Today is Micah's 2nd birthday. I made these in honor of him, he loves spicy food!
Dear Micah, Happy Birthday Sweetheart...I wish I could be with you today. I miss you SO much.
3/4 cup coconut oil or butter, softened
1 cup coconut flour
2 tsp aluminum free baking powder
1 tsp Celtic sea salt
1 TBS ground cinnamon
1 1/4 tsp nutmeg
1 tsp ground ginger
1/2 tsp ground allspice
1/4 tsp ground cloves
1 1/2 cups erythritol (or Swerve)
1.5 tsp stevia glycerite (omit if using Swerve)
1 1/2 tsp vanilla extract
1 1/2 cups sour cream
3 (8-ounce) packages cream cheese, softened (or coconut cream if dairy allergy)
3/4 cup butter or coconut oil, softened
2-3 TBS vanilla almond milk
1/4 cup erythritol (or Confectioners Swerve)
1 tsp stevia glycerite (omit if using Swerve)
Put oven rack in middle position and preheat oven to 350°F. Grease cake pans or line cupcake pan with liners. In a large bowl, mix coconut flour, baking powder, salt, and spices. In another bowl (or food processor...see photo), beat together butter and sweetener with an electric mixer at medium-high speed until pale and fluffy, 3 to 5 minutes. Beat in eggs 1 at a time, beating well after each addition, then beat in sour cream and vanilla. Reduce speed to low, then add coconut flour mixture and blend until batter is just smooth. Spoon batter evenly into pans (or cupcake liners) to about 2/3 full. Bake until pale golden and a wooden pick inserted in center of cakes comes out clean, 30 to 35 minutes. Cool 10 minutes in pans on racks. Run a thin knife around edge of pans, then invert racks over pans and reinvert cakes onto racks to cool completely.
Make frosting: Beat together cream cheese, butter, and almond milk in a bowl with clean beaters at medium-high speed until fluffy, 1 to 2 minutes. Mix in sweetener and beat at medium-high speed until frosting is smooth.
Assemble and frost cake: Halve each cake layer horizontally with a long serrated knife using a gentle sawing motion. Put 1 layer, cut side up, on a cake stand or large plate and spread with about 3/4 cup frosting. Stack remaining cake layers, spreading about 3/4 cup frosting on each layer and ending with top cake layer cut side down. Spread top and side of cake with remaining frosting. Serves 24.
NUTRITIONAL COMPARISON (per serving)
Traditional Spice Cake = 325 calories, 20.6 carbs, trace fiber, 4.7 g protein
"Healthified" Spice Cake = 248 calories, 1.7 carbs, trace fiber, 4.1 g protein
More recipes and tips like this can be found in: The Art of Healthy Eating: Sweets. Thanks SO much for your support!