Spice Cake (Gluten-Free, Dairy-Free, Sugar-Free)
Moist Gluten-Free Spice Cake – perfect cake for fall or anytime! Family favorite! Dairy-Free, Sugar-Free, Low-Carb. Trim Healthy Mama – S
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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.
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?
Since that time a few things have changed. When our family went gluten-free, I made a list of our favorite foods and began a mission to replace those recipes with ingredients that we could eat. Spice cake was on that list! I love that this cake is not only gluten free but grain-free too!
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”.
PrintSpice Cake (Gluten-Free, Dairy-Free, Sugar-Free)
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 minutes
- Yield: 12 slices
- Category: Dessert
Ingredients
- 3 cups blanched almond flour
- 3/4 cup non-GMO erythritol
- 3/4 teaspoon Now Better Stevia
- 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
- 1/2 cup coconut oil, melted
Instructions
- Preheat oven to 350° Line the bottom of two 8″ or 9″ round cakes pans with parchment paper or grease the bottom of a 9 x 13 cake pan.
- 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.
- Add almond flour, homemade sweetener, cinnamon, ginger, nutmeg, and baking powder to the mix and blend thoroughly.
- Pour into prepared baking pans.
- Bake for 25-30 minutes until golden brown and a cake tester comes out clean.
- Cool on rack before decorating.
You might also enjoy:
Gluten-Free Strawberry Shortcake (Dairy-free)
Gluten-Free Strawberry Shortcake. A delicious strawberry shortcake – Dairy-Free, Grain-free, Sugar-free, Keto, Low-carb, Trim Healthy Mama-S
(Some links in this post may be my affiliate links which means I earn a percentage, at no cost to you, when you purchase. See my disclosure policy here.)
I think strawberries are so pretty. They make just about any dessert extra special and yummy!
Classic strawberry shortcake made gluten-free & dairy-free. Delicious with fresh strawberries. You can put a layer of strawberries in between the layers if you’d like.
Or you could make this sugar-free strawberry sauce it goes perfectly with the shortcake too.
Trim Healthy Mamas this cake is an S.
PrintStrawberry Shortcake
A delicious, healthy treat that is grain-free, dairy-free, and sugar-free. Keto, Low-carb, THM-S
- Yield: 12 servings
- Category: Dessert
Ingredients
- 3/4 cup coconut oil, melted
- 2/3 cup non-GMO erythritol
- 1/2 teaspoon Better Stevia
- 1/2 cup coconut milk
- 4 eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional)
- 1 1/2 cups blanched almond flour
- 1/2 cups coconut flour
- 2 teaspoon aluminum-free baking powder or grain-free baking powder**
- 1/4 teaspoon Himalayan salt
- 2 cups of strawberries, sliced
- Pinch of stevia extract
Instructions
- Preheat oven to 350°. Line two 8″ or 9″ round cake pans with parchment paper.
- In a large bowl, mix coconut oil, sweetener, coconut milk, eggs, vanilla, and almond extract until well combined.
- In a medium bowl, mix whisk together the almond flour, coconut flour, baking powder, and salt.
- Add the flour mix to the egg mixture and mix until completely combined.
- Divide the batter between the cake pans. The batter is a little on the thick side, so spread it out evenly with a spatula.
- Bake for 25-30 minutes until golden brown and cake tester or toothpick inserted in the center comes out clean.
- Set cakes out on a wire rack to cool completely.
- Set cooled cake on a cake platter and top with frosting. Place the second cake on top of the frosting and add a layer of frosting on top. Place sliced strawberries decoratively on top of frosting.
- Serve with extra strawberries, lightly sweetened with just a couple pinches of stevia extract.
Notes
Use my Dairy-Free Vanilla Frosting to frost the shortcake.
**grain-free baking powder – 1 teaspoon baking soda + 2 teaspoons cream of tartar
You might also like:
Dairy-Free Vanilla Icing
Dairy-Free Vanilla Icing – a lovely, light tasting vanilla icing perfect for topping scones and cookies. Gluten-free, Sugar-free, Low-carb, THM-S.
This light. tasty vanilla icing is in between a glaze and frosting. It can be put in a baggie and piped onto your baked goodies. Clip a tiny corner of the baggie and squeeze out the icing. You can go slowly and controlled or go fast and let it get all squiggly like I did on the scone above.
I put in just a bit of butter flavoring in this recipe, if you don’t have any it will still work, but it does add a light, buttery flavor that I think is worth adding in.
Try this icing with my Grain-Free Snickerdoodle Scones.
Trim Healthy Mamas this icing is an S.
PrintDairy-Free Icing
- Category: Dessert
Ingredients
- 1/3 cup palm shortening
- 2 tablespoons coconut oil
- 5 teaspoons “powdered”** THM Sweet Blend or homemade sweetener*
- 1 1/2 teaspoons vanilla
- 4 tablespoons unsweetened almond milk
- 1/4 teaspoon butter flavoring (optional, but does give a nice, light buttery flavor)
- pinch of Himalayan salt
Instructions
- Using a mixer, blend palm shortening until creamy.
- Slowly blend coconut oil into the palm shortening until completely blended.
- Mix in powdered** sweetener, vanilla, butter flavoring, and salt.
- Mix in almond milk 1 tablespoon at a time, until light and creamy.
Notes
*homemade sweetener = 1 cup Non-GMO erythritol + 1 teaspoon Now Better Stevia.
** To make powdered sweetener – Put sweetener mix in blender and blend 20-30 seconds until mix is a fine powder.
This post contains affiliate links. See my disclosure policy here.
Strawberry Limeade
Full of strawberries and the juice of real lime this Strawberry Limeade is a delicious and healthy treat. Sugar-free, low-carb, THM-FP.
(Some links in this post may be my affiliate links which means I earn a percentage, at no cost to you, when you purchase. See my disclosure policy here.)
Strawberries and lime complement each other in a delightful way in this slushy drink. You may have had a version of this at a drive-thru made with regular sugar-filled soda, but this healthy version is full of fruit and sweetened with only stevia.
If you want to make this a full snack add in the collagen for a nice serving of protein. Trim Healthy Mama Integral Collagen or Custom Collagen are my favorites.
Trim Healthy Mamas this is an FP.
PrintStrawberry Limeade
Full of strawberries and the juice of real lime this Strawberry Limeade is a delicious and healthy treat. Sugar-free, low-carb, THM-FP
- Yield: 2 servings
- Category: Drinks
Ingredients
- 1 cup water
- 2 cups frozen strawberries
- 3-4 tablespoons lime juice (juice from 1 lime)
- 2 “doonks” THM Stevia or 1/2 teaspoon of Now Better Stevia
- 2 tablespoons collagen (optional)
- 2 cups ice cubes
Instructions
- Place all ingredients in blender in the order listed.
- Blend until completely blended.
- Enjoy!
Chocolate Peanut Butter Muffins
Rich and delicious Chocolate Peanut Butter Muffins made with summer squash. Gluten-free, dairy-free, sugar-free, low-carb, THM-S.
(This post contains affiliate links. Any purchases you make through my links will provide me with a small commission at no extra charge to you. Thank you for your support! See my disclosure policy here.)
If you need a chocolate and peanut butter fix here you go! These muffins have veggies in them, but you won’t be able to taste it.
Yellow or zucchini squash make these muffins extra moist. I like to shred summer squash and freeze it in two cup portions to be able to use it throughout the year. If using frozen squash, just be sure to drain off any excess water before putting it in a recipe.
Almond butter can be used in place of peanut butter, if you prefer.
I use a Vita-Mix blender, which is a power-horse of a blender. If you don’t have a heavy-duty blender you may want to use a food processor instead.
Trim Healthy Mamas these muffins are an S.
PrintChocolate Peanut Butter Muffins
Rich and delicious Chocolate Peanut Butter Muffins made with summer squash. Gluten-free, dairy-free, sugar-free, low-carb, THM-S
- Yield: 10
- Category: Dessert
Ingredients
- 3/4 cup sugar-free peanut butter
- 2 cups shredded yellow squash or zucchini, fresh or frozen*
- 2 eggs
- 1 cup THM Baking Blend or MamaShire Baking Blend
- 1/3 cup cocoa powder
- 3/4 cup THM Super Sweet Blend or homemade sweetener**
- 2 teaspoons vanilla
- 1 1/2 teaspoons aluminum-free baking powder
- 1/2 teaspoon Himalayan salt
- 1/4 teaspoon cinnamon (optional)
Instructions
- Preheat oven to 350°. Grease a muffin pan with coconut oil spray.
- Place all ingredients in blender** or food processor and blend until thoroughly combined and squash is mixed in well.
- Fill muffin cups 2/3 full.
- Bake for 25-30 minutes or until a toothpick inserted in muffin comes out clean.
- Let cool in pan for 5 minutes before removing from pan to a wire cooling rack.
Notes
*If using frozen squash, thaw before using and drain off excess water.
**Homemade sweetener = 1 cup non-GMO erythritol + 1 teaspoon Now Better Stevia
**I use a Vita-Mix blender, if you don’t have a strong blender you may want to use a food processor instead.
Nutrition
- Calories: 165
- Fat: 12 g
- Carbohydrates: Net 4 g
- Protein: 9 g
See my Recipe Index for more Gluten-free, Dairy-free, Sugar-free, and Trim Healthy Mama Recipes.
Sugar-Free Strawberry Sauce
A delightful strawberry sauce that can be used with cakes, muffins, scones, biscuits, toast, or drizzled over ice cream. Sugar-free, Low-carb, THM-FP
(This post contains affiliate links. Any purchases you make through my links will provide me with a small commission at no extra charge to you. Thank you for your support! See my disclosure policy here.)
A delightful strawberry sauce that can be used with cakes, muffins, scones, biscuits, toast, or drizzled over ice cream. Raspberries or blueberries can be used in this recipe too.
If you haven’t used balsamic vinegar before you are in for a treat. It’s made from grapes and gives the berry sauce an extra rich, sweet taste. This sauce is delicious with my Strawberry Shortcake or Yellow Squash Snack Cake.
Trim Healthy Mamas this sauce is an FP.
PrintStrawberry Sauce
A delightful strawberry sauce that can be used with cakes, muffins, biscuits, toast, or drizzled over ice cream. Raspberries or blueberries can be used for variety.
- Category: Dessert
Ingredients
- 2 cups strawberries, fresh or frozen
- 1/2 tablespoon balsamic vinegar
- 1/4 teaspoon Now Better Stevia or 2-3 “doonks” THM Stevia
- 1/2 teaspoon glucomannan or THM Glucomannan
Instructions
- In a small saucepan, cook strawberries over low heat for 8-10 minutes.
- Place cooked strawberries in blender and add balsamic vinegar and stevia. Cover blender and blend until pureed. Open small lid on the blender cover, while blending on a low speed slowly add in glucomannan. Blend for 30-60 seconds.
- Can be used right away, but is best if refrigerated for at least 1 hour. This sauce will keep for several days in the refrigerator.
This recipe was adapted from Satisfying Eats recipe for Strawberry Glaze.
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.
(This post contains affiliate links. Any purchases you make through my links will provide me with a small commission at no extra charge to you. Thank you for your support! See my disclosure policy here.)
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.
PrintYellow 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.
- Yield: 9 servings
- Category: Dessert
Ingredients
- 4 eggs
- 2 cups blanched almond flour
- 1 cup THM Baking Blend or for grain-free use MamaShire Baking Blend
- 2 cups yellow squash, peeled and shredded
- 3/4 cup THM Super Sweet Blend or homemade sweetener*
- 1 1/2 teaspoon aluminum-free baking powder
- 1/2 teaspoon Himalayan salt
Instructions
- Preheat oven to 350°. Grease a 9″ or 8″ square baking pan with coconut oil spray.
- Use a mixer to whisk eggs in a large bowl. Add in almond flour, baking blend, sweetener, baking powder, and salt. Mix thoroughly.
- Add in squash and mix for 2 minutes until the squash is incorporated throughout the batter.
- Bake for 45 minutes. Test center with a cake tester or toothpick for doneness.
- 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.
Mango Vanilla Frosty
Enjoy the taste of the tropics with this Mango Vanilla Frosty – It’s the perfect drink on hot summery day! Dairy-free, Sugar-free, Low-carb, THM E
(This post contains affiliate links. Any purchases you make through my links will provide me with a small commission at no extra charge to you. Thank you for your support! See my disclosure policy here.)
Enjoy the taste of the tropics with this Mango Vanilla Frosty! It’s the perfect drink to enjoy on a hot summer day!
If you aren’t used to using glucomannan, it is a healthy starch that is very low carb and adds a thickening, light creamy texture to the shake. I haven’t seen it in stores yet, but you can find it on Amazon. You can make the shake without it, but you’ll lose a little of the creamy effect and since we’re doing this dairy free we need all the creaminess we can get. I have read where xanthan gum could be used as a substitute, but I haven’t tried that personally.
The collagen is optional, using it will give you some good protein and it has so many health benefits. I use Custom Collagen I’m really happy with it and it has a good price!
This recipe can also be placed into popsicle molds for a super cold delicious treat!
Trim Healthy Mamas this frosty is an E. If you make this recipe into popsicles, it would make a popsicle an FP, since the whole recipe is just a tiny bit over the carb limit for FP. Yay!
PrintMango Vanilla Frosty
- Yield: 1 quart
- Category: Drinks
Ingredients
- 1/2 cup frozen or fresh mango
- 2/3 cup unsweetened almond milk
- 1 tablespoon collagen (optional)
- 1 teaspoon vanilla
- 1/2 teaspoon Now Better Stevia or 4 “doonks” of THM Stevia Extract
- 2 pinches Himalayan salt or mineral salt
- 1/2 teaspoon glucomannan
- 3 cups ice, around 1 tray
Instructions
- Place mango, almond milk, collagen, vanilla, stevia, and salt in blender. Blend until smooth.
- With the blender on low slowly add glucomannan, blend for 20-30 seconds.
- Stop blender and add in the ice. Then blend until completely smooth.
- Serve in a 1 quart jar or smaller jars to share.
- Can also be placed in popsicle molds and frozen. Let frozen popsicles sit at room temperature for about 5 minutes before eating. They will be a little creamier that way.
White Root Beer Frosty
New twist on an old favorite – Root Beer Float turned into a White Root Beer Frosty made dairy-free and sugar-free. Featuring Zevia Root Beer with no caramel coloring! THM – FP
(This post contains affiliate links. Any purchases you make through my links will provide me with a small commission at no extra charge to you. Thank you for your support! See my disclosure policy here.)
A new twist on an old favorite – Root Beer Float becomes a White Root Beer Frosty featuring Zevia Ginger Root Beer!
Recently Zevia started making their drinks clear – no caramel coloring!
Zevia sodas don’t contain sugar, use non-GMO ingredients, and contains no phosphoric acid! Yay! You can read more about Zevia’s ingredients on their website. I’ve been able to find Zevia’s at my local grocery store and they are often on sale! Zevia’s Zero Calorie Sodas are making my sugar-free life a little easier.
- This recipe calls for collagen, it’s optional to add in, but it does add protein and makes this treat much more nutritious. My favorite brands are THM’s Integral Collagen or Custom Collagen through Amazon, since this isn’t an item that is normally at your local grocery store you would need to order it, it’s just a matter of where you like to order from.
- The glucomannan gives this treat a creamier texture. And again I use both THM’s brand or Now brand, it just depends on where I’m ordering and sale prices.
Trim Healthy Mamas this drink is an FP.
PrintWhite Root Beer Frosty
- Yield: 1 quart
- Category: Drinks
Ingredients
- 1 cup Zevia Root Beer
- 2/3 cup unsweetened almond milk
- 1 tablespoon collagen – THM Integral Collagen or Custom Collagen
- 1/2 teaspoon Now Better Stevia or a couple “donks” of THM Stevia Extract
- 2 pinches Himalayan Salt or mineral salt
- 1/2 teaspoon glucomannan
- 3 cups ice cubes (around 1 tray)
Instructions
- Place root beer, almond milk, collagen, stevia, and salt in blender. Blend on low, slowly add glucomannan and blend for about 30 seconds. Stop blending and add in ice cubes and then blend until completely smooth.
- Makes 1 quart.
- Can also be put in dessert cups with additional root beer for more of a traditional root beer float.
Dairy-Free Peach Frozen Yogurt
Dairy-Free Peach Frozen Yogurt with just a touch of vanilla and ginger. Super easy to make and so delicious. Sugar-free, Low-carb, gluten/nut free. THM-FP
(This post contains affiliate links. Any purchases you make through my links will provide me with a small commission at no extra charge to you. Thank you for your support! See my disclosure policy here.)
This dairy-free peach frozen yogurt brings back memories of my childhood. I remember one summer when I was little and we had a large family reunion the adults were making peach ice cream for everyone. They were using one of those crank ice cream makers and family members were taking turns cranking the machine, while everyone was anxiously awaiting. Well, I know I was anxiously awaiting. It was such a novelty to me to have homemade ice cream and for it to have peaches in it. I’m thinking it was my grandfather’s favorite flavor.
After what seemed like forever to my young mind, they started passing those bowls of creamy goodness out to everyone. I remember taking those first few bites of peachy goodness and thinking the world was a wonderful place. It’s a snapshot in my mind of a perfect summer day with family and the most delicious peach ice cream man could make.
Fast forward to today and we have the blessing of being able to make homemade ice cream and frozen yogurt in a simple to use electric ice cream maker. I love to use my ice cream maker, especially now that our family needs to eat dairy-free we can still enjoy delicious and healthy desserts like this one.
This dairy-free peach frozen yogurt is so simple and easy to make, just blend the ingredients and put it all in the ice cream maker and let it do it’s magic. I’ve added in the flavors of vanilla and just a bit of ginger to make the peach flavor really shine.
Trim Healthy Mamas 1/4 of this recipe is an FP. If you have more than 1/4 of this recipe it will push it into an E category.
PrintPeach Frozen Yogurt
- Yield: 4
- Category: Dessert
Ingredients
- 2 cups frozen peaches, a 10 oz bag is the perfect size.
- 1 16 oz container Unsweetened Coconut Milk Yogurt
- 2 tablespoons THM Sweet Blend or *homemade sweetener
- 2 teaspoons vegetable glycerine, optional
- 1 teaspoon vanilla
- 1/4 teaspoon ginger, optional
Instructions
- Place coconut yogurt in blender first, then add the remaining ingredients. Blend until smooth.
- Add mixture to ice cream maker, following manufacturer’s instructions.
- Enjoy!
Notes
The ginger is optional, but it really does enhance the peach flavor.
The vegetable glycerine is optional too, but I think you’ll find that it does make the texture creamier.
If you freeze any left-overs, remove from the freezer 10-20 minutes before serving to allow it to soften up a bit.
*homemade sweetener – 1 cup erythritol + 1 teaspoon Now Better Stevia
Nutrition Facts per serving: Calories 92 Fat: 4 g Net Carbs: 10 g Protein: 1 g
