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?!
- 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
- Preheat your oven to 350 degrees F and grease two 8" round cake pans.
- In a medium bowl combine your dry ingredients, almond flour, tapioca flour, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
- In a large bowl using an electric hand mixer, beat together the eggs, maple syrup, vanilla extract, coconut oil, and almond milk.
- Combine the dry ingredients into the wet ingredients and beat on medium/low till batter forms.
- Wring out your zucchini shreds, make sure to squeeze out any excess liquid. You can do this with a dishtowel.
- Fold in your carrots, zucchini, and coconut into your cake batter.
- Divide your cake batter evenly into your prepped cake pans.
- 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).
- 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).
- Use a blunt knife to spatula to spread the frosting
- Garnish your cake with walnuts. Enjoy!!
- Store in the fridge for up to 1 week.
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.
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!
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 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!
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!
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.
- Combine the defrosted cherries, cherry jam and vanilla extract in a small bowl. Mix on low till combined.
- 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.
- Heat full-fat coconut milk or heavy cream pour in dark chocolate and let sit for 2 minutes. Whisk till completely melted and smooth.
- 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.
- 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
- 1 cup cherries, defrost if frozen
- 1/4 cup cherry preserves
- 1/4 tsp vanilla extract
- 2 cups heavy cream
- 4 oz cream cheese
- 1 cup powdered sugar
- 1 cup full fat coconut milk (canned)
- 3/4 cup dark chocolate (can use chocolate chips)
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.
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.
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.
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.
For a stiffer frosting add more powder sugar, 1/4 cup at a time, and mix till the desired stiffness is reached.
These lemon bars have a bright and tart flavor. They are incredibly creamy and smooth. These gluten-free, raw & vegan bars come together easily with a blender and food processor.
There is somthing about lemon bars that just makes my tastebuds sing! The are the perfect mixture of tart and sweet. I have never tried baking lemon bars, in fact I often just use my oven as a storage drawer, ha! I may have to give it a go one of these days!!
So lets talk about these bars. The crust is so naturally sweet, thanks to the dates. If your dates are not soft, you will want to soak them in hot water for at least 5 minuets. The cheesecake filling is batter licking good. Soaking your cashews will help soften them up, and in turn give you the creamiest filling. If you do not use agave feel free to sub for any liquid sweetener of your choice (maple syrup, brown rice syrup..). These bars are a healthy spin from your baked lemon bar. Different textures but in my opinion 100x more delicious, and not to mention a ton healthier! The raspberry swirl is so extra.. I know! It really gives these bars such great flavor. If you decide to leave it out don’t worry, the bars are delicious with or without! I hope you give these bars a try!
No Bake Lemon Raspberry Bars
- 1 cup raw pecans
- 1 cup pitted gooey medjool dates 8-10
- 1/4 cup coconut shreds
- 1 tbsp coconut oil
- dash of pink salt
- 1 cup cashews soaked for 4+ hours, preferable overnight, rinsed and drain before use.
- 1 cup coconut cream
- 1/4 cup coconut butter
- 1 tbsp vanilla extract
- 1/4 cup fresh squeezed lemon juice
- zest from 1 lemon
- 1/4 cup agave
- 1 cup raspberries + 1 tbsp water
- Line a 8" square dish with parchment paper for hassle free removal. Grease it with coconut oil, set aside.
- In a food processor, add in all crust ingredients. Process till sticky and doughy. If your dates are dry and mixture is not sticky add water slowly. Press the dough evenly into the bottom of the prepared pan.
- In a high-powered blender (I use vitamix) combine all of the cheesecake ingredients and blend for about 2-3 minutes, or until the mixture is smooth and creamy.
- Taste your batter, if needed adjust sweetness/tartness to your desired taste. Pour batter over your prepared crust and smooth the top. Hit against the counter a few times to rid any air bubbles.
- In your blender place raspberries and water, blend till smooth.
- With a spoon place blots of raspberry all over the top. Using a knife or tooth pick, create swirls going back and forth or in circles, whatever your feeling!
- Place in the freezer to set for at least 3 hours before serving.
- They can be served frozen, but are best thawed 10-15 minutes before serving. They will store in the freezer sealed for 3 months.