Cake & Cupcakes

I started creating grain-free and gluten-free cake recipes to make sure we'd have food to celebrate life events, however big or small. Although, to be honest I don't really need a reason to make a cake.

Several of these recipes are dairy free or can be made dairy free by replacing one simple ingredient, such as olive oil in place of butter. And they're all refined-sugar free. I use finely ground almond flour in many of my recipes and in many cases you can easily substitute almond flour for another nut or seed flour. Take a moment to find out more on how to bake with almond flour and coconut flour.

To make my recipes sugar free, replace the unrefined sweetener with the equivalent amount of low-carb sweetener plus any liquid volume that was lost. For example, if a recipe calls for 1/2 cup of honey you can use the equivalent amount of low-carb granulated sweetener, plus 1/2 cup of liquid. Or, use an equivalent of sugar-free low carb sweetener such as maple syrup made with a low-carb sweetener. My Everyday Keto Baking cookbook has more on baking with low-carb sweeteners and includes several low-carb cake and cupcake recipes.

Many of my cake recipes can also be used to make cupcakes. When baking them, just reduce the time by about half. And all my raw cakes can be made into cupcake or mini cakes.