Desserts Archives » Kay's Clean Eats

Strawberry Coffee Cake

Strawberry Coffee Cake is bursting with sweet strawberries in every bite and topped with the most delicious cinnamon streusel. Adding strawberries to coffee cake gives it the perfect summer twist. 

So a few days ago I did my grocery shopping at my regular spot, Trader Joes. There were selling 3 pound strawberry boxes for less than what you would find for 1 pound here! I couldn’t resist the sweet smell, however, after I brought them home to wash and put away I realized I would have to freeze half or risk them going moldy and bad. So what better way to use them then in strawberry coffee cake or Strawberry Fields Salad!

This recipe happens to be my son’s favorite, he likes anything but chocolate, haha. We don’t do a whole lot of baking in the summertime as the oven just heats the house, but this is well worth it. And you will have it for the week if you can resist the temptation to not eat it in a few days! If you don’t have strawberries you can use blueberries and make this amazing Blueberry Coffee Cake. 

How to make Strawberry Coffee Cake

Preheat your oven to 350 degrees F and line or grease an 8-inch square baking pan. 

Add the flour, cane sugar, baking powder, and salt to a medium bowl, stir and combine. 

Pour in your milk, and add your egg and softened butter. Beat the batter together till combined, the batter is supposed to be very thick, so you’re doing right. 

Gently stir in your strawberries until evenly incorporated. Careful not to burst all the strawberries, I find it easiest to fold them in with my hands. 

Pour your batter into your prepared pan, use your hands to flatten it out. 

For the topping, combine the flour, sugars, salt, and cinnamon with a fork or a pastry cutter. You want it crumbly. Pour over your batter.

Bake until golden brown, about 40-45 minutes. Cut into squares and serve with mascarpone, butter, or on its own. Enjoy!

 

Yield: 8 servings

Strawberry Coffee Cake

Strawberry Coffee Cake

Strawberry Coffee Cake is bursting with sweet strawberries in every bite and topped with the most delicious cinnamon streusel. Adding strawberries to coffee cake gives it the perfect summer twist. 

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes

Ingredients

  • 1 3/4 cups all-purpose four
  • 1/2 cup cane sugar
  • 2 tsp baking powder
  • 1 egg
  • 1/3 cup milk ( i used 2% but any milk will work)
  • 1/4 cup butter, softened
  • 1 cup diced strawberries

Streusel Topping

  • 4 tbsp cold butter, cut in small pieces
  • 1/3 cup cane sugar
  • 2 tsp coconut sugar ( or sub brown sugar)
  • 1 tsp cinnamon
  • 1/4 cup flour
  • pinch of salt

Instructions

    1. Preheat your oven to 350 degrees F and line or grease an 8-inch square baking pan.
    2. Add the flour, cane sugar, baking soda, and salt to a medium bowl, stir and combine.
    3. Pour in your milk, and add in your egg and softened butter. Beat the batter together till combined, the batter is supposed to be very thick, so you're doing right.
    4. Gently fold in your strawberries until evenly incorporated. Careful not to burst all the strawberries, I find it easiest to fold them in with my hands.
    5. Pour your batter into your prepared pan, use your hands to flatten it out.
    6. For the topping: Combine the flour, sugars, salt, and cinnamon with a fork or a pastry cutter. You want it crumbly. Pour over your batter.
    7. Bake until golden brown, about 40-45 minutes. Cut into squares and serve with mascarpone, butter, or on its own. Enjoy!

Blood Orange Tart

This blood orange tart is a springtime favorite.  Made with fresh blood orange juice and a chocolate gram crust this is such a delicious dessert. 

Blood oranges are truly some of the most beautiful citruses around! The inside is always a surprise some or light pink some or deep purple, you never knew what you will end up with. No-bake desserts like this blood orange tart are perfect for spring and summertime. This recipe uses minimal ingredients and is the perfect balance of sweet with a little tart. 

I absolutely love tarts, the last one I made disappeared so fast so this time I disguised it in the fridge, haha! We love a slice of tart and Netflix at night, quarantine and pregnancy cravings have turned me into quite the adventurous cook! This blood orange tart sits on a chocolate crust that is out of this world! Chocolate + Orange = Delicious.

This creamy blood orange tart uses butter in the crust. To make this dessert fully vegan just sub vegan butter in the crust and you have yourself a dreamy vegan tart!

Love amazing desserts also try:

Yield: 8

Blood Orange Tart

Blood Orange Tart

This blood orange tart is a springtime favorite.  Made with fresh blood orange juice and a chocolate gram crust this is such a delicious dessert. 

Prep Time 15 minutes
Cook Time 10 minutes
Additional Time 2 hours
Total Time 2 hours 25 minutes

Ingredients

Crust

  • 12 honey gram cracker sheets (1 1/2 cups gram cracker crumbs)
  • 3 tbsp cane sugar
  • 3 tbsp cocoa powder
  • 6 tbsp melted butter

Blood Orange Curd Filling

  • 2/3 cup blood orange juice, freshly squeezed
  • 2 tbsp lemon juice
  • 4 tbsp corn starch, can sub agar agar powder
  • 1 blood orange, zest of
  • 3 tbsp coconut oil
  • 1/2 cup agave
  • 1 tsp vanilla extract
  • 1 13.5 ounces can coconut milk (full fat, not lite)

Instructions

      1. Preheat oven to 350 degrees f.
      2. To a food processor, add gram crackers and pulse till crumbs form. Add in butter, cocoa powder, and sugar pulse till combined and the mixture is damp to touch. Push mixture evenly into a 9-inch tart pan.
      3. Bake crust for 8-10 minutes, or until crust is set. Remove from oven at let cool completely.
      4. To a medium pot, add blood orange juice, lemon juice, and corn starch. Whisk until corn starch is dissolved.
      5. Turn on heat to medium-low and add in agave, coconut oil, and vanilla extract. Whisk till the mixture becomes thick like curd. Slowly and in coconut milk and orange zest, continue to whisk constantly till ingredients are combined and thick like curd. Turn off the heat letting the filling rest for 5 minutes.
      6. Pour blood orange curd filling into your tart shell, place in the refrigerator to set for 2-3 hours. For a firmer texture let sit overnight.
        Serve with fresh fruit, enjoy!

Lemon Curd Tart {Easy & Delicious}

This creamy lemon curd tart is the perfect balance of sweet lemony perfection. Made with coconut cream this is truly is the best dessert for any lemon lover. 

When life gives you lemons make this delicious lemon curd tart. It’s every lemon lover’s dream. Its the perfect no-bake summer sweet treat. My oldest is not a fan of chocolate, so this dessert is one my whole family can enjoy. 

lemon curd tart

Technically you do bake the gram cracker crust fro about 8 minutes, but can we still call this no-bake? The filling gets poured straight into the toasted gram crust then sets in the fridge. Lemon desserts are some of my favorites. I have so many lemons growing this year I’ve had to start handing them out to family and friends. We’re talking buckets full, my trees are so fruitful this year!

This lemon curd tart is the perfect spring/summer dessert, its cool and creamy with the right amount of tart flavor. Serve it with fresh berries and a dollop of whipped cream, yum!

This creamy lemon tart uses butter in the crust. To make this dessert fully vegan just sub vegan butter in the crust and you have yourself a dreamy vegan tart!

Love easy no-bake desserts also try:

Yield: 8 servings

Lemon Curd Tart {Easy & Delicious}

Lemon Curd Tart {Easy & Delicious}

This creamy lemon tart is the perfect balance of sweet lemony perfection. Made with coconut cream this is truly is the best dessert for any lemon lover. 

Prep Time 15 minutes
Cook Time 10 minutes
Additional Time 2 hours
Total Time 2 hours 25 minutes

Ingredients

Crust

  • 12 honey gram cracker sheets (1 1/2 cups gram cracker crumbs)
  • 3 tbsp cane sugar
  • 6 tbsp melted butter

Lemon filling

  • 2/3 cup lemon juice, freshly squeezed
  • 4 tbsp corn starch, can sub agar agar powder
  • 1 lemon, zest of
  • 3 tbsp coconut oil
  • 1/2 cup agave
  • 1 tsp vanilla extract
  • 1 13.5 ounces can coconut cream

Instructions

  1. Preheat oven to 350 degrees f.
  2. To a food processor, add gram crackers and pulse till crumbs form. Add in butter and sugar pulse till combined and the mixture is damp to touch. Push mixture evenly into a 9-inch tart pan.
  3. Bake crust for 8-10 minutes, or until crust is golden. Remove from oven at let cool completely.
  4. In a medium pot, add lemon juice and corn starch. Whisk until corn starch is dissolved.
  5. Turn on heat to medium-low add-in agave, coconut oil, and vanilla extract. Whish till the mixture becomes thick. Slowly and in coconut milk and lemon zest, continue to whisk constantly till ingredients are combined and thick like curd. Turn off the heat at let the filling sit for 5 minutes.
  6. Pour lemon curd filling into your tart shell, place in the refrigerator to set for 3 hours. For a firmer texture let sit overnight.
  7. Serve with fresh fruit, enjoy!

Peach Blueberry Crisp

An Easy Peach Blueberry Crip made with fresh juicy fruit and a deliciously easy brown sugar crisp topping. 

Its finally peach season, nothing says summer like sweet peaches. My neighbor has a giant peach tree and luckily we got spoiled with all the free peaches! Peach Blueberry Crisp is a favorite around here, top it with a scoop of vanilla ice cream, delicious! 

Once the peach season hits I tend to go a little crazy with them! I love storing them in the freezer and popping them into our morning green smoothies. But what I love using them the most in is baked crips! This Peach Blueberry crisp tastes like summer in a dessert. 

This dish is super simple to throw together. Can’t find fresh peaches, canned, or jarred will also work. I am a huge fan of fruit crips I truly love them all! The first time I had was at Wolfgang Puck’s, that apple pie crisp forever changed me! Needless to say, you can eat fruit crisp all year long, top it with ice cream and you got yourself a delicious dessert!

More easy and delicious desserts for you to try:

Yield: 6 servings

Peach Blueberry Crisp

Peach Blueberry Crisp

An Easy Peach Blueberry Crip made with fresh juicy fruit and a deliciously easy brown sugar crisp topping.

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes

Ingredients

Peach Blueberry Filling

  • 7 peaches, peeled and sliced
  •  1 cup blueberries
  • 1 tsp cinnamon
  • 1/4 cup agave
  • 1 tsp vanilla extract
  • 1 tbsp corn starch

Crisp

  • 1/2 cup cold butter, cut into small pieces
  • 1 cup rolled oats
  • 1/2 cup flour 
  • 1/2 cup brown sugar
  • 1/4 tsp salt
  • 1/2 tsp cinnamon

Instructions

  1. Preheat the oven to 350°F. Spray an 8 or 9-inch square baking dish with nonstick cooking spray and set aside.
  2. For The Filling Gently toss peaches, blueberries, cinnamon, agave, vanilla extract, and corn starch. Transfer filling to your baking dish.
  3. For the Crisp In a mixing bowl whisk together the flour, brown sugar, oats, salt, and cinnamon. Add in the cold cubed butter and using a fork, pastry cutter, or hands cut the butter into the dry ingredients until the mixture starts to become crumbly.
  4. Sprinkle the crip mixture on top of the filling.
  5. Bake at 350°F for 40-50 minutes, until the topping is lightly golden brown and the filling is bubbling around the edges.
  6. Remove from the oven to cool slightly before serving. Enjoy!

Magic Cookie Bars with Condensed Coconut Milk

Magic Cookie Bars are a rich and gooey dessert that is also gluten-free. This is a simple recipe to throw together with only 6 ingredients.

Have you ever tried a magic cookie bar? The first time I tried one was this year, haha! Why did I wait so long, these are an unbelievably delicious treat! The combination of walnuts, chocolate, and coconut all in gooey coconut condensed milk is heavenly! I used almond flour for a base to keep them gluten-free. 

Last week I was at sprouts market looking for flour but of course, had no luck, it seems like everyone has picked up baking during the quarantine. However, while I was browsing the baking aside for flour and I stumbled across condensed coconut milk, I had to grab it! It has the same exact texture and sweetness as regular condensed milk.

How to make Magic Cookie Bars 

To make Magic Cookie Bars you will need to start with the bottom layer. There is no mixing involved you will pour everything into your 9-inch square baking pan. I recommend lining it with parchment paper for easy removal. magic cookie bars

Recipe Variations 

Magic cookie bars can have simple ingredient swaps, here are some below.

Chopped Walnuts: these add a nice crunch to the bars, you can add as little or as much as you like. They also can be swapped out for chopped pecans.

Chocolate chips: You can use semi-sweet or dark chocolate. 

Sweetened Condensed Coconut Milk: Once all ingredients are layered you will pour a can of sweetened condensed milk on top. If you can not find sweetened condensed coconut milk, regular sweetened condensed milk will work great too. 

Love dessert, then you must try The Best Vegan Dark Chocolate TartPecan Pie Bars, and Strawberry Pop Tarts.

Yield: 9-10 bars

Magic Cookie Bars with Condensed Coconut Milk

Magic Cookie Bars with Condensed Coconut Milk

Magic Cookie Bars are a rich and gooey dessert that is also gluten-free. This is a simple recipe to throw together with only 6 ingredients.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 1/2 cup butter, melted (1 stick) vegan or regular
  • 1 1/2 cups almond flour
  • 1 cup coconut shreds
  • 1 cup walnuts, chopped
  • 1 cup chocolate chips
  • 1 12 oz can sweetened condensed coconut milk ( can sub for sweetened condensed milk)

Instructions

  1. Preheat oven to 350ºF and line a 9-inch square baking dish with parchment paper.
  2. Pour melted butter into your baking dish.
  3. Sprinkle in almond flour and lightly press down with the back of a cup into an even layer.
  4. Sprinkle coconut shreds evenly over the almond flour layer, followed by the walnuts and chocolate chips.
  5. Pour sweetened condensed coconut milk evenly over the top.
  6. Bake for 30-35 minutes, until edges are golden brown and middle is set.
  7. Allow to cool completely before serving, you can speed this process up by placing them in the fridge or freezer. Enjoy!

Notes

Store bars in the fridge or freezer.

Blueberry Coffee Cake

This recipe for Blueberry Coffee Cake is so moist, fluffy. Packed with bursting blueberries and the perfect cinnamon streusel topping, this is a recipe everyone will love. 

Its Friday, we’ve almost made it through week 5 of this COVID quarantine! I’ve gone through all the feels and moods, one thing I am constantly telling myself is that ‘this to shall pass.’ My love for cooking is one thing that has really kept me sane it been a stress relief and just something positive I could put my mind into. On Thursday morning I woke up damned to have a piece of coffee cake and blueberries because my fruit cravings these days are intense!

Determined not to mess this recipe up because flour is so hard to come by right now. You literally have to be the first 5 people in line when markets open or you’re out of luck! Luckily I haven’t run out yet! This Blueberry Coffee Cake was one of the best uses of flour I’ve had in a long time. 

How to make Blueberry Coffee Cake

  1. Preheat your oven to 350 degrees F and line or grease an 8-inch square baking pan. 
  2. Add the flour, cane sugar, baking powder, and salt to a medium bowl, stir and combine. 
  3. Pour in your milk, and add your egg and softened butter. Beat the butter together till combined, the batter is supposed to be very thick, so you’re doing right. 
  4. Gently stir in your blueberries until evenly incorporated. Careful not to burst all the blueberries if you’re using fresh blueberries. 
  5. Pour your batter into your prepared pan, you may need to use your hands to flatten it out. 
  6. For the topping: Combine the flour, sugars, salt, and cinnamon with a fork or a pastry cutter. You want it crumbly. Pour over your batter. 
  7. Bake until golden brown, about 40-45 minutes. Cut into squares and serve with mascarpone or butter. On its own, it is great too. Enjoy!

Love baked goods, also try Strawberry Pop Tarts and Pumpkin Breakfast Cookies. 

Yield: 10 servings

Blueberry Coffee Cake

Blueberry Coffee Cake

This recipe for Blueberry coffee cake is so moist, fluffy and bursting with delicious blueberries. Packed with blueberries and the perfect cinnamon streusel topping, this is a recipe everyone will love. 

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Ingredients

  • 1 3/4 cups all-purpose four
  • 1/2 cup cane sugar
  • 2 tsp baking powder
  • 1 egg
  • 1/3 cup milk ( i used 2% but any milk will work)
  • 1/4 cup butter, softened
  • 3/4 cup blueberries, fresh or frozen

Streusel Topping

  • 4 tbsp cold butter, cut in small pieces
  • 1/3 cup can sugar
  • 2 tsp coconut sugar ( or sub brown sugar)
  • 1 tsp cinnamon
  • 1/4 cup flour
  • pinch of salt

Instructions

    1. Preheat your oven to 350 degrees F and line or grease 8-inch square baking pan. 
    2. Add the flour, cane sugar, baking soda and salt to a medium bowl, stir and combine. 
    3. Pour in your milk, and add your egg and softened butter. Beat the butter together till combined, the batter is supposed to be very thick, so you're doing right. 
    4. Gently stir in your blueberries until evenly incorporated. Careful not to burst all the blueberries if you're using fresh blueberries. 
    5. Pour your batter into your prepared pan, you may need to use your hands to flatten it out. 
    6. For the topping: Combine the flour, sugars, salt, and cinnamon with a for or a pastry cutter. You want it crumbly. Pour over your batter. 
    7. Bake until golden brown, about 40-45 minutes. Cut into squares and serve with mascarpone or butter. On its own, it is great too. Enjoy!

Notes

If there are any leftovers store in a ziplock bag in the fridge or an airtight container.

Nutrition Information:

Yield:

10

Serving Size:

1

Amount Per Serving: Calories: 173Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 44mgSodium: 195mgCarbohydrates: 21gFiber: 0gSugar: 17gProtein: 1g

Healthy Peanut Butter filled Chocolate Eggs

Healthy Peanut Butter filled Chocolate Eggs are everything you love about a traditional Reese’s without the excess sugar! Made with wholesome ingredients these vegan eggs are the perfect treat for everyone!

Hello friends, first and foremost these Healthy Peanut Butter filled Chocolate Eggs are my current favorite chocolate treat! I have one a day… The kids love them too! I realize there is a lot of peanut allergies out there. The good news is that you can use any nut or seed butter you want! As a peanut butter lover, it has and will always be my number 1!

These Healthy Peanut Butter filled Chocolate Eggs are simple to make! I used peanut butter, maple syrup, and coconut flour for the filling. To shape the eggs I find it is easiest to use a cookie dough scoop and then shape the egg from there. For the chocolate, I melted together chocolate chips and coconut oil. I told you this is an easy recipe!

Healthy Peanut Butter filled Chocolate Eggs are best stored in the fridge and will last up to 4 weeks. 

How do you easily coat peanut butter eggs

The easiest way to do this is with a spoon and fork. Place your egg on top of your spoon and submerge into the chocolate, make sure to coat both sides. Transfer it to your fork and place it on parchment paper and sprinkle with a little salt. 

Healthy Peanut Butter filled Chocolate Eggs

Healthy peanut butter substitutions

The best nut-free substitute is sunflower seed butter. Sometimes it can run a little thinner than peanut butter and you will need to adjust the amount of coconut flour, try adding 1 tsp at a time.

Love easy and delicious treats also try, No-Bake Vegan Peanut Butter & Jelly Cheesecakes, and The Best Vegan Dark Chocolate Tart!

Yield: 9 eggs

Healthy Peanut Butter filled Chocolate Eggs

Healthy Peanut Butter filled Chocolate Eggs

Healthy Peanut Butter filled Chocolate Eggs are everything you love about a traditional Reese's without the excess sugar! Made with wholesome ingredients these vegan eggs are the perfect treat for everyone!

Prep Time 5 minutes
Additional Time 7 minutes
Total Time 12 minutes

Ingredients

  • 3/4 cup peanut butter
  • 2 tbsp coconut flour
  • 2 tbsp maple syrup (can sub agave)
  • 3/4 cup chocolate chips 
  • 1 tsp coconut oil 

Instructions

  1. In a medium bowl combine your coconut flour, smooth peanut butter, and maple syrup. The batter should be moist but stiff enough to mold.
  2. If the batter is too thick/crumbly add 1 tsp of liquid at a time.
  3. Line a plate or tray with parchment paper and set aside. Slightly wet your hands and form egg-shaped domes with your peanut butter mixture. Repeat till the peanut butter mixture is used up and place in the freezer.
  4. Once your eggs are frozen, melt your chocolate chips and coconut oil. Dip your peanut butter eggs into the chocolate coating both sides. Sprinkle with sea salt. Place eggs back on parchment paper and into the fridge to set. Enjoy!

Nutrition Information:

Yield:

9

Serving Size:

1

Amount Per Serving: Calories: 221Total Fat: 16gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 105mgCarbohydrates: 18gFiber: 2gSugar: 12gProtein: 6g

 

Healthy Carrot & Zucchini Cake Recipe

This Healthy Carrot & Zucchini Cake Recipe is so delicious and easy to make. It is gluten-free and refined sugar-free however each bite is so moist and sweet the way cake should be.

Countdown till easter, since we are on a ‘shelter at home’ order this year we won’t be doing any gatherings. So sad about this, this will be the first year we don’t do Easter at my mother-in-law’s house. I always get asked to bring dessert and this year I would have brought my Healthy Carrot & Zucchini Cake Recipe for everyone to enjoy! On the bright side… more for me, ha!

Anyone else doing a lot more eating these days? Quarantine life!

I have always had great luck when it comes to baking cakes. For every birthday in my family, I always make the birthday cake! Now I do not consider myself a baker but never say never. I love a dessert that’s just better for you, something that doesn’t leave you with too much guilt! This Healthy Carrot & Zucchini Cake Recipe is sweet, moist, and topped with the most delicious cream cheese frosting! 

For this cake, I used more ingredients than I usually do in my recipes, however each is important in creating this epic Healthy Carrot & Zucchini Cake Recipe!! The blend between almond flour and tapioca flour is a dream come true. When I first started working with almond flour I had a lot of difficulties with the texture in baked goods, but when it is blended with tapioca flour baked goods come out so perfect!

You can make this cake the day before, store it in the fridge so the frosting sets. So whose ready to bake a carrot cake?!

This Healthy Carrot & Zucchini Cake Recipe

Love desserts also try, Black Forest CakeChocolate Crinkle CookiesPecan Pie Bars, The Best Vegan Dark Chocolate Tart,  and Paleo Chocolate Chip Cookie Bars!!

Yield: 10

Healthy Carrot & Zucchini Cake Recipe

Healthy Carrot & Zucchini Cake Recipe

This Healthy Carrot & Zucchini Cake Recipe is so delicious and easy to make. It is gluten-free and refined sugar-free however each bite is so moist and sweet the way cake should be.

Prep Time 30 minutes
Cook Time 28 minutes
Additional Time 1 hour
Total Time 1 hour 58 minutes

Ingredients

Carrot Cake

  • 2 cups almond flour
  • 1/4 cup tapioca flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 1/2 tbsp cinnamon 
  • 1/2 tsp ground ginger
  • 1/4 tsp nutmeg
  • 1 cup carrots, shredded
  • 1 cup zucchini, shredded
  • 1 cup coconut, shredded 
  • 4 eggs
  • 3/4 cup maple syrup
  • 2 tsp vanilla extract
  • 1/3 cup coconut oil
  • 1/4 cup almond milk

Cream Cheese Frosting

  • 8 oz cream cheese
  • 1 tsp vanilla extract
  • 5 tbsp agave

Instructions

  1. Preheat your oven to 350 degrees F and grease two 8" round cake pans.
  2. In a medium bowl combine your dry ingredients, almond flour, tapioca flour, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
  3. In a large bowl using an electric hand mixer, beat together the eggs, maple syrup, vanilla extract, coconut oil, and almond milk.
  4. Combine the dry ingredients into the wet ingredients and beat on medium/low till batter forms.
  5. Wring out your zucchini shreds, make sure to squeeze out any excess liquid. You can do this with a dishtowel.
  6. Fold in your carrots, zucchini, and coconut into your cake batter.
  7. Divide your cake batter evenly into your prepped cake pans.
  8. Bake both layers for 25 minutes or until a toothpick inserted in the center comes out clean. Let cakes completely cool before removing from cake pan (about 30-40 minutes).
  9. In a medium bowl place all your fristing ingredients, cream cheese, vanilla extract, and agave. With your hand mixer beat on medium/high till frosting forms (about 3 minutes).
  10. Use a blunt knife to spatula to spread the frosting
  11. Garnish your cake with walnuts. Enjoy!!
  12. Store in the fridge for up to 1 week.

Black Forest Cake

This Black Forest Cake is the moistest chocolate cake layered with a sweet cherry filling and a perfect whipped cream frosting. This dreamy cake is perfect to bring for your next occasion.

Black Forest Cake slice

Friends welcome to my December it is literally celebration after celebration in this family. Kicking off the festivities we start with hubby’s birthday who this amazing Black Forest Cake is made for! Then we move to our wedding anniversary (going on 8 years💕), Christmas, my son’s birthday, mom’s birthday oh and were not done it ends with New Year’s Eve. Totally need to find a dress…!

What a month and I am smack in the middle of it! My favorite part though is all the sweets made it my little cozy kitchen!

Last week was full of Christmas cookies and hot cocoa, tis’ the season to be jolly!

Black Forest Cake

Ed my hubby is a huge face of chocolate and fruit, I think it’s so bizarre, ha! He likes his apple pie with chocolate ice cream and he is probably one of the only people I know that does this! Ironically my son absolutely hates chocolate! For the birthday boy, I whipped up this luscious Black Forest Cake and no my chocolate hating son didn’t even try it, haha! But, everyone who came out to Celebrate absolutely loved it.  Probably the greatest feeling ever for me!

Black Forest Cake

Black forest cake may be the very best chocolate fruit combo I’ve ever made!  This Black Forest Cake is full of so much rich flavor.  The cherry chocolate combo is so sexy it’s one that makes everyone goo Mmmmm mmm mmm. This layer cake takes this flavor combo to a whole new level! Fresh Cherries were not in season around here I was a few weeks early however I could not postpone the birthday so I used frozen pitted cherries and they were terrific!

Black Forest Cake

The moist chocolate cake layers taste so rich, really could be eaten on its own. The filling and toppings make this Black Forest cake live up to its name. Juicy cherries, jam preserves, and fluffy whipped cream come together to make this Black Forest Cake so damn good! 

To all my chocolate cherry lovers this one is for you!

Black Forest Cake

How To Make Black Forest Cake

  • Preheat the oven to 350 degrees F, and prepare 3, 8-inch cake pans with non-stick spray or parchment paper. 
  • In a medium bowl whisk together your flours, sugar, cocoa powder, baking soda, & baking powder till combined. 
  • Cut butter into 12-16 small pieces and add into your dry ingredients. Mix on low till flour is crumbly and damp. (about 45 seconds. 1 minute)
  • Add-in eggs 1 at a time and mix on low till combined.
  • Add in vanilla extract, almond extract, and greek yogurt and mix on low till combined. 
  • Add in milk and mix till just combined.
  • Divide batter evenly into your prepared cake pans. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. 

Cherry Filling 

  • Combine the defrosted cherries, cherry jam and vanilla extract in a small bowl. Mix on low till combined.

Frosting

  • In a large bowl combine heavy cream, cream cheese, powder sugar, and vanilla extract. Beat on medium speed till smooth, then turn on high speed and beat till stiff peaks form.

Chocolate Ganache

  • Heat full-fat coconut milk or heavy cream pour in dark chocolate and let sit for 2 minutes. Whisk till completely melted and smooth.

Cake Assembly

  • Place chocolate cake on serving platter.
  • Spread frosting then cherry filling.
  • Place the second layer on top and repeat. 
  • Top with the third layer and frost the cake with the rest of your frosting. 
  • Make chocolate ganache. 
  • Carefully pour chocolate around the perimeter of the cake letting it drip offsides. I like to op the entire cake its really up to you how much you want.
  • Garnish with more cherries, chocolate, and powdered sugar.

Love chocolate desserts also try, The Best Vegan Dark Chocolate Tart.

Yield: 12

Black Forest Cake

Black Forest Cake

This Black Forest Cake is the moistest chocolate cake layered with a sweet cherry filling and a perfect whipped cream frosting. This dreamy cake is perfect to bring for your next occasion.

Prep Time 35 minutes
Cook Time 35 minutes
Total Time 1 hour 10 minutes

Ingredients

Cake

  • 1 1/4 cup granulated sugar
  • 1 cup flour
  • 1/2 cup cake flour
  • 3/4 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 cup butter
  • 4 eggs
  • 1 cup full fat Greek yogurt
  • 1 tbsp vanilla extract
  • 1 tsp almond extract
  • 1/2 cup 2% milk 

Cherry Filling

  • 1 cup cherries, defrost if frozen
  • 1/4 cup cherry preserves 
  • 1/4 tsp vanilla extract 

Frosting

  • 2 cups heavy cream
  • 4 oz cream cheese
  • 1 cup powdered sugar

Chocolate Ganache

  • 1 cup full fat coconut milk (canned)
  • 3/4 cup dark chocolate (can use chocolate chips)

Instructions

    Cake:

    Preheat the oven to 350 degrees F, and prepare 3, 8-inch cake pans with non-stick spray or parchment paper. 
    In a medium bowl whisk together your flours, sugar, unsweetened cocoa powder, baking soda, & baking powder till combined. 
    Cut butter into 12-16 small pieces and add into your dry ingredients. Mix on low till flour mixture is crumbly and damp. (about 45 seconds. 1 minute)
    Add-in eggs 1 at a time till combined.
    Add in vanilla extract, almond extract, and greek yogurt and mix on low till combined. 
    Add in milk and mix till just combined.
    Divide batter evenly into your prepared cake pans. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. 


    Cherry Filling :

    Combine the defrosted or fresh cherries, cherry jam and vanilla extract in a small bowl. Mix on low till combined.


    Frosting:

    In a large bowl combine heavy cream, cream cheese, powder sugar, and vanilla extract. Beat on medium speed till smooth, then turn on high speed and beat till stiff peaks form.


    Cake Assembly:

    Place chocolate cake on serving platter.
    Spread frosting then cherry filling.
    Place the second layer on top and repeat. 
    Top with the third layer and frost the cake with the rest of your frosting. 


    Chocolate Ganache:

    Place chocolate in a medium-sized bowl.

    In a small saucepan heat the coconut milk or heavy cream just till it starts to bubble. Pour warm coconut milk over the chocolate and let sit for 2 minutes.

    Whisk the chocolate for about 2 minutes till melty and smooth.

    Carefully pour chocolate around the perimeter of the cake letting it drip offsides.

    Garnish with more cherries, melted chocolate ganache, and powdered sugar.

Notes

For a stiffer frosting add more powder sugar, 1/4 cup at a time, and mix till the desired stiffness is reached.

Easy Sugar Cookies + Glaze

Sugar cookies are the perfect year-round holiday cookie! They are, soft, chewy, sweet, and oh so much fun to decorate with your family and friends! 

The way sugar cookies can be shaped is endless. Because Christmas is around the corner Fiori my daughter and I had a little Christmas baking session. Baking with a four-year-old is messy we got sprinkles and flour everywhere but the joy in her face was all worth it! We picked our favorite Christmas cookies cut-outs and went to town! 

Do not skip the chilling process this will help the cookie keep the shape and not fall flat when baking. When baking sugar cookies I find it super helpful to use my best cookie sheets. Nobody likes a rock hard burnt edged sugar cookie. These sugar cookies do not disappoint you will use this recipe year-round!

Christmas season is my absolute favorite time of year. One of my favorite traditions is sitting around the table, listening to Christmas music while sipping hot cocoa and frosting sugar cookies. It just feels so cozy this time of year!

For the glaze, I took a spin on marble! MARBLE is my absolute favorite, something about it just makes me say WOW! I have a dream kitchen guys it includes marble and eco-friendly everything, think marble, matte black fixtures with a mix of light bamboo, ha! I may have just lost half of you, haha! Okay, back to the sugar cookies glaze it is easy to marble just a few drops of your favorite food coloring. 

Just look at that marble😍😍😍

How to make Sugar Cookies:

  • Using an electric mixer mix flour sugar and salt till combined, about 15 seconds.
  • With the mixer on low add in your butter pieces, beat the mixture till crumbly, about 2 minutes.
  • Add in the vanilla extract and cream cheese, beat until dough starts looking crumbly about 45 seconds.
  • Knead dough by hand and form into a cohesive ball. Transfer to a cutting board and cut in half. 
  •  Form both balls into flat disks and place them in plastic wrap.   Refrigerate for 30 minutes ( dough can be refrigerated for up to 3 days or frozen for up to 1 month).

Baking:

  • Adjust oven rack to middle and preheat oven to 375 degrees F. Prepare 2 cookie sheets with nonstick spray or parchment paper.
  • Working with one disk on a clean surface. Flour your surface and roll your dough 1/8 inch thick. 
  • Use cookie cutters to cut shapes from the dough. Peel away scrapes with a thin metal spatula. Space cookies 1 inch apart on cookie sheet.  With the scrapes pat together, roll, and use cookie-cutter, repeat till done.
  • Bake cookies 1 sheet at a time for 8-10 minutes rotate sheet halfway through baking. Let cookies cool for 5 minutes before transferring to a wire rack. Let cookies completely cool before glazing.

For the marble glaze:

  • Whisk confectioners sugar and milk together till combined, no clumps. 
  • Pour enough glaze to dip your cookie in a shallow bowl. Add just as few drops of food coloring and with a toothpick barley swirl.
  • Carefully dip the tops of your cookies into the glaze then remove allowing the excess to drip off.
  • Transfer to a wire rack at let set. It takes about an hour to set, let them completely set before storing them in Tupperware.

Love delicious cookies recipes also try, The BEST Vegan Rocky Road Cookies!

Yield: 34 cookies

Easy Sugar Cookies + Glaze

Easy Sugar Cookies + Glaze

Sugar cookies are the perfect year-round holiday cookie! They are, soft, chewy, sweet, and oh so much fun to decorate with your family and friends! 

Prep Time 12 minutes
Cook Time 10 minutes
Additional Time 30 minutes
Total Time 52 minutes

Ingredients

  • 1/2 cup sugar
  • 1/8 cup light brown sugar
  • 2 sticks of unsalted butter softened, cut into 16 pieces (16 tbsp)
  • 2 oz cream cheese
  • 1/2 tbsp vanilla extract
  • 2 1/3 cups flour
  • dash of salt
  • For the glaze:
  • 1 1/2 cups confectioners sugar
  • 4 tbsp milk
  • natural food coloring

Instructions

    For the cookies:

    Using an electric mixer mix flour, sugar, and salt till combined, about 15 seconds.
    With the mixer on low add in your butter pieces, beat the mixture till crumbly, about 2 minutes.
    Add in the vanilla extract and cream cheese, beat until dough starts looking crumbly about 45 seconds.
    Knead dough by hand and form into a cohesive ball. Transfer to a cutting board and cut in half. 
     Form both balls into flat disks and place them in plastic wrap.  
    Refrigerate for 30 minutes ( dough can be refrigerated for up to 3 days or frozen for up to 1 month)
    Adjust oven rack to middle and preheat oven to 375 degrees F. Prepare 2 cookie sheets with nonstick spray or parchment paper.
    Working with one disk on a clean surface. Flour your surface and roll your dough 1/8 inch thick. 
    Use cookie cutters to cut shapes from the dough. Peel away scrapes with a thin metal spatula. Space cookies 1 inch apart on cookie sheet. 
    With the scrapes pat together, roll, and use cookie-cutter, repeat till done.
    Bake cookies 1 sheet at a time for 8-10 minutes rotate sheet halfway through baking. Let cookies cool for 5 minutes before transferring to a wire rack. Let cookies completely cool before glazing.

    For the marble glaze:

    Whisk confectioners sugar and milk together till combined, no clumps. 
    Pour enough glaze to dip your cookie in a shallow bowl. Add just as few drops of food coloring and with a toothpick barley swirl. (refer to post for pictures)
    Carefully dip the tops of your cookies into the glaze then remove allowing the excess to drip off.
    Transfer to a wire rack at let set. It takes about an hour to set, let them completely set before storing them in Tupperware.

Nutrition Information:

Yield:

36

Serving Size:

1

Amount Per Serving: Calories: 94Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 15mgSodium: 6mgCarbohydrates: 10gFiber: 0gSugar: 3gProtein: 1g