High Protein Pumpkin Cake with Chocolate Frosting

Macro-Friendly Pumpkin Cake

pumpkin cake 3

This cake is much higher in protein, and much lower in carbohydrates and fat, than a typical cake. It’s dense, moist, and not overly sweet: leftovers keep very well in the refrigerator, or cut unfrosted cake into slices, wrap tightly, and freeze for later.

Serving size: 1/9th of an 8×8 inch cake
Per serving:
Calories: 188
Protein: 13.6 g
Carbohydrates: 16.2 g
Fat: 7.8 g

(If you bake your cake in a different size pan and cut it into more or fewer slices, the macros will be different!)

pumpkin cake 2

It’s been more than two years since I last wrote anything here at Healthy Green Kitchen. Did you miss me? (If you didn’t notice I was gone, I’m not the least bit offended lol.)

For me, the time really flew: I found lots and lots of things to do. I got certified as a nutrition coach, then a strength coach, and I’ve been working with clients in both capacities for some time now. Also: I’ve been running an Airbnb at a family-owned property in partnership with my dad, and I just packed my oldest child up to go to college.

My decision to stop blogging wasn’t a spur of the moment thing: I’d thought long and hard about it. And I remained certain I’d make the right decision about until just recently, when I realized that I miss creating and sharing recipes here. I’d never gotten around to taking the site down…so I’ve decided to give it another go.

To long-time (long ago?) readers of this blog: I really cannot thank you enough for sticking around. That said, I do want to give you a heads up that things are going to be a little different this time around (I’ve listed 3 new things you may notice below). Two years is a long time: I’m not the same and the way I cook and plan to run this blog isn’t going to be exactly the same.

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Coconut Cake

A very pretty cookbook called Honey & Oats: Everyday Favorites Baked with Whole Grains and Natural Sweeteners landed in my mailbox recently courtesy of Sasquatch Books. Though there are many, many appealing recipes in the book, I just could not resist giving this Coconut Cake a try. Made with coconut milk and covered with a vanilla maple frosting and toasted coconut flakes, this cake had my name all over it.

coconut cloud cake | healthy green kitchen

This cake is easy to make but it’s also a real stunner. Make it for a celebration! Or for no reason at all.

coconut cloud cake | healthy green kitchen

I used regular all-purpose flour because that’s what I had in the house. Next time, I’ll experiment by including some coconut flour. Something else to try: use softened coconut oil instead of butter.

My cake came out a bit dense and I believe it’s because I overbeat the batter. Watch out you don’t do the same if you want your cake to be more fluffy. Be sure to store the cake in the refrigerator if you won’t be serving it right away; leftovers should be kept covered in the refrigerator, too.

coconut cloud cake | healthy green kitchen

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Vegan Vanilla Cupcakes

My friend Ella writes and photographs the beautiful blog Pure Ella. Today, I am part of a group of bloggers helping Ella celebrate the upcoming birth of her second baby. Ella prefers to eat vegan and gluten free, so I made gluten-free and vegan vanilla cupcakes to bring to the virtual party :)

vegan cupcakes | healthy green kitchen

I adapted these treats from Minimalist Baker’s recipe for Strawberry Beet Cupcakes. They have a somewhat dense, moist texture and they are not too sweet; they are so yummy with the vegan buttercream. I was considering coloring the buttercream, and also piping it onto the cupcakes in a “fancier” way, but in the end I opted to honor Ella and keep things as natural as possible here. I love the look of the single candied violet on each cupcake and I hope Ella likes it too!

vegan cupcakes | healthy green kitchen

Though I’ve never baked with it before, I decided to try these with my homemade walnut milk as the liquid, and I think they came out great. The instructions for how to make the walnut milk are below, but know that you can substitute a different dairy-free milk, if you like. If you do, let me know how these work out…I’d love to know.

soaked walnuts | healthy green kitchen

If you have no issue with dairy, I think you can go ahead and just use milk, and also butter instead of the dairy-free butter. Along the same lines, you don’t have to make these gluten free. Use regular flour instead of the gluten-free flour if gluten is not a problem for you.

cupcakes in pan

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Flourless Chocolate Cake to Celebrate 4 Years

Flourless chocolate cake from www.healthygreenkitchen.com

For the past three years, I have celebrated Healthy Green Kitchen’s birthday by dedicating a post to the occasion each May. I am not sure how it happened, but somehow I let last month go by without any sort of fanfare :(

I hope you’re ok with me making up for that now by sharing a flourless chocolate cake recipe. I’d also like to share some thoughts on what this particular blog birthday means to me. So here goes.

Flourless chocolate cake from www.healthygreenkitchen.com

In previous blog birthday posts, I have written about how much I treasure my readers. This absolutely still holds true: I would have given up on blogging long ago were it not for all of you!

I have also reflected upon the friends I’ve made through blogging, and these continue to enhance my life in countless ways. I often spend time on the phone and/or hanging out in person with many amazing people I would never have met were it not for this blog (and I hope to meet many more of you in the future); I am beyond grateful for having you all in my life.

This year in blogging hasn’t been exactly like the others, though. It’s been even better! Here’s why:

This was the year I finally stopped comparing myself to other bloggers and accepted embraced the way I write, take photos, “do” social media, etc. I stopped worrying about whether or not I am as good at this stuff as someone else. All in all, this was the year I really got comfortable with my blog. It was the year I feel like I actually settled in.

I believe it’s worth noting, because it’s definitely related, that this was also the year I finally got comfortable with myself. I am almost 43 and it feels good to say that. Also? I wrote a book this year! It feels good to say that, too.

This cake comes from a new cookbook I absolutely adore called The Surf Cafe Cookbook: Cooking and Surfing on the West Coast of Ireland.

the surf cafe cookbook from www.healthygreenkitchen.com

I received a review copy of the book and have found it to be tremendously pleasing to the eye. Also: the writing is relaxed and fun, and the recipes within are delicious. I think you will love it, too.

I have made a few recipes from the book thus far but the one I want to share today is, of course, this flourless chocolate cake. I’ll give you fair warning: if you love chocolate, this cake may spoil you for all other chocolate desserts. Yes, it is that good: my husband said it’s one of the best things I ever made. And I make a lot of things!

Please know that these photos don’t come close to doing the cake justice. I was hell bent on slicing the cake right when it came out of the oven so I could eat some, but I don’t actually recommend doing that. The recipe suggests waiting as long as a day to slice the cake, and I am going to do that next time I bake it. If you slice it too soon, it’s still crazy good, but it’s really, really soft…almost like a chocolate lava cake. It really firms up if you allow it to cool completely before stuffing it in your mouth.

Flourless chocolate cake from www.healthygreenkitchen.com

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Eating for Health and Happiness, plus Yellow Cake with Lemon Curd

Lemon Cake from Healthy Green Kitchen

Lemon Cake from Healthy Green Kitchen

I wrote this post about my brief experience with Paleo, and it seems to have ruffled some feathers. I did not expect a slice of cake to be so controversial.

A few people seem to think I said Paleo was not a good way to eat. I never said that. I said I loved the whole foods emphasis and that it may be beneficial for people with certain health concerns, but that it’s not right for me. I don’t have health issues and I don’t do well with restriction. If you’re Paleo (or vegan, or something else) and what you are doing works for you, that’s great. I mean that and I said so in the article. But I do feel very strongly (and I said this in the article, too) that you don’t have to follow a restrictive diet to be a healthy person. I wrote that piece for everyone trapped in the mindset that you must to go to extremes with your food to be healthy. I want you to know that it doesn’t have to be that way.

Yes, elimination diets can be helpful. I wrote about why you may want to eliminate wheat, gluten, and grains here. I wrote about dairy here. And sugar here. There’s a chapter on food sensitivities in my book (hooray! my book’s already up on Amazon! The cover is going to change a bit, but still! Can you tell I am excited?).

But it’s my feeling that elimination diets should be a temporary aspect of healing. Work on strengthening your digestion so you’ll be able to eat the foods that cause you trouble again someday (not with celiac disease or a life-threatening food allergy unfortunately though…you must stay away from those foods for good). Focus on ultimately eating more, not less.

Let’s be reasonable and use common sense here, folks. Let’s eat lots of real foods. Traditional foods. Eating like our ancestors did is great, but I really don’t think we need to go back and emulate the cavemen (who’s really sure how they ate anyway???). How about we just try to eat more like people did before all the processed foods, GMOs, and other undesirable stuff came along? How about we learn to cook and do that more often? How about we eat as organic and local as we can? And how about we don’t freak out SO much about gluten (again, unless you really cannot tolerate it or you have celiac disease) and sugar? I used to tell everyone not to eat gluten and sugar and I used to avoid them for the most part myself. I did that for many months before I even tried Paleo, and it did not make me feel any better than I do now that I’m back to including these in my life. (In fact, I feel healthier now because my mind is at peace since I’m no longer forcing myself not to eat things that I like. When I designate foods as “forbidden”, it brings back the feelings I had back when I used to basically starve myself as a teenager…I think I’ll pass on reliving that.)

Eat plentifully of wholesome stuff and don’t eat so much of the stuff that’s not. But please don’t be “on a diet”: don’t eat for weight loss…eat for your health. Your body needs food (all different kinds and and plenty of it) to do everything it needs to do. Don’t eat too few calories. Or fats. Or carbohydrates. Don’t deny yourself real foods that you enjoy. Move your body! Get lots of deep sleep, and some sunlight. Learn to properly manage stress. Strive for balance in terms of what you eat and in your life as a whole: I think that will go a long way toward helping you get and stay healthy. And happy.

Now here’s that cake I was talking about :)

Yellow Cake with Lemon Curd from Healthy Green Kitchen

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