spring dessert

This Gluten Free Lemon Cake is moist, soft and full of bright lemon flavors. This recipe is easy to make with almond flour and a dairy-free cream cheese frosting that can easily be made paleo is the perfect healthy dessert for spring and summer! 

Gluten Free Lemon Cake

almond flour

coconut flour

baking powder

baking soda

fine sea salt

vinegar

almond milk

eggs (, room temperature)

sugar

vanilla extract

lemon extract

lemon juice

lemon zest

FOR THE FROSTING:

unsalted grass-fed butter

cream cheese (,

powdered coconut sugar (,

almond milk (or any other milk of your choice)

FOR GARNISH:

Lemon slices

FOR THE LEMON CAKE:

Preheat oven to 350 degrees F.

Lightly coat three 6-inch round cake pans or two 8-inch cake pans with nonstick baking spray and line the bottom with parchment paper rounds. Set-aside.

In a medium mixing bowl, whisk the almond flour, coconut flour, baking powder, baking soda and salt together. Set aside.

In a measuring cup, measure out the almond milk and add the vinegar. Allow to sit and curdle for about 5 minutes while you mix the other ingredients.

In another separate large bowl, whisk together the eggs, maple sugar, coconut oil, vanilla extract, lemon extract, lemon juice and lemon zest. Pour in the curdled milk and mix until combined.

Slowly add the dry ingredients to the wet ingredients. Stir until well combined.

Evenly divide the batter between the baking pans and smooth out the tops with a spatula. Bake for 19-24 minutes, or until a toothpick comes out clean.

Allow cakes to cool in the cake pans for at least 30 minutes, then carefully remove from cake pans. Transfer to wire racks to cool completely to room temp before frosting.

Using a hand mixer or in the bowl of an electric stand mixer, add the softened butter and beat on high for 2 minutes until light and fluffy. Add the cream cheese and continue beating for an additional 3 minutes until combined. Slowly add the powdered sweetener, vanilla extract, lemon extract and lemon zest and almond milk and beat for 2-3 minutes until creamy and smooth. Cover and chill in the fridge until ready to frost.

FROST AND ASSEMBLE THE CAKE:

Once the cake layers are completely cool, invert the bottom cake layer onto a cake stand or cake platter and add a layer of frosting, smoothing with a spatula. Repeat with remaining layers (and sides of the cake, if desired with remaining frosting). Decorate with lemon slices and chill in the fridge for an hour or two before slicing.

Store cake covered in the fridge for up to 5 days.

The only thing better than the way this elegant cheesecake looks is how simple it is to put together—there's no baking required.

No Bake Cheesecake with Berry Toppings

vanilla wafers

c. roasted, salted almonds

tbsp. (1/2 stick) unsalted butter, melted

c. heavy cream

gelatin

c. plain Greek yogurt

(8-ounce) package cream cheese,

pure vanilla extract

Kosher salt

light rum

lime

c. raspberries

brown sugar

tbsp. Chopped fresh mint

bourbon

c. lightly mashed fresh blackberries

lemon

blueberries

basil

balsamic vinegar

strawberries

This Cheesecake Swirl Carrot Cake is a moist carrot cake with a cheesecake swirl running through it! It's a fun twist on carrot cake and a great dessert for Easter!

Cheesecake Swirl Carrot Cake

lbs raw carrots

+ 2 tbsp (211 grams) all purpose flour

tsp baking powder

tsp baking soda

tsp salt

cinnamon

tsp ginger

tsp nutmeg

cloves

(112 grams) unsalted butter, room temperature

tbsp (30 milliliters) vegetable oil

(150 grams) packed light brown sugar

(52 grams) granulated white sugar

tsp vanilla extract

eggs

oz (about 200 grams) crushed pineapple, drained, optional

(54 grams) sweetened coconut flakes, optional

pecans

raisins,

(339 grams) cream cheese, room temperature

(104 grams) sugar

tbsp (16 grams) flour

(115 grams) sour cream

oz cream cheese, room temperature

(56 grams) unsalted butter, room temperature

(240 milliliters) heavy whipping cream, cold

(58 grams) powdered sugar

salt

To make the carrot cake batter, peel the carrots, then grate them just until you have 2 1/2 cups (250g) of grated carrots. Cover the grated carrot and set in the fridge.

2. Chop the remaining raw carrots (about 375g) into pieces small enough to go into a food processor or blender. Put chopped carrots in a steamer basket (or a colander, if you don’t have a steamer basket) set over a pot of boiling water. Cover and steam the carrots until very tender, about 10-15 minutes.

. Put the warm carrots into a food processor or blender and puree (do not add the water used to steam the carrots, JUST the carrots). The puree will be thick. You should end up with about 1 1/4 cups (312g) of carrot puree. Set aside to cool while you make the cake batter.

. Prepare a 9 inch springform pan with parchment paper circle in the bottom and grease the sides. Preheat oven to 350°F (176°C).
5.

Combine the flour, baking powder, baking soda, salt and spices in a medium sized bowl and set aside.
6.

Add the butter, oil, sugars and vanilla extract to and large mixer bowl and beat together until light in color and fluffy, about 1 1/2 to 2 minutes. Do not skimp on the creaming time, but do not over mix either.
7.

Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
8.

Add half of the dry ingredients to the batter and mix until mostly combined.
9.

Add the carrot puree (it can be room temperature or cold) and mix until well combined.
10

Add the remaining dry ingredients and mix until combined. Do not over mix the batter.
11

Stir in the grated carrots, pineapple, coconut, pecans and raisins (if using them all). Do not over mix. Set aside.
12

To make the cheesecake filling, mix the cream cheese, sugar, and flour in a large mixer bowl until smooth and combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.
13

Add the sour cream and vanilla extract. Beat on low speed until well combined.
14

Add the egg and beat on low speed to combine.
15

Preheat oven to 350°F (176°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
16.

dd about 1/3 of the carrot cake batter and spread evenly, then add about half of the cheesecake filling.
17.

rop spoonfuls of another 1/3 of the carrot cake batter over the cheesecake filling and gently spread into an even layer.
18.

dd the remaining cheesecake filling and spread into an even layer.
19.

rop spoonfuls of the remaining 1/3 of the carrot cake batter over the cheesecake filling and gently spread into an even layer.
20.

ake for 60 minutes or until the center of the cake is pretty well set, but still a touch jiggly.
21.

urn off the oven, but leave the oven door closed for 30 minutes.
22.

llow to cool on the counter for about 1 hour, then refrigerate until cold and firm. The top may crack a little bit, but that&#8217;s ok.
23.

o make the frosting, add the cream cheese and butter to a large mixer bowl and beat until well combined. Set aside.
24.

dd the heavy whipping cream, powdered sugar, vanilla extract and a pinch of salt to a large mixer bowl and whip until stiff peaks form.
25.

ently fold about half of the whipped cream into the cream cheese and butter mixture. Once mostly combined, add the remaining whipped cream and gently fold together until well combined.
26.

emove the cold and firm cake from the springform pan and place on a platter. Frost the cake with the frosting, then press chopped pecans into the sides and top the rim with some grated carrots, if desired.
27.

efrigerate the cake until ready to serve. Serve cold. Cakes is best when stored well covered for 3-4 days.

I made this for Easter, being a big lover of Cheesecake Factory' s carrot cake version. It was straightforward to make but I just think the sugar measurement is off. It just doesn't taste very sweet which makes it then taste bland. I would definitely do again but go with one cup white sugar as you would in a normal carrot cake.

Hi Stephanie - the sugar measurement is exactly the same as my regular carrot cake, the recipe is just cut by a third for all the ingredients. It seems very strange that it would seem not sweet enough (that would certainly be one I haven't heard before since my stuff tends to be on the sweet side, lol). Perhaps you left out the salt? I find that blandness is often because of a lack of salt.

I love this recipe!! I upped the salt to 1tsp on my second try and it’s perfect. I used all optional ingredients the first time and the second time left out the coconut. I prefer no coconut but my friends prefer with. Try it you’ll like it :)

https://content.jwplatform.com/videos/4vhApcsX.mp4

This Cheesecake Swirl Carrot Cake is a moist carrot cake with a cheesecake swirl running through it! 

This rich and creamy Middle Eastern dessert is the perfect summer indulgence.

Muhallabia (Middle Eastern milk pudding) recipe

finely ground white long-grain rice (ground

tbs cornflour

milk

caster sugar

(75 grams) almond meal

tbs orange blossom water (from gourmet food shops)

pistachios

These Strawberry Cheesecake Lemon Bars have a sweet cheesecake swirl in the center that adds a creamy texture to these easy lemon bars.

Strawberry Cheesecake Lemon Bars

lemon cake mix

butter, melted

lemonade + 2 teaspoons

package cream cheese, softened

strawberry preserves

sprinkles

Preheat the oven to 350 degrees. Spray a...

Preheat the oven to 350 degrees. Spray a 9x13 pan with nonstick spray.

Mix together the dry cake mix, the butter,...

Mix together the dry cake mix, the butter, and 1/3 cup lemonade until a soft dough forms. Press half the dough into the bottom of the prepared pan. The dough will be sticky, but keep pressing until it is evenly spread on the bottom of the pan. Nonstick spray on your hands also helps.

Beat the cream cheese and sugar until creamy....

Beat the cream cheese and sugar until creamy. Add the egg and beat again. Spread the cheesecake evenly over the dough in the pan.

Place the strawberry preserves in the microwave for...

Place the strawberry preserves in the microwave for 20-30 seconds. Drop by small spoonfuls all over the top of the cheesecake layer. Very carefully drag a knife through the cheesecake to swirl in the strawberry preserves.

Take small pieces of the remaining dough and...

Take small pieces of the remaining dough and press flat in the palm of your hand. Place the pieces over the top of the cheesecake. Cover as much of the cheesecake as you can. There will be some places where the cheesecake will still show and that's ok.

Bake for 30 minutes. Remove from the oven...

Bake for 30 minutes. Remove from the oven and cool on a wire rack for 2 hours. Refrigerate until completely chilled.

Stir together the powdered sugar and remaining lemonade....

Stir together the powdered sugar and remaining lemonade. Drizzle over the chilled bars. Top with sprinkles. Let set. Cut into 24 bars. Keep refrigerated in a sealed container.

This sweet-tart confection is one for the family recipe box. It's just as tasty as Grandma's strawberry-rhubarb pie — but with one-fifth the calories.

Healthy Makeover: Strawberry-Rhubarb Pie

orange

rhubarb

c. sugar

cornstarch

oats

dark brown sugar

c. whole-wheat flour

butter

Preheat oven to 375 degrees F. From orange, grate peel and divide between 2 large bowls; squeeze 1/4 cup orange juice into small bowl.

In 1 large bowl with peel, combine strawberries, rhubarb, and granulated sugar until well mixed. Into small bowl with juice, add cornstarch; stir until well mixed. Stir juice mixture into fruit mixture until well combined. Pour into 9-inch glass or ceramic pie plate; spread filling in even layer.

In other large bowl with peel, combine oats, brown sugar, flour, and pinch salt. With pastry blender or with fingertips, blend in butter until mixture forms coarse crumbs with a few pea-size pieces remaining.

Sprinkle oat mixture evenly over strawberry mixture. Place pie plate on foil-lined cookie sheet to catch any drips. Bake 45 minutes or until topping is golden brown and fruit filling is hot and bubbling.

Cool pie on wire rack until filling is set but still slightly warm, at least 1 hour. Serve warm.

Strawberries for shortcake, an easy sweet berry recipe for not only shortcake but other desserts as well.

Strawberries for Shortcake

strawberries (washed, stems removed, and sliced)

orange juice

Carefully mix together sliced berries, sugar, and juice in a large mixing bowl. Cover and refrigerate at least 3-4 hours or overnight.

Serve on top of your favorite biscuits or desserts with whipped cream or as desired.

Juicy strawberries, crisp topping, a soft center of oats and extra butter, plus ice cream on top!

Brown Sugar Strawberry Cobbler

(12 tablespoons) cold salted butter

whole wheat pastry flour ((or all-purpose flour))

old fashioned oats

maple syrup brown sugar

arrowroot powder ((or cornstarch))

1. Preheat the oven to 375° F. Drop 8 tablespoons butter into a 9×13 inch baking dish and place the dish in the oven to melt, about 10 minutes.2. To make the batter. Stir together the flour, oats, 1/2 cup brown sugar, baking powder, and salt. Mix in 4 tablespoons shredded/grated butter. Add the milk and vanilla, mix until just combined.3. In a bowl, toss the strawberries with the maple syrup and cornstarch.4. Layer 3/4 of the strawberries over the melted butter in the baking dish. Then, pour the batter overtop, do not stir. Layer the remaining strawberries over the batter. Bake 45-50 minutes, until the center is just set and the edges begin to brown.5. Serve the cobbler warm or at room temp with ice cream and maple butter drizzled on top.

These are the best lemon rolls! They&#39;re soft and fluffy lemon rolls, with a gooey lemon sugar filling and lemon cream cheese frosting.

Top 10 spring dessert recipes from across the web

The most viewed spring dessert recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Gluten Free Lemon Cake

No Bake Cheesecake with Berry Toppi...

Cheesecake Swirl Carrot Cake

Muhallabia (Middle Eastern milk pud...

Strawberry Cheesecake Lemon Bars

Healthy Makeover: Strawberry-Rhubar...

Strawberries for Shortcake

Brown Sugar Strawberry Cobbler

Lemon Rolls

Rhubarb & ginger crème brûlée

Top 10 spring dessert recipes from across the web

The most viewed spring dessert recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Gluten Free Lemon Cake

No Bake Cheesecake with Berry Toppi...

Cheesecake Swirl Carrot Cake

Muhallabia (Middle Eastern milk pud...

Strawberry Cheesecake Lemon Bars

Healthy Makeover: Strawberry-Rhubar...

Strawberries for Shortcake

Brown Sugar Strawberry Cobbler

Lemon Rolls

Rhubarb & ginger crème brûlée

The most viewed spring dessert recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine