Category Archives: Cakes

Yellow Squash Snack Cake

Yellow Squash Snack Cake. Yellow squash makes this snack cake moist and delicious! Gluten-free, Grain-free option, Dairy-free, Sugar-free, Low-Carb, THM-S.

Yellow Squash Snack Cake - Dairy-free, Sugar-free, Gluten-free, THM-S

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Yellow Squash Snack Cake - Tastes like a yummy pound cake. Dairy-free, Gluten-free, Sugar-free, Low-carb, THM-S

 

Yellow Squash Snack Cake - Tastes like a yummy pound cake. Dairy-free, Gluten-free, Sugar-free, Low-carb, THM-S

This simple to make snack cake makes me think a lot of a pound cake, but without all the sugar. The yellow squash makes this cake nice and moist and the combination of almond flour and the THM Baking Blend gives it the perfect texture. This cake is delicious even without icing. My favorite way to serve it is plain or with a berry sauce.

While summer squash is in season, I like to freeze it in 2 cup portions so that I can easily make baked goods throughout the year using squash. Most of the time we think of using zucchini in cakes, but yellow squash works just as well, especially if you’re wanting a lighter color of cake.

It’s simple to freeze summer squash.

  • Peel or leave peeling, the choice is yours. There are more nutrients in the peeling, but if you don’t want the extra yellow or green color you can peel them first.
  • Cut out seedy centers.
  • Shred. This is easiest done in a food processor. This food processor is the one that I use.
  • Freeze in 2-cup portions in freezer bags.
  • To use, thaw on counter or place in a bowl of water for a few hours thaw. Drain excess water off before using in recipe.

Trim Healthy Mamas this snack cake is an S.

Yellow Squash Snack Cake
 
Yellow squash makes this snack cake moist and delicious! Gluten-free, Grain-free option, Dairy-free, Sugar-free, Low-Carb, THM-S.
Author:
Recipe type: Dessert
Serves: 9 servings
Ingredients
Instructions
  1. Preheat oven to 350°. Grease a 9" or 8" square baking pan with coconut oil spray.
  2. Use a mixer to whisk eggs in a large bowl. Add in almond flour, baking blend, sweetener, baking powder, and salt. Mix thoroughly.
  3. Add in squash and mix for 2 minutes until the squash is incorporated throughout the batter.
  4. Bake for 45 minutes. Test center with a cake tester or toothpick for doneness.
  5. Can be served alone, with berry sauce, or with icing of choice.
Notes
*Homemade Sweetener - 1 cup Non-GMO Erythritol + 1 teaspoon Now Better Stevia

You might also like my Sugar-Free Strawberry Sauce.

Sugar-free Strawberry Sauce - low-carb, THM-FP, gluten-free

Yellow Squash Snack Cake - Gluten-free, Dairy-free, THM-S

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Carrot Cake – Gluten Free, Dairy Free

Gluten-Free Dairy-Free Carrot Cake-MamaShire.com

Carrot Cake – Gluten, Dairy and Sugar Free

This carrot cake is so delicious and moist your family and friends will be surprised that it’s gluten free! It’s the perfect cake or cupcakes for your Easter celebration or anytime. It’s one of our favorites!

Vanilla Frosting - MamaShire

I use this Dairy-Free Vanilla Frosting on my carrot cake. If you don’t have to be dairy-free than use your favorite cream cheese frosting.

I use a food processor to make quick work of this cake. One of my most used kitchen appliances is my Cuisinart Food Processor. I’ve had several less expensive models over the years that couldn’t keep up, but this one is built to last and work hard and I work it hard. It’s on my list of must haves in the kitchen.
I’m sharing a different version of this recipe on Raising Homemakers using coconut sugar and maple syrup.

Trim Healthy Mamas this cake is a crossover!

Carrot Cake - Gluten, Dairy, and Sugar Free
 
Author:
Recipe type: Dessert
Serves: 12 servings
Ingredients
  • 3 cups of finely shredded carrots, about 9-10 medium carrots
  • ½ cup of pecans, chopped fine
  • 5 large eggs
  • 3 cups blanched almond flour
  • 1 cup homemade sweetener* or Trim Healthy Mama Gentle Sweet
  • 1½ teaspoons aluminum-free baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger
  • ¼ teaspoon nutmeg
Instructions
  1. Preheat oven to 350°.
  2. Prepare pans: for two 9" or 8" round cake pans, line with parchment paper, for 9 x13 cake pan or cupcake pans spray with coconut spray
  3. Using a food processor or electric mixer blend the eggs.
  4. Add in almond flour, sweetener, baking powder, cinnamon, ginger, and nutmeg. Mix well.
  5. Add in carrots and pecans mix until well combined.
  6. Pour into prepared pans.
  7. Bake "cake pans" around 25-30 minutes. Bake "cupcakes" 20-25 minutes. Check center with toothpick or cake tester for doneness.
  8. Let cool completely before adding frosting.
Notes
*Homemade sweetener - 1 cup of erythritol+ 1 teaspoon of Now Brand Stevia

This post contains affiliate links. See my disclosure policy here.

Gluten-Free Lemon Cake with Lemon Frosting

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Gluten-Free Lemon Cake - MamaShire.com

 

Gluten-Free Lemon Cake - MamaShire.com

 

Gluten-Free Lemon Cake - MamaShire.com

 

Gluten-Free Lemon Cake - MamaShire.com

I think this delicious Gluten-Free Lemon Cake is a perfect cake for January or anytime of year! With the refreshing taste of lemons, it reminds me of spring and summertime. It brings a little sunshine to this cold and blustery month. And it’s gluten free, dairy free, sugar-free, has good fats and very little carbs.

Tips and tricks for making Gluten-Free Lemon Cake:

  • I used 9″ round cake pans for this cake. If you want the cake to be a little taller you may want to use 8″ pans.
  • You could easily switch this recipe to cupcakes and bake them around 20-25 minutes.
  • If you do not need it to be dairy free, use your favorite frosting recipe and add in the lemon extract.
  • The frosting calls for your sweetener to be powdered. You can easily do this by putting your sweetener in a blender or coffee grinder and blend until powdered.
  • The palm shortening that I use is Spectrum Organic Shortening. You may be able to find it cheaper at your local grocery store.

Trim Health Mamas this is an S.

Gluten-Free Lemon Cake with Lemon Frosting
 
Author:
Recipe type: Dessert
Ingredients
Cake Ingredients
  • ¾ cup coconut oil, melted
  • ⅔ cup homemade sweetener* or xylitol
  • ½ cup almond, cashew, or coconut milk
  • 4 eggs
  • 2 teaspoons lemon extract
  • 1½ cup blanched almond flour
  • ½ cup coconut flour
  • 2 teaspoon baking powder
  • ¼ teaspoon sea salt
Lemon Frosting Ingredients:
  • 1 cup palm shortening
  • ⅓ cup coconut milk
  • ⅓ cup + 1 tablespoon powdered homemade sweetener* or powdered xylitol
  • 4 teaspoons coconut flour
  • Pinch of sea salt
  • 2 teaspoons lemon extract
  • 2 tablespoons coconut oil, melted
Instructions
Cake:
  1. Preheat oven to 350°. Line two 8" or 9" round cake pans with parchment paper or spray a 9" x 13" cake pan with coconut cooking spray.
  2. In a large bowl, mix together melted coconut oil, sweetener, almond milk, eggs, and lemon extract.
  3. In a separate bowl, whisk together almond flour, coconut flour, baking powder, and salt.
  4. Add the flour mixture to the egg mixture and beat until smooth.
  5. Divide batter evenly between round cake pans and smooth out with a spatula. Batter will be thick.
  6. Bake until golden and a toothpick inserted in the center comes out clean, about 25-30 minutes. Place the cake pans on a wire rack to cool. Cool completely before adding frosting.
Frosting Instructions:
  1. Put all ingredients, except coconut oil, in medium size bowl and beat until smooth.
  2. Add in the coconut oil and mix until well blended.
  3. Fill and frost round cake layers.
Notes
*homemade sweetener = 1 cup erythritol + 1 teaspoon Now Brand Stevia Extract

See my Recipe Index for more Gluten Free, Dairy Free, Sugar Free, & THM recipes.

Gluten-Free Lemon Cake - Dairy-free, sugar-free

Eggnog Cupcakes – Gluten Free, Dairy Free, Sugar Free

Eggnog Cupcakes - Gluten free, Dairy free, Sugar free - MamaShire.com

 

Eggnog Cupcakes - Gluten free, Dairy free, Sugar free

This time of year is so wonderful. It’s so fun with all the decorations, lights, and music. I even like all the corny Christmas movies. Reading the Bible, singing Christmas carols, sharing gifts-it’s a time to be joyful and to share His love with others.

Another fun part about Christmas is all the yummy food and drinks. One of my favorite drinks during the Christmas season is eggnog. I posted my Dairy-Free Eggnog last week and now we can have that wonderful flavor in a cupcake!

Tips & Tricks for making Eggnog Cupcakes:

  • If you don’t normally eat dairy free, use your favorite frosting recipe and add in a teaspoon of rum extract.
  • After I added the frosting, I gave my cupcakes a very light sprinkling of nutmeg. Totally optional, but it did make them extra cute and festive.
  • Use a blender or coffee grinder to powder the sweetener.
  • The palm shortening that I use is Spectrum or Tropical Traditions. You might be able to find the Spectrum brand of palm shortening at your local grocery store or through Azure Standard for a cheaper price.
  • Trim Healthy Mamas this is an S.
Eggnog Cupcakes - Gluten Free, Dairy Free, Sugar Free
 
Author:
Recipe type: Dessert
Ingredients
Cupcake Ingredients
  • ¾ cup coconut oil, melted
  • ⅔ cup homemade sweetener*, or xylitol
  • ½ cup coconut milk or other dairy-free milk
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon rum extract
  • 1½ cups blanched almond flour
  • ½ cup coconut flour
  • 1 teaspoon nutmeg
  • 2 teaspoon aluminum-free baking powder
  • ½ teaspoon Himalayan salt
Frosting
  • 1 cup palm shortening
  • ⅓ cup coconut milk
  • ⅓ cup + 1 tablespoon powdered homemade sweetener* or xylitol
  • 4 teaspoons coconut flour
  • 1 teaspoon vanilla extract
  • 1 teaspoon rum extract
  • pinch of Himalayan salt
  • 2 tablespoons coconut oil, melted
Instructions
Cupcake Instructions:
  1. Preheat oven to 350°. Prepare muffin pan with paper liners. Lightly spray paper liners with coconut oil spray.
  2. In a large bowl, whisk together the melted coconut oil, sweetener, coconut milk, eggs, vanilla, and rum extract.
  3. In a medium sized bowl mix the almond flour, coconut flour, nutmeg, baking powder, and sea salt.
  4. Add dry mix to the egg mixture and mix well.
  5. Fill the cupcake liners three-fourths full.
  6. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool in pan for 5-10 minutes and then remove from pan and cool on a wire rack.
Frosting Instructions:
  1. Put all ingredients, except coconut oil, in medium size bowl and beat until smooth. Add in the coconut oil and mix until well blended.
  2. Spread frosting on completely cooled cupcakes. Optional - sprinkle lightly with ground nutmeg.
  3. If needed you can store the cupcakes in the refrigerator to stiffen up the frosting a little.
Notes
Homemade sweetener - 1 cup erythritol+ 1 teaspoon stevia mixed together.
This post contains affiliate links. See my disclosure policy here.

 

Peppermint Whoopie Pies

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Easy to make Peppermint Whoopie Pies, makes me think of Thin Mints and candy canes. Gluten-Free, Dairy-Free, Sugar-Free, Low-carb, THM-S

 

Peppermint Whoopie Pies - Gluten Free, Dairy Free, Sugar Free - MamaShire.com

 

Peppermint Whoopie Pies - Gluten Free, Dairy Free, Sugar Free - MamaShire.com

 

Peppermint Whoopie Pies - Gluten Free, Dairy Free, Sugar Free - MamaShire.com

Peppermint Whoopie Pies that are perfect for Christmas time.

These are so yummy, they make me think of Thin Mints and candy canes, except these, are light and fluffy. My husband normally doesn’t like whoopie pies, but when he tried these he called out, “husband approved!”. Yay!

Tips for making Peppermint Whoopie Pies:

  • After filling the cookies with the cream filling, place in the refrigerator to firm up the cream. Or just go ahead and eat them, it’s okay.
  • You can make these ahead of time with the filling and freeze them on a cookie sheet until frozen and then place in a freezer bag. To thaw, just sit the whoopie pies out on the counter on a platter for an hour or two before serving.
  • I usually use Spectrum Palm Organic Shortening. You may be able to find it at your local grocery store for less than online. I also use palm shortening from Tropical Traditions. You can buy a gallon size container when they have their free shipping and it will last you a good long time. Tropical Traditions usually has free shipping around the third Monday of each month.
  • If you have a Costco nearby, look for blanched almond flour. They usually have a 3lb bag that is a good price. Another good price is the 25 lb. bag of blanched almond flour from Honeyville when they have a 20% off coupon. You can sign up for email updates to keep up on their sales. If you buy the 25lb bag store your extra almond flour in gallon-sized freezer bags in your freezer.
  • Trim Healthy Mamas, these Peppermint Whoopie Pies are an S. (Heavy S) So, if you are in weight loss mode these could be an occasional treat.

Peppermint Whoopie Pies
 
Author:
Recipe type: Dessert
Serves: 12 whoopie pies
Ingredients
Whoopie Pies
  • ½ cup blanched almond flour
  • ½ cup coconut flour
  • ½ cup cocoa powder
  • ½ cup homemade sweetener* or sweetener of choice
  • 1 teaspoon aluminum-free baking powder or homemade baking powder
  • ½ teaspoon sea salt
  • 6 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • ⅓ cup + 1 tablespoon coconut oil, melted
Cream Filling
  • 1 cup palm shortening
  • ⅓ cup almond milk
  • ⅓ cup + 1 tablespoon powdered homemade sweetener*
  • 4 teaspoons coconut flour
  • 1½ teaspoons peppermint extract
  • pinch of sea salt
  • 2 tablespoons coconut oil, melted
Instructions
  1. Preheat oven to 350°. Line two large cookie sheets with parchment paper.
To Make Whoopie Pie cookies:
  1. Using a whisk, mix the dry ingredients together in a large bowl.
  2. In a medium bowl, whisk the eggs and extracts.
  3. Add the egg mixture and the coconut oil to the dry ingredients. Mix together with a whisk or hand mixer.
  4. Using a medium cookie scoop, scoop out dough and place on parchment-lined cookie sheets about 2-3" apart. There should be about 24 cookies.
  5. Bake for 12-15 minutes. Place cookies on a wire rack and completely cool.
To make cream filling:
  1. Put all ingredients, except coconut oil, in medium size bowl and beat until smooth. Add in the coconut oil and mix until well blended.
  2. Spread cream filling on one half of cookies. Place another cookie on top of the icing making a sandwich cookie.
Notes
*homemade sweetener - 1 cup Non-GMO erythritol + 1 teaspoon stevia.

This recipe was inspired from a recipe in Paleo Indulgences.

See my Recipe Index for more THM, Dairy-Free, Gluten-Free, and Sugar-Free recipes.

Peppermint Whoopie Pies

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Spice Cake (Gluten-Free, Dairy-Free, Sugar-Free)

*This post contains affiliate links. See my disclosure policy here.*

Spice Cake - Gluten-Free Recipe by MamaShire

Happy fall, everyone! It’s such a wonderful time of the year. We’re bringing out our sweaters, the trees are beginning to change colors, the fields are turning all golden as harvest time is fast approaching. Early mornings are crisp and cool. I love it all. And then there is the baking.

Spice Cake - Gluten-Free Recipe by MamaShire

One of my husband’s favorite cakes is spice cake. I remember when I first made him one, I had searched high and low over all those boxed cake mixes in the grocery store trying to find the right one. Brought it home and baked it up. He loved it. It made me happy to make him happy. Isn’t that what baking is all about?

Spice Cake - Gluten-Free Recipe by MamaShire

Since that time a few things have changed. When we had to go gluten-free I made a list of our favorite foods and began a mission to replace those recipes with ingredients that we could eat. Ingredients that we have come to love and that love us back. Spice cake was on that list.

You can frost your cake with my Vanilla Frosting Recipe or with your favorite recipe. This cake fits wonderfully on the Trim Healthy Mama plan and is an “S”. *Updated recipe*

Spice Cake (Gluten-Free, Dairy-Free, Sugar-Free)
 
Prep time
Cook time
Total time
 
Moist and full of spice, it's the perfect cake for fall.
Author:
Recipe type: Dessert
Serves: 12 slices
Ingredients
  • 3 cups blanched almond flour
  • ¾ cup homemade sweetener*
  • 2 tablespoons cinnamon
  • 1 tablespoon ginger
  • 1 teaspoon nutmeg
  • 4 teaspoons grain-free baking powder or aluminum-free baking powder
  • 8 large eggs
  • 1 cup coconut milk
  • 4 teaspoons vanilla extract
  • ½ cup coconut oil, melted
Instructions
  1. Preheat oven to 350° Line the bottom of two 8" or 9" round cakes pans or grease the bottom of a 9 x 13 cake pan.
  2. In a large mixing bowl beat the eggs with a stand mixer or a hand-held mixer. Mix in the coconut milk, vanilla extract and coconut oil.
  3. Add almond flour, homemade sweetener, cinnamon, ginger, nutmeg, and baking powder to the mix and blend thoroughly.
  4. Pour into prepared baking pans.
  5. Bake for 25-30 minutes until golden brown and a cake tester comes out clean.
  6. Cool on rack before decorating.
Notes
*homemade sweetener - 1 cup Non-GMO Erythritol + 1 teaspoon Now Better Stevia

See my Recipe Index for more Gluten-free, Dairy-free, Sugar-free, and THM recipes!

Gluten-Free Spice Cake - Dairy-free, sugar-free

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