour
mixture, and stir just until combined.
6. Spoon half of batter into prepared pan, spreading evenly. Top with strawberry spread.

Spoon remaining batter over strawberry layer, spreading evenly. Sprinkle reserved
crumb topping evenly over batter. Bake at 350 for 45 minutes or until a wooden pick
inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove
from pan. Cool completely on wire rack.

7. Creamy Gingerbread Cake

INGREDIENTS

Cake
1/3 cup granulated sugar
1/4 cup butter, softened
1/4 cup molasses
1 large egg
1 1/2 cups all-purpose flour (about 6 3/4 ounces)
2 teaspoons ground ginger
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
1/8 teaspoon ground cloves
2/3 cup fat-free milk
1 teaspoon vanilla extract
Cooking spray

Frosting
1/4 cup (2 ounces) fat-free cream cheese, softened
1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
1 teaspoon vanilla extract
1/8 teaspoon salt
1 3/4 cups powdered sugar

Remaining Ingredient
1/3 cup Lemon Curd

PREPARATION
1. Preheat oven to 350.
2. To prepare cake, place 1/3 cup granulated sugar and butter in a medium bowl; beat
with a mixer at high speed for 2 minutes or until well combined. Add molasses and
egg; beat well.
3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and
next 5 ingredients (through cloves) in a medium bowl. Add flour mixture and milk
alternately to sugar mixture, beginning and ending with flour mixture. Stir in 1
teaspoon vanilla. Spoon batter into an 8-inch square pan coated with cooking spray.
Bake at 350 for 30 minutes or until a wooden pick inserted in the center comes out

clean. Cool completely on a wire rack.

4. To prepare frosting, place cheeses, 1 teaspoon vanilla, and 1/8 teaspoon salt in a large
bowl; beat with a mixer at medium speed until light and fluffy. Gradually add
powdered sugar; beat at low speed just until blended (do not overbeat). Spread
frosting evenly over top of cake. Top each serving with Lemon Curd.

8. Very Very Lemon Meringue Cake

INGREDIENTS
Cooking Spray
Flour for dusting
1 (1/2 pint) raspberries
1 tablespoon sugar

Cake
2 1/3 cups cake flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup lowfat buttermilk
1/3 cup vegetable oil
1 tablespoon finely grated lemon zest
2 tablespoons fresh lemon juice
2 large eggs
1 large egg white
1 1/4 cups sugar

Frosting
3/4 cups sugar
2 large egg whites
3 tablespoons water
1/2 teaspoon cream of tartar
1/8 teaspoon fine salt
1 tablespoon finely grated lemon zest
1 teaspoon pure vanilla extract

PREPARATION
1. Preheat oven to 350.
2. Preheat the oven to 325 degrees F. Spray 2 (8-inch) round cake pans with cooking
spray. Dust lightly with flour and shake out the excess.
3. Reserve half of the raspberries, and combine the other half with 1 tablespoon sugar
and crush with a fork. Set aside.
4. Sift together the flour, baking powder, baking soda, and salt in a medium bowl, stir
with a fork to evenly combine the ingredients. In another bowl, whisk the buttermilk,

oil, lemon zest, and lemon juice.

5. Whisk together eggs, egg whites and sugar in a large bowl and beat with an electric
mixer on medium speed until it holds ribbons, about 2 minutes. Add the flour mixture
in 3 parts, alternating with the buttermilk mixture in 2 parts, beginning and ending
with the flour. Stir together by hand until evenly combined and no lumps remain.
6. Pour the batter evenly into the pans. Bake in the center of the oven until a cake tester
comes out clean, about 30 minutes. Cool on a baking rack for 10 minutes, then turn
the cakes out onto a baking rack to cool completely.
7. Frosting: Bring a few inches of water to a boil in a saucepan that can hold an electric
mixer bowl above the water. Whisk the sugar, egg whites, water, cream of tartar, and
salt in the bowl by hand. Set the bowl above the boiling water and beat with an
electric hand mixer at medium-high speed until stiff peaks form, about 7 minutes.
Remove from the heat; beat in the lemon zest and vanilla.
8. To assemble the cake: Place 1 layer on a flat serving or cake plate, top side down, and
spread with crushed raspberries. Top with 3/4 cup frosting, spreading gently on top of
the raspberries. Place the second cake layer on top, top side up, and frost the top and
sides. Decorate with the reserved raspberries.

9. Skinny Cheesecake

INGREDIENTS
9 whole low-fat cinnamon graham crackers, broken in half
2 tablespoons unsalted butter, melted
Cooking spray
2 8 -ounce packages Neufchatel cream cheese, softened
2 8 -ounce packages fat-free cream cheese, softened
1 1/2 cups sugar
1 cup reduced-fat sour cream
2 large eggs plus 3 egg whites
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1 teaspoon finely grated lemon zest
Assorted toppings

PREPARATION
1. Preheat the oven to 350 degrees F. Pulse the graham crackers in a food processor
until crumbled. Add 1 to 2 tablespoons water and the butter; pulse until moistened.
Wrap the outside of a 9-inch springform pan with foil to prevent leaks. Coat the
inside of the pan with cooking spray and press the crumbs onto the bottom. Bake
until browned, about 8 minutes. Let cool, about 10 minutes.
2. Meanwhile, beat both cream cheeses and the sugar with a mixer on medium-high
speed until smooth, 5 minutes, then beat in the sour cream on low. Lightly whisk the
3 egg whites in a bowl, then add to the cheese mixture along with the 2 whole eggs,
flour, vanilla and lemon zest. Beat on medium speed until fluffy, 3 minutes. Pour
over the crust.
3. Place the cheesecake in a roasting pan and add enough warm water to come onequarter of the way up the sides of the springform. Bake until the cake is set but the
center still jiggles, about 1 hour 10 minutes. Turn off the oven; keep the cheesecake
inside with the door closed for 20 minutes.
4. Remove the cake from the water bath and transfer to a rack. Run a knife around the
edge, then cool completely. Chill until firm, at least 8 hours. Top as desired.

10. Give Me More! Chocolate Cake

INGREDIENTS
2 cups all-purpose flour
1 1/3 cups sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon cardamom
3/4 teaspoon fine salt
2/3 cup unsweetened Dutch-process cocoa powder
1 teaspoon instant espresso powder
1/2 cup boiling water
1 tablespoon vanilla extract
1 cup lowfat (2 percent) Greek-style yogurt
1/2 cup 1 percent lowfat milk
1/3 cup canola oil
1 large egg
1 large egg white
1/3 cup currants, soaked in hot water for 1 minute, drained
1/2 cup chopped semisweet or bittersweet chocolate
Confectioners sugar for dusting

PREPARATION
1. Preheat the oven to 325 degrees F. Generously spray a 10-inch Bundt pan with
cooking spray.
2. Combine the flour, sugar, baking powder, baking soda, cardamom, and salt in a
medium bowl. Combine the cocoa and espresso powder in a small bowl. Pour the
boiling water over the cocoa mixture, whisking until smooth. Stir in the vanilla.
3. Whisk together the yogurt, milk, oil, egg, and egg white in a large bowl; stir in the
cocoa mixture until blended. Gradually add the flour mixture, stirring just until
combined. Stir in the currants and chopped chocolate.
4. Pour the batter into the pan. Bake in the center of the oven until a cake tester inserted
in the cake comes out clean, about 50 minutes. Cool on a baking rack for 10 minutes,
then turn the cake out onto a baking rack to cool completely. Dust generously with
confectioners sugar just before serving.

11. Swirling Apple Cinnamon Bundt Cake

INGREDIENTS
Filling
1 1/2 cups diced peeled Granny Smith or other tart apple
1/2 cup apple cider
1 tablespoon dark brown sugar
1 (3-inch) cinnamon stick

Streusel
1/2 cup walnuts
2 tablespoons dark brown sugar
1 tablespoon all-purpose flour
1/2 teaspoon ground cinnamon

Cake
Baking spray with flour
3/4 cup granulated sugar
1/2 cup butter, softened
2 large eggs
1 large egg yolk
1 vanilla bean, split lengthwise
9 ounces all-purpose flour (about 2 cups)
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup fat-free milk
3/4 cup plain 2% reduced-fat Greek yogurt
1 teaspoon powdered sugar

PREPARATION
1. Preheat oven to 350.
2. To prepare filling, combine first 4 ingredients in a saucepan over medium-high heat;
bring to a boil. Reduce heat to medium; simmer 20 minutes or until liquid almost
evaporates and apple is tender, stirring occasionally. Cool to room temperature.
Discard cinnamon stick.

3. To prepare streusel, combine walnuts and next 3 ingredients (through ground

cinnamon) in a food processor. Pulse until mixture resembles coarse meal.
4. To prepare cake, coat a 12-cup bundt pan with baking spray. Place sugar and butter in
a large bowl; beat with a mixer at medium speed until light and fluffy (about 3
minutes). Add eggs and egg yolk, 1 at a time, beating well after each addition. Scrape
seeds from vanilla bean; add seeds to sugar mixture. Reserve bean for another use.
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine
flour, baking powder, baking soda, and salt in a bowl, stirring well with a whisk.
Combine milk and yogurt in a small bowl, stirring until smooth. Add flour mixture
and milk mixture alternately to sugar mixture, beginning and ending with flour
mixture; beat just until combined.
5. Spoon one-third of batter into prepared pan; sprinkle batter with half apple mixture
and half walnut mixture. Repeat layers, ending with remaining third of batter; smooth
with a spatula. Bake at 350 for 30 minutes or until a wooden pick inserted in center
comes out with moist crumbs clinging. Cool on a wire rack for 15 minutes; remove
cake from pan. Cool on a wire rack. Sprinkle with powdered sugar.

12. Chocolate Decadence Zucchini Cake

INGREDIENTS

Cake
Cooking spray
1 tablespoon all-purpose flour
3/4 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup (4 ounces) block-style fat-free cream cheese, softened
1/3 cup vegetable oil
2 large eggs
2 large egg whites
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 cup fat-free buttermilk
2 cups shredded zucchini
2/3 cup semisweet chocolate chips
1/4 cup chopped walnuts

Glaze
3/4 cup powdered sugar
3 tablespoons unsweetened cocoa
8 teaspoons fat-free milk
2 tablespoons semisweet chocolate chips
1 teaspoon instant coffee granules
1/2 teaspoon vanilla extract

PREPARATION
1. Preheat oven to 350.
2. To prepare cake, coat a 12-cup Bundt pan with cooking spray; dust pan with 1
tablespoon flour.
3. Place sugars, cream cheese, and vegetable oil in a large bowl, and beat with a mixer
at medium speed until well blended (about 5 minutes). Add eggs and egg whites, 1 at
a time, beating well after each addition. Beat in 1 teaspoon vanilla extract.

4. Lightly spoon 2 1/2 cups flour into dry measuring cups, and level with a knife.
Combine 2 1/2 cups flour and next 5 ingredients (2 1/2 cups flour through cinnamon)
in a medium bowl, stirring well with a whisk.
5. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending
with flour mixture. Stir in zucchini, 2/3 cup chocolate chips, and nuts. Pour batter
into prepared pan. Bake at 350 for 1 hour or until a wooden pick inserted in cake
comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool
completely on wire rack.
6. To prepare glaze, combine 3/4 cup powdered sugar and 3 tablespoons cocoa in a
small bowl; stir with a whisk. Combine milk, 2 tablespoons chocolate chips, coffee,
and 1/2 teaspoon vanilla extract in a 1-cup glass measure. Microwave at medium 45
seconds or until chocolate melts, stirring after 20 seconds. Combine powdered sugar
mixture with chocolate mixture, stirring with a whisk. Drizzle glaze over cake.

13. Lemony Blueberry Poppy Seed Bundt

Cake

INGREDIENTS

Cake
Cooking spray
1 1/2 tablespoons dry breadcrumbs
1 3/4 cups granulated sugar
3/4 cup butter, softened
4 large eggs
13 3/4 ounces all-purpose flour (about 3 cups)
1 tablespoon baking powder
1 tablespoon poppy seeds
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups fresh blueberries
3/4 cup nonfat buttermilk
1/3 cup fresh lemon juice (about 3 lemons)
1 teaspoon vanilla extract
1 teaspoon lemon extract

Glaze
1 cup powdered sugar
1 tablespoon nonfat buttermilk
1 tablespoon fresh lemon juice

PREPARATION
1. Preheat the oven to 350.
2. To prepare cake, coat a 12-cup Bundt pan with cooking spray; dust with
breadcrumbs.
3. Combine granulated sugar and butter in a large bowl; beat with a mixer at medium
speed until light and fluffy (about 5 minutes). Add eggs, one at a time, beating well
after each addition. Weigh or lightly spoon flour into dry measuring cups; level with
a knife. Combine flour and next 4 ingredients (through salt); stir with a whisk. Add
blueberries to flour mixture; toss to coat. Combine 3/4 cup buttermilk, 1/3 cup juice,
and extracts. Add flour mixture and buttermilk mixture alternately to sugar mixture,
beginning and ending with flour mixture. Pour batter into prepared pan.

4. Bake at 350 for 45 minutes or until a wooden pick inserted in center comes out
clean. Cool pan on a wire rack 10 minutes. Remove cake from pan; cool on rack.
5. To prepare glaze, place powdered sugar in a small bowl; add 1 tablespoon buttermilk
and 1 tablespoon juice, stirring with a whisk until combined. Pour glaze over warm
cake; cool completely.

14. Skinny Carrot Cake

INGREDIENTS

Cake
10.1 ounces all-purpose flour (about 2 1/4 cups)
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
2 cups grated carrot
1 cup granulated sugar
1/2 cup packed brown sugar
6 tablespoons butter, softened
3 large eggs
1 teaspoon vanilla extract
1/2 cup low-fat buttermilk
Cooking spray

Frosting
6 ounces cream cheese, softened
1 ounce fromage blanc
2 tablespoons butter, softened
1/2 teaspoon vanilla extract
1/8 teaspoon salt
3 cups powdered sugar
1/4 cup chopped pecans, toasted

PREPARATION
1. Preheat oven to 350.
2. To prepare cake, weigh or lightly spoon flour into dry measuring cups, and level with
a knife. Combine flour, 2 teaspoons baking powder, ground cinnamon, and 1/4
teaspoon salt in a medium bowl, stirring with a whisk. Add 2 cups grated carrot,
tossing to combine.
3. Place granulated sugar, brown sugar, and 6 tablespoons butter in a large bowl. Beat
with a mixer at medium speed until combined. Add eggs, 1 at a time, beating well
after each addition. Stir in 1 teaspoon vanilla. Add flour mixture and buttermilk
alternately to sugar mixture, beginning and ending with flour mixture. Spread batter
into a 13 x 9-inch metal baking pan coated with cooking spray. Bake at 350 for 28
minutes or until a wooden pick inserted in center comes out clean. Cool cake

completely on a wire rack.

4. To prepare frosting, place softened cream cheese and next 4 ingredients (through 1/8
teaspoon salt) in a medium bowl. Beat with a mixer at medium speed until fluffy.
Gradually add powdered sugar, beating at medium speed until combined (dont
overbeat). Spread frosting evenly over top of cake. Sprinkle evenly with toasted
pecans.

15. Chocolaty Peanut Butter Ice Cream Cake

INGREDIENTS

Crust
1 cup dates
1/2 cup hemp seeds
1/3 cup whole flax seeds
3 tablespoons cacao powder

Filling
3 frozen bananas
1 cup dates
2 cups cashews
2 tablespoons coconut oil
1 1/4 cups water or vegan milk
1/4 cup cacao powder
2 tablespoons nut butter
Raw chocolate sauce
Fave nut butter

PREPARATION
1. To make the crust: pulse the hemp and flax seeds and cacao in your food processor
until they become a rough flour, then add the dates and process until sticky. Press into
the bottom and up the sides of a spring form pan. Put in the fridge.
2. To make the filling: blend all the ingredients until smooth, adding water or vegan
milk as needed to make it creamy. Spread evenly into your crust, occasionally
swirling in nut butter and chocolate sauce. Put in the freezer overnight or until frozen
solid, and let it thaw a little bit before serving. Consistency should be creamy.

16. Zesty Upside Down Pear Ginger Cake

INGREDIENTS
2 tablespoons Dark Brown Sugar
3 firm-ripe Bartlett or Anjou Pears
1 1/4 Cake Flour
1 teaspoon ground ginger
1 teaspoon freshly grated ginger and juice
3/4 teaspoon Baking Powder
1/4 teaspoon Salt
3 tablespoons light olive oil
3/4 cup granulated sugar
Lime Zest from one Lime, grated
1 teaspoon coconut extract
1 large Egg plus 1 large Egg White
3/4 cup Buttermilk

PREPARATION
1. Preheat oven to 350 degrees F. Spray 9-inch round nonstick cake pan with nonstick
cooking spray. Sprinkle brown sugar over bottom, coating evenly.
2. Peel, core, and halve pears. Slice pears crosswise into 1/2(one half)-inch-thick slices.
Evenly spread pears in pan, covering bottom of pan.
3. Grate teaspoon (or more, to liking) of fresh ginger and sprinkle evenly over pears,
letting juice drip onto pears, as well.
4. In medium bowl, mix together flour, ground ginger, baking powder, baking soda, and
salt. Set aside.
5. In large bowl, using electric mixer, beat together oil, sugar, lime zest, and coconut
extract. Beat in whole egg and egg white until thick.
6. Now, turn off mixer and using a spatula, alternately fold flour mixture and buttermilk
into egg mixture, until just blended.
7. Pour batter over pears, smoothing top to cover pears completely. Bake until a
toothpick inserted in center comes out nearly clean, about 30-35 minutes. Transfer to
a wire rack. Let cake cool in pan on rack for 8-10 minutes, then carefully run a knife
around cake to loosen. Invert cake onto a platter. Let cool slightly before slicing.

17. Grain and Sugar Free Strawberry Cake

INGREDIENTS
220g raw almonds (or almond flour/meal)
40g butter
1/4 tsp salt
1/4 tsp baking soda
40g honey
3 eggs
1/2 Tbs pure vanilla extract
1/2 cup quartered strawberries (about 8-10)

PREPARATION

Strawberry cake
1. Preheat oven to 180 degrees celcius.
2. Place almonds in TM bowl and grind at speed 9 for 10 seconds. Set aside.
3. Place butter in the TM bowl and cook on Varoma at speed 2 for a 3 minutes (check
after 2 minutes to make sure its going alright).
4. Add honey, almond flour, vanilla, salt, baking soda and eggs and mix on speed 4 for
10 seconds. Scrape down the bowl and repeat.
5. At this point you can either fold through the strawberries or pour the batter into a
lined 20 cm cake tin (or springform tin) and disperse the strawberries on top. You can
push them into the batter a little if you like but I liked them peeking out of the cake
after it was baked.
6. Bake for 20 30 minutes until cake has brown, springs back to the touch and has
slightly come away from the sides of the tin.

Coconut Cream Whip
1. Cold tin of coconut cream.
2. Scoop out the thickened coconut cream at the top of the tin.
3. Tbs of honey
4. Insert the butterfly, add thickened coconut cream (leave any watery coconut cream
behind for another use) and whip on speed 4 for 30 seconds or until fluffy.
5. Put in refrigerator. Dont ice the cake until you are ready to serve. (The whip will not
stay fluffy for long, so wait!)

18. Sweet Ole Carrot Cake

INGREDIENTS
3 cups shredded carrots
3 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon ground nutmeg
1 teaspoon salt
1 1/2 cups honey
4 eggs
1 cup vegetable oil
1 cup crushed canned pineapple (drained)
1 cup walnuts
1 cup raisins

PREPARATION
1. Preheat the oven to 350.
2. Grease two 8-inch cake pans. Line with parchment paper and then grease and flour
the pans.
3. Mix together the eggs, honey and vegetable oil. In a separate bowl mix the flour,
baking soda, baking powder, salt, cinnamon, ginger, and nutmeg. Slowly incorporate
the flour mixture into the egg and honey mixture.
4. Coat raisins and walnuts with a tablespoon of flour. Fold the raisins, walnuts,
pineapple and carrots into the batter.
5. Divide the batter into the two cake pans. Bake for 50-60 minutes or until a tooth-pick
inserted into the cakes come out clean. Allow the cakes to cool completely before
frosting.

19. Healthy Baby Birthday Cake

INGREDIENTS

Cake
4 or 5 ripe bananas
3/4 cup organic cinnamon apple sauce
1 teaspoon baking soda
1 1/2 cups whole wheat flour
3 teaspoons vanilla extract
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2 egg whites, beaten

Frosting
1 cups (8 ounces) cream cheese
1/4 cup (2 ounces) organic cinnamon apple sauce
1 teaspoons pure vanilla extract (alcohol free)

*Double ingredients for more frosting

PREPARATION
Cake
1. Mash the bananas in a medium bowl.
2. In a separate large bowl, mix the flour, baking soda, cinnamon, and nutmeg together.
3. Add the mashed bananas, applesauce, and vanilla to the flour mixture. Mix just until
incorporated. Beat two egg whites until you receive a cone when pulling out the
whisk, fold in carefully the beaten egg whites.
4. Spray your 8 or 9 round pans with non-stick cooking spray or coat with butter and
flour.
5. Spread the batter into the bottom of both pans.
6. Bake at 400 for 20 minutes.
7. Cool the cakes, then use an overturned 16oz glade storage round to cut out 4 small
cake rounds.
8. Prepare the frosting, add in between each layer 2 tbsp. of your cream cheese mixture.
When all layers are stacked on top of each other, cover the cake with the remaining
frosting and decorate as desired.

Frosting
1. Soften the cream cheese.
2. Whisk the cream cheese with the apple sauce and vanilla extract until creamy.

20. Quinoa Gluten Free Cake

INGREDIENTS
2 cups quinoa flour
1/2 cup sorghum flour
3/4 cup almond meal
1 teaspoon baking soda
2 teaspoon ground cinnamon
1 cup coconut palm sugar
3 organic eggs
1/2 cup olive oil
2 teaspoon vanilla extract
1 cup grated carrots
1 cup unsweetened coconut flakes
1/2 cup seedless dates
1/4 cup orange juice

PREPARATION
1. Preheat the oven to 350 degrees
2. In a mixing bowl, mix together flours and dry ingredients.
3. Add eggs, oil, vanilla and orange juice. Then beat to combine.
4. Stir in the carrots, coconut and dates by hand.
5. Pour the batter into the backing pan and bake for about 25 to 35 minutes.

Table of Contents
1. Cozy Carrot Cake
2. Figy Greek Cheesecake
3. Coconut Topped Pineapple Cake
4. Blueberry Bursting Coffee Cake
5. Sour Cream Fluffy Pound Cake
6. Jammin Strawberry Crumb Cake
7. Creamy Gingerbread Cake
8. Very Very Lemon Meringue Cake
9. Skinny Cheesecake
10. Give Me More! Chocolate Cake
11. Swirling Apple Cinnamon Bundt Cake
12. Chocolate Decadence Zucchini Cake
13. Lemony Blueberry Poppy Seed Bundt Cake
14. Skinny Carrot Cake
15. Chocolaty Peanut Butter Ice Cream Cake
16. Zesty Upside Down Pear Ginger Cake
17. Grain and Sugar Free Strawberry Cake
18. Sweet Ole Carrot Cake
19. Healthy Baby Birthday Cake
20. Quinoa Gluten Free Cake