The berries are here and just in time for all of the 4th of July-themed foods! Isn’t it just a beautiful site? I recently purchased my first flat of berries which left a giant strawberry shortcake-sized hole in my heart. I loved Hostess shortcake as a kid, but that food isn’t an option today. In 2 days we will be refined-sugar free for 3 months with 9 to go, so finding this cupcake recipe by Pretty in Primal was icing on the proverbial cake. The texture of the cake is spongy and moist, either right out of the oven or a few days later. I cut one in half, placed sliced strawberries on top and took a bite. Then I ran to give Jon his half so he could meet me in the kitchen to fight over the remaining cakes.
I count my blessings one survived.
- 4 eggs
- 3/4 cup coconut milk (one without additives; coconut and water only)
- 2 tsp vanilla extract
- 1/4 cup granulated maple sugar
- 1/4 cup coconut sugar (or omit maple sugar and use 1/2 cup coconut sugar)
- 1/2 cup fine almond meal (or blanched almond flour)
- 1/2 cup coconut flour, sifted
- 1/4 tsp pink salt
- 1/2 tsp baking soda
- Preheat oven to 350°.
- In one large bowl, mix all ingredients together with a handheld immersion blender, mixer or fork. Sifting your coconut flour will eliminate chunks of the dense flour-trust me.
- Line 10 cups in a muffin pan and fill 3/4 with batter.
- Bake for 28-30 minutes until golden brown (and you can hardly stand it).
- Cut them in half and serve with sliced farm-fresh strawberries if you can! If you’re not sugar-free then try a cool whip-like topping called Tru Whip which uses non-hydrogenated oils (trans fats).
One Paleo shortcake: 4 g fiber, 4 g sugar, 5 g protein, 9 g carbs, and 130 calories per muffin (using coconut sugar).
One Hostess shortcake: 0 g fiber, 12 g sugar, 1 g protein, 20 g carbs and 110 calories.
Of the many traditional foods I miss (Dad’s Velveeta Au gratins) I miss Grandma’s Sour Cream Coffee Cake. Sugary cake for breakfast?! Yes please. I especially like the part copied onto my recipe that says “cinnamon & sugar DON’T SKIMP!” – No measurements. So my innate just-wing-the ingredients attitude slowed when I started eating raw vegan. Elana Amsterdam’s Cinnamon Crumb Cupcake recipe gave me a jump-start and I just adjusted a few things. I don’t like to use agave since it’s become such a controversial sweetener, so until it isn’t considered worse than, or similar to corn syrup I’ll try alternative sweeteners. Mine did also fall in the center likely due to the switch (which Jon says gives them character) and it’s a very dense cake, but so cinnamon-delicious!
Cinnamon Crumb Coffee Cakes
- 1 cup fine almond meal (or blanched almond flour)
- 2 T coconut flour, sifted
- 1/4 tsp pink salt
- 1 tsp baking soda
- 2 eggs
- 1/4 cup raw honey
- 1/4 cup coconut nectar
- 1 T vanilla extract
- 3/4 cup fine almond meal (or blanched almond flour)
- 1/2 cup walnuts, coarsely chopped
- 2 T cinnamon
- 1/4 cup coconut nectar (maybe Grade B Maple Syrup next time)
- Preheat the oven to 350°F.
- Line 10 cups in a muffin pan.
- Bake for 18+ minutes until toothpick comes out almost clean.
Thanks goes to Paleo Table for sharing the best Paleo Lemon Pound Cake recipe ever. It is such a moist, flavorful and amazingly delicious cake! The glaze smelled like 7-Up to me, it is so perfectly delicious! I used 1/2 almond flour and 1/2 almond meal from my homemade stashes and it was perfect, the perfect consistency.
Paleo Lemon Pound Cake
- 2 cups blanched almond flour (or homemade almond meal-flour is lighter)
- 1/2 cup coconut flour, sifted
- 1/2 tsp sea or pink salt
- 1 heaping tsp baking soda
- 2/3 cup raw honey, melted (a mixture of coconut nectar and maple syrup could work too)
- 2/3 cup coconut oil, melted
- 4-5 eggs (or 4-5 chia or flax eggs)
- 1/2 cup + 3 T unsweetened full-fat coconut milk
- 2 T pure vanilla extract
- zest of 1 lemon (zest before juicing)
**Glaze Recipe Below**
- Preheat oven to 350ºF.
- Prepare a 9×9 baking pan or 8-9″ springform pan by coating the interior with coconut oil.
- Sift dry ingredients in a large mixing bowl and stir with a whisk to combine.
- Place oil and honey in the bowl of a food processor or bowl (using hand mixer) and process for 15 seconds. Add eggs, one at a time, mixing after each addition. Add coconut milk, vanilla, and lemon zest, and continue to process until well combined.
- Make a well in the center of the dry ingredients and pour in the wet ingredients. Use a wooden mixing spoon to thoroughly combine ingredients, pressing out any lumps.
- Pour batter into prepared pan and bake for 35 minutes or until a toothpick inserted in the center comes out clean. The top will be lightly browned.
- Let cake cool in the pan for 10 minutes, run a butter knife around the edge of the pan to loosen the cake, and then turn it out onto a cake plate and let cool completely.
“7-Up” Lemon Glaze
- 1-2 lemons, juiced
- zest of 1 lemon
- 1 vanilla bean pod or (2 tsp vanilla extract)
- 4 T raw honey
- While cake bakes, prepare the glaze by slitting vanilla bean lengthwise and scraping the beans into a small saucepan. Add the vanilla bean pod (or vanilla extract), lemon juice, zest, and honey to the pan. Bring to a simmer over medium heat. Reduce heat to low and simmer for 10 minutes. Let cool to room temperature. Remove pod and discard.
- Using a knife, perforate the top of the cake several times. Pour glaze over the cake, using a spatula to evenly distribute the glaze over the entire cake top. Let the cake rest for an hour to fully absorb the glaze. Serve immediately or cover and store in the refrigerator. Top with fresh strawberries if desired.
Per slice, serves 12 – 370 calories, 30 carbs with almost 6 g of fiber and almost 9 g of protein. The fiber will be much higher if you use chia eggs (go ahead and experiment!)