Tag: dessert

Lemon Coconut Almond Cake

Lemon Coconut Almond Cake!

Happy Sunday and hope you all are enjoying a great Memorial Day weekend! Even though tomorrow is most commonly a day of BBQ’s, beach and a day off, we observe this day to remember and honor the fallen who have served our country so bravely.  Just some food for thought on this holiday weekend… 🙂

No lacking of deliciousness here

And now, back to the food!  I’m always looking to create easy recipes and this Lemon Coconut Almond Cake would be a perfect ending to your picnic or BBQ – maybe even with some dairy-free vanilla ice cream on top!  It’s pretty clear that I LOVE this combination of lemon and coconut (hopefully you’re not sick of it yet)! I love that this cake is dairy-free, gluten-free, and keto-friendly and no special equipment required.  Just a mixing bowl, a pie pan and an oven.  And while it may be hot and sticky where you are (though it’s been chilly and rainy here in Chicago since, uh, March) yes this recipe requires baking, but don’t worry, I have plenty more summer-friendly no-bake recipes coming your way soon!

The “M” word

Now, the only way to really describe how delicious this cake is, is to use the “M” word.  My family is probably laughing hysterically reading this, but you know… that word that starts with “m” as you describe the non-dryness of cake?  Honestly, it’s my least favorite word, but I get it – there’s just no other word that truly describes the inside of the cake (words like “drenched” or “water-logged” are hilariously no-go’s for the description), but here goes nothing.  This cake is moist.  There, I said it!  (ugh shake it off, Rachel, just shake it off…)

Husband approval?

I like to have my husband try out my recipes, especially gluten-free goodies, because he’s definitely not without his opinions.  Usually, gluten-free baked goods can be crumbly and dry, but this is quite the opposite!  It has a sweet, crunchy topping, almost like a glaze because of the caramelized sugar on top and the cake holds together quite nicely – so much so that you can pick it up and eat it with your hands!

Easy peasy, lemon cake squeezy!

I found a version of this recipe in a keto cookbook by Warrior Made I have, but I like the addition of the lemon extract, instead of the almond extract (or use vanilla if you have that on hand). As my husband said, “the lemon gives it a nice tartness but not too overpowering”.  Holla, I’ll take that compliment!

Don’t have any extract on hand?  Use fresh lemons instead!  Out of coconut oil?   Use real butter if you have it!  And if you use butter, maybe serve this for Shavuot instead of your BBQ, since the dairy version would be a perfect, lighter ending to your Shavuot meal.  Not that there is anything wrong with ending a meal with cheesecake. 🙂

Enjoy!  And Happy Weekend ya’ll!

PS – want to try some similar recipes? Check out my lemon blueberry crumb cake on my other blog, riskyveggie!

 

0 from 0 votes
Print
Lemon Coconut Almond Cake
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 
Course: Dessert
Author: Rachel Katzman
Ingredients
  • 3/4 cup Almond flour
  • 1/4 cup Unsweetened shredded coconut
  • 1/4 tsp Lemon extract
  • 2/3 cup Sugar (or sugar substitute like Swerve)
  • 1/4 tsp salt
  • 4 Eggs
  • 1/2 cup Coconut oil, melted
  • 1/8 cup Brown sugar (or brown sugar substitute, like Swerve)
  • 1/8 cup Sliced almonds
Instructions

  1. Pre-heat oven to 350F.

  2. Grease a 9-inch pie pan and line with parchment paper

  3. In a bowl, mix all ingredients except the brown sugar sweetener and sliced almonds and stir until combined and no lumps remain

  4. Pour the batter into the pan

  5. In a small bowl, mix the brown sugar sweetener and sliced almonds together and sprinkle on top

  6. Bake for 35-40 min, or until golden brown

  7. Let the cake cool for about 20 minutes, slice and serve. Would be delish with vanilla ice cream!

Happy Tu BiShvat! Coffee Coconut Date Balls

Happy Tu BiShvat, a.k.a. Rosh Hashanah for the trees!  In honor of this special New Year, why not challenge Daniel to an ingredient showdown and feature one of the 7 species – the humble date!  No, I’m not talking about a romantic walk on the beach or a candlelight dinner with your boo, but rather the sweet and sticky dessert-like treat that is native to Israel (sorry, I couldn’t help it)!  Dates are so versatile and they can be used in both savory and sweet treats!

So while Daniel may be whipping up something deliciously decadent and laden with meat (obviously), I’m going old school.  This was one of the first recipes I developed for my other (food and fashion) blog riskyveggie.com.  It’s been such a favorite among my readers and fellow food-eaters that I’ve done different versions of it over the years as well (mocha chocolate chip date balls, poppy-seed vanilla date balls – you name it)!  But time and time again, I always come back to this classic.

This is the dessert treat that I’m known to make for a family with a new baby – since it’s the perfect bite for nursing mothers!  My friend Joy had a baby a few years ago and of course I made her and her family a feast of a dinner and included a batch of these date balls.  She emailed me immediately and said it was the perfect middle-of-the-night bite when she needed some sustenance as she nurses her newborn at 3 a.m.  Granted, you can always omit the coffee, though it’s not a lot in the whole batch but if you are sensitive to it, just don’t include it!  What’s great too is that this recipe is so versatile and a great base for making it your own.  Sometimes I add cinnamon or maybe a scoop of vanilla protein powder or vanilla extract.  Sometimes I mix up the different coffee flavors!  And I might even add a few tablespoons of raw cocoa powder to amp up the richness of these bites of heaven.

My favorite part is how little time it takes to whip up a batch.  Add your ingredients into a food processor, roll them into balls, dust with coconut, freeze or refrigerate on wax paper until firm.  That’s it.  No oven to pre-heat or dough to make, or waiting for the dough to rise, or even a gazillion steps or ingredients.  But probably my FAV part about making these?  Even my picky-eating husband is a fan.

L’chaim to that! 🙂

5 from 1 vote
Print
Coffee Coconut Date Balls
Prep Time
20 mins
Freez
2 hrs
Total Time
22 mins
 
Servings: 20 Date Balls
Author: Rachel Katzman
Ingredients
  • 1 cup Dates I like Deglet Noor - they're softer and they come pitted in a big container from Costco (make your prep so much easier)
  • 2/3 cup Nuts Any type you have on hand is good - I like to mix it up between pecans, almonds, walnuts and cashews
  • 2 tbsp Ground Coffee I don't mind using ground coffee in this recipe but you could always add some cold brew or cooled coffee
  • 1 tsp Cinnamon
  • 1/2 cup Unsweetened Dairy-Free milk I like using almond milk
  • 1 cup, divided into 1/2 cups Unsweetened Shredded Coconut
  • 1 pinch Sea salt
  • 1 tsp Vanilla Extract Optional (or you could do maple extract which would be delish)
Instructions

  1. Add the nuts into the bowl of a food processor and grind until finely ground (don't over-process or you'll end up with nut butter).

  2. Add the dates, 1/2 cup of coconut coconut, nut milk, cinnamon, coffee, vanilla (if using) and salt.

  3. Pulse until the mixture comes together kind of like a sticky dough.  Check the consistency to make sure it's dry enough to roll into a ball but not too sticky where it won't form.  

  4. Using a mini ice cream scoop, form the mixture into small balls and roll in the other 1/2 cup of shredded coconut.

  5. Place on a sheet of wax paper and freeze for 2 hours until firm or you can set them in the fridge.  If it's warm outside, it'll take a bit longer to set up, but they'll still be firm enough to eat.  I like mine frozen so I keep some there, anytime I need to deliver a batch of these date balls!

Don’t forget to check out Daniel’s Tu BiShvat date recipe: Mergez Stuffed Dates Wrapped in Beef Bacon

 

Dairy-free Maple Cinnamon Custard

I have to give credit where it’s due, so I found this original recipe in “Easy Dairy-Free Ketogenic Recipes” by Maria Emmerich – it was so easy to follow, I just tweaked it a tiny bit to make it my own.  I adjusted the flavors a bit and the cooking time and temp and I’m happy with how these turn out.  And I love that you can adjust the flavors as you like!  You could add in lemon zest and juice for a lemon custard topped with a fresh lemon slice for a pretty presentation, or add in some fresh blueberries Dairy-free maple cinnamon custardor raspberries for a fresh springtime berry custard.  YASSS!

So thank you Maria for the original recipe, I’m obsessed!  SO obsessed in fact that I made a batch last Shabbos as a “last minute” dessert (I mean, it’s just my husband and me, who exactly am I trying to impress here?).

Needless to say, if you’re a big dairy or cheesecake fanatic, Shavuot is always the holiday for you! And being a pescetarian, it’s nice to opt out of a heavy meat meal.  But when you want a break from too much dairy, and want to opt for something a big lighter – and something that won’t spike your blood sugar, check out these custards!  And I just love the presentation with the ramekins (you can always pick some up at the Dollar Store I’m sure, or you may be able to find disposable foil ramekins too).

Wishing you all a Chag Sameach!

xoxo

Rachel

PS – how adorable is this vintage-style bird serving tray? I got it years ago at Macy’s and I love it so much!! It’s such a cute presentation for a Shavuos meal!

0 from 0 votes
Print
dairy-free maple cinnamon custard
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 


Servings: 4 servings
Author: Rachel Katzman
Ingredients
  • 4 eggs
  • 2 cups dairy-free milk, such as almond milk I like the brand Califia Farms
  • 1/2 cup Swerve granulated style you can use regular sugar if you prefer
  • 1 tbsp maple extract I like the brand Fronteir - you can find it at Whole Foods or on Amazon
  • 1/4 tsp cinnamon
  • 1/2 tsp sea salt
  • 2 tbsp (plus more) Swerve, confectioners style
Instructions

  1. Pre-heat oven to 350F.  Spray 4 ramekins with coconut oil spray or coat the ramekins with a little bit of coconut oil using your hands (just so it doesn't stick as much) and place on a baking sheet.

  2. Add all ingredients except the Swerve powdered sugar to a blender and blend for 10-15 seconds until fully mixed.

  3. Pour in the custard into each ramekin and carefully place in the oven.

  4. Bake for 20 minutes or until the center is no longer jiggly in the middle.

  5. Wait until cool enough to handle (about 20 minutes) and dust with the powdered Swerve. 

  6. Serve, warm or cool.  And try it topped with whipped cream or whipped coconut cream!

Don’t forget to check out Daniel’s Shavuot recipe: Cream of Potato Zucchini Soup