This Lemonade Layer Cake is a classic dessert and perfect for every occasion this summer, from birthday parties and picnics, to celebrating simply making it through the week! It’s bright, zingy and full of lemony flavor—bold, tangy, and unique. Each slice is essentially a ray of sunshine in your mouth!

The cake bakes up light and moist, and together with the frosting makes the most divine combination—delicious, simple and just the right amount of indulgent. It’s ideal for hotter weather when you don’t want a heavy dessert, but you still want something sweet that will hit the spot. It’s decadent in all the right ways!

To get this cake’s bright and zingy flavor I used Florida’s Natural^® Brand Lemonade. Florida’s Natural Lemonades are a family favorite of ours: delicious and refreshing on their own, or used in marinades, salad dressings or desserts, like this cake! They come in five tasty flavors: traditional Lemonade, Lemonade with Strawberry, Lemonade with Raspberry and Peach, Lemonade with Blackberry, and Zero Sugar Lemonade.

And, last but not least, this cake is gluten-free! The fact that it’s gluten-free makes the cake light and airy. It is truly one of a kind, and proves that gluten-free baked goods can be just as good, if not better, than conventional gluten cakes.

Enjoy!

. 

lemonade Layer cake

Miryam's Original recipe

Yield: 10 servings

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 1 hour 35 minutes

Ingredients:

Cake:

• 4 cups almond flour
• 2/3 cup coconut flour
• 6 organic eggs
• 1/2 cup almond milk
• 3/4 cup Florida’s Natural® Brand Lemonade
• 1 cup canola oil
• 1 cup unrefined sugar
• 1 tsp vanilla extract
• 1 tsp aluminum-free baking powder
• 1/2 tsp aluminum-free baking soda
• 1/2 tbsp grated lemon zest

Frosting

• 16 oz cream cheese
• 1/3 cup Florida’s Natural® Brand Lemonade
• 1 cup swerve sugar substitute
• 1/2 tbsp grated lemon zest
• Edible flowers or mixed berries, for decorating (optional)

Directions:

Preheat your oven to 350F.  Line the bottom of two 8-inch round cake pans with unbleached parchment paper. Grease them lightly with butter.

In a medium mixing bowl add the eggs, milk, oil, vanilla extract, sugar and Florida’s Natural Lemonade. With a wire whisk mix until combined. Add the flours, baking soda, baking powder and lemon zest. Combine until well-mixed.

Pour batter evenly into  the two prepared pans and bake for 25-30 minutes or until a cake tester comes out clean. Let the cakes cool in the pan for 20-30 minutes before removing from the pan to completely cool on a wire rack.

While the cake cools, prepare the frosting by beating together the cream cheese, Florida’s Natural Lemonade, lemon zest and sweetener in a mixing bowl with an electric mixer, or in a stand mixer fitted with the whisk attachment. Beat on medium-high speed until well combined.

Finally, assemble the cake. Place one cake layer on your cake stand or serving plate. Evenly cover the top with about 1 1/2 cups of frosting. Top with second cake layer and evenly spread the remaining frosting all over the top and sides of the cake. Finish by decorating with edible flowers or mixed berries, if desired. Refrigerate for at least 30-45 minutes before slicing. This helps the cake hold its shape when cutting.

The cake can also be covered and stored in the fridge for up to two days.

Cover any leftover cake tightly and store in the refrigerator for up to five days.

The post lemonade Layer cake appeared first on Eat Good 4 Life.

I must say, this gluten free lemon blueberry cake turned out great. We liked it so much that I made it two times in a row. I was also able to share it with some friends and they couldn’t believe it was actually gluten free. A keeper recipe for sure!

I have been experimenting with a new ingredient to make cake frosting. When it comes to frosting cakes, I hate using the conventional confectioners sugar because of all the simple sugars it add to cake recipes. I have been using a sugar free powdered sugar called Swerve confectioners sugar. that actually doesn’t add too much of an after taste. This has been my keeper ingredient when it comes to frosting cakes for me.

I know blueberry season is almost over, but just keep in mind that you can use frozen blueberries or even any other fruit you may like for this gluten free lemon blueberry cake recipe.

For gluten free cakes I have found that a combination of quinoa, almond and brown rice flour works pretty good. I have also made a poppy seed variation of this and while it was great we preferred the blueberry kind.

Well, I hope you get to try this amazing gluten free lemon blueberry cake. If you do let me know how you liked it. I am sure you will be pretty pleased.

Enjoy!

Gluten free lemon blueberry cake

Miryam's original recipe

Yield: 8 servings

Total Time: 45 minutes

Ingredients:

• 1 1/2 cup brown rice flour
• 1 1/2 cup quinoa flour
• 1 1/2 almond flour
• 1 cup Greek yogurt
• 1 cup maple syrup
• 1 cup coconut oil, melted
• 2 tsp aluminum free baking powder
• 1 tsp aluminum free baking soda
• 6 eggs, room temperature
• juice of 3 lemons and zest
• 1 tsp vanilla extract
• 2 cups fresh blueberries

Frosting

• 1 1/2 cup Swerve confectioners sugar
• 16 oz cream cheese, room temperature
• juice 1 lemon and zest. If mixture is too thick, add more lemon juice

Directions:

Preheat oven to 350 degrees F. Line two 8 inch round baking pan with parchment paper. Alternatively you can grease and flour them instead. Set aside.

Add eggs, maple syrup, Greek yogurt and coconut oil in a stand mixer and combine. Add the vanilla extract, lemon juice, and zest. Combine. Add flours, baking powder and baking soda and combine. Fold in the blueberries.

Divide mixture between prepared baking pans. Bake for 30-35 minutes or until the top becomes golden. Let the cake cool in the pan on a wire rack before removing the cakes completely from the pan.

In a stand mixer add the frosting ingredients. Pulse until you obtain a smooth homogenous consistency.

To assemble the cake, place one cake layer on a serving plate or cake stand. Spread half the frosting over the cake. Add the 2nd cake layer and spread with the remaining frosting making sure you frost the outside of the cake. Serve. Store in the fridge for up to 5 days.

Note: Also, if you don't have all the flour at home you can do a mixture of 2 of them. It will still come out great.

The post Gluten free lemon blueberry cake appeared first on Eat Good 4 Life.

After graduating from PA school back in June I left for Spain. What a nightmare PA school was, but more on that on a future post.

I spent a total of 2 1/1 months visiting Spain spending time with friends I grew up with, family and traveling through out Europe and Africa. It has been a magical summer and I wish someday I can return to my country for good, for now, I will just visit 2-3 times per year.

One of the most amazing places I got to visit this summer was Marrakech, Morocco. What an adventure that was.I have tons of pictures and experiences I want to share with you so I will probably brake the visit in two different blog posts. There is a lot of information so I will try to get that to you soon.

Anyways, about this  super easy gluten free chocolate cake.

I have actually been craving chocolate cake for quite some time and while being in Europe baking wasn’t really something I wanted to do since the heat was really extreme. I actually didn’t have my kitchen utensils and equipment so I waited until I got back to the US to start baking again.

This cake is really easy to put together. All you need for this cake is 10-15 minutes to mix the ingredients and you are pretty much done. It is truly super easy.

Anyways, this super easy gluten free chocolate cake is extremely light and moist. It is not too sweet and just plain fantastic.

Yeah I know what you are thinking, the frosting is made out of tofu, YUCK,…I just hope you give it a chance. Because it has coffee, vanilla extract and coconut powder the taste is actually pretty good. Tofu has literally no flavor. It is super neutral so you won’t be tasting anything weird, I promise.

This Super easy gluten free chocolate cake is also full of protein, healthy and delicious.

If you are looking for a light, moist, easy and tasty cake you should try this recipe. It is the perfect gluten free chocolate dessert.

Enjoy!

Super easy gluten free chocolate cake

Miryam's original recipe

Yield: 8 servings

Total Time: 45 minutes

Ingredients:

• 5 organic eggs
• 1/2 cup olive oil or coconut oil, melted
• 1 cup black coffee
• 1 cup coconut flour
• 1 cup unrefined sugar
• 1/2 cup cocoa powder
• 3/4 tsp aluminum free baking soda
• 1/4 tsp aluminum free baking powder
• 1 Tbsp coffee liquor, or 1 tsp espresso coffee powder
• 1/2 tsp real vanilla extract

Frosting

• 14 oz firm tofu, drained
• 1/3 cup maple syrup
• 3 tsp instant coffee granules
• 2 tsp vanilla extract

Directions:

Preheat oven to 350F. Grease and flour, I used coconut flour, a 8 inch round baking pan and set aside.

In a bowl add the eggs, olive oil, and sugar. With a wire whisk, whisk until combined. Add coconut flour, cocoa powder, baking powder and baking soda and incorporate well until there are no lumps. Add the black coffee, coffee liquor, if using, and mix through.

Add batter to the prepared pan and bake for 20-25 minutes or until a cake tester comes out clean. I baked mine for about 25 minutes.

Remove cake from the oven and let it cool on a cooling rack.

To prepare the frosting, place the frosting ingredients in a food processor and combine for about 1 minute until the mixture is nice and smooth.

Spread frosting over cooled chocolate cake and evenly sprinkle some chopped dark chocolate or any other chocolate of your choice.

Keep cake refrigerated.

The post Super easy gluten free chocolate cake appeared first on Eat Good 4 Life.

I am really excited to be sharing this Cardamom Orange Coffee Cake recipe with you. Topped with a layer of sweet cardamom infused topping and a moist orange batter, this is the perfect cake to pair with your morning coffee or afternoon tea.

After making cardamom ice cream a while back I thought of incorporating cardamom into an orange coffee cake recipe that I have been wanting to make for quite some time. This awesome breakfast baked good is inspired by my aunt, who used to make it for me when I was little. When it comes to coffee cakes with crumb toppings I tend to decrease the amount of sugar that goes into the batter. And my aunt’s recipe was on the sweet side, so I tried to recreate that sweetness using natural ingredients.

I reduced the amount of sugar in the batter by using Florida’s Natural^® Brand Orange Juice, which is made from one simple ingredient — Florida oranges, which provides just the right amount of sweetness. And the best part? There aren’t any added sugars or preservatives. Just juice, which is how it should be. Plus, orange juice gives the batter additional nutrients, since one glass of juice provides nearly two servings of whole fruit, along with essential vitamins and minerals like vitamin C and potassium.

This Cardamom Orange Coffee Cake is perfect to pair with your morning coffee or afternoon tea. My kids actually have it as an after-school treat, with a tall glass of orange juice or milk. Either way is great!

In fact, my family devoured this coffee cake right away – two days after baking, to be exact! I actually ended up making the batter again for muffins. I added a bit of orange zest and they turned out sensational. My kids ended up taking them to school in their lunch boxes for a few days. I also love making muffins since they are so convenient and can be grabbed on the go.

If you are looking for a coffee cake recipe that is moist and infused with awesome flavors, I hope you give this Cardamom Orange Coffee Cake a try. I know you won’t be disappointed!

Enjoy!

Cardamom orange coffee cake

Miryam's original recipe

Yield: 12 servings

Total Time: 1 hour

Ingredients:

Crumb topping

• 1 cup whole wheat pastry flour
• 1/2 cup chopped walnuts (You can also use pecans)
• 1/3 cup coconut oil, melted
• 1/2 cup unrefined sugar
• 2 tsp cardamom

Cake

• 2 1/2 cup whole wheat pastry flour
• 1 1/2 tsp aluminum-free baking powder
• 1/2 cup unrefined sugar
• 1 cup Florida's Natural^® Brand Orange Juice (I used the No Pulp variety)
• 2 eggs
• 1/2 cup coconut oil, melted
• 1 tsp vanilla extract

Directions:

Preheat oven to 350 degrees F. Grease and flour a square 9x9x2 baking pan. Set aside.

Add eggs, vanilla extract, melted coconut oil, sugar and orange juice in a large mixing bowl. With a wire whisk, stir until the mixture is combined. Stir in flour and baking powder.

Transfer the batter to the prepared baking pan. In a small mixing bowl, mix the topping ingredients until they come together. Arrange the topping over the cake and bake for 40-50 minutes.

Let the cake cool in the pan for a few minutes before cutting and serving.

NOTE: You can add cinnamon or ginger instead of cardamom if you like. Which ever spice you like best. It will work with any of them.

The post Cardamom orange coffee cake appeared first on Eat Good 4 Life.

I am really glad that this Pumpkin Bourbon Spiced Bundt Cake turned out perfect. I was a bit afraid that it wouldn’t turn out since I was experimenting with the whole wheat pastry flour for the batter.

I’m excited to report that this Pumpkin Bourbon Spiced Bundt Cake turned out perfectly! I was even able to reduce the sugar content by using Truvia® Brown Sugar Blend, which has 75% fewer calories than regular brown sugar since ½ cup of this blend has 210 calories and provides the same sweetness as one cup of brown sugar that has 830 calories. This blend of stevia sweetener and brown sugar is a great alternative to regular brown sugar because it bakes and browns just like brown sugar in cookies and cakes, so I suggest you give it a go.

The Bourbon in this Bundt Cake is absolutely sensational. It gives the cake a distinct flavor that I think you will like. I know some people are against using alcohol in their desserts so you can omit it if you like. I just think it is way better with it!

This Pumpkin Bourbon spiced bundt cake was the best dessert idea I have had for this Thanksgiving menu. The intense flavor combo was superb and the fact that it also serves a large crowd makes me happy since I won’t have to be baking several desserts for my family to make sure each gets a piece. This cake was exactly what I needed.

Anyways, I hope that everyone has a safe, enjoyable and fun Thanksgiving this year. If you are looking for a simple and easy dessert to bring to your party gathering look no further. This Pumpkin Bourbon Spiced Bundt Cake will be the perfect recipe to satisfy your friends and family.

Enjoy!

Pumpkin Bourbon spiced bundt cake

Miryam's original recipe

Yield: 12 servings

Total Time: 1h 45 minutes

Ingredients:

• 1 cup Truvia® Brown Sugar Blend.
• 1 cup coconut oil, melted
• 4 eggs
• 15 oz can pumpkin purée
• 1/4 cup maple bourbon, optional
• 1/4 cup almond milk
• 3 cups whole wheat pastry flour
• 2 tsp aluminum free baking powder
• 1/2tsp aluminum free baking soda
• 2 tsp ground cinnamon
• 1 tsp ground cloves
• 1 tsp ground allspice
• 1 tsp ground nutmeg
• 1/2 tsp celtic salt

Directions:

Preheat your oven to 350°F. Coat a 12-cup bundt pan with oil and flour and tap out any excess flour.

Place the sugar and oil in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until the sugar is incorporated. Scrape down the sides of the bowl with a rubber spatula. Add the eggs to the sugar mixture. Combine for a minute or so. Add the pumpkin, milk and bourbon, beat until just combined.

Add flour, spices, salt, baking soda and baking powder to the mixture. Turn the mixer to low speed and beat until  incorporated. Pour the batter into the prepared pan and bake until a cake tester or toothpick inserted into the center of the cake comes out clean, about 1 hour and 10 minutes.

Remove the pan to a cooling wire rack and let cool for at least 30 minutes. Turn the cake out onto the wire rack and cool completely. Serve as desired.

The post Pumpkin Bourbon Spiced Bundt Cake appeared first on Eat Good 4 Life.

Even though this is the version that will remain for now, I think next time I make it I will double the batch to have a taller cake which will satisfy me more, especially after it is frosted. As far as the frosting is concern, I think it has been one of the best frosting recipes I have ever made. I haven’t posted anything similar before, so you are welcome!

If you are looking for a healthier frosting recipe this is the one you should try. High in protein and not that sweet at all.

This version is made with tofu but don’t be turned off by it. It is truly an awesome recipe. I hate when cake frostings are so sweet you can’t event taste the flavor of it. I really hate that. This frosting is not that sweet but you can modify the sweetness to your liking so if you would like to add more maple syrup go ahead.

If you guys want to make something sweet that won’t derail your dietary efforts this would be a great contender. This black bean cake with coffee frosting is full of protein, it is gluten free and not so bad for you. A super win recipe in my book.

I have actually made double the batch of the frosting and froze half of it so I hope it tastes the same as to when I made it at first. I will be using it this coming weekend so I hope it doesn’t have to go to waste.

If you are looking for a healthier take on chocolate cake look no further. This black bean cake with coffee frosting will satisfy anyone so I hope you like it as much as we did.

Enjoy!

Black bean cake with coffee frosting

Miryam's original recipe

Yield: 8 servings

Total Time: 45 minutes

Ingredients:

• 15.5 oz. can black beans, thoroughly rinsed and drained
• 1 tsp aluminum free baking powder
• 1/2 cup unrefined sugar
• 2 tsp instant coffee granules
• 1/4 cup cocoa powder
• 3 eggs
• 3 tbs coconut oil
• 1 tsp vanilla

Frosting

• 14 oz firm tofu, drained
• 4 oz cream cheese
• 1/3 cup maple syrup
• 3 tsp instant coffee granules
• 2 tsp vanilla extract

Directions:

Preheat oven to 350 degrees F. Place unbleached parchment paper in the bottom of an 8×8″ baking pan. Grease the sides. This will be your security blanket to make sure the cake doesn't stick to the pan!!

Place all the batter ingredients in a food processor or blender and pulse thoroughly until smooth and well combined.

Pour batter into the baking dish. Bake for 35-40 minutes or until the top is dry and edges begin to pull away from the baking pan. Cool completely before frosting.

Unwrapped the tofu and place it in a plate.  Place a couple of paper towels on top of the tofu followed by a heavy book. Leave the book over the tofu for 20-30 minutes. There would be a lot of liquid in the plate. Drain the liquid that will accumulate in the plate.

In a food processor add all of the frosting ingredients and pulse until you obtain a smooth homogenous consistency. Spread the frosting over the cake and top with some chopped pecans if you like. Serve.

NOTE: If you will like a taller cake double the batter ingredients. I know I will next time I make it.

The post Black bean cake with coffee frosting appeared first on Eat Good 4 Life.