THE CHOCOLATE CAKE THAT CHANGED EVERYTHING
This was the cake that changed everything. Our whole company, and point of view, is founded on this cake. Decadent, rich, beautiful, and intensely chocolaty, it flies in the face of people who don’t think you can have your cake and be grain-free, too. This cake is a showstopper, so get ready—people will freak out over it.
MAKES TWO 6-INCH LAYERS OR ONE 8-INCH CAKE
Coconut oil, for greasing the pans
2½ cups almond flour
¼ cup 100% unsweetened cacao powder
1 teaspoon baking soda
½ teaspoon Himalayan pink salt
2 large eggs
¾ cup maple syrup
1 tablespoon vanilla extract
1 cup Dark Chocolate Fudge Frosting (this page)
1 cup Vegan Caramel (this page), optional
1.Preheat the oven to 350°F. Line two 6-inch cake pans or one 8-inch cake pan with parchment paper rounds, then grease the sides of the pans with coconut oil.
2.In a medium bowl, whisk together the flour, cacao powder, baking soda, and salt. In a large bowl, whisk the eggs, maple syrup, and vanilla. A little at a time, add the dry ingredients to the wet, stirring until a batter forms.
3.Divide the batter evenly between the prepared pans and bake for about 25 minutes, or until a toothpick inserted into the center comes out clean. Invert the cakes onto racks and allow to cool completely.
4.Place one layer on a cake plate and top with ½ cup of the fudge frosting, smoothing it evenly over the entire surface. Drizzle ½ cup of the caramel on top, if using. Add the second cake layer and top with the remaining ½ cup frosting, then drizzle the remaining caramel over the cake, letting it drip down the sides. Refrigerate for 1 hour before serving.
VANILLA COCONUT JAM CAKE
This cake is a bestseller at Sweet Laurel Bakery, and it is no wonder why. Laurel created this recipe for her friend Clara, while planning her tea party–themed bridal shower. Laurel set out to create a cake recipe that was perfect alongside a cup of tea, and could also act as a centerpiece on each table. Each round of vanilla cake is sliced into two thin and delicate layers, stuffed with fresh berry jam and coconut whipped cream. After all, a tea party would not be complete without jam and cream!
MAKES THREE 6-INCH LAYERS OR TWO 8-INCH LAYERS
1 cup coconut oil, melted, plus more for greasing the pans
1 cup coconut flour
½ teaspoon baking soda
½ teaspoon Himalayan pink salt
1 cup maple syrup
8 large eggs
1 tablespoon vanilla extract
1 cup Coconut Whipped Cream (this page)
1½ cups Berry Jam Filling (this page) using raspberries
1.Preheat the oven to 350°F. Line three 6-inch cake pans or two 8-inch cake pans with parchment paper rounds, then grease the sides of the pans with coconut oil.
2.In a large bowl, whisk together the flour, baking soda, and salt. In a separate large bowl, combine the coconut oil, maple syrup, eggs, and vanilla. A little at a time, add the dry ingredients to the wet, stirring until a batter forms.
3.Divide the batter evenly among the prepared pans and bake for about 25 minutes, until a toothpick inserted into the center comes out clean. Invert the cakes onto racks and allow to cool completely.
4.Slice each cake round in half horizontally with a long serrated knife. Place one layer on a cake plate and top with 1 tablespoon of the raspberry jam, then 2 tablespoons of the coconut whipped cream, smoothing each evenly over the entire surface. Add another cake layer, and repeat. Continue until all layers have been used, and top the final layer with the remaining jam and coconut whipped cream. Refrigerate until ready to serve.
Note
Although you can make this cake without halving the layers, the cake is absolutely at its finest when you do.
DARK HORSE CARROT CAKE with PROBIOTIC CREAM CHEESE FROSTING
Claire is firmly on Team Chocolate Cake, but if Laurel had to choose her favorite Sweet Laurel cake, carrot cake is it! She loves this cake because it is lightly sweetened, allowing the carrots and raisins to be front and center. Although Laurel’s husband, Nick, is the one usually eating cake for breakfast, even she will occasionally indulge in this one with her morning coffee. We call it the “dark horse” cake because it seems to be the unexpected favorite at so many of our cake tastings. Maybe it’s the cinnamon scent, or the bright and creamy probiotic frosting we pair with it, or the whole package, but it’s without a doubt a winner.
MAKES TWO 6-INCH LAYERS OR ONE 8-INCH CAKE
¼ cup coconut oil, melted, plus more for greasing the pans
2 cups almond flour
1 teaspoon baking soda
½ teaspoon Himalayan pink salt
1 tablespoon ground cinnamon
3 large eggs
⅓ cup maple syrup
1½ cups grated carrots
½ cup raisins
½ cup finely chopped walnuts
1 cup Probiotic Cream Cheese Frosting (this page)
1.Preheat the oven to 350°F. Line two 6-inch cake pans or one 8-inch cake pan with parchment paper rounds, then grease the sides of the pans with coconut oil.
2.In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. In a large bowl, combine the eggs, maple syrup, and coconut oil. A little at a time, add the dry ingredients to the wet, stirring until a batter forms. Gently stir in the carrots, raisins, and walnuts.
3.Divide the batter evenly between the prepared pans and bake for about 30 minutes, or until a toothpick inserted into the center comes out clean. Invert the cakes onto racks and allow to cool completely.
4.Place one layer on a cake plate and top with ½ cup of the cream cheese frosting, smoothing it evenly over the entire surface. Add the second cake layer, top with another ½ cup frosting, and smooth the surface. For an 8-inch cake, you can cover the entire cake with the frosting. Refrigerate until ready to serve.
PUMPKIN SPICE LATTE CAKE
Even though Claire put her foot down and said, “No pumpkin bread. Every gluten-free bakery has one!” Laurel persisted. She snuck some onto the spread at a Sweet Laurel workshop and Claire literally ate her words, with vegan caramel on top. Now, every fall, people go nuts for our pumpkin bread. We knew we had to turn it into a cake. Just as moist as our bread, but spread with chai coconut whipped cream, this cake is especially perfect for the holidays. And if you want to turn this pumpkin spice latte combo into a pumpkin chai latte–inspired one, simply switch out the espresso for chai.
MAKES TWO 6-INCH LAYERS OR ONE 8-INCH CAKE
3 tablespoons coconut oil, melted, plus more for greasing the pans
1 cup pumpkin puree
½ cup maple syrup
2 large eggs
1 tablespoon vanilla extract
2 cups almond flour
1 tablespoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon baking soda
½ teaspoon Himalayan pink salt
2 cups Espresso Coconut Whipped Cream (this page)
1.Preheat the oven to 350°F. Line two 6-inch cake pans or one 8-inch cake pan with parchment paper rounds, then grease the sides of the pans with coconut oil.
2.In a large bowl, whisk together the coconut oil, pumpkin, maple syrup, eggs, and vanilla. In a medium bowl, whisk the flour, cinnamon, ginger, baking soda, and salt. A little at a time, add the dry ingredients to the wet, stirring until a batter forms.
3.Divide the batter evenly between the prepared pans and bake for about 30 minutes, until a toothpick inserted into the center comes out clean. Invert the cakes onto racks and allow to cool completely.
4.Place one layer on a cake plate and top with ½ cup of the coconut whipped cream, smoothing it evenly over the entire surface. For a 6-inch cake, add the second cake layer, top with another ½ cup whipped cream, and smooth the surface. One tablespoon at a time, add whipped cream to the sides, smoothing with an offset spatula. For an 8-inch cake, you can cover the entire cake with the coconut whipped cream. Refrigerate until ready to serve.
Note
This cake is also delightful topped with Chai Coconut Whipped Cream (this page) and Vegan Caramel (this page). A Sweet Laurel favorite!
PINEAPPLE UPSIDE-DOWN CAKE
Who doesn’t love a syrupy, warm, gorgeous cake? Claire grew up devouring her aunt Tina’s classic pineapple upside-down cake for years, and it’s one of her family’s favorite recipes. Pineapple upside-down cake looks like a stained-glass window, with maraschino cherries dotting the glistening surface, and immediately sends us time traveling to the 1960s. For a more healthful option, we replaced maraschino cherries with slices of blood orange to get the same pop of brightness, and swapped the typical apricot jelly glaze for maple syrup to retain sweetness. With a cup of coffee in the afternoon, this is one of our favorite vintage-inspired treats.
MAKES ONE 9-INCH CAKE
¼ cup coconut oil, melted, plus more for greasing the pan
1 cup maple syrup
1 fresh pineapple, peeled, cored, and sliced into rounds ¼ inch thick, or 1 can sliced pineapple
1 blood orange, peeled and sliced into rounds
2 large eggs
1 tablespoon vanilla extract
2½ cups almond flour
½ teaspoon Himalayan pink salt
½ teaspoon baking soda
1.Preheat the oven to 350°F. Generously grease a 9-inch cake pan with coconut oil.
2.In a small saucepan over medium heat, bring ½ cup of the maple syrup to a simmer. Let it reduce for about 10 minutes, until thickened a bit, then set aside to cool slightly.
3.Arrange the pineapple in a circular pattern over the bottom of the prepared pan. Cover the gaps between the pineapple with the blood orange slices.
4.In a large bowl, whisk together the eggs, coconut oil, remaining ½ cup maple syrup, and vanilla. In a medium bowl, whisk the flour, salt, and baking soda. A little at a time, add the dry ingredients to the wet, stirring until a batter forms.
5.Pour the batter into the pan, completely covering the fruit, and bake for about 25 minutes, or until the center of the cake is firm to the touch. Quickly invert the cake onto a plate. Glaze with the reduced maple syrup and serve.
RICH FLOURLESS CHOCOLATE CAKE
By now, you’ve probably realized we have a bit of a chocolate habit at Sweet Laurel. Our flourless chocolate cake is so decadent, all you need is a sliver to satisfy even the most intense chocolate craving. It’s like a truffle on a cake plate—dense, rich, and creamy. We like it best with piles of soft coconut whipped cream, perfect for cutting through the richness.
MAKES ONE 9-INCH CAKE
1 cup coconut oil, melted, plus more for greasing the pan
8 ounces 100% cacao unsweetened baking chocolate
½ cup date paste, store-bought or homemade (this page)
½ cup 100% unsweetened cacao powder
1 cup maple syrup
2 tablespoons vanilla extract
8 large eggs
Coconut Whipped Cream (this page), for serving
1.Preheat the oven to 350°F. Thoroughly grease a 9-inch springform pan with coconut oil.
2.In a medium saucepan over very low heat, melt the coconut oil and cacao together, stirring. The chocolate will melt very quickly, so be sure not to burn it. Once the mixture has melted, remove the pan from the heat and allow to cool completely.
3.Transfer the cooled cacao mixture to a blender. Add the date paste and blend until completely combined. Transfer the mixture to a medium bowl and whisk in the cacao powder, maple syrup, vanilla, and eggs until a batter forms. Pour the batter into the prepared pan and bake for 25 to 30 minutes, or until the edges are fully set (see Note). Let the cake cool in the pan for 10 minutes before sliding a knife around the edge and removing the sides. Let cool to room temperature. Serve with the coconut whipped cream. The cake will last on your counter for up to 2 days, or in the fridge for a week.
Note
The toothpick test does not work with this cake. You’ll know it’s done when the edges are fully set.
PECAN LAYER CAKE with SPICY MEXICAN HOT CHOCOLATE GANACHE
One of our favorite bean-to-bar chocolate shops is down the street from our kitchen, and this cake is inspired by the owners’ flavors of traditional Mexican chocolate. They take the cacao beans from their southern Mexican plantation and create the deepest, most nuanced chocolate we’ve ever had. Laurel keeps a bar in her purse at all times. Inspired by Mexican hot chocolate, this cake is spiced with cayenne and cinnamon and made with pecan flour. The lovely heat cuts through the mellow sweetness of the nuts. You can add as much or as little spice as you like, but we prefer this cake with a kick.
MAKES TWO 6-INCH LAYERS OR ONE 8-INCH CAKE
⅓ cup coconut oil, melted, plus more for greasing the pans
2 cups pecans
1 teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon Himalayan pink salt
2 large eggs
½ cup maple syrup
1 tablespoon vanilla extract
1 cup Mexican Hot Chocolate Ganache (this page)
1.Preheat the oven to 350°F. Line two 6-inch cake pans or one 8-inch cake pan with parchment paper rounds, then grease the sides of the pans with coconut oil.
2.In a food processor, pulse the pecans until they reach the consistency of nut flour. Be careful not to pulse too much, or it will turn into nut butter. Transfer to a medium bowl and whisk together with the baking soda, cinnamon, and salt. In a large bowl, combine the coconut oil, eggs, maple syrup, and vanilla. A little at a time, add the dry ingredients to the wet, stirring until a batter forms.
3.Divide the batter evenly between the prepared pans and bake for about 30 minutes, until a toothpick inserted into the center comes out clean. Invert the cakes onto racks and allow to cool completely.
4.Place one layer on a cake plate and top with ½ cup of the ganache, smoothing it evenly over the entire surface. Add the second cake layer, top with another ½ cup ganache, and smooth. For an 8-inch cake, you can cover the entire cake with the ganache. Refrigerate until ready to serve.
PINK STRAWBERRY LAYER CAKE
What could be more darling than a blush-pink cake, piled high with strawberries and cream? Sometimes inspiration for us comes from a visual cue rather than a flavor or texture, and in this case, it was pink. We wanted to create something rosy and ultrafeminine, almost like the inside-out version of our Vanilla Coconut Jam Cake (this page). We love late spring strawberries for this cake, but feel free to try a magenta version with raspberries, or purple with blackberries.
MAKES THREE 6-INCH LAYERS OR TWO 8-INCH LAYERS
¼ cup coconut oil, melted, plus more for greasing the pans
4 cups almond flour
1 teaspoon baking powder
½ teaspoon Himalayan pink salt
3 cups strawberries, hulled, plus 1 cup quartered strawberries
¼ cup roughly chopped raw beets
⅔ cup honey (maple syrup works as well, but we use honey so the pink color comes through)
5 large eggs
3 tablespoons fresh lemon juice
2 tablespoons apple cider vinegar
1 tablespoon vanilla extract
1 cup Berry Jam Filling (this page) using strawberries
2 cups Coconut Whipped Cream (this page)
1.Preheat the oven to 350°F. Line three 6-inch cake pans or two 8-inch cake pans with parchment paper rounds, then grease the sides of the pans with coconut oil.
2.In a large bowl, whisk together the flour, baking powder, and salt. Pulse the hulled strawberries in a blender or food processor until mashed. Add the beets, honey, coconut oil, eggs, lemon juice, vinegar, and vanilla, and pulse again to combine. Add the flour mixture and blend until completely smooth.
3.Divide the batter evenly between the prepared pans and bake for 30 to 40 minutes, until a toothpick inserted into the center comes out clean. Invert the cakes onto racks and allow to cool completely.
4.While the cakes cool, cook down the strawberry jam in a medium saucepan over medium heat until it just reaches a syrup consistency.
5.Place one layer on a cake plate and top with ½ cup of the coconut whipped cream, smoothing it evenly over the entire surface. Then add ¼ cup of jam. Add the second cake layer and top with another ½ cup whipped cream, and ¼ cup jam. Add the third layer and top with the remaining whipped cream, then drizzle the remaining thickened jam over the top, letting it run down the sides. Decorate with the quartered strawberries. For two 8-inch layers, do the same build of coconut whipped cream and jam, with the remaining jam drizzled over the top. Refrigerate until ready to serve.
Note
When using natural dyes, like fruit, to give your cake a vibrant hue, it’s not as simple as putting in some beet juice and calling it a day. To make the color stick, rather than turn brown, you have to add quite a bit of acid to “fix” the color to the cake. So be sure to follow the directions closely—no shortcuts this time!
FLUFFY LEMON COCONUT CAKE
One of Laurel’s strangest habits is her ability to eat lemons like apples. All through her pregnancy she found herself craving lemons. She created this recipe as an ode to her favorite citrus, so you can be sure the sharp brightness of lemon comes through in every bite. The lemon spread is our take on a lemon curd, and mixed with coconut whipped cream and a lemon-scented cake base, this dessert is heavenly. It was the perfect centerpiece to Laurel’s citrus-inspired baby shower.
MAKES THREE 6-INCH LAYERS OR TWO 8-INCH LAYERS
¼ cup coconut oil, melted, plus more for greasing the pans
2½ cups almond flour
1 teaspoon baking soda
½ teaspoon Himalayan pink salt
2 large eggs
½ cup maple syrup
¼ cup fresh lemon juice
Grated zest of 1 lemon
¼ cup unsweetened flaked coconut
2 cups Coconut Whipped Cream (this page)
1 cup Lemon Spread (this page)
1.Preheat the oven to 350°F. Line three 6-inch cake pans or two 8-inch cake pans with parchment paper rounds, then grease the sides of the pans with coconut oil.
2.In a medium bowl, whisk together the flour, baking soda, and salt. In a large bowl, whisk together the eggs, coconut oil, maple syrup, lemon juice, and zest. A little at a time, add the dry ingredients to the wet, stirring until a batter forms.
3.Divide the batter evenly between the prepared pans and bake for about 30 minutes, until a toothpick inserted into the center comes out clean. Invert the cakes onto racks and allow to cool completely.
4.Spread the coconut flakes over the lined baking sheet and put in the still-hot oven for about 10 minutes, or until fragrant and just golden brown. Remove and set aside to cool.
5.Place one layer on a cake plate and top with 2 tablespoons of the lemon spread and ½ cup of the coconut whipped cream, smoothing each evenly over the entire surface. Add another cake layer, and repeat. Continue until all layers have been used, and top the cake with the remaining whipped cream and lemon spread. Finish with a sprinkling of toasted coconut. For two 8-inch layers, do the same build of coconut whipped cream and lemon spread, with the lemon spread and toasted coconut sprinkled on top. Refrigerate until ready to serve.
PISTACHIO ROSE CAKE with PINK ROSE BUTTERCREAM
One of our dear friends has an almond allergy, which meant Laurel would have to improvise if she wanted to bring her a baked treat. Hazelnut or coconut flour is our typical backup plan if someone is allergic to almonds, but one day Laurel found pistachio flour at our favorite neighborhood health food store. She was instantly inspired. The combination of pistachio and rose is common in Middle Eastern cuisine; we love the blend of soft nuttiness with a whisper of floral.
MAKES TWO 6-INCH LAYERS OR ONE 8-INCH CAKE
¼ cup coconut oil, melted, plus more for greasing the pans
2 cups pistachio flour or finely ground raw pistachios (see Note)
½ cup almond or hazelnut flour
½ teaspoon Himalayan pink salt
1 teaspoon baking soda
2 large eggs
½ cup maple syrup
1 teaspoon vanilla extract
2 cups Pink Rose Buttercream (this page)
Shelled pistachios, for garnish
1.Preheat the oven to 350°F. Line two 6-inch cake pans or one 8-inch cake pan with parchment paper rounds, then grease the sides of the pans with coconut oil.
2.In a large bowl, whisk together the pistachio flour, almond flour, salt, and baking soda. In a medium bowl, whisk the eggs, coconut oil, maple syrup, and vanilla. A little at a time, add the dry ingredients to the wet, stirring until a batter forms.
3.Divide the batter evenly between the cake pans and bake for 25 to 30 minutes, until a toothpick inserted into the center comes out clean. Invert the cakes onto racks, and allow to cool completely.
4.Slice each cake round in half horizontally. Place one layer on a cake plate and top with ¼ cup of the buttercream, smoothing it evenly over the entire surface. Add another cake layer and repeat. Continue until all layers have been used, and top with the remaining buttercream. For the 8-inch layer cake, cover entirely with buttercream. Refrigerate until ready to serve. Sprinkle with pistachios just before serving.
Note
If you can’t find pistachio flour, you can make your own by grinding raw pistachios in a food processor. But be careful! If you overgrind them, you’ll end up with pistachio butter rather than pistachio flour.
TRES LECHES CAKE
It’s impossible not to have a soft spot for a slice of this sweet cake sitting in a puddle of milk. The presentations vary. Some are incredibly sweet, some are dotted with maraschino cherries, and some, like ours, are stacked high. Our version swaps the classic sweetened condensed milk, evaporated milk, and cream for almond milk, hazelnut or pecan milk, and coconut milk. We filled the layers with simple coconut whipped cream, and devoured it almost immediately. Remember: Do not fear the puddle. The puddle of milk in the cake dish is a sign of a true tres leches cake. Because this cake needs to soak in the milks, it takes a little longer to assemble, so be sure to budget for the extra time.
MAKES TWO 6-INCH LAYERS OR ONE 8-INCH CAKE
Coconut oil, for greasing the pans
1 cup almond milk
1 cup hazelnut or pecan milk
1 cup full-fat coconut milk
FOR THE CAKE
1 cup coconut flour
½ teaspoon baking soda
½ teaspoon Himalayan pink salt
1 cup coconut oil, melted
1 cup maple syrup
8 large eggs
1 tablespoon vanilla extract
2 cups Coconut Whipped Cream (this page)
½ cup Vegan Caramel (this page)
1.Preheat the oven to 350°F. Line two 6-inch cake pans or one 8-inch cake pan with parchment paper rounds, then grease the sides of the pans with coconut oil.
2.Combine the three milks for soaking in a medium bowl and set aside.
3.MAKE THE CAKE: In a medium bowl, whisk together the coconut flour, baking soda, and salt. In another medium bowl, stir together the coconut oil, maple syrup, eggs, and vanilla. A little at a time, add the dry ingredients to the wet, stirring until a batter forms. Divide among the prepared pans.
4.Bake for 25 to 30 minutes, until a toothpick inserted into the center comes out clean. Invert the cakes onto racks and allow to cool completely. Poke the cakes with a fork all over to create holes for the tres leches to sink in.
5.Place the two layers in a 9 × 13-inch pan and pour the milk mixture over them. Let them sit overnight in the fridge.
6.Place one layer on a cake plate, drizzle with a few tablespoons of unabsorbed milk, and top with 1 cup of the coconut whipped cream, spreading it evenly. Add the second cake layer, drizzle with a few tablespoons of unabsorbed milk, and top with the remaining whipped cream, spreading evenly. Drizzle with the caramel. For the one 8-inch layer, drizzle with a few tablespoons of unabsorbed milk, spread entirely with the coconut whipped cream, and drizzle with caramel. Refrigerate until ready to serve.
Note
This recipe is best with a vegan caramel drizzle, rather than the thicker, spreadable caramel. Be sure to use the thinner option, as described in the Note on this page.
BEET RED VELVET CAKE with PROBIOTIC CREAM CHEESE FROSTING
This cake is our take on the classic red velvet cake with cream cheese frosting. Shunning the bottle of red food coloring, we looked to beets to color this rich red velvet cake. But here’s the thing about baking with beets: the batter can look amazing, and then the cake turns a sad drab brown, while tasting very…beet-y. The trick is to lock in the color and balance the flavors to create a scarlet cake with a rich but not overly earthy flavor. The fresh beet must be paired with an acid; we chose apple cider vinegar and lemon juice.
MAKES THREE 6-INCH LAYERS OR TWO 8-INCH LAYERS
Coconut oil, for greasing the pans
4 cups almond flour
1 teaspoon baking soda
½ teaspoon Himalayan pink salt
2 tablespoons 100% unsweetened cacao powder
1 cup diced raw beets
¾ cup honey
3 large eggs
1 tablespoon apple cider vinegar
2 tablespoons fresh lemon juice
1 tablespoon vanilla extract
2 cups Probiotic Cream Cheese Frosting (this page)
1.Preheat the oven to 350°F. Line three 6-inch cake pans or two 8-inch cake pans with parchment paper rounds, then grease the sides of the pans with coconut oil.
2.In a large bowl, whisk together the flour, baking soda, salt, and cacao powder. In a food processor or blender, puree the beets with the honey until smooth. Add the eggs and continue to blend. Add the vinegar, lemon juice, and vanilla and blend until combined. Pour into the dry ingredients and stir until a batter forms.
3.Divide the batter evenly between the prepared pans and bake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean. Invert the cakes onto racks and allow to cool completely.
4.Place one layer on a cake plate and top with ½ cup of the frosting. Smooth over the entire surface. Add the second cake layer and top with another ½ cup frosting. Repeat with the third cake layer. Smooth evenly over the surface. One tablespoon at a time, add frosting to the sides, smoothing with an offset spatula. Refrigerate until ready to serve.
MINT CHOCOLATE CHIP ICE CREAM CAKE with MARSHMALLOW FROSTING
Laurel had mint chocolate chip ice cream cake for nearly every birthday party growing up. We both love this flavor of ice cream, and paired with layers of chocolate cake and decadent marshmallow topping, this dessert is totally irresistible, even now that we’re all grown up. If you’re using marshmallow frosting, the cake must be served within 2 hours, as this frosting doesn’t freeze well. If you’re making this cake in advance, try ganache or buttercream, which keeps in the freezer.
MAKES THREE 6-INCH LAYERS OR TWO 8-INCH LAYERS
Coconut oil, for greasing the pans
2½ cups almond flour
¼ cup 100% unsweetened cacao powder
1 teaspoon baking soda
½ teaspoon Himalayan pink salt
2 large eggs
¾ cup maple syrup
1 tablespoon vanilla extract
Dairy-Free Mint Ice Cream (this page), softened
Marshmallow Frosting (this page)
1.Preheat the oven to 350°F. Line three 6-inch cake pans or two 8-inch cake pans with parchment paper rounds, then grease the pans with coconut oil.
2.In a large bowl, whisk together the flour, cacao powder, baking soda, and salt. In a medium bowl, whisk the eggs, maple syrup, and vanilla. Add the dry ingredients to the wet and stir until a batter forms.
3.Divide the batter evenly between the prepared pans and bake for 20 to 25 minutes, until firm to the touch and a toothpick inserted into the center comes out clean. Invert the cakes onto racks and allow to cool completely.
4.Line two cake pans the size of your cakes with plastic wrap, letting the excess hang over. Place one cake layer into a lined pan. Top with ¾ cup of the ice cream and spread evenly with an offset spatula. Add the second cake layer and repeat. Top with the last layer of cake and cover with the other lined pan (it should look like two clam-shelled cake pans). Chill in the freezer for about 2 hours to set.
5.No more than 2 hours before serving, coat the entire cake in marshmallow frosting (work quickly, as the frosting will set immediately on the frozen cake), using the back of a spoon to create decorative swoops. If not serving immediately, pop the cake in the freezer for no more than 2 hours. Then, if desired, toast the peaks of the marshmallow topping with a butane torch or (very carefully) singe them under the broiler.
Note
To get the smoothest layers of ice cream between cake, let the ice cream soften slightly or, for the best results, beat it in a mixer until spreadable and smooth, but not quite melted. Scoop out only the amount needed for one layer and pop the rest in the freezer to keep it from melting.
APPLE GINGER CUPCAKES
Apples and sweet spices is one of our favorite combinations, and with the bright kick from ginger, these cupcakes are even more delicious. Alone, these cupcakes are perfect with a cup of tea, but topped with cinnamon-ginger coconut whipped cream, they’re a simple but decadent dessert. The batter can also be baked into a loaf.
MAKES 12 CUPCAKES
3 tablespoons coconut oil, melted, plus more for greasing the pan
1 cup unsweetened applesauce, store-bought or homemade (this page)
½ cup maple syrup
2 large eggs
1 tablespoon vanilla extract
2 cups almond flour
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon baking soda
½ teaspoon Himalayan pink salt
2 cups Cinnamon-Ginger Coconut Whipped Cream (this page)
1 apple, very thinly sliced, for garnish
Candied Ginger Syrup (this page), for garnish
1.Preheat the oven to 350°F. Line 12 muffin cups with paper liners. Grease the top of the pan with coconut oil.
2.In a large bowl, whisk together the coconut oil, applesauce, maple syrup, eggs, and vanilla until smooth. In a medium bowl, whisk the flour, ginger, cinnamon, baking soda, and salt. A little at a time, add the dry ingredients to the wet, stirring until a batter forms.
3.Divide the batter evenly among the lined muffin cups and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Invert the cupcakes onto a rack, and allow to cool completely.
4.To serve, smooth a few tablespoons of the cinnamon-ginger whipped cream on top of each cupcake. Top with a few thin slices of apple and a drizzle of ginger syrup.
Note
You can also bake this as two 6-inch layers or one 8-inch layer if you want to turn it into a layer cake. Bake for 20 to 25 minutes, until golden brown. This trick works for all our cupcake recipes.
SWEDISH ALMOND CARAMEL CAKE
We draw on inspiration from so many places at Sweet Laurel: our childhoods, vintage cookbooks, the farmer’s market, and in this case, photography. While clicking through Pinterest for recipe ideas, we came across this beauty—a Swedish almond caramel cake, studded heavily with crunchy almond slices. After learning more about this Nordic classic, we decided to give it the Sweet Laurel treatment, replacing the almond-scented butter cake base with a rich almond vanilla cake, and making our own crisp almond caramel topping by caramelizing maple syrup. It’s dense, rich, and marvelously crunchy—the perfect cake to serve with a pot of tea.
MAKES ONE 9-INCH CAKE
For the cake
½ cup coconut oil, melted, plus more for greasing the pan
3 large eggs
1 cup maple syrup
2 teaspoons vanilla extract
2 cups almond flour
2 tablespoons coconut flour
2 teaspoons baking powder
⅓ cup full-fat coconut milk
FOR THE TOPPING
½ cup coconut oil, solid
½ cup maple syrup
1 tablespoon arrowroot powder
2 tablespoons full-fat coconut milk
1 cup thinly sliced almonds
1.Preheat the oven to 350°F. Thoroughly grease a 9-inch springform pan with coconut oil.
2.MAKE THE CAKE: With an electric mixer, beat the eggs, maple, and vanilla until very light in color and texture, 2 to 3 minutes. In a medium bowl, whisk together the almond flour, coconut flour, and baking powder. A little at a time, stir the flour mixture into the egg mixture. Add the coconut oil and coconut milk and stir very gently until the batter is smooth. Pour the batter into the prepared pan and smooth the top with a spatula.
3.Bake for 30 to 35 minutes, until the cake is just set (to ensure it can hold up the topping). Meanwhile, prepare the topping.
4.MAKE THE TOPPING: Combine the coconut oil, maple syrup, arrowroot powder, coconut milk, and almonds in a medium saucepan over medium heat and simmer for 10 to 12 minutes, stirring continuously; the mixture should bubble and become slightly thicker. Remove from the heat right before pouring over the cake.
5.Spread the topping over the cake, still in the pan. Bake for an additional 15 to 20 minutes, until the topping is golden and bubbling.
6.Let the cake cool in the pan for 10 minutes before sliding a knife around the edge and removing the sides. Let cool to room temperature.
STRAWBERRY SHORTCAKE CUPCAKES
Growing up, we loved hosting afternoon tea for our dolls, and strawberry shortcakes would always make an appearance. They just seemed so perfectly dainty, and considering that the ingredients were always just cake, strawberries, and cream, they were easy to put together for our pretend table of guests. Even though the dolls were put away years ago, our love of strawberry shortcakes continues, especially served with our simple vanilla cupcakes and peak-of-season strawberries.
MAKES 9 CUPCAKES
2 cups almond flour
¼ teaspoon Himalayan pink salt
½ teaspoon baking soda
2 large eggs
½ cup full-fat coconut milk
½ cup maple syrup
1 pint strawberries, quartered
¼ cup raw honey
Juice of 1 lemon
Coconut Whipped Cream (this page)
1.Preheat the oven to 350°F. Line 9 muffin cups with paper liners.
2.Whisk the flour, salt, and baking soda in a medium bowl. In a separate medium bowl, whisk together the eggs, coconut milk, and maple syrup until combined. A little at a time, add the dry ingredients to the wet, stirring until a batter forms.
3.Divide the batter evenly among the lined muffin cups and bake for 25 to 30 minutes, until golden brown and a toothpick inserted into the center comes out clean. Immediately invert onto a cooling rack. Allow the cupcakes to cool for about an hour.
4.To make the strawberry sauce, put 1 cup of the quartered strawberries, the honey, and lemon juice in a food processor and blend until completely smooth.
5.Cut off the top of each cupcake, add a spoonful of coconut whipped cream, some strawberries, and a touch of strawberry sauce. Add the cupcake top and repeat. Enjoy!
Note
We like to decorate our shortcakes by removing the tops of the cupcakes and creating two layers of cream and fruit, but you can keep it simple, just decorating the cupcake tops.
GERMAN CHOCOLATE CAKE
German chocolate is a classic American cake—like red velvet or hummingbird, people have a nostalgic reaction to it. For us, creating a grain-free version meant tapping into the flavors and textures we love about it—the rich chocolate flavor, the bit of brightness traditionally from buttermilk, the fluffy texture. This decadent cake is very similar to a devil’s food cake, and is also brilliant with our toasted marshmallow frosting.
MAKES TWO 6-INCH LAYERS OR ONE 8-INCH CAKE
Coconut oil, for greasing the pans
2½ cups almond flour
1 teaspoon baking soda
½ teaspoon Himalayan pink salt
4 ounces 100% cacao unsweetened baking chocolate, melted
½ cup brewed coffee
3 large eggs
1 cup maple syrup
1 tablespoon apple cider vinegar
¼ cup coconut yogurt, store-bought or homemade (this page)
1 tablespoon vanilla extract
2 cups Coconut Pecan Frosting (this page)
Toasted coconut (see Note, this page), for garnish
Pecan halves, for garnish
1.Preheat the oven to 350°F. Line two 6-inch cake pans or one 8-inch pan with parchment paper rounds, then grease the sides of the pans with coconut oil.
2.In a medium bowl, whisk together the flour, baking soda, and salt. In a large bowl, whisk the cacao, coffee, eggs, maple syrup, vinegar, coconut yogurt, and vanilla until well blended. A little at a time, add the dry ingredients to the wet, stirring to create a smooth batter.
3.Divide the batter evenly between the prepared pans and bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Invert the cakes onto a rack and allow to cool completely while you prepare the frosting.
4.To build the cake, slice the cake layers in half horizontally, creating four layers. Place one layer on a cake plate and smooth ½ cup of the frosting over the entire surface. Add a second layer and spread with another ½ cup frosting. Continue with all four layers, spreading extra frosting on top. If making an 8-inch cake, slice in half, creating two layers, and serve with 1 cup of frosting spread on each layer. Garnish with toasted coconut and pecans.
OLIVE OIL CITRUS CUPCAKES with DARK CHOCOLATE FUDGE FROSTING
Cupcakes usually make us think of classroom birthday parties, but with the sophisticated flavors of olive oil, citrus, and dark chocolate, it’s impossible to think of these little cakes as anything but elegant.
MAKES 12 CUPCAKES
Coconut oil, for greasing the pan
4 cups almond flour
1½ teaspoons baking soda
½ teaspoon Himalayan pink salt
⅓ cup olive oil, plus more for drizzling
¾ cup maple syrup
2 tablespoons grated orange zest
¼ cup fresh orange juice
3 large eggs
Dark Chocolate Fudge Frosting (this page)
Slices of dried orange peel, for garnish
1.Preheat the oven to 350°F. Line 12 muffin cups with paper liners. Grease the top of the pan with coconut oil.
2.In a medium bowl, whisk together the flour, baking soda, and salt. In a large bowl, whisk the olive oil, maple syrup, orange zest, orange juice, and eggs until smooth. A little at a time, add the dry ingredients to the wet, stirring until a batter forms.
3.Divide the batter evenly among the lined cups and bake for 25 to 30 minutes, until a toothpick inserted into the center comes out clean. Invert the cupcakes onto a rack and allow to cool completely.
4.Smooth 1 tablespoon of frosting on top of each cupcake. Top with a few thin slices of dried orange peel and a drizzle of olive oil.
Note
One of our favorite snacks is dried citrus slices. We make our own in a dehydrator, but they’re also available at the farmer’s market and in specialty stores.
CLASSIC BIRTHDAY CAKE with MILK CHOCOLATE FROSTING
Yellow birthday cake is one of our childhood favorites. Something about it immediately feels celebratory, especially when paired with creamy milk chocolate frosting. To get our cake perfectly golden, we add a touch of turmeric powder and get extra richness from an additional egg yolk.
MAKES TWO 6-INCH LAYERS OR ONE 8-INCH CAKE
½ cup coconut oil, melted, plus more for greasing the pans
2 large eggs plus 1 large egg yolk
¾ cup maple syrup
1 tablespoon vanilla extract
4 cups almond flour
1 teaspoon Himalayan pink salt
¼ teaspoon turmeric
1 teaspoon baking soda
2 cups Milk Chocolate Frosting (this page)
1.Preheat the oven to 350°F. Line two 6-inch cake pans or one 8-inch cake pan with parchment paper rounds, then grease the sides of the pans with coconut oil.
2.In a large bowl, whisk together the eggs and yolk, coconut oil, maple syrup, and vanilla until well incorporated. In a medium bowl, whisk the flour, salt, turmeric, and baking soda until there are no clumps. Add the dry ingredients to the wet, stirring until a batter forms. Using a spatula, scoop the batter into the prepared pans and smooth out the tops.
3.Bake for 35 to 40 minutes, or until the cakes are golden brown and a toothpick inserted into the center comes out clean. Allow the cakes to cool completely before removing from the pan.
4.You can leave the cake in two layers or slice each layer in half horizontally, creating four (which we prefer, to maximize the cake-to-frosting ratio). To save for later, wrap each cake layer in plastic and refrigerate for up to 3 days; any longer and the turmeric might turn dark red as it oxidizes. For decorating four layers, place one layer on a cake plate and top with ¼ cup of the frosting, smoothing it evenly over the entire surface. Add the next cake layer, top with another ¼ cup frosting, and smooth. Repeat for all of the layers, then coat the cake with the remaining 1 cup frosting, smoothing it evenly all over. For an 8-inch cake, you can cover the entire cake with the frosting. Refrigerate until ready to serve.
Note
The small amount of turmeric in this recipe won’t add any flavor—just color—but if you prefer, you can leave it out.
STICKY TOFFEE PUDDING
Few things smell as good as a kitchen halfway through the making of a sticky toffee pudding. The warm dates and vanilla, the maple syrup reducing, apples caramelizing in the oven—these golden smells will perfume your entire house and make it practically impossible to wait for the pudding to cool before devouring it. We added a stack of roasted apples on top, which give the pudding a delicious brightness in every bite.
SERVES 8
For the pudding
¼ cup coconut oil, solid, plus more for greasing the dish
Arrowroot powder, for dusting the dish
8 ounces whole Medjool dates
½ cup boiling water
1 teaspoon vanilla extract
⅔ cup almond flour
1 teaspoon baking soda
¼ teaspoon Himalayan pink salt
⅔ cup maple syrup
2 large eggs
½ cup unsweetened applesauce, store-bought or homemade (this page)
FOR THE SAUCE
1 cup maple syrup
¼ cup full-fat coconut milk
1 tablespoon vanilla extract
1 pinch Himalayan pink salt
FOR THE ROASTED APPLES
3 apples, peeled, cored, and cut into quarters
¼ cup maple syrup
1 tablespoon coconut oil, melted
1.Preheat the oven to 350°F. Grease a 6-cup soufflé dish with coconut oil and coat with arrowroot powder, shaking to discard any excess.
2.MAKE THE PUDDING: Remove the pits and dice the dates. Put them in a medium bowl and cover with the boiling water. Let the dates soak for about 30 minutes, until room temperature, and then mash slightly with a fork. Stir in the vanilla.
3.While the dates are soaking, in a medium bowl, whisk together the flour, baking soda, and salt. With an electric mixer, beat the coconut oil and maple syrup together for a few minutes, until thick and smooth. Add the eggs one at a time, beating well after each one. Gently fold in one-third of the flour mixture, then half the applesauce. Repeat until all the flour and applesauce are used. Stir the soaked dates and their liquid (it should be mostly soaked into the dates) into the pudding batter. Spread it evenly into the dish and bake for 50 to 60 minutes, until risen and firm.
4.MAKE THE SAUCE: Put the maple syrup in a medium saucepan over medium heat and bring to a boil, stirring constantly, for 10 minutes. Stir in the coconut milk, raise the heat slightly, and let the mixture reduce for 10 to 15 minutes, until you have a thick syrup. Remove from the heat and stir in the vanilla and salt. Set aside. If the sauce hardens, just heat it up again to make it liquid.
5.MAKE THE ROASTED APPLES: Preheat the oven to 425°F. Line a baking sheet with parchment paper. In a large bowl, combine the apples, maple syrup, and coconut oil, stirring to coat the fruit. Spread the apples over the baking sheet and bake for 25 to 30 minutes, until tender and caramelized.
6.Remove the pudding from the oven. It should be quite puffy, but it will collapse a bit as it cools. Leave it in the dish for a few minutes, and then loosen it with a small knife before turning it out onto a serving plate. Top with roasted apples and drizzle with sauce. This is best served warm, and is even better heated up the next day.
Note
This pudding is marvelous as a large cake, but it can easily be made in individual ramekins as well. Simply bake in eight deep 8-ounce ramekins for 20 to 30 minutes.
GRAPEFRUIT CAKE
Our shared love of Los Angeles history, along with our love of baking, formed the foundation of our friendship, so it should be no surprise that a historic LA cake made it into this chapter. The Brown Derby, a famous Hollywood watering hole to the stars, created a unique grapefruit cake with a simple sponge, crushed grapefruit, and grapefruit frosting. Inspired by the bright California citrus flavors, we created our own version, filled with fresh grapefruit and grapefruit-scented coconut cream. The key is to use the pinkest grapefruit you can find, but you can also try this recipe with other citrus, like blood oranges or sweet oro blanco grapefruit. The combination of sweet, tart, and just a touch bitter makes this cake a delicious throwback.
MAKES TWO 6-INCH LAYERS OR ONE 8-INCH LAYER
Coconut oil, for greasing the pans
2 cups almond flour
¼ teaspoon Himalayan pink salt
½ teaspoon baking soda
2 large eggs, separated
¼ cup full-fat coconut milk
½ cup maple syrup
1 tablespoon grated grapefruit zest
2 tablespoons grapefruit juice
1½ cups Grapefruit Coconut Whipped Cream (this page)
2 grapefruits, cut into segments, for garnish
1.Preheat the oven to 350°F. Line two 6-inch cake pans or one 8-inch cake pan with parchment paper rounds, then grease the sides of the pans with coconut oil.
2.In a medium bowl, whisk the flour, salt, and baking soda. In a large bowl, whisk together the egg yolks, coconut milk, maple syrup, grapefruit zest, and grapefruit juice until combined. In another medium bowl, whisk the egg whites until soft peaks form, about 5 minutes with an electric mixer. Fold the egg whites into the egg yolk mixture. Gradually add the dry ingredients to the wet, folding to combine.
3.Divide the batter between the prepared pans and bake for 25 to 35 minutes, until the tops are golden brown and a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for about an hour, then invert onto a rack to cool.
4.To build the cake, place one layer on a plate and top with ¾ cup of the coconut whipped cream. Smooth over the entire surface. Top with grapefruit segments. Add a second layer and top with another ¾ cup coconut whipped cream. Smooth over the surface and garnish with the remaining grapefruit segments.
Note
To cut a grapefruit into segments, slice off the top and bottom so the fruit sits flat on the counter. Cut off the peel and pith, following the curve of the fruit, and then slice out the segments from between the membranes. Once you’ve removed all of the segments, squeeze any remaining pulp and juice over them.
