This pineapple spelt cake is made with wholegrain spelt flour and pecans. It is topped with a refined sugar free pineapple cream cheese frosting.
You can leave your mixing bowls in the cupboard for this healthy, gluten free carrot cake! The batter gets whizzed up right in the Vitamix or food processor, and the result is seriously amazing. It’s an ultra moist cake, and nobody will know it’s naturally sweetened. The cake is taken over-the-top with this Maple Cream Cheese Frosting. Be sure to take the cream cheese out of the fridge before making the cake, as it needs to soften before making the frosting. Check out the notes for a dairy-free option! If you prefer to make cupcakes, divide the batter between 12 lined muffin cups, and bake for 30 minutes.
Add this mini Pumpkin Roll Cake with Chocolate Filling to your holiday dessert menu! This is an easy, small batch recipe for a tender pumpkin cake rolled with chocolate cream cheese filling and sprinkled with powdered sugar. A delicious dessert for Thanksgiving, Friendsgiving, Christmas, or any time in between!
Moist pineapple carrot cake with cream cheese frosting is even better than that traditional carrot cake recipe!
This pumpkin cake is everything I love about fall baking. A touch of almond flour helps give this cake a moist, rich texture, and an irresistible bourbon cream cheese glaze takes it over the top! (Be sure to scroll down for the glaze recipe, which is separate.) While a 9x5-inch loaf takes about an hour to bake, you can cut the cooking time almost in half by making four mini loafs (see the notes below!). The mini cakes make for awesome gifts (you can even make them a few months ahead of time and freeze them). Serve this pound cake on its own or with a scoop of vanilla ice cream for a fabulous finale to any meal (p.s. it’s even better the next day, so go ahead and make the cake ahead!). I use Domino® Golden Sugar, which is less processed sugar with a hint of molasses flavor that works perfectly in this cake. It’s a one-to-one swap for white sugar.
This rich, moist gluten free gingerbread cake is fragrant with cinnamon and molasses, with a kick from fresh ginger. It has far less sugar and oil than most recipes, but you’d never know that it’s a healthier gingerbread cake! An optional 2-ingredient Maple Cream Cheese Frosting takes the cake over the top (you’ll need a half batch of the frosting). For even more flavor and texture, top the cake with chopped Maple Pecans (yes, please!). For a spectacular finale to a special occasion dinner, you can even transform the cake (without the frosting) into this Gingerbread Trifle. The texture and flavor of the cake improve with time, so I prefer to make it the day before.
Pecan Date Cheese Dip So easy, yet so delicious. This dessert style cheese dip is simple to make. Made with cream cheese, maple syrup, brown sugar, dates
There’s a day when the blistering temperature of June is rising and the last place you want to be is in the hot steaming kitchen. That’s when this no-bake pineapple cheesecake comes to the rescue! I also add lemon juice and popping candy to the cheesecake filling. Lemon juice makes the cheesecake lighter and fresh, while the popping candy adds an element of fun. If you make this No-Bake Pineapple Mint Cheesecake, be sure to leave a comment and tag me on Instagram! Love to hear from you. Follow my Pinterest and Instagram to get more recipes and cooking ideas! Related article: Easy Coffee Jelly with Sweetened Cream No-Bake Pineapple Mint Cheesecake Ingredients Crust 125g digestive biscuits 2 teaspoons granulated sugar 75g unsalted butter Cheesecake 300g cream cheese 50g icing sugar 1/4 cup condensed milk 1 tablespoon lemon juice 200g heavy cream 1 package pineapple popping candy Topping 1 pineapple a handful of fresh mint leaves 2 tablespoons granulated sugar Direction Put the biscuits in the resealable plastic bag, and crush them with a rolling pin until beginning to turn to crumbs. Pour crumbs and sugar into a bowl. Add butter, and stir until well combined. Press the crumbs mixture into a 20cm springform …
How to make a Keto Lemon Cheesecake. Ingredients: 1 8-inch keto pie crust2 1/2 cups cream cheese softened1 cup sugar free powdered sugar1 1/4 cups heavy cream1/4 cup + 1 tablespoon lemon juice1-2 drops yellow food colouring (optional)1 cup lemon curd (optional) Instructions: Prepare your cheesecake
This Mini Pineapple Carrot Cake is perfect for smaller gatherings for Easter! The 6-Inch cake is moist, full of fresh carrots, and sweetened with diced pineapple. The cake is finished with a light cream cheese frosting and a candied nut topping.
This delicious cake is a classic for a reason! Full of delicious tastes and textures, this cake will make your taste buds sing! Be sure to frost with cream cheese frosting!
Pineapple Pilsner Carrot Cake Cupcakes with Coconut Ginger Cream Cheese Frosting We have officially reached the “dozen cupcakes for dinner” portion of this pandemic. It’s good news, it means we are close to the end. Isn’t that how this works? I’m certain it is, but you should probably listen to actual health professionals about this…
Hummingbird Cake is a melody of tropical flavors, including pineapple and coconut, all topped with a creamy coconut cream cheese frosting.
Sweet and creamy low carb, sugar-free Greek yogurt and cream cheese cheesecake that tastes so delectable, it's hard to believe it's Keto. Add some berry topping, also sugar free and enjoy a slice of cheesecake heaven!
This Elvis Presley cake is made with crushed pineapples then topped with homemade cream cheese frosting that's packed with chopped pecans. I love bringing this pineapple cake with me to summer BBQs and other special occasions because it's always a hit!
Strawberry Pineapple Pale Ale Cake with Whipped Cream Cheese Frosting This is the new beer-to-watch of 2016. Pineapples have been slowly sneaking their spiked heads into brew kettles for the past few years, closing the lead on grapefruit’s fruit-of-the-moment status. IPA’s are often the drug of choice for the pineapple craze, but the tentacles of…
This healthy chocolate chip cheesecake uses low fat cottage cheese, cream cheese, and sugar free chocolate chips for a creamy, delicious, good for you dessert!
These sugar cookies are sweetened with only date sugar (ground dehydrated dates) and the icing is simply honey sweetened cream cheese.
With a buttery nut crust and a maple pecan filling, these mini pecan tarts taste just like the holidays. You’d never know they’re made without refined sugars or gluten, or that they can be made in under an hour! The cookies are sweetened with maple sugar, a natural sweetener that lends loads of flavor, but brown sugar can be used in its place. The slightly salty, nutty crust, made with a mix of rice and almond flours, balances out the sweet center. (If you prefer, the crust can be made with ¾ cup of all-purpose flour instead of the almond and rice flours.) While I love the cookies just as they are (and they’re even better the next day), I’ll sometimes sneak a piece of chopped chocolate—either white or dark—in the tart shells before adding the filling, and then I’ll drizzle the tarts with more chocolate after they’ve cooled. *Be sure to take the cream cheese and butter out of the fridge a few hours before beginning (or even the night before), to soften.
It's swirled with lots of gooey cinnamon, brown sugar filling in a tender vanilla cake, like a huge cinnamon roll (of course) and it's loaded with cinnamon apple bits to give it that harvest apple flair. It's then drizzled with a thick blanket of cream cheese glaze and believe me when I say, it tastes out of this world "YUMMY-DELICIOUS"!!
Creamy carrot and banana smoothies served with boba pearls and topped with sweet and salty cream cheese mixture. Carrot Cake Boba Smoothies Ingredients Carrot & Orange Boba 100 ml carrot juice, from 1 large carrot 50 ml fresh orange juice 2 tbsp sugar 1/3 tsp salt 100g tapioca starch Carrot Cake Boba Smoothies 1 cup chopped carrot 1/2 cup frozen banana 1/2 cup fresh orange juice 1 cup almond milk 1/2 tsp turmeric powder 2 tbsp honey or maple syrup 1/2 tsp cinnamon powder Cream Cheese Topping 100g cream cheese, room temperature 100 ml cold heavy whipping cream 1 tbsp icing sugar a pinch of salt Direction Carrot boba: place the sugar, carrot and orange juice in a saucepan. Cook over medium heat until boiling and sugar dissolved. Add sugar and salt, turn off the heat and stir the tapioca with a wooden spoon until they start to stick together. Transfer the mixture to a flat surface and knead until the dough smooth. Roll the dough into long sticks, cut them into small pieces and roll them into tiny pieces. Boil water in a pot, cook boba pearls for about 25 to 30 minutes. Remove from the pot and add …