#healthycake

Three Ingredient Yogurt Cake

Looking for a healthy cake that is light, simple, and absolutely delicious? This three-ingredient wonder uses just creamy yogurt, eggs, and cornstarch to create a cloud-like texture with subtle vanilla undertones.

This vegan carrot cake is moist, flavorful, and perfect for any occasion. Made with wholesome ingredients like grated carrots, coconut sugar, and applesauce, it's a healthier twist on a classic dessert.

Ingredients: 2 cups grated carrots. 1 1/2 cups all-purpose flour. 1 cup coconut sugar. 1/2 cup unsweetened applesauce. 1/2 cup vegetable oil. 1/4 cup almond milk. 1 tsp vanilla extract. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp ground cinnamon. 1/4 tsp ground nutmeg. 1/4 tsp salt. 1/2 cup chopped walnuts optional. 1/4 cup raisins optional.

Instructions: Preheat oven to 350F 175C. Grease and flour a 9-inch round cake pan. In a large mixing bowl, combine grated carrots, flour, coconut sugar, applesauce, vegetable oil, almond milk, vanilla extract, baking powder, baking soda, cinnamon, nutmeg, and salt. Mix until well combined. Fold in chopped walnuts and raisins, if using. Pour the batter into the prepared cake pan and spread it evenly. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Once cooled, slice and serve. Enjoy your delicious vegan carrot cake!

Prep Time: 15 minutes

Cook Time: 35 minutes

This cake tastes great and is good for you. It's great for breakfast or as a snack. Adding yogurt and applesauce to it makes it moist and tasty.

Ingredients: 1 cup all-purpose flour. 1/2 cup rolled oats. 1/2 cup plain yogurt. 1/2 cup applesauce. 1/2 cup brown sugar. 1/4 cup vegetable oil. 2 eggs. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon cinnamon. 1/4 teaspoon nutmeg. 1/4 teaspoon salt. 1 apple, peeled, cored, and diced.

Instructions: Start by heating the oven to 350F 175C. Prepare a cake pan by greasing it. Put flour, oats, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl. Whisk the eggs, brown sugar, vegetable oil, yogurt, and applesauce together in a different bowl until everything is well mixed. Slowly add the wet mixture to the dry ones and mix them together until they are just combined. Add the apple dices and mix them in. Spread out the batter in the cake pan that has been greased. Put it in the oven and bake for 30 to 35 minutes, or until a toothpick stuck in the middle comes out clean. The cake should cool in the pan for 10 minutes before being moved to a wire rack to cool all the way down. Cut and serve. Thank you for the Apple Yogurt Breakfast Cake.

Prep Time: 15 minutes

Cook Time: 35 minutes

The cake is vegan and made with grated yellow squash. It has a creamy pineapple frosting on top. Perfect for any event!

Ingredients: 2 cups grated yellow squash. 1 1/2 cups all-purpose flour. 1 cup granulated sugar. 1/2 cup vegetable oil. 1/4 cup unsweetened applesauce. 1 teaspoon vanilla extract. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon ground cinnamon. 1/4 teaspoon salt. 1 cup crushed pineapple, drained. 1/2 cup vegan butter, softened. 2 cups powdered sugar. 1 teaspoon vanilla extract.

Instructions: Preheat oven to 350F 175C. Grease and flour a 9x13-inch baking pan. In a large bowl, combine grated yellow squash, flour, sugar, vegetable oil, applesauce, vanilla extract, baking powder, baking soda, cinnamon, and salt. Mix until well combined. Pour the batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let the cake cool completely. In a mixing bowl, beat together crushed pineapple, vegan butter, powdered sugar, and vanilla extract until smooth and creamy. Spread the pineapple frosting evenly over the cooled cake. Slice and serve. Enjoy!

Prep Time: 20 minutes

Cook Time: 30 minutes

Indulge in a delicious and gluten-free paleo Blueberry Almond Coffee Cake, perfect for breakfast or a snack. This moist and flavorful cake is made with almond and coconut flour, sweetened with coconut sugar, and loaded with juicy blueberries.

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/2 cup coconut sugar. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 3 large eggs. 1/4 cup almond milk. 1/4 cup melted coconut oil. 1 tsp vanilla extract. 1 cup fresh blueberries. 1/4 cup sliced almonds.

Instructions: Preheat your oven to 350F 175C and grease an 8x8-inch baking dish. In a large mixing bowl, combine almond flour, coconut flour, coconut sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together eggs, almond milk, melted coconut oil, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until well combined. Gently fold in the fresh blueberries. Pour the batter into the prepared baking dish and spread it evenly. Sprinkle sliced almonds on top of the batter. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow the coffee cake to cool before slicing. Serve and enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

Indulge in the perfect gluten-free birthday cake with this recipe from Lexi's Clean Kitchen. Moist layers of almond and coconut flour cake are sandwiched with a creamy dairy-free frosting, making it a delightful treat for any celebration.

Ingredients: 2 cups almond flour. 1/2 cup coconut flour. 1/2 cup tapioca flour. 2 teaspoons baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 cup coconut sugar. 1/2 cup melted coconut oil. 1/2 cup unsweetened applesauce. 4 large eggs. 2 teaspoons vanilla extract. 1 cup unsweetened almond milk. For frosting: 2 cups dairy-free butter, softened. 4 cups powdered sugar. 1 teaspoon vanilla extract. 1/4 cup unsweetened almond milk.

Instructions: Preheat oven to 350F 175C. Grease and line two 8-inch round cake pans with parchment paper. In a large bowl, whisk together almond flour, coconut flour, tapioca flour, baking powder, baking soda, and salt. In a separate bowl, beat coconut sugar, melted coconut oil, applesauce, eggs, and vanilla extract until well combined. Gradually add dry ingredients to wet ingredients, alternating with almond milk, until batter is smooth. Divide batter evenly between the prepared cake pans. Bake in preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove cakes from oven and let cool in pans for 10 minutes before transferring to wire racks to cool completely. To make the frosting, beat dairy-free butter until creamy. Gradually add powdered sugar, vanilla extract, and almond milk, beating until smooth and fluffy. Once cakes are completely cool, frost the top of one cake layer. Place the second layer on top and frost the top and sides of the cake with the remaining frosting. Decorate cake as desired and serve.

Prep Time: 30 minutes

Cook Time: 30 minutes

A tasty and healthy carrot cake that doesn't need to be baked!

Ingredients: 2 cups shredded carrots. 1 cup pitted dates. 1 cup raw walnuts. 1/2 cup shredded coconut. 1/2 cup raisins. 1 tsp ground cinnamon. 1/2 tsp ground ginger. 1/4 tsp ground nutmeg. Pinch of salt.

Instructions: In a food processor, blend the dates, walnuts, cinnamon, ginger, nutmeg, and salt until a sticky dough forms. Transfer the mixture to a bowl and mix in the shredded carrots, shredded coconut, and raisins. Press the mixture into a lined cake pan and refrigerate for at least an hour. Slice and serve. Enjoy your raw, no-bake carrot cake!

Prep Time: 15 minutes

Cook Time: 0 minutes