Tag Archives: cake

Chocolate Cake, Coconut Flour

Chocolate Cake, Coconut Flour

Sugar Free/Dairy Free

6 eggs

Chocolate Cake Coconut Flour

½ C Cocoa

1 Cup MonkSweet Plus  OR   1 Cup Erythritol & 1/2 teaspoon Clear Stevia

½ teaspoon REAL Salt

2 Tablespoons Arrowroot Powder

1 tsp baking soda

2 tsp baking powder

2 tsp. vanilla

2/3 Cups Coconut Flour

1½ Cups Coconut Milk

2/3 C oil (safflower, coconut or grapeseed oil)

In mixing bowl, combine eggs and sweeteners.  Add other ingredients in the order above and mix well.  I sprayed my pans with non stick spray and lined with wax paper.  Some grease and flour.  9 in. cake pans. Bake at 350 for 25 min. or until a wooden pick inserted near the center comes out clean. Cool 15-20 minutes and then, invert pans on wire rack to remove from pans. Cool completely.

This can be cooked in a 9×13 pan.


Leave a comment

Filed under Recipes

Vanilla Cake with Coconut Flour

Andrew's CakeVanilla Cake with Coconut Flour

1 stick butter, melted and cooled slightly

1 cup Xylitol

6 – 8 eggs

2/3 cup coconut flour

1 teaspoon salt

2 teaspoons  vanilla

1½ cups coconut milk

1 Tablespoon baking powder

2 Tablespoons Arrowroot Powder

Preheat oven to 350 for metal pan, 325 for a glass pan.

Mix the butter with the xylitol in the mixing bowl, add the eggs and beat well after each egg.   Add 2/3 cup coconut flour and mix well, making sure all the lumps are out.  Add the salt, vanilla and gradually, the coconut milk, mix well and add the baking powder and arrowroot powder and mix well.

Bake in a 9X13 pan for normal thickness and a lasagna pan (10X14) for a slightly thinner cake.  I am sure this would also work in two round pans.

I spray my pans with Spectrum Grapeseed oil to keep it from sticking.

1 Comment

Filed under Recipes

Cheese Cake

Cheese Cake

Step One – Crust

1 ½ C. pecan meal

1 ½ C. almond flour or meal

12 T. butter, melted (stick and a half)

Mix well.  Press into a 9 x 13 or 10 x 14 pan.  (Or into a spring form pan if you want the traditional round cheese cake.)

Step Two – Filling

3 – 8 oz. packages cream cheese

½ C. Birch Xylitol

½ teaspoon SweetLeaf Clear Stevia

6 medium or 5 large eggs

1 ½ t. vanilla

Cream cheese with Birch Xylitol and Clear Stevia.  Add eggs one at a time until mixture is smooth.  Pour into pan on top of crust.  Bake at 300° on lowest rack for 1 hour.

Step Three – Topping

1½ pts. sour cream

½ C. Birch Xylitol or 1/2 teaspoon of Clear Stevia

1½ t. vanilla

Remove cake from the oven.  Pour sour cream mix on top of hot cake.  Put back in the oven for 15 minutes.

Step Four – Refrigerate for 24 hours.
Before serving, top with your favorite pie filling or fresh fruit.

I topped it with Dark Sweet Cherries, sweetened with Xylitol and thickened lightly with Arrowroot powder.  You could use Peaches, Strawberries, or the fruit of your choice.

Okay, I don’t always have 24 hours, so I stick it into the freezer for a couple of hours and then, pull it back out and serve it.

When I was in college, I stayed at night for a few weeks with a lady who needed help to and from the bed and wheel chair.  Her daughter, Betty Shahan, lived in Germany and came for a visit.  She made this authentic German style cheese cake.  I thought it was the best cheese cake I had ever eaten.  It is still one of my favorites!

In February, 2010, I decided to convert this recipe to sugar free for my youngest son, Daniel, who loves cheese cake.  He was very happy with the results.  The new version was served first at the HWOH Mother/Son Banquet and then, at a Valentine banquet for church.  Most had no idea it wasn’t sugar! ~ Ladonna


Leave a comment

Filed under Recipes

Pound Cake

Flags for the Fourth, 2011

Pound Cake

(gluten free)

1 stick unsalted butter, melted and cooled

1/3 cup unsweetened, natural applesauce

4 large eggs

2 tsp. SweetLeaf Vanilla Crème Stevia

½ cup plain yogurt

½ teaspoon vanilla extract

¼ teaspoon REAL salt

1 teaspoon baking soda

3 teaspoons aluminum free baking powder

¼ cup plus 2 Tablespoons dry, powdered milk

2 cups almond flour

Preheat oven to 350.

Place ingredients in your mixing bowl in the order listed, mixing well with each one.

Bake in a greased, cake pan, square for thick and oblong for a thinner cake.

Our favorite way is in the Pampered Chef Large Bar pan lined with parchment paper for easy clean up.

Bake on the bottom rack for 20 minutes and then, shield the top of the cake for 20-30 more min until a toothpick comes out clean.

This cake is excellent to use to make strawberry shortcake!  Top with strawberries or peaches, sweetened with SweetLeaf Clear Stevia.  Top the fruit with heavy cream, whipped and sweetened with SweetLeaf Vanilla Crème Stevia.  This is an awesome dessert.


For Almond Pound Cake, substitute ½ teaspoon almond extract in place of the vanilla extract and use Clear Stevia instead of the Vanilla Crème.

For Lemon Pound Cake, substitute 1½ teaspoons Lemon Extract in place of the vanilla extract and use the Clear Stevia instead of the Vanilla Crème.


Filed under Recipes