Freshly Dafna

snack cake

Healthy Apricot Snack Cake (paleo, nut free)

by Leave a Comment

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.

Print

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!

Freshly Dafna is now on Pinterest! Save all your favorite recipes by pinning this image!

Collagen Chocolate Chip Snack Cake (paleo)

by Leave a Comment

This Paleo Chocolate Chip Snack Cake is the perfect way to have a sweet healthy breakfast (or anytime snack) that goes great with a cup a coffee or tea. It’s spiked with a healthy dose of collagen that adds some protein, has good fats to give you energy, and a good amount of fiber to keep you fuller longer!

This super simple snack cake mixes up in just one bowl (cuz less dishes is always a good thing) and it’s super freezer friendly. I like to prepare one batch on a Sunday, let cool completely, slice and freeze in a stasher bag and pull out a slice for lunches or a midweek afternoon snack whenever the mood strikes.

The snack cake is relatively low in sugar (only 1/2 cup coconut sugar in the loaf) and you can use a super dark chocolate instead of these mini semi sweet chips to keep the sugar super low. It’s paleo friendly, gluten free, grain free, and dairy free but you’ll have even the pickiest of eater fooled with this delicious recipe!

 

Print

Paleo Chocolate Chip Snack Cake (with Collagen Protein!)

paleo (gluten free, grain free, dairy free), no refined sugar, freezer friendly

This easy to make Chocolate Chip Snack Cake mixes up in just one bowl and is a healthified option for a sweet breakfast (or anytime snack). It's packed with collagen protein, has good fats and fiber, and studded with chocolate chips! It's gluten/grain/dairy free but you'll have the pickiest of eaters fooled with this delicious recipe!

Course Breakfast, Snack
Prep Time 10 minutes
Cook Time 55 minutes

Ingredients

Wet Ingredients

  • 1/2 cup coconut yogurt or other non-dairy yogurt
  • 1/2 cup coconut sugar
  • 3 tbsp coconut oil melted and cooled
  • 3 eggs pasture raised, if possible
  • 1/4 cup non-dairy milk I used homemade almond milk
  • 2 tsp vanilla

Dry Ingredients

  • 1 1/2 cup almond flour
  • 1/2 cup tapioca flour
  • 1/2 cup collagen hydrosolate
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 cup mini (or regular) chocolate chips

Instructions

  1. Preheat oven to 350 and prepare loaf pan by greasing with extra coconut oil or lining with parchment paper

  2. In a stand mixer, or by hand, mix together coconut yogurt, coconut sugar, and coconut oil light and fluffy

  3. Then beat in 1 egg at a time

  4. Stir in milk of choice and vanilla, scraping down sides of bowl to ensure everything is well combined

  5. Add in all the dry ingredients (except chocolate chips) just until well incorporated, ensuring not to over mix

  6. Then stir in chocolate chips, pour batter into loaf pan, and set in middle rack of oven

  7. Bake for 55-57 minutes checking for doneness by sticking with a toothpick

  8. Let cool in loaf pan for about 10 minutes then move to cooling rack to cool all the way. Slice and serve! Will keep for a day or so in an airtight container, afterwards slice remaining portion and put in freezer!

Recipe Notes

This snack cake is a great snack to make at the beginning of the week to have healthy snack options on hand for the rest of the busy week. Just slice and place in freezer! Lightly toast when ready to eat. 

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

This post might contain affiliate links. I include these to help share which products I’m currently loving. If you do choose to purchase these products, please use the link to help support Freshly Dafna.