Tag Archives: cake

crushed pineapple cake

Crushed Pineapple Upside Down Cake

(Note: I’ve been considering for a while including “real food dessert” recipes on here. These are things I’ve been making for my family or for company that are very heavy in sweeteners, but have no refined sugar or flours in them – just whole food sweeteners. I hadn’t been sharing them because they really aren’t anti-inflammation friendly, but for some of you they’ll still be safe if consumed carefully, in moderation. If you’re symptomatic you’ll want to be extra careful with these recipes!! But if you’re looking for something that’s at least better for you, and that company will eat, these will do the trick.)

Suddenly the other day, I had an intense craving for pineapple upside down cake. It hit out of nowhere. It’s not even something I’ve eaten a lot in my life, and I hadn’t had it in years and years. I have no cozy associations with my mother baking this cake or anything. I’m pretty sure the first time I ever had it was in the cafeteria of my university!!

So I have no idea why this craving hit, but it hit hard! All I could think of was sweet pineapple goodness surrounded by buttery cake. Mmmm. So I set out to figure out how to make it. After a few trials and errors, I hit upon a winner!

This is a little different than pineapple upside down cake because it doesn’t use rings of pineapple, and it’s not as pretty. I tried it that way at first…but I found myself wishing that there was more pineapple! So I tried it again with crushed pineapple instead, and that did the trick! So…this isn’t a super pretty company cake. But it IS a super delicious pineapple cake!!

I did this in my cast iron skillet because I loved the idea of taking it from stove to oven. I think it made me feel all rustic or something. But if you don’t have one, you can always just do this in an 8×8 square pan. Continue reading

pumpkin cake

Date Sweetened Pumpkin Bread Cake

I have discovered a life changing thing. Palm Dates.

Yes, palm dates.

I discovered last week that when palm dates are pureed and added to a recipe you can dramatically reduce or even eliminate all other sweeteners in the recipe. I had heard this before, but had been skeptical (as you might be now), but then I had a pie last week that used only palm dates as a sweetener, and it was delicious. Bananas are often used in place of sweeteners, but they make things taste, well…banana-y. The dates don’t have a strong flavor on their own, so they mostly just add the sweetness without any unwanted flavor. I’m now a palm date convert, and am super, inordinately, ridiculously excited about it.

This is momentous, people! 

So, of course, I immediately started thinking of what I could do with this new knowledge. Banana bread immediately came to mind, because I love a sweet banana bread, and I’m thinking that between the sweetness of almost-rotten-bananas and the dates, it will be plenty sweet without anything else.

Alas, I have no almost-rotten-bananas to experiment with right now, though, so I had to settle for something else. Since I just got two pie pumpkins in my CSA share, pumpkin bread was the obvious choice. And…oh my goodness…it was WONDERFUL.

I know, I know, I just posted a Soaked Oat Pumpkin Cake recently. That’s still good…but this one is better. Like…way, way better. The flavor is perfectly spicy and doesn’t have that buttermilk bite to it like the other recipe does (I like that flavor, but I know others do not). The texture is light, fine, and slightly crumbly and really tender and moist. It’s perfect. It also takes less planning since you don’t have to soak the oats overnight, and is grain (thus gluten) free! On top of that, it uses over half less added sweetener, so is much healthier. So – if you have to choose just one pumpkin bread/cake/dessert? This is the one.  Not only is it healthier, but you’ll swear you’re eating the “real” thing!

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eating cake

Soaked Oat Pumpkin Cake

(EDIT: This one is good, but I’ve since made a pumpkin cake that I love even better than this, AND is healthier! Date Sweetened Pumpkin Bread Cake. If you have to choose just one to make, that’s the one I suggest.)

Thanksgiving is coming up – my first Thanksgiving while on this diet. I love food, and I love Thanksgiving food, and so I’ve been on a mission to find ways I can have Thanksgiving food that other people will also love. I mean, other, non-anti-inflammation diet, family members people.

Most of the meal is fine, but dessert has been a problem. I tried a pumpkin pie a couple weeks ago that was…okay. I ate it, but it’s not something a “normal” eater would really want when they can have the real thing. So that was scrapped, and I’ve since been trying different things.

People…I’ve found it. If you want a “real food” dessert for Thanksgiving that is at least not horribly inflammatory, look no further because this is the answer: Soaked Oat Pumpkin Cake. It’s pumpkiny, spicy, and really moist and tender, and is also gluten-free! (I used butternut squash that I’d roasted and pureed, which is why this isn’t orange. If you use canned pumpkin it will be more “pumpkiny” looking!)

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banana cake

Grain-Free Banana Cake

I found this recipe, again, on Food Renegade. I had a ton of bananas waiting to be frozen (for Magic Milkshakes), and had all the other ingredients needed, so I decided to try it out.

My verdict? It’s good. For me it’s not gotta-have-another-piece-right-now good, and probably isn’t something I’ll make a lot, but I liked it. It’s very moist and dense, with a very strong banana flavor and a hint of coconut. For whatever reason, it doesn’t completely do it for me, but that might be because I was really thinking of my favorite (sugar-filled) banana bread recipe while I was making this, and it’s nothing like that. So maybe it’s just comparison.

But…my kids LOVED it. As in, really, really over the moon about it. So, obviously it’s not bad. It’s just not my particular thing. So maybe you’ll love it too…or, better yet, your kids!

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