cake

The BEST Flourless Chocolate Chip Zucchini Cake {Paleo + Vegan option}

August 6, 2018 by Bethany 4 Comments

Satisfy your dessert cravings with this Paleo Flourless Chocolate Chip Zucchini Cake with Dark Chocolate Frosting. You won’t believe that it’s flour-less and made with only 7 ingredients! Also with a vegan option!

I don’t think Rachel and I will ever get out of this flourless baking phase haha. We can’t stop (and won’t stop) creating recipes like this because they are just so dang good!

I honestly think we have more flourless recipes than flour-full.

Just when you thought we ran out of recipes ideas for a flourless cake, we proved you wrong. We have never created a zucchini cake, only zucchini fudge brownies (which are bomb, by the way). This cake is essentially the exact same recipes as the brownies, sans the dark cocoa powder and fudge glaze!

If you love chocolate chip zucchini bread, I am almost certain that you will love this cake recipe! Plus, I added a layer of this incredible fudge frosting, curtesy of the Texanerin!

It’s so incredibly easy to make too! Only 7 ingredients (or 8 if you count the frosting) stand between you and this cake! Here is what you need:

almond/cashew butter

zucchini

maple syrup

egg or flax egg

vanilla

baking soda

mini dark chocolate chips

dark chocolate fudge frosting

Flourless Chocolate Chip Zucchini Cake

Print Recipe

Prep Time 10

Cook Time 30

Total Time 40

Servings 9

Ingredients

1 cup almond butter or cashew butter
1 1/2 cups grated zucchini about 1 large or 2 small
1/3 cup maple syrup
1 egg or flax egg
1/4 tsp. vanilla extract
1 tsp baking soda
1 cup mini dark chocolate chips
1 batch Paleo Fudge Frosting

Instructions

Preheat oven to 350 degrees. Line a 9x9 pan with parchment paper and set aside.
Combine all ingredients (excluding chocolate chips) in a bowl until mixture is smooth. Add in chocolate chips.
Spread batter evenly into pan.
Bake for 30 minutes, or until done. Let cool and spread frosting on top.
Slice into 9-12 pieces.
Enjoy!

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Strawberry Rhubarb Coffee Cake {Paleo + Gluten-free}

July 16, 2018 by Bethany 5 Comments

Take the classic pie combo to the next level with this Strawberry Rhubarb Coffee Cake! Made with coconut flour and a few other simple ingredients, it’s the perfect nourishing summer dessert!

“This post is sponsored by pacific foods, as always, the opinions stated are my own.”

Coming in hot with another dessert recipe today! No this is not a brownie, nor a blondie (we’ve been blowing up the blog with those lol) but a cake recipe because it was time for a change. And nope, it’s not a flourless recipe because I had coconut flour that needed to be used up so here we are.

This recipe was influenced by my dad’s favorite pie and the greatest pie flavor (in my opinion)of all……STRAWBERRY RHUBARB PIE! Does anyone know what rhubarb is good for besides pie? I honestly have no clue, but what I do know that it is a critical part of this pie!

For this coconut flour cake, I based it off of one of my Lemon Cranberry Cake recipe. If you are scared to bake with coconut flour, don’t be! It’s different from other flours (please don’t sub coconut flour one for one with another flour it will be a disaster lol) because it’s highly absorbent. That is why I added 3 eggs and a cup of Pacific Food‘s Cashew Vanilla Unsweetened Non-Dairy Beverage!

We have partnered with Pacific Foods for this recipe + recipe video becuase we share similar values when it comes to foods. Pacific Foods is all about nourishment, and so are we! The foods you are consuming should taste good and nourish your body at the same time<<<<<life motto right there.

This strawberry rhubarb coffee cake is so good that you’ll want it for breakfast, snack and dessert alike! It’s not hard to make either! Here is a video to showcase how easily you can make it:

Not too complicated right?? Now go ahead and make it!

Strawberry Rhubarb Coffee Cake {Paleo + Gluten-free}

Print Recipe

Prep Time 10

Cook Time 30

Total Time 40

Servings 9

Ingredients

1/2 cup + 2 Tbsp coconut flour
1/2 tsp. baking soda
3 eggs beaten
1/4 cup pure maple syrup
1 cup Pacific Foods Cashew Vanilla Unsweetened Non-Dairy Beverage
1/2 cup strawberries
1/2 cup fresh rhubarb finely chopped
1/2 walnuts chopped
2 Tbsp. coconut sugar

Instructions

Preheat oven to 350 degrees. Line a 9x9 pan with parchment paper and set aside.
Add strawberries, rhubarb and 2 Tbsp. of maple syrup in a sauce pan on medium-low heat. Let simmer until rhubarb is softened, drain excess liquid.
Mix together coconut flour and baking soda in a large bowl, Add in eggs and mix. Add in maple syrup and cashew milk and mix until batter is smooth.
Fold in strawberry-rhubarb mixture. Pour batter into parchment paper lined pan.
To make topping, mix together walnuts and coconut sugar. Sprinkle evenly on top.
Bake for about 25-30 minutes, or until done.
Let cool. Take out of pan and slice into 9 pieces.
Enjoy!

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The BEST Flourless Carrot Cake {Paleo + Vegan Option}

March 30, 2018 by Bethany And Rachel 18 Comments

Flourless Carrot Cake is fluffy and moist made with 9 real ingredients and topped with a white chocolate drizzle! You would never believe it’s healthy! paleo and with a vegan option!

Coming back at ya with another flourless recipe becuase that’s what we do best💁

We’ve made so many variations, it was so natural that this carrot cake version was next. Carrot cake reminds me of spring and warmer weather, which we are FINALLY getting. After what it seemed like a million blizzards we had on the east coast, the warmer weather is much needed. And so is carrot cake.

To be honest, carrot cake isn’t my favorite type of cake. I usually go for a more decadent chocolate version, but I think I have rekindled my love for it after this recipe!

In another light, lets talk quick about Jesus. With Easter coming up, we must recognize that he was cruxified to save our sins. How amazing is that? And you’re probably thinking, what does Jesus have to do with carrot cake? The answer: everything! He is the reason we celebrate on Easter and make delicious carrot cake 🙂

“But God demonstrates his own love for us in this: While we were still sinners, Christ died for us.”

-Romans 5:8

Here are the ingredients you need:

cashew butter

carrots

applesauce

maple syrup

coconut

raisins

white chocolate chips

egg or flax egg

baking soda

Flourless Carrot Cake

Be prepared to love this carrot cake! You won’t guess that it’s flourless or made with healthier ingredients!

Flourless Carrot Cake {Paleo + Vegan Option}

Print Recipe

Prep Time 10

Cook Time 30

Total Time 40

Servings 9

Ingredients

1 cup cashew butter or nut butter of choice
1 cup shredded carrots
1/2 cup applesauce
1/4 cup maple syrup
1 egg beaten (sub flax egg for vegan option)
1/2 tsp. baking soda
1/2 cup shredded unsweetened coconut
1/2 cup white chocolate chips
1/4 cup raisins

Instructions

Preheat oven to 350 degrees. Line a 9x9 pan with parchment paper and set aside.
Mix first 6 ingredients in a large bowl.
Stir in remaining ingredients.
Pour batter into pan in an even layer. Bake for 25-30 minutes, or until golden.
Let cool and slice into 9 pieces. Drizzle more white chocolate on top, if desired.
Enjoy!

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Paleo Orange Cranberry Bread {Gluten-Free & Vegan!}

December 13, 2017 by Bethany And Rachel 2 Comments

Gluten-free Orange Cranberry Bread is a sweet and satisfying breakfast treat that goes perfectly with a cup of coffee! Made with nourishing ingredients, and paleo + vegan friendly!

“This Post is sponsored by Fire Cider, as always, opinions stated are my own.”

If you couldn’t already tell, our favorite recipes to make are cakes and breads, but I don’t think there is anything wrong with that, you guys seem to love cakes and breads too! There is just something so satisfying about have a big slice of cake/bread for breakfast with coffee, it just starts the day off so right, don’t you agree? Well anyways, if you couldn’t already tell, today’s recipe is a cakey bread, let’s get to it!

So I’ve seen so many people use apple cider vinegar (ACV) in baking and at first I’ll admit, I thought it was kinda weird. More and more people started to use it in baked goods and raved about it so I decided to hop aboard and give it a try and now I am a huge fan! There is just something so awesome about using ACV in baked goods in combination with baking soda, it makes the texture more fluffy, and who doesn’t like fluffy cakes/breads!?

Instead of traditional ACV, I used Fire Cider’s Apple Cider Vinegar & Honey Tonic to give this bread even more umphhh and add a nutritional boost! This bread is super duper easy to make and oh so delicious with the amazing combo of cranberry and orange.

The ingredients include:

Almond flour

Baking soda

Almond butter

Applesauce

Fire Cider Tonic

Egg/flax egg

Orange juice

Orange zest

Cranberries

You will love this delicious gluten-free orange cranberry bread complete with a cream cheese glaze! Such a perfect and nutritious breakfast, snack or dessert for you and your family!

Paleo Orange Cranberry Snack Cake

Print Recipe

Prep Time 5

Cook Time 25

Total Time 30

Servings 9

Ingredients

1 cup almond flour
1/2 tsp baking soda
3-4 tbsp coconut sugar
1/2 cup applesauce
1/2 cup almond butter or any type of nut butter
1 tbsp Fire Cider Apple Cider Vinegar Tonic
2-3 tbsp fresh orange juice
fresh orange zest from 1/2 an orange
1/2 cup fresh or frozen cranberries

Instructions

Preheat oven to 350 degrees and coat a 9x9 pan with cooking spray or line with parchment paper.
In a large bowl, add together flour, baking soda and coconut sugar
In a small bowl mix together applesauce, almond butter, egg, apple cider vinegar, orange juice and zest
Add wet ingredients to dry and mix until combined. Stir in cranberries
Spoon batter into pan and bake for 20-25 minutes ,or until done.
Let cool and cut into 9 bars. Top with cream cheese drizzle, if desired*
*To make cream cheese drizzle, soften 1/4 cup cream cheese (can be dairy-free) and whisk with 1 Tbsp. maple syrup, 1 Tbsp, almond milk and 1/8 tsp. vanilla. Drizzle on top.

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Pumpkin Cranberry Skillet Cake {Paleo + Vegan option}

October 22, 2017 by Bethany 6 Comments

Pumpkin Cranberry Skillet Cake is an easy and wholesome dessert, breakfast or snack made with real ingredients! Paleo, vegan, grain-free and gluten-free!

Andd the pumpkin craze continues…….

I’m definitely team “enjoy pumpkin all year round”, but I respect that some of your may not be that way. But for now, lets keep up the trend!

I’ve always been a huge fan of pumpkin bread with cranberries and chocolate chips. The tart-sweet addition takes pumpkin bread to a whole other delicious level that I can’t let go of.

However, I’m not a loaf person. I hate the uncertainty of loaf pans becuase sometimes quick bread doesn’t want to come out in one whole piece. Not okay with me.

That is why I made this in skillet cake form, becuase all you have to do is slice a piece and call it a day 😉

Plus, the last time I made a skillet cake was this Berry Rhubarb Skillet Cake , which I and many others really enjoyed. So now I present to you a tasty fall-inspired version!

almond flour

almond butter

pumpkin

maple syrup

egg (or flax egg)

baking soda

cranberries

dark chocolate chips

Pumpkin Cranberry Skillet Cake

Pumpkin Cranberry Skillet Cake is an easy and wholesome dessert, breakfast or snack made with real ingredients! Paleo, vegan, grain-free and gluten-free!

Pumpkin Cranberry Skillet Cake {Paleo + Vegan option}

Print Recipe

Ingredients

1 cup almond flour
1/2 tsp. baking soda
1/2 cup almond butter]
1/2 cup pumpkin
1/4 cup maple syrup
1 egg beaten (sub flax egg for vegan option)
1 cup cranberries thawed if frozen
1 cup dark chocolate chips

Instructions

Preheat oven to 350 and spray a cast iron skillet with cooking spray. Set aside.
Combine almond flour and baking soda in a large bowl.
Combine almond butter, egg, maple syrup and pumpkin in separate bowl and mix well.
Add wet ingredients to dry ingredients and mix well, add in cranberries and chocolate chips to combine. Spoon batter into cast iron skillet.
Bake for 35 minutes or until done.
Let cool before slicing.
Enjoy!

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Flourless Pecan Apple Cake with Cinnamon Frosting {Paleo & Vegan }

September 29, 2017 by Bethany 12 Comments

Flourless Pecan Apple Cake is fluffy and moist made with only 8 real ingredients and topped with a cinnamon frosting! You would never believe it’s healthy!Paleo + Vegan option!

It was only a matter of time before I made a apple version of my favorite cake recipe. I swear my mind is like a broken record when coming up with new recipe ideas. I just keep coming back to this flourless cake base but I’m not too concerned about it😏

HOLA fall season, which means apples are in abundance and baking increases. Pumpkin is usually the star of this season, but let’s not forget the beauty of the apple. To give apples their proper recognition, I made them the star of this cake. Instead of almond butter (which I normally use), I made pecan butter because pecans and apples go tougher like pb and j.

To top it all off, this cake is complete with a fluffy, sweet cinnamon frosting made from coconut cream. It’s a great addition to this cake, but if you want to skip it all together I wouldn’t judge you either. A naked cake still tastes fab.

pecan butter

applesauce

maple syrup

egg (or flax egg)

baking soda

cinnamon

chopped apple

cinnamon frosting

Flourless Pecan Apple Cake with Cinnamon Frosting

This pecan apple snack cake is completely flourless and made with only 8 real food ingredients! It’s topped with a creamy cinnamon frosting and makes the perfect healthy dessert or snack! It’s naturally sweet and completely paleo, gluten-free, dairy-free and grain-free. Also a vegan option!

Flourless Pecan Apple Cake with Cinnamon Frosting {Paleo & Vegan }

Print Recipe

Prep Time 10

Cook Time 40

Total Time 50

Servings 9

Ingredients

1 cup pecan butter*
1 1/2 cup apple sauce
1/4 cup pure maple syrup
1 egg beaten (sub flax egg for vegan option)
1 tsp. baking soda
1/2 tsp. cinnamon
1 small apple finely chopped
Frosting:
1/2 cup coconut cream can also sub cream cheese
2 Tbsp.pure maple syrup
1/4 tsp. cinnamon
Toasted chopped pecans for topping

Instructions

Preheat oven to 350 degrees.
Combine all ingredients in a bowl until mixture is smooth.
Spread batter into 9x9 or 8x8 square pan sprayed with cooking spray or lined with parchment paper.
Bake for 40 minutes, or until done. Let cool.
Place all ingredients for frosting in a large bowl. Use a handheld mixer to whisk until fluffy. Spread on top of cooled cake. Sprinkle toasted pecans on top
Slice into 9 pieces.
Enjoy!
*To make pecan butter, place 2 cups of chopped pecans in a food processor until butter forms

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Blueberry Strawberry Rhubarb Skillet Cake {Paleo w/ a Vegan option}

June 12, 2017 by Bethany And Rachel 16 Comments

Blueberry Strawberry Rhubarb Skillet Cake is an easy and wholesome dessert, breakfast or snack made with real ingredients! Paleo, vegan, grain-free and gluten-free!

I just can’t stop, won’t stop baking. I’ve literally made 5 recipes within the past 4 days, all are which baked!

Its an obsession, but good thing our family does love eating all of our creations so nothing goes to waste. So this cake is one of the recipes I baked within the past few days, and boy was this cake so good it was gone literally within two days between me, Bethany, and my parents.

Needless to say, I’m super excited to share this recipe with you, even though I pretty much say that all the time but hey, there would be something wrong if I didn’t want to share it with ya ;).

Lets get right to the point….aka about this skillet cake. fresh berries are at their peak which means that they are so cheap! If you’ve got lots of extras, this cake is a great way to use them up. It really is the perfect summer treat.

Blueberry Strawberry Rhubarb Skillet Cake Ingredients:

Baking soda

Egg or flax egg

Berries and rhubarb

Substitutions for This Skillet Cake:

Almond flour: You may sub in regular flour, gluten-free flour, or another nut flour such as pecan flour or walnut flour.

Almond butter: You may sub in another natural nut butter such as cashew butter, pecan butter or sunflower seed butter.

Maple syrup: You may sub in liquid sweetener such as honey or agave.

Rhubarb and berries: You may omit any of these or use 2 1/2 cups of any type of berries of your choice.

Storing Blueberry Strawberry Rhubarb Skillet Cake:

Store this cake in the fridge for up to 2 weeks!

You Will Also Love These Recipes!

Strawberry Rhubarb Oatmeal Scones

Strawberry Rhubarb Chia Seed Jam

Strawberry Rhubarb Baked Oatmeal

Banana Blueberry N’Oatmeal Bake

Strawberry Shortcake Almond Butter Bark

This Strawberry Blueberry Rhubarb Skillet Cake is so easy to make and so delicious that you’d never guess it’s gluten-free, grain-free, paleo and vegan! It is the perfect healthy breakfast, snack or dessert made with wholesome ingredients that you can feel good about. Your family and friends will go crazy over this!

Strawberry Bluebarb Skillet Cake {Paleo w/ Vegan option}

Print Recipe

Prep Time 10

Cook Time 35

Total Time 45

Ingredients

1 cup almond flour
1/2 tsp baking soda
1/2 cup almond butter
1 egg or flax egg
1/4 cup maple syrup
1/2 cup applesauce
1 cup blueberries
1 cup sliced strawberries
1/2 cup diced fresh rhubarb

Instructions

Preheat oven to 350 and spray a cast iron skillet with cooking spray. Set aside.
Combine almond flour and baking soda in a large bowl.
Combine almond butter, egg, maple syrup and applesauce in separate bowl and mix well.
Add wet ingredients to dry ingredients and mix well, add in blueberries, strawberries and rhubarb to combine. Spoon batter into cast iron skillet.
Bake for 35 minutes or until done.
Let cool before slicing.
Enjoy!

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2 Corinthians 5:21: For our sake he made him to be sin who knew no sin, so that in him we might become the righteousness of God.

Question of the day!

What’s yours favorite way to use up summer berries?

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Paleo Lemon Berry Coffee Cake

May 4, 2017 by Rachel 12 Comments

Light & fluffy Paleo Lemon Berry Coffee Cake is studded with juicy berries and topped with an almond-coconut streusel! It’s the perfect healthy breakfast! Also Gluten-free, grain-free and dairy-free!

It’s been a longggggg time since I’ve used coconut flour.

It’s my favorite flour, when used in the correct proportions. Too often I hear horror stories about coconut flour which end up in people telling me that they hate using it. I get it, it’s complicated to work with and can never be subbed 1:1 with any flour. I repeat, please don’t ever sub coconut flour 1:1 with any flour! Trust me, I’ve been there multiple times, but you don’t have to be afraid, when all else fails, just follow a recipe that uses coconut flour, problem solved!

Coconut flour done right yields the most fluffayyyyyy, moist and delicious baked goods ever! My absolute favorite way to bake coconut flour is in the form of cake, specifically cawffeeeee cake. I like coffee cake better than regular cake because I prefer crunchy toppings>frosting.

Now this Lemon Berry Coffee Cake is probably one of my favorite cakes I’ve ever made. The texture is spot-on AKA light and fluffy with a delicious fresh lemony flavor and juicy berries. It’s soooooooo easy to make, don’t let coconut flour intimidate you or you’ll be missing out big time.

Just a few ingredients are needed to make this fluffy goodness:

Coconut flour

Baking soda

Eggs

Maple syrup

Lemon juice + zest

Almond milk

Strawberries/berries

Paleo Lemon Berry Coffee Cake

This coffee cake is so easy to make and filled with fresh lemon and studded with juicy berries! Coconut flour makes this cake so light, moist and fluffy. It’s topped with a crunchy sliced almond and coconut topping instead of a traditional crumb topping. Also gluten-free, grain-free, dairy-free and paleo!

Paleo Lemon Berry Coffee Cake

Print Recipe

Prep Time 10

Cook Time 30

Total Time 40

Servings 9 slices

Ingredients

1/2 cup + 2 tbsp coconut flour
1/2 tsp baking soda
3 eggs beaten (can sub in 3 flax/chia eggs)
2-3 tbsp maple syrup
1 cup unsweetened almond milk
1 tsp fresh lemon juice
1 tsp fresh lemon zest
1/2 cup fresh strawberries chopped
Topping
1/4 unsweetened coconut flakes
1/4 cup sliced almonds
2 tbsp maple syrup

Instructions

Preheat oven to 350 and grease a square cake pan or line with parchment paper
Combine flour and baking soda in a large bowl
Combine eggs, maple syrup, milk, lemon juice and zest in a small bowl and add to dry ingredients, mix well
Add in strawberries, mix well
Spread cake batter in pan evenly and combine topping ingredients in a small bowl
Sprinkle topping on cake evenly and bake for 25-30 minutes or until done

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Questions of the day!

What’s your favorite thing to make with coconut flour?

The BEST Flourless Peanut Butter Banana Cake {5 Ingredients!}

January 22, 2017 by Bethany And Rachel 57 Comments

Flourless Peanut Butter Banana Cake is fluffy and moist made with only 5 real ingredients and topped with a peanut butter frosting! You would never believe it’s healthy! Can be paleo and vegan too!

Hello Guys! I’m excited to share this recipe with you all today! This recipe (like others I’ve made) is born from past recipe creations morphed together.

As I was looking through my Pinterest board yesterday, I came across this Flourless Pumpkin Snack Cake. I remembered how amazing this recipe was (I mean, come on! You can’t go wrong with pumpkin cake with a chocolate frosting).

Then, I scrolled down to these Peanut Butter Banana French Toast Rollups and immediately had an epiphany. This was my discernment from God telling me to make a PB-Banana version of the flourless snack cake!

In my opinion, you can never go wrong with the peanut butter and banana combo, – it is always a winner year-round (for me at least). I think most people would agree with me, though I am probably slightly biased.

But, let me tell ya, this cake is oh-so-good. The base is adapted from the pumpkin version and it’s just so fluffy and moist, you would never be able to tell it’s flourless!

Additionally, this cake is suitable for dietary restrictions as well. It’s not only gluten-free but can also be vegan and paleo-friendly too! If you’re vegan, just sub a flax egg. Paleo? Sub in almond butter for the frosting.

Furthermore, this PB banana snack cake is so simple and easy to make too!

Ingredients Needed For This Flourless Cake

Peanut Butter

Bananas

Maple syrup

Egg/flax egg

Baking soda

Peanut Butter Mousse

Flourless Peanut Butter Banana Cake Substitutions:

Peanut Butter: You may substitute any natural smooth nut butter such as almond butter, cashew butter, sunflower seed butter, etc.

Maple Syrup: You may sub in any liquid sweetener such as honey or agave.

Peanut Butter Mousse: You may omit and add in chocolate chips and crushed pecans instead!

Storing This Flourless Peanut Butter Banana Cake

Store this cake in the fridge for 1-2 weeks!

Other Healthy Flourless Dessert Recipes!

Flourless Peanut Butter Banana Blondies

Flourless Sweet Potato Blondies

Flourless Chocolate Banana Snack Cake

Flourless Peanut Butter and Jelly Blondies

Flourless Chocolate Zucchini Cake

Flourless Pumpkin Snack Cake

Flourless Peanut Butter Banana Cake

This banana snack cake is completely flourless and made with only 5 real food ingredients! It’s topped with a creamy peanut butter frosting and makes the perfect healthy dessert or snack! It’s naturally sweet and completely gluten-free. Also with paleo and vegan options!

The BEST Flourless Peanut Butter Banana Cake

Print Recipe

Prep Time 20

Cook Time 30

Total Time 50

Servings 9 people

Ingredients

1 cup natural smooth peanut butteror cashew/almond butter
2 ripe bananas mashed
1/4 cup pure maple syrup
1 egg beaten (sub flax egg for vegan option)
1 tsp. baking soda
Peanut Butter Frosting (link to recipe in recipe notes below) replace with almond butter for paleo

Instructions

Preheat oven to 350 degrees.
Combine all ingredients in a bowl until mixture is smooth.
Spread batter into 9x9 or 8x8 square pan sprayed with cooking spray or lined with parchment paper.
Bake for 30 minutes, or until done.
Make the peanut butter frosting. We used this recipe from the Minimalist Baker 🙂
Slice into 9 pieces.
Enjoy!

Notes

use THIS RECIPE from Minimalist baker for the Peanut butter frosting

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1 John 4:10: In this is love, not that we have loved God but that he loved us and sent his Son to be the propitiation for our sins.

The BEST Flourless Paleo Pumpkin Cake with Dark Chocolate Frosting {7 Ingredients!}

September 5, 2016 by Bethany 56 Comments

Satisfy your pumpkin cravings with this Flourless Paleo Pumpkin Cake with Dark Chocolate Frosting. You won’t believe that it’s flour-less and made with only 7 ingredients! Also with a vegan option!

I am often referred to as “the trickster”. Not only can I do some pretty cool tricks in gymnastics, but I actually trick people into thinking certain things. Not gonna lie, sometimes I tell people that I’m Rachel and they believe me.

One time I convinced my 22 year old friend that chocolate milk was made from brown cows. Yeah I’m completely serious on that last sentence. This girl graduated college with a degree in medical lab science and was fooled by me.

I guess I sometimes “trick” too much so people start to not believe when I say certain things. Case in point: this recipe. Every single person who tried recipe couldn’t believe this cake was made sans flour. How does one make baked goods without the use of flour? You are tricking us Bethany, aren’t you?

Actually nah, not this time. You see, almond butter/cashew butter is one heck of a sub for flour in grain-free baked goods. I was amazed myself at how well this cake fluffed up.

The texture is moist and so fluffy (I could die!) and everything you want a cake to be. No fooling you here, pinky promise.

And now that the pumpkin craze has begun, I’ve been craving all things pumpkin. Before you know it, I’ll have a nice beta-carotene tan which is totally ok with me.

It’s mind blowing that no flour is needed to make this cake. Only 6 simple ingredients that you probably already have in your kitchen:

Almond butter

Canned pumpkin

Maple syrup

Egg or flax egg

Vanilla extract

Baking soda

And if you’re feeling extra decadent, go for the Paleo Dark Chocolate Fudge Frosting courtesy of Erin from Texanerian Baking. It’s optional, but we all know a little chocolate never hurt nobody😏

Paleo Pumpkin Snack Cake with Dark Chocolate Fudge Frosting

An unbelievably moist flourless pumpkin cake is topped with thick dark chocolate fudge frosting. You won’t believe that this cake contains only 6 ingredients and is gluten-free, grain-free and refined sugar-free!

The BEST Flourless Paleo Pumpkin Cake with Dark Chocolate Frosting {Vegan option}

Print Recipe

Prep Time 20

Cook Time 30

Total Time 50

Ingredients

1 cup almond OR cashew butter
1 1/2 cups canned pumpkin
1/4 cup pure maple syrup
1 egg beaten (sub flax egg for vegan option)
1 tsp. vanilla extract
1 tsp. baking soda
Paleo Chocolate Fudge Frosting recipe link below

Instructions

Preheat oven to 350 degrees.
Combine all ingredients in a bowl until mixture is smooth.
Spread batter into 9x9 square pan sprayed with cooking spray.
Bake for 30 minutes, or until done. Let cool and spread frosting on top.
Slice into 9-12 pieces.
Enjoy!
Adapted from my Paleo Dark Chocolate Fudge Zucchini Brownies

Notes

Recipe to Paleo Fudge Frosting from the Texanarian

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Questions of the day!

Are you ready for pumpkin season yet?
What’s your favorite recipe to make with pumpkin?

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cake

Flourless Chocolate Chip Zucchini Cake

Ingredients

Instructions

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Strawberry Rhubarb Coffee Cake {Paleo + Gluten-free}

Ingredients

Instructions

Like This Recipe?? Pin For Later!

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“This post is sponsored by Pacific Foods on behalf of Mambo Sprouts. As always, all opinions are my own.”

Flourless Carrot Cake

Flourless Carrot Cake {Paleo + Vegan Option}

Ingredients

Instructions

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Paleo Orange Cranberry Snack Cake

Ingredients

Instructions

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Pumpkin Cranberry Skillet Cake

Pumpkin Cranberry Skillet Cake {Paleo + Vegan option}

Ingredients

Instructions

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Flourless Pecan Apple Cake with Cinnamon Frosting

Flourless Pecan Apple Cake with Cinnamon Frosting {Paleo & Vegan }

Ingredients

Instructions

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Blueberry Strawberry Rhubarb Skillet Cake Ingredients:

Substitutions for This Skillet Cake:

Storing Blueberry Strawberry Rhubarb Skillet Cake:

You Will Also Love These Recipes!

Strawberry Bluebarb Skillet Cake {Paleo w/ Vegan option}

Ingredients

Instructions

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2 Corinthians 5:21: For our sake he made him to be sin who knew no sin, so that in him we might become the righteousness of God.

Question of the day!

Paleo Lemon Berry Coffee Cake

Paleo Lemon Berry Coffee Cake

Ingredients

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Flourless Peanut Butter Banana Cake is fluffy and moist made with only 5 real ingredients and topped with a peanut butter frosting! You would never believe it’s healthy! Can be paleo and vegan too!

Ingredients Needed For This Flourless Cake

Flourless Peanut Butter Banana Cake Substitutions:

Storing This Flourless Peanut Butter Banana Cake

Other Healthy Flourless Dessert Recipes!

Flourless Peanut Butter Banana Cake

The BEST Flourless Peanut Butter Banana Cake

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1 John 4:10: In this is love, not that we have loved God but that he loved us and sent his Son to be the propitiation for our sins.

Paleo Pumpkin Snack Cake with Dark Chocolate Fudge Frosting

The BEST Flourless Paleo Pumpkin Cake with Dark Chocolate Frosting {Vegan option}

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