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Healthy Paleo Lemon Layer Cake

Healthy Paleo Lemon Layer Cake

Healthy paleo lemon layer cake with sweet potato frosting. Easy gluten free cake made with sweet potatoes, not flour! A quick paleo dessert recipe, perfect for summer.

Print Recipe Healthy Paleo Lemon Layer Cake Healthy paleo lemon layer cake with sweet potato frosting. Easy gluten free cake made with sweet potatoes, not flour! A quick paleo dessert recipe, perfect for summer. Ingredients Cake Frosting Info Cook Time 1 hour Prep Time 25 minutes Servings servings MetricUS Imperial Course Dessert Votes: 1
Rating: 5
You: Rate this recipe! Recipe Notes

Optional cake toppings: bee pollen, lemon wedges, glaze- either powdered sugar for non-paleo or coconut butter glaze for paleo.

Info Cook Time 1 hour Prep Time 25 minutes Servings servings MetricUS Imperial Course Dessert Votes: 1
Rating: 5
You: Rate this recipe! Recipe Notes

Optional cake toppings: bee pollen, lemon wedges, glaze- either powdered sugar for non-paleo or coconut butter glaze for paleo.

Ingredients Cake Frosting Instructions
  1. Preheat oven to 350F. Line the bottom of two 7" spring form cake pans with rounds of parchment paper.
  2. In a food processor mince sweet potato. Then in a blender combine all ingredients for cake until smooth.
  3. Divide batter in-between the two cake pans. Bake on 350F for about 60 minutes, then chill in freezer while you make frosting.
  4. For frosting, steam sweet potato cubes, then drain water, and chill in ice bath until cool. Then blend ingredients for frosting together in food processor until smooth and chill until ready to frost. See recipe notes on how to top off the cake. Store in fridge.
Nutrition Facts Healthy Paleo Lemon Layer Cake Amount Per Serving Calories 335 Calories from Fat 126 % Daily Value* Total Fat 14g 22% Saturated Fat 11g 55% Polyunsaturated Fat 0.2g Monounsaturated Fat 1g Cholesterol 62mg 21% Sodium 332mg 14% Potassium 222mg 6% Total Carbohydrates 52g 17% Dietary Fiber 4g 16% Sugars 34g Protein 4g 8% Vitamin A 205% Vitamin C 21% Calcium 9% Iron 6% * Percent Daily Values are based on a 2000 calorie diet.
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Blackout Healthy Paleo Chocolate Cake

Blackout Healthy Paleo Chocolate Cake

Blackout healthy paleo chocolate cake. Best gluten free chocolate cake- made with sweet potato and avocados! An easy paleo birthday or celebration cake that is moist and delicious.

Print Recipe Blackout Healthy Paleo Chocolate Cake Blackout healthy paleo chocolate cake. Best gluten free chocolate cake- made with sweet potato and avocados! An easy paleo birthday or celebration cake that is moist and delicious. Ingredients Cake Frosting Info Cook Time 45-50 minutes Prep Time 20 minutes Servings servings MetricUS Imperial Course Dessert Votes: 4
Rating: 5
You: Rate this recipe! Recipe Notes

Optional toppings: chocolate chips and/or chocolate glaze.

How to make chocolate glaze: in a double boiler over medium heat melt 1/4 cup coconut oil, 1/4 cup cocoa powder, and 2 tablespoons maples syrup. Once melted remove from heat, cool and use.

Info Cook Time 45-50 minutes Prep Time 20 minutes Servings servings MetricUS Imperial Course Dessert Votes: 4
Rating: 5
You: Rate this recipe! Recipe Notes

Optional toppings: chocolate chips and/or chocolate glaze.

How to make chocolate glaze: in a double boiler over medium heat melt 1/4 cup coconut oil, 1/4 cup cocoa powder, and 2 tablespoons maples syrup. Once melted remove from heat, cool and use.

Ingredients Cake Frosting Instructions
  1. Preheat oven to 350F. Line the bottom of two 6" spring form cake pans with rounds of parchment paper.
  2. In a food processor mince sweet potato. Then in a blender combine all ingredients for cake until smooth.
  3. Divide batter in-between the two cake pans. Bake on 350F for 45-50 minutes then chill in freezer while you make frosting.
  4. For frosting, steam sweet potato cubes, then drain water, and chill in ice bath until cool. Then blend ingredients for frosting together in food processor until smooth and chill until ready to frost. See recipe notes on how to top off the cake. Store in fridge.
Nutrition Facts Blackout Healthy Paleo Chocolate Cake Amount Per Serving Calories 368 Calories from Fat 144 % Daily Value* Total Fat 16g 25% Saturated Fat 12g 60% Polyunsaturated Fat 0.4g Monounsaturated Fat 3g Cholesterol 31mg 10% Sodium 341mg 14% Potassium 742mg 21% Total Carbohydrates 58g 19% Dietary Fiber 13g 52% Sugars 29g Protein 9g 18% Vitamin A 211% Vitamin C 4% Calcium 12% Iron 16% * Percent Daily Values are based on a 2000 calorie diet.
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Life-Changing Paleo Chocolate Cupcakes

Life-Changing Paleo Chocolate Cupcakes

Triple chocolate paleo cupcakes will change your life! Moist, fluffy, and made in a blender. Topped with my favorite easy paleo chocolate frosting.

Print Recipe Life-Changing Paleo Chocolate Cupcakes Triple chocolate paleo cupcakes will change your life! Moist, fluffy, and made in a blender. Topped with my favorite easy paleo chocolate frosting. Ingredients Cupcakes Frosting Info Cook Time 30 minutes Prep Time 8 minutes Servings cupcakes MetricUS Imperial Course Dessert Votes: 2
Rating: 4.5
You: Rate this recipe! Info Cook Time 30 minutes Prep Time 8 minutes Servings cupcakes MetricUS Imperial Course Dessert Votes: 2
Rating: 4.5
You: Rate this recipe! Ingredients Cupcakes Frosting Instructions
  1. Preheat oven to 350F. Line a muffin pan with parchment paper liners.
  2. In a blender combine all ingredients for cupcakes until smooth.
  3. Fill each muffin pan 3/4 way full. Note: I use a large bakery style muffin pan, which produces 6 large cupcakes. If you use a regular muffin pan- bake for less time (about 20-25 minutes on 350F or until a knife when inserted comes out clean). I bake the large bakery style cupcakes on 350F for 30 minutes.
  4. In a double boiler melt ingredients for frosting and whisk until smooth. Transfer frosting to fridge or freezer for 15-30 minutes until it reaches a fluffy spreadable consistency. If the frosting becomes too hard, use a hair dryer and whisk while heating until it becomes spreadable again.
  5. Frost cupcakes. Optional: top with natural sprinkles or mini chocolate chips.
Nutrition Facts Life-Changing Paleo Chocolate Cupcakes Amount Per Serving Calories 414 Calories from Fat 288 % Daily Value* Total Fat 32g 49% Saturated Fat 19g 95% Polyunsaturated Fat 0.3g Monounsaturated Fat 2g Cholesterol 62mg 21% Sodium 167mg 7% Potassium 244mg 7% Total Carbohydrates 37g 12% Dietary Fiber 8g 32% Sugars 22g Protein 9g 18% Vitamin A 1% Calcium 12% Iron 25% * Percent Daily Values are based on a 2000 calorie diet.
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5 Minute Fruit Tart With Creamy Banana Filling

5 Minute Fruit Tart With Creamy Banana Filling

This no bake fruit tart is filled with creamy banana filling with a secret ingredient: cauliflower! Don’t worry- you don’t taste it, it just tastes like fruity goodness, but it’s secretly good for you! Paleo, dairy free, and made in five minutes!

Print Recipe 5 Minute Fruit Tart With Creamy Banana Filling This no bake fruit tart is filled with creamy banana filling with a secret ingredient: cauliflower! Don't worry- you don't taste it, it just tastes like fruity goodness, but it's secretly good for you! Paleo, dairy free, and made in five minutes! Ingredients Crust Filling Optional Toppings Info Prep Time 5 minutes Servings servings MetricUS Imperial Course Dessert Votes: 2
Rating: 5
You: Rate this recipe! Info Prep Time 5 minutes Servings servings MetricUS Imperial Course Dessert Votes: 2
Rating: 5
You: Rate this recipe! Ingredients Crust Filling Optional Toppings Instructions
  1. In a food processor pulse together ingredients for curst until the mixture sticks together in your fingers when you pinch it. Then press into the bottom of a 8" or 10" tart pan (I line the bottom of my pan with parchment paper for easy removal). If you have time, pop it in the freezer for as long as possible.
  2. In a high speed blender puree ingredients for filling until smooth then scoop over crust. Top with berries, a drizzle of coconut milk and honey. Note: if the filling starts to get runny, just pop it in the freezer for a few minutes!
Nutrition Facts 5 Minute Fruit Tart With Creamy Banana Filling Amount Per Serving Calories 491 Calories from Fat 279 % Daily Value* Total Fat 31g 48% Saturated Fat 3g 15% Polyunsaturated Fat 22g Monounsaturated Fat 4g Sodium 12mg 1% Potassium 640mg 18% Total Carbohydrates 51g 17% Dietary Fiber 7g 28% Sugars 32g Protein 9g 18% Vitamin A 1% Vitamin C 54% Calcium 6% Iron 10% * Percent Daily Values are based on a 2000 calorie diet.
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Paleo Chocolate Sheet Cake

Paleo Chocolate Sheet Cake

Ultimate paleo chocolate sheet cake recipe with the best chocolate frosting! Easy and delicious- anyone can make it! Perfect for birthdays, holidays, and after weeknight dinners. Gluten free, grain free, dairy free, and no refined sugar.

Print Recipe Paleo Coconut Flour Chocolate Sheet Cake Ultimate paleo chocolate sheet cake recipe with the best chocolate frosting! Easy and delicious- anyone can make it! Perfect for birthdays, holidays, and after weeknight dinners. Gluten free, grain free, dairy free, and no refined sugar. Ingredients Cake Frosting Info Cook Time 30 minutes Prep Time 15 minutes Servings servings MetricUS Imperial Course Dessert Votes: 9
Rating: 3.67
You: Rate this recipe! Recipe Notes

large

Info Cook Time 30 minutes Prep Time 15 minutes Servings servings MetricUS Imperial Course Dessert Votes: 9
Rating: 3.67
You: Rate this recipe! Recipe Notes

large

Ingredients Cake Frosting Instructions
  1. Preheat oven to 350F. Line the bottom of a 5" by 8" pan (I used a casserole dish, you could use a different size, just watch the cooking time) with parchment paper. 
  2. In a mixing bowl combine all ingredients for the cake batter until smooth, then pour into the cake pan, and bake on 350F for 25-35 minutes (you will know the cake is done when a knife inserted into the middle of the cake comes out clean). Allow cake to cool before frosting.
  3. Heat the coconut milk for the frosting in a small saucepan over medium heat on the stove until warm, but not boiling. Then take it off the heat and add chocolate chips. Let the chocolate chips soak in the coconut milk until melted then stir until combined. Add salt and whisk. Place frosting into the fridge, stir on occasion, and let it chill until the frosting becomes semi-stiff, but still creamy and spreadable (about 1/2 hour).
  4. Once the frosting is formed, spread over the cake, slice, and serve. You can make chocolate shavings for decor by melting chocolate chips, spreading the melted chocolate over the back of a baking tray, cooling in the freezer for about 4 minutes, then scraping off into spirals with a large metal spatula.
Nutrition Facts Paleo Coconut Flour Chocolate Sheet Cake Amount Per Serving Calories 332 Calories from Fat 153 % Daily Value* Total Fat 17g 26% Saturated Fat 13g 65% Polyunsaturated Fat 0.3g Monounsaturated Fat 1g Cholesterol 93mg 31% Sodium 262mg 11% Potassium 198mg 6% Total Carbohydrates 41g 14% Dietary Fiber 8g 32% Sugars 27g Protein 9g 18% Vitamin A 2% Calcium 4% Iron 8% * Percent Daily Values are based on a 2000 calorie diet.
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Paleo Coconut Flour Chocolate Cupcakes

Paleo Coconut Flour Chocolate Cupcakes

Super easy paleo chocolate cupcakes-moist, but not eggy! These paleo cupcakes have a rich, dark chocolate taste and are covered in a whipped dairy free refined sugar free chocolate frosting! Your family is going to LOVE these death by chocolate cupcakes.

Print Recipe Paleo Coconut Flour Chocolate Cupcakes Super easy paleo chocolate cupcakes-moist, but not eggy! These paleo cupcakes have a rich, dark chocolate taste and are covered in a whipped dairy free refined sugar free chocolate frosting! Your family is going to LOVE these death by chocolate cupcakes. Ingredients Cupcakes Frosting Info Cook Time 25 minutes Prep Time 15 minutes Servings cupcakes MetricUS Imperial Course Dessert Votes: 30
Rating: 3.77
You: Rate this recipe! Recipe Notes

Here are the natural sprinkles I recommend- mixed or chocolate.

Info Cook Time 25 minutes Prep Time 15 minutes Servings cupcakes MetricUS Imperial Course Dessert Votes: 30
Rating: 3.77
You: Rate this recipe! Recipe Notes

Here are the natural sprinkles I recommend- mixed or chocolate.

Ingredients Cupcakes Frosting Instructions
  1. Preheat oven to 350F. Line a 12 cup muffin pan with paper liners.
  2. In a stand mixer or by hand combine all ingredients for cupcakes and mix until the batter is smooth.
  3. Use an ice-cream scoop to fill the muffin liners 2/3 way full. Bake on 350F for 25 minutes until cooked- test by inserting a clean toothpick or knife into the center of a cupcake, if it comes out clean they are done. Allow cupcakes to cool before frosting.
  4. Prepare a double boiler and bring heat to a low simmer. Melt all ingredients for the frosting together in the double boiler. Then beat with an electric mixer for about 1 minute (I use my KitchenAid). Transfer the bowl of frosting (it will be like a thick liquid) to the fridge to chill for about 1 hour until it thickens (stirring on occasion). Whip frosting again before piping onto cupcakes.
Nutrition Facts Paleo Coconut Flour Chocolate Cupcakes Amount Per Serving Calories 501 Calories from Fat 270 % Daily Value* Total Fat 30g 46% Saturated Fat 19g 95% Polyunsaturated Fat 0.3g Monounsaturated Fat 2g Cholesterol 93mg 31% Sodium 233mg 10% Potassium 198mg 6% Total Carbohydrates 54g 18% Dietary Fiber 9g 36% Sugars 35g Protein 12g 24% Vitamin A 2% Calcium 2% Iron 19% * Percent Daily Values are based on a 2000 calorie diet.
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Gluten Free Paleo Pumpkin Coffee Cake

Gluten Free Paleo Pumpkin Coffee Cake

Light and fluffy gluten-free Paleo pumpkin chocolate chip coffee cake is the perfect warm and comforting, easy go-to, fall breakfast. Grain free, naturally sweetened, and freezer storage friendly.

Print Recipe Gluten Free Paleo Pumpkin Chocolate Chip Coffee Cake Light and fluffy gluten-free Paleo pumpkin chocolate chip coffee cake is the perfect warm and comforting, easy go-to, fall breakfast. Grain free, naturally sweetened, and freezer storage friendly. Ingredients Cake Crumble Topping Cashew Maple Glaze Info Cook Time 45 minutes Prep Time 10 minutes Servings slices MetricUS Imperial Course Main Dish Votes: 0
Rating: 0
You: Rate this recipe! Info Cook Time 45 minutes Prep Time 10 minutes Servings slices MetricUS Imperial Course Main Dish Votes: 0
Rating: 0
You: Rate this recipe! Ingredients Cake Crumble Topping Cashew Maple Glaze Instructions
  1. Preheat oven to 350F. Grease a 9" by 13" pyrex baking pan with coconut or avocado oil.
  2. Combine all cake ingredients (except chocolate chips) in a food processor or by hand. Blend until the batter is smooth, then stir in the chocolate chips.
  3. In a mixing bowl, combine the ingredients for the crumble topping.
  4. Pour the batter into the pyrex baking pan and top with the crumble topping. Bake on 350F for 45 minutes.
  5. For the glaze, blend soaked cashews in a food processor for a few minutes until it reaches the consistency of cashew butter, then add the other ingredients and blend for another minute.
  6. Top the cake off with glaze and serve.
Nutrition Facts Gluten Free Paleo Pumpkin Chocolate Chip Coffee Cake Amount Per Serving Calories 648 Calories from Fat 378 % Daily Value* Total Fat 42g 65% Saturated Fat 14g 70% Polyunsaturated Fat 1g Monounsaturated Fat 4g Cholesterol 37mg 12% Sodium 174mg 7% Potassium 41mg 1% Total Carbohydrates 63g 21% Dietary Fiber 14g 56% Sugars 33g Protein 16g 32% Vitamin A 25% Vitamin C 3% Calcium 16% Iron 27% * Percent Daily Values are based on a 2000 calorie diet.
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Easiest Vegan Pumpkin Cheesecake

Easiest Vegan Pumpkin Cheesecake

The easiest vegan pumpkin cheesecake! Grain free and paleo friendly. Pecan cookie crunch crust with a creamy vegan pumpkin filling. Lightly sweetened with maple syrup.

Print Recipe Easiest Vegan Pumpkin Cheesecake The easiest vegan pumpkin cheesecake! Grain free and paleo friendly. Pecan cookie crunch crust with a creamy vegan pumpkin filling. Lightly sweetened with maple syrup. Ingredients Crust Filling Info Passive Time 2 hour chill time Prep Time 15 minutes Servings servings MetricUS Imperial Course Dessert Votes: 0
Rating: 0
You: Rate this recipe! Info Passive Time 2 hour chill time Prep Time 15 minutes Servings servings MetricUS Imperial Course Dessert Votes: 0
Rating: 0
You: Rate this recipe! Ingredients Crust Filling Instructions
  1. In a food processor blend the Simple Mills brand paleo toasted pecan crunchy cookies into a coarse ground texture.
  2. Add almond butter and palm shortening into the cookies and blend until combined. Then press the crust dough into a 10" pie pan and place in the freezer.
  3. For filling, blend soaked cashews in the food processor until they are minced into a fine texture. Add lemon juice and half the maple syrup and blend again for a few minutes until completely smooth.
  4. Add the rest of the ingredients for the filling and continue to blend for another minute or two.
  5. Pour the filling into the pie crust and chill in the freezer for 2 hours.
  6. Optional: Then top off with more cookies, whipped coconut cream, and pecans. Serve chilled and store in the freezer.
There is no Nutrition Label for this recipe yet.
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Vegan Blueberry Yogurt Cheesecake

Vegan Blueberry Yogurt Cheesecake

Healthy paleo yogurt cheesecake recipe. Incredibly creamy and satisfying! Filled with a tangy and sweet creamy yogurt filling and topped off with fresh blueberry compote. Vegan, gluten free, and dairy free!

Print Recipe Vegan Blueberry Yogurt Cheesecake Healthy paleo yogurt cheesecake recipe. Incredibly creamy and satisfying! Filled with a tangy and sweet creamy yogurt filling and topped off with fresh blueberry compote. Vegan, gluten free, and dairy free! Ingredients Filling Crust Blueberry Compote Info Cook Time 20 minutes Prep Time 15 minutes Servings servings MetricUS Imperial Course Dessert Votes: 0
Rating: 0
You: Rate this recipe! Info Cook Time 20 minutes Prep Time 15 minutes Servings servings MetricUS Imperial Course Dessert Votes: 0
Rating: 0
You: Rate this recipe! Ingredients Filling Crust Blueberry Compote Instructions
  1. In a food processor blend the ingredients for the crust until the texture is minced and sticks together when you press some of the dough between your fingers.
  2. Line the bottom of a 6" round spring form cake pan with parchment paper, then press the crust dough into it.
  3. For the filling, blend the cashews and coconut oil together until smooth then add the rest of the ingredients for the filling and blend for a few minutes (about 5) until completely smooth!
  4. Pour the filling over the crust and chill in the freezer while you prepare the blueberry compote.
  5. In a small saucepan add all the ingredeints for the blueberry compete and stir. Let the mixture reduce over medium/low heat for about 20 minutes until the berries are soft and the "shells" flake off. Then blend the mixture with a hand blender and pour over the cashew filling. Freeze for 2 or more hours until the cheesecake is solid and ready for serving.
  6. Optional: top with fresh blueberries.
Nutrition Facts Vegan Blueberry Yogurt Cheesecake Amount Per Serving Calories 340 Calories from Fat 225 % Daily Value* Total Fat 25g 38% Saturated Fat 8g 40% Polyunsaturated Fat 4g Monounsaturated Fat 11g Sodium 4mg 0% Potassium 53mg 2% Total Carbohydrates 27g 9% Dietary Fiber 3g 12% Sugars 18g Protein 6g 12% Vitamin A 0.3% Vitamin C 4% Calcium 6% Iron 11% * Percent Daily Values are based on a 2000 calorie diet.
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Raw Vanilla Bean Cherry Cheesecake

Raw Vanilla Bean Cherry Cheesecake

Raw vanilla bean and cherry cheesecake made with paleo ingredients. Creamy cashew filling in a “graham cracker” crust. Stores well in the fridge and freezer. Naturally gluten free and dairy free. 

Print Recipe Raw Vanilla Bean Cherry Cheesecake Raw vanilla bean and cherry cheesecake made with paleo ingredients. Creamy cashew filling in a "graham cracker" crust. Stores well in the fridge and freezer. Naturally gluten free and dairy free.  Ingredients Filling Crust Toppings Info Prep Time 4 1/2 hours Servings slices MetricUS Imperial Course Dessert Votes: 0
Rating: 0
You: Rate this recipe! Info Prep Time 4 1/2 hours Servings slices MetricUS Imperial Course Dessert Votes: 0
Rating: 0
You: Rate this recipe! Ingredients Filling Crust Toppings Instructions
  1. Preheat oven to 400F. Cut out a 10" circle of parchment paper and set it in the bottom of a 10" round spring form cake pan.
  2. Pulse together the almonds and pecans until minced. Then add dates and the rest of the ingredients for the crust. Blend together into a coarse texture.
  3. Press the crust into the bottom of the cake pan. Set aside for later (if you want a raw cheesecake) or cook on 400F for 20-25 minutes or until golden brown.
  4. Puree the soaked cashews in a food processor for a few minutes until they become a smooth texture. Then add in the rest of the ingredients for the filling and puree until completely smooth!
  5. Spread the filling over the crust. Then freeze for about 2 hours until firm.
  6. Once the cheesecake has firmed up, take it out of the freezer and top with fresh cut cherries and bee pollen.
Nutrition Facts Raw Vanilla Bean Cherry Cheesecake Amount Per Serving Calories 307 Calories from Fat 180 % Daily Value* Total Fat 20g 31% Saturated Fat 6g 30% Polyunsaturated Fat 3g Monounsaturated Fat 9g Sodium 33mg 1% Potassium 88mg 3% Total Carbohydrates 28g 9% Dietary Fiber 3g 12% Sugars 18g Protein 6g 12% Vitamin A 0.01% Vitamin C 1% Calcium 3% Iron 11% * Percent Daily Values are based on a 2000 calorie diet.
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