You might be using this recipe on all your favorite cakes and quick breads (carrot cake definitely comes to mind). Then I added a little maple syrup for sweetness and vanilla for flavor. It's a winning recipe on all fronts! Oh, and make sure you check out my tips for making the cake dairy-free and vegan too!Įven the frosting is healthy! Instead of cream cheese and powdered sugar, I used a combination of cream cheese and Greek yogurt. I replaced white flour with oats (I ground up some rolled oats in my food processor), I replaced refined sugar with coconut sugar (which also gives the cake a toasted color and flavor), I replaced butter with coconut oil (and used less), and I created a healthy cream cheese frosting by adding Greek yogurt and maple syrup. So why is it so healthy? It's pretty simple really. And, although it's great for breakfast and brunch, it's ideal for guilt-free snacking any time of day. Store the bread in a covered container in the fridge for up to 7 days, or freeze it (unfrosted) for up to 3 months.This super moist and super easy lemon cake has the perfect balance of tart and sweet, with an amazing cream cheese frosting to boot. Spread it on top of the cooled cake prior to slicing. Once the cake is cool, prepare the frosting by beating the cream cheese, yogurt, sugar, and vanilla in a small bowl.Remove the bread from the oven and let it cool in the pan for about 10 minutes before transferring it to a cooling rack to cool completely.Bake for 35 – 40 minutes, or until a toothpick inserted into the center comes out clean. Pour the batter into the prepared baking pan, spreading it out evenly.If you’re adding any mix-ins, fold them in now. Finally, spoon in the flour and gently stir it in until just combined. Stir in the oats, baking soda, and cinnamon.Whisk in the yogurt, bananas, maple syrup, and vanilla, mixing until smooth. In a large mixing bowl, lightly beat the eggs until the yolks break apart.

Preheat your oven to 350✯ (176✬) and prepare an 8×8 (20 x 20cm) baking pan by lining it with a sheet of parchment paper, leaving a few inches of overhang on the sides to allow for easy removal.

And thanks for letting me vent a little bit. It’s just hard to get super jazzed about a recipe when you’re trying to process the fact that it’s only a matter of time before you lose a member of your family, you know?īut we’re going to try because what else is there? We’re doing everything we can for her at this point, so I guess we’ll just have to wait and see how things play out. I wasn’t even sure I wanted to mention anything on Spoons at all, but I tried going that direction with this post at first and the whole thing felt way too fake. They’re tossing around the “C” word, but my mind isn’t ready to go there just yet. She’s old, sure, but numerous tests have come back “normal” and we have no explanation as to why she won’t eat, drink, or move around much. Ky hasn’t been doing well and we’re not even 100% sure what’s wrong with her.

I’m not sure how much detail I want to go into with this being a recipe post and all, but let’s just say it’s hard to create quality blog content when you’re in the middle of making a batch of flourless brownies and have to leave the raw batter sitting on the counter so you can rush your dog to the emergency vet clinic. Because I know I’ve been a little MIA from the blog and social media world for the last handful of days, but – you guys – this past week thoroughly kicked my butt.

Healthy cream cheese frosting recipe