Category: Cakes

This is one of my new favorite things to take to parties, and it is simpler to make than a full mousse cake. It is comprised of 2 Layers--mousse on top of either cake or pecan rum crust. Make the cake or pecan rum crust layer before making the mousse. The crust is easiest (but more ingredients), and I have gravitated towards just making that, because it overwhelms the flavor of the cake if you make all three.

These are so decadent, and sweetened with a combination of stevia and chicory root or yacon (you could certainly use other substitutes, too). The eggs give them their texture, so caramelization is not an issue. "Just Like Table Sugar" is a sweetener I found out about from a Paleo Dessert cookbook, and is based on chicory root, which has inulin fiber (which gives some people gas, so I use it sparingly!). Yacon syrup seems to work much better, however. Someday I'd like to try monk fruit with this recipe.

This cake started out as a more interesting version of a carrot cake as the birthday cake for a friend, but as the main ingredients in the cake are carrots, it was pretty simple to formulate first a gluten free version, and then finally a grain-free version that was GAPS diet friendly to be another friend's wedding cake.

This actually started out as a muffin recipe, but then I saw the potential for making the cake version. But sometimes (and I may have to modify it somehow) this turns out more like a cobbler than a cake, so the muffins have a more successful texture, perhaps. It can be made dairy free with coconut milk instead of regular milk. Sweetened with dates and a little maple syrup, it is almost paleo. For now I will put both muffin and cake recipe modifier in this recipe.

This is not as sweet as it sounds, and is loaded with protein and fat! With a date/nut/rum crust, it is also grain-free. It does help to have a candy thermometer when doing this recipe, as the sugars are already very dark.

I made this for my husband's birthday, and the whole cake disappeared in a frenzy, even though it was a small party, before I could take a picture of it! Next time, though, if I have time, I would make a cake layer for the bottom and put the marzipan on top of it, because it was a little difficult to dig down to get the marzipan crust out without cutting the wax paper I'd lined the pan with.