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Healthy Apricot Snack Cake (paleo, nut free)

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Apricots are one of those summer stone fruit that, I believe, are so underrated! Peaches get all the glory come summertime. Apricots have an incredibly unique flavor; sweet flesh with a slightly tart skin, perfectly juicy, and easy to eat. Just rip down the middle, the pit pulls easily away from the meat, and enjoy! Apricots have a much shorter season than peaches, nectarines, and plums, starting in early May and finishing around the end of July. Which, again, if you’re asking me, makes them that much more special. And, did you know that California produces 85% of all apricots grown in the US?! So, to pay tribute to this delicious and much overlooked little fruit, I made a cake! Because I’m pretty sure cakes are the ultimate symbol of celebration.

This Healthy Apricot Cake is a light and fluffy cake spiced with just a kiss of cardamom and topped with a bounty of fresh apricot wedges. I sprinkled chopped up pistachios and a bit of turbinado sugar over the apricots to give the top a deliciously addictive crunch. But feel free to leave these out if you’re looking for a nut free and/or strictly paleo version of this cake. Apricots can be inherently be a little tart, but are made sweeter once baked. Baking the apricots gives them a beautiful caramelization and a heavenly jammy texture which is a lovely complement to the airy and perfectly sweet cake base. I used a 9 in springform pan for presentation to easily free the cake from the baking dish, but any similarly sized baking dish will do.This cake is paleo friendly, made with no refined sugars, and nut free (if you omit the pistachio top). It whips up quick and in just one bowl! I love this cake because, made with only real ingredients, it’s the perfect eat-anytime-treat! Delicious as a fruity breakfast, an accompaniment to your afternoon caffeine fix, or to satisfy a nighttime sweet tooth. And I suspect this would be incredible with a scoop of your favorite vanilla for a yummy seasonally inspired dessert!

paleo friendly (gluten/grain/dairy free), naturally sweetened, nut free

If you make this recipe, please feel free to leave a review or rating down below. And I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

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Healthy Apricot Cake

This Healthy Apricot Cake is the perfect summer treat. Super easy to make and in just one bowl! It's a light and fluffy cake spiced with a touch of cardamom and topped with a bounty of fresh apricot wedges. The cake is paleo-friendly, made without any refined sugars, and easily made nut free (just omit the pistachio topping). Perfect for any time of day, breakfast, afternoon, or pair with a scoop of vanilla for a delicious seasonal dessert!

paleo (gluten free/grain free/dairy free), refined sugar free, nut free

Ingredients

  • 3/4 cup coconut sugar
  • 1/3 cup avocado oil or melted and cooled coconut oil
  • 3 eggs
  • 1 tsp vanilla
  • 1 1/4 cup cassava flour
  • 1/2 cup tapioca flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp sea salt
  • 1/8 tsp cardamom powder (optional, but delicious)
  • 1/4 cup dairy free milk of choice
  • 1 lb fresh apricots, quartered
  • 2 tbsp chopped pistachios optional
  • 1 tbsp turbinado or cane sugar omit if strict paleo

Instructions

  1. Heat oven to 350 degrees and prepare a 9 inch springform pan by greasing with additional oil or cooking spray. If you don't have a springform pan use a similarly sized pie dish or square baking dish. Baking times will differ, see notes below.

  2. In the bowl of a stand mixer (or in a large bowl if mixing by hand), make the batter by mixing the coconut sugar, avocado oil, eggs, and vanilla until thick and frothy

  3. Next add the cassava flour, tapioca flour, baking powder, sea salt, and cardamom and mix until just fully incorporated.

  4. Scrape down the sides of the bowl, add the milk, and slowly mix into the batter. Scrape down sides of the bowl again if necessary, and mix until just fully incorporated without overmixing.

  5. Pour the batter into the prepared baking dish and spread into an even layer.

  6. Arrange the apricots over the top of the batter, cut side down, in a circle starting from the center and working outward. Sprinkle the pistachios and sugar all over the apricots and batter if you using.

  7. Bake for 35-45 minutes, see notes below. Bake until top is firm and golden brown all over. Checking for doneness by piercing with a toothpick and ensuring it comes out clean. Remove from oven and let cool on wire rack for 10 minutes before removing from pan and slicing.

Recipe Notes

Baking time will depend on the type of baking dish used. For a springform pan baking should take for 42-44 minutes. If using a different pan start watching the cake after 35 minutes.

Store in the fridge for a day or so. Afterwards, slice and move to freezer for longer storage!

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Cake Batter Balls (no bake, vegan, paleo)

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Summer is here!!!!!

As much as I’d like to say that I enjoy all the seasons equally, it would be a straight up lie. I live for summer. Long warm days, eating dinners outside, tank tops and flip flops, everything about it just gives me an instant high. And while summer might be a little different this year (a pandemic will do that though), there’s one thing that is sure to be an unchanging fact about summer. That summer treats are epitomized in no bake desserts, raw concoctions, and the freezer becomes the mecca of refreshing but delicious goodness. So to celebrate the beginning of this season, I bring you these Cake Batter Balls! Cuz is there any more classic way to celebrate something than with a cake?! But make it no-bake and healthified.

These Cake Batter Balls are super easy to whip up. Made with just a few good-for-you ingredients and in just one bowl, these would be great to mix up with any little helpers looking to get in the kitchen. Sweetened with maple syrup and spiked with protein, these are a fun way to fuel up pre/post work out. And with (mostly, cuz sprinkles) clean ingredients, I may have convinced myself to enjoy a couple of these for breakfast. Because does the day even start until chocolate’s been had? But if you’re looking to cut the sugars a bit, not really into chocolate, just don’t have the time for melting chocolate, or want to make these a sun-friendly snack, feel free to skip the chocolate coating. They will still be amazing!
These are super customizable so you can use what you have on hand. For the chocolate I’ve used Enjoy Life chocolate chips which are made with cane sugar. If you’re looking for a paleo-friendly chocolate, I love the Hu gems which are made with coconut sugar. For the sprinkles, I used naturally dyed rainbow sprinkles. I found this brand at a store nearby and really like them. For some reason they are currently unavailable on Amazon at the time of publishing this post. For strict paleo, just leave these out, they will only be a little less fun. 
paleo friendly (gluten/grain/dairy free), naturally sweetened, vegan, oil free

If you make this recipe, please feel free to leave a review or rating down below. And I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

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Cake Batter Balls

These sprinkle studded balls taste just like cake batter, but healthied up and spiked with protein. Sweetened with maple syrup and made with only good for you ingredients (ok, and some sprinkles) these are the perfect treat to enjoy any time of day, pre or post-work out, mid-morning snack, or even dessert! I like the sprinkles that are naturally dyed but still taste just as fun!

no bake, vegan, paleo, naturally sweetened

Ingredients

Cake Batter

  • 1 cup almond flour
  • 1/4 cup vanilla protein powder or additional almond flour
  • 1/8 tsp sea salt
  • 3 tbsp maple syrup
  • 2-3 tbsp tahini, well stirred before using or other nut/seed butter
  • 1 tsp vanilla
  • 1-2 tbsp nut/seed milk of choice
  • 2-3 tbsp sprinkles omit if strict paleo

Chocolate Coating

  • 1/2 cup chocolate chips or chunks
  • 1/2 tsp coconut oil

Instructions

  1. In a medium bowl mix together the almond flour, protein powder, and sea salt.

  2. Add the maple syrup and 2 tbsp of tahini and mix well. If the mixture is too thick, add 1 tbsp of milk and stir well. If the batter is still too thick add a bit more nut milk. If batter is too thin, add the additional tbsp of tahini. The batter should look like a cookie dough batter and easily rolled into a ball.

  3. Add the sprinkles and stir to incorporate into the batter.

  4. Roll into 11-12 balls (I used a 40 mm cookie scoop) and place on a parchment lined plate or baking sheet and place in the freezer.

  5. Make the chocolate coating by melting the chocolate in short 5 second bursts in the microwave or over a double boiler. Once chocolate is melted carefully stir in the coconut oil until chocolate is shiny and smooth.

  6. Using a fork, gently roll each ball in the melted chocolate, lift up, and tap the fork on the edge of the bowl to allow excess chocolate to drip off. Place back on plate/baking sheet and repeat until all balls are coated. Place the coated balls back in the freezer to set. Once chocolate is fine enjoy!

Recipe Notes

Store these in the fridge or freezer!

Leave off the chocolate coating to make these a sun-friendly snack to enjoy on the go! 

 

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Pear Crumb Cake (paleo)

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Celebrating seasonal winter fruit with this Pear Crumb Cake! If you know me, or follow me on IG (which, if you do, thank you!) you’ll know that I am fairly obsessed with produce. There are a mere few fruits or veggies that I do not love or find beautiful. And while I am not the biggest fan of winter (cold weather, short days, bulky clothes), I do really enjoy winter produce. And while I can pick a juicy grapefruit or a sweet apple from a mile away, there’s something about selecting a perfectly ripe, juicy not mushy pear that’s always been very allusive. Every pear I ever select is always a huge grainy disappointment.

BUT I recently discovered, that if you bake a pear, well, you just can’t lose. Because picking a good firm pear is easy. And then baking that pear into a moist cake with all the warm cozy spices is just a winning situation. The cake is paleo-friendly (gluten/grain/dairy free) and just the right texture to be a satisfying breakfast, which doesn’t feel over indulgent at the beginning of the day. And we can’t forget the crumb topping, which, if you ask me, is always a welcome addition to any cake. I used two small-ish red pears but chose any that look good to you, try to select firmer ones that will hold up to a hot oven.  This is one of my favorite cake recipes to date and was huge hit with all my friends and family. And if they don’t get devoured in one day, they freeze wonderfully!

paleo (gluten/grain/dairy free), naturally sweetened

If you make this, I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

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Paleo Pear Crumb Cake

This pear speckled cake is the perfect way to celebrate a delicious winter fruit! It's a moist but light cake flavored with all the warm cozy spices and crowned with a delicious crumb topping. Perfect for breakfast or alongside your afternoon coffee!

paleo (gluten/grain/dairy free), naturally sweetened

Ingredients

Streusel Topping

  • Streusel Topping
  • ½ cup coconut sugar
  • ¼ cup coconut flour
  • 1 tsp cinnamon
  • 1/8 tsp salt
  • 4-5 tbsp coconut oil or butter

Cake Ingredients

Wet

  • 3 eggs
  • ¾ cup coconut yogurt
  • ½ cup coconut sugar
  • ¼ cup coconut oil melted & cooled
  • 1 tsp vanilla

Dry

  • 1 ½ cup almond flour
  • ½ cup tapioca flour
  • 3 tbsp coconut flour
  • 1 tsp cinnamon
  • ½ tsp ground ginger
  • ½ tsp nutmeg
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 2 small or 1 ½ medium pears cut into 1 in chunks (any firm variety will do)

Instructions

  1. Heat oven to 360 degrees and prepare square baking pan (8 or 9 in square) by greasing or lining with parchment paper.
  2. Make the streusel topping by mixing together all the dry ingredients in a small bowl, then add 4 tbsp coconut oil and mash together with a fork, breaking up any larger chunks with your fingers, until texture looks like wet sand and sticks when pressed together. Adding an additional tbsp of oil if mixture is still too dry. Set aside

  3. Make the cake by mixing wet ingredients together by hand or in a stand mixer with a paddle attachment until light and fluffy.

  4. Add all the dry ingredients (except the pears) and mix until just well incorporated.
  5. Then using a rubber spatula or spoon, fold the pears into the batter

  6. Spread out the batter into the prepared pan and spread out into one even layer.

  7. Sprinkle the crumb topping all over the batter.

  8. Bake for 42-45 minutes using a toothpick to test for doneness.
  9. Let cool for about 15-20 minutes before slicing or removing from the pan.

Recipe Notes

These freeze brilliantly! Cut into desired slices and store in airtight container.

Cinnamon Streusel Coffee Cake (paleo)

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I’m not much of a cake fan, but this Cinnamon Coffee Cake, my friends, is more of a “cake”. And I say “cake” because it lacks the regular dry/blandness I associate with cakes. This “cake” has the texture of a light but perfectly moist muffin, that is flat. And double layered. Sandwiching an oh-so-cinnamony filling. And then there’s the streusel topping, packed with even more cinnamony goodness and adding just the right amount of texture to top off the lovely “cake” bottom. It’s the perfect anytime snack but is made to be eaten with a hot cup of coffee or tea. This recipe is paleo-friendly (gluten/grain free), dairy free, and has no refined sugars. Plus, it’s actually fairly low in sugar overall for a coffee cake with a filing AND a streusel top. This recipe is fairly easy to make so don’t let the seemingly long list of ingredients stop you from making this recipe, most of the ingredients repeat themselves in each section.

I like to add a good amount of collagen* to my baked goods to add some protein and reap the many benefits of collagen whilst also satisfying my sweet tooth. This is completely optional and I give a substitution if you prefer to leave it out.

paleo, gluten free/grain free, dairy free, no refined sugar

If you make these I’d love to see! Share a pic or comment below or tag a photo on instagram @freshlydafna with #freshlydafna

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Cinnamon Streusel Coffee Cake

paleo, gluten free/grain free, dairy free, no refined sugar

This Cinnamon Streusel Coffee Cake is a light but perfectly moist cake sandwiching a super cinnamony filing and topped with an even more cinnamon packed topping. It's made to be eaten along side a hot cup of coffee or tea, but really, this is a great anytime snack. With a surprisingly low amount of sugar and only good for you ingredients this recipe is a sure winner.

freshlydafna.com

Course Breakfast, Snack

Ingredients

Cinnamon Filing

  • 1/4 cup coconut sugar
  • 1 tbsp cinnamon
  • 1/4 tsp cacao powder (for color only, completely optional)

Streusel Topping

  • 1/2 cup coconut flour
  • 1/2 cup coconut sugar
  • 1 tbsp cinnamon
  • 1/8 tsp salt
  • 1/4 cup coconut oil room temp (or firmed up in fridge a few minutes if in liquid state)

Cake

Wet Ingredients

  • 3/4 cup dairy free yogurt (I like coconut yogurt)
  • 1/2 cup coconut sugar
  • 1/4 cup coconut oil melted and cooled
  • 3 eggs
  • 1 tsp vanilla

Dry Ingredients

  • 1 1/4 cup almond flour
  • 1/2 cup tapioca flour
  • 1/2 cup collagen (or sub 1/4 cup more almond flour)
  • 3 tbsp coconut flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Instructions

  1. Preheat oven to 350 and prepare 8x8 baking pan by lining with parchment paper

  2. Make the filing by mixing filing ingredients together in a small bowl and set aside

  3. Make streusel by mixing coconut sugar, coconut flour, cinnamon and salt together in a small bowl, then add coconut oil and mix together with your fingers or a fork until a sandy mixture develops. Set aside

  4. Make cake by first mixing wet ingredients together either by hand or with a stand mixer until light and fluffy

  5. Then mix in dry ingredients and mix until just well incorporated scraping down sides of bowl when necessary

  6. Pour 1/2 cake batter into prepared baking dish and spread out in an even layer

  7. Then pour filing over the cake layer so it's fairly equally distributed all over lower cake layer

  8. Then add the remaining batter using a rubber spatula to gently spread it over the cinnamon filling and into an even layer

  9. Finally, add the streusel topping over the top cake layer

  10. Bake for about 48 minutes testing with a toothpick to ensure doneness

  11. Remove from oven and let cool before removing from baking pan and slicing

Recipe Notes

Any remaining pieces can be stored in an airtight container for a few days or in the freezer for longer. 

*I use and love Great Lakes Collagen Hydrosolate. If you are a first time customer use my code FreshlyDafna20 for 20% off your first order!

Chocolate Maca Cake w/Frosting! (paleo)

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I have to admit something. I am NOT a cake person. I’ve stated this before, in a previous post for my Chocolate Chip Cookie Pie. And, well, nothing has changed. I know that my cake-hating is kind of unusual and that the majority of humans enjoy a good slice of cake. So I  made this cake for all my loved ones who love cake. And of course, it had to be chocolate. And, well, if I’m being completely honest, because I find cakes to be a bit boring, I decided to throw in some maca, because I love the taste AND the added health benefits.

You can definitely make this cake without the addition of maca and no other alterations need to be made other than it’s omission. And if you are like “WTF is maca and why should I ever include it in anything” here’s a bit more info and some of the potential health benefits!

What is maca?

Maca is a root which typically grows in the Andes. It is a superfood and been used for it’s healing and restorative properties in the Incan culture for thousands of year. It is a close relative to the radish family. It is typically sold in powder form or in capsules.

Why should I use it?

Maca is most commonly used a natural method to balance hormones. It is an adaptogen and has been found to support the endocrine system, by helping restore balance. It is also used to help lowered libidos, increase energy, and combat adrenal fatigue. Additionally, it may assist with fertility.

Maca is packed with nutrients and minerals like calcium, potassium, iron, magnesium, and amino acids.

How should I use it?

The easiest way would be to mix it into smoothies, yogurt, or juices. I have also seen it in some chocolates which I love. It is also wonderful as an added boost to hot chocolate! Or you can bake with it, like I do here!

What do you know?

I am not a medical professional. Just someone who likes to experiment with “functional foods” and read about healthy ingredients and products. I personally, have been using this for years and love it. If you are unsure if this is safe for you, talk to your doctor and do your own research, especially so if you are pregnant and/or breastfeeding.

 

 

If you make this recipe I’d love to see your creation! Please either post a comment or picture on this page or if you’re posting on Instagram please tag @freshlydafna and use #freshlydafna

paleo, dairy free, gluten free, grain free, refined sugar free

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Chocolate Maca Cake with Easy Chocolate Frosting

paleo, dairy free, gluten free, grain free, refined sugar free

This healthified chocolate cake is anything but boring with the addition of the superfood maca! And a super easy 4 ingredient chocolate frosting that makes this cake especially tasty. 

freshlydafna.com

Ingredients

Cake

Wet Ingredients

  • 1/2 cup almond butter (or other nut/seed butter)
  • 1/2 cup coconut oil melted
  • 2 eggs pasture raised if possible
  • 1/2 cup coconut sugar
  • 1 tsp vanilla

Dry Ingredients

  • 1 cup almond flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 cup cacao powder
  • 1/4 cup maca powder
  • 1/8 tsp sea salt

Frosting

  • 1 cup cocoa powder
  • 1/2 cup coconut oil not melted
  • 1-2 tbsp maple syrup
  • pinch of sea salt

Instructions

  1. Preheat oven to 350. Line 8x8 baking dish with parchment paper or grease with additional coconut oil or butter.

  2. In the bowl of a stand mixer or by hand beat together the almond butter, coconut oil, and coconut sugar until well combined.

  3. Blend in one egg at a time. Then add vanilla. 

  4. In a medium bowl whisk together or sift all the dry ingredients together to remove any clumps. 

  5. At a low speed slowly incorporate the dry ingredients into the wet ingredients until just combined and there are no streaks.

  6. Scrape the batter into the prepare baking dish and with a silicone spatula or a piece of plastic wrap press down the batter into an even layer. Bake for about 18 minutes, testing for doneness with a toothpick (toothpick should come out clean). 

  7. Let the cake cool slightly and prepare the frosting. Mix all the frosting ingredients together until all is well combined and a glossy and thick mixture is made. Adjust to your taste by adding more maple and/or salt. Using a rubber spatula spread frosting over cake! See recipe notes for more on frosting. 

Recipe Notes

I have only stored this in the fridge for best texture and freshness. It will likely hold at room temp for a day or so if it's not too hot outside. 

Frosting Tips:

 - The frosting will come out best if the coconut oil is slightly soft so consider warming it slightly (a few seconds in the micro) if it's rock hard.

 - I used a stick blender to mix up the frosting and got good results. You can likely make this in a small food processor or blender. Please let me know if you do and how it turned out. You can also probably blend this together by hand if you have the arm power. 

 - This frosting recipe will completely cover the cake with a nice not too thick layer. I used the full frosting recipe on the cake but I suspect that leftover frosting would be a delicious dip for fruit or cookies. PLEASE let me know if you try this.