Author Archives: sweetlaurel

Brownie Cake \\ Sweet Laurel

Brownie Cake

My brother Paul invented this cake. He’s in law school, and whenever he comes over, I make him brownies because, gasp, he’s not a cake person. Can you imagine? Anyways, as I said, he invented this cake. He suggested I pair the brownies with our classic coconut whipped cream, and this delectable cake is the result. Enjoy!

*Note: This recipe requires coconut milk that has set in the fridge overnight*

Cake Ingredients

2 cup creamy almond or cashew butter

1 ¼ cup maple syrup

1 tablespoon vanilla extract

2 eggs

½ cup cacao

1 teaspoon baking soda

½ teaspoons Himalayan pink salt

Coconut Whipped Cream Ingredients

2 cans 13.5 oz coconut milk (refrigerated overnight)

1 tablespoon maple syrup

1 teaspoon vanilla extract



Preheat oven to 350.

Line 3 six inch pans with parchment paper cut to fit the base of the pan. Grease pans with coconut oil.

Prepare the brownie layers by mixing the almond butter, maple syrup, vanilla extract and eggs together. Mix until smooth. Stir in the cacao, baking soda and Himalayan pink salt. Pour into the three pans. Bake for about 25 minutes. Remove from oven and allow to cool completely.

To prepare the coconut whipped cream, scoop the fat solids from each can of coconut milk into a bowl. Do not use the water that has settled to the base of the pan. Stir in maple syrup and vanilla extract.

To build the cake, place one layer of brownie on a serving plate. Top with about 2-3 tablespoons of coconut whipped cream. Repeat with remaining 2 layers.

Decor tip: Using a bar of 80-100% cacao, shave chocolate shreds over cake (you can use a cheese grater). You top the cake with pieces of the cacao like we did here. 😉

Sweet Laurel Cake, Coffee, + Tea Grand Opening

It’s finally here! Sweet Laurel is opening its first brick and mortar cake shop this Saturday, September 22nd in Palisades Village in Los Angeles. The shop will feature our grain free and paleo cakes and other treats, as well as coffee and tea! We can’t wait for you all to stop by for a little slice of heaven! XO

Fig Tart \\ Sweet Laurel

Fig Tart with Cashew Marscapone

I love figs. If you follow me on Instagram, you know I spy fig trees from a mile away and patiently wait until late summer or fall when I can pick the delicious fruit. I think it’s the Greek girl in me. The cashew mascarpone is beyond delicious, and a wonderful pairing with the figs. Enjoy this recipe!*

Note: This recipe requires coconut milk that has set in the fridge overnight and also cashew that need to soak for at least an hour*

Ingredients to make the crust:

2 cups + 2 tablespoons almond flour

1/2 tsp pink salt

1 tablespoon maple syrup

2 tablespoons coconut oil

1 egg

2 cups cashew mascarpone (recipe below)


1-2 pints figs


Preheat oven 350

Place flour and salt in food processor. Pulse briefly.

Add coconut oil, maple syrup and egg and pulse until mixture forms a ball.

Press into lightly greased (you can use coconut oil) 8-9 inch tart pan.

Bake crust about 10 minutes. Remove from oven. While crust cools prepare coconut whipped cream.

Ingredients to make the cashew mascarpone:

2 ½ cups raw cashews (soaked about 1+ hour, drained and rinsed)

1/2 cup coconut or almond milk

½ cup +  2 tablespoons maple syrup

2 tablespoons coconut oil (melted)

2 teaspoon vanilla extract

2 tablespoons lemon juice

1 teaspoon Himalayan pink salt

1 can coconut milk refrigerated overnight, fat solids only


Place all the mascarpone ingredients except coconut milk solids in a high-speed blender. Blend until creamy, smooth texture is reached. Scoop mixture into a bowl and gently fold in coconut milk solids. Stir until smooth. Set aside for tart assembly.

To finish:

Place cooled tart crust on a serving plate. Scoop the mascarpone into the crust, and and using the back of a spoon, smooth to the edges of the crust. Top with sliced figs, a drizzle of honey and maybe some rosemary for accent. Store in refrigerator until serving time. Enjoy!

Peach Cookies \\ Sweet Laurel

Peach Cookies

How cute are these?? I am a cookie girl, and I had to figure out a peach cookie, so here’ s my best shot! They are deliciously vegan and paleo of course! Enjoy!

Yields 12 cookies

Ingredients for cookies:

2 cups almond flour

½  teaspoon baking soda

½ teaspoon Himalayan pink salt

¼ cup coconut oil (melted)

¼ cup 100% maple syrup

¼ teaspoon cinnamon

1 peach, sliced into thin pieces

To make the cookie dough:

In a bowl, mix together the almond flour, baking soda, salt and cinnamon. Add the coconut oil and maple syrup. Stir until dough forms. Spoon 1 tablespoon pieces of dough onto a cookie sheet and roll into a ball. Gently press the dough down onto the parchment, and then place one slice of the peach atop each cookie. Spoon the glaze over each cookie, then bake the glazed cookies for 10-12 minutes, until golden brown. Allow to cool 10 minutes.

Ingredients for glaze:

3 tablespoons coconut oil (melted)

3 tablespoons 100% maple syrup

Pinch of cinnamon

Preheat the oven to 350. Line a cookie sheet with parchment paper.

To make the glaze:

Heat coconut oil over low heat, add maple and cinnamon and stir vigorously for about 2 minutes. Using a pastry brush, brush mixture over each cookie.

Peach Streusel Cake \\ Sweet Laurel

Peach Streusel Cake

Here is the summer dessert you’ve been searching for! Sweet Laurel is all about simple, yet delicious food, and this is no exception. I love everything about this dessert, from the lightly sweetened, deliciously moist cake layers, the flavor-filled peaches, and the finish of the streusel. I think it is perfect with a cup of tea, or even better,  a scoop of vanilla ice cream. Enjoy!


To make the cake:

2 peaches, pit removed and cut into slices

½ cup + 1 tablespoon maple syrup (divided)

½ cup + 1 tablespoon coconut oil (divided, melted)

4 eggs

1 tablespoon vanilla extract

½ cup coconut flour

½ teaspoon Himalayan pink salt

1 teaspoon baking soda

To make the streusel topping:

1 cup almond flour

3 tablespoons coconut oil (melted)

2 tablespoons maple syrup

Pinch Himalayan pink salt


Preheat your oven to 350.

Prepare a 8 or 9 inch pan by greasing with about a tablespoon of coconut oil. Add a tablespoon of maple syrup to the base of the pan, and spread evenly along the base of the pan. Place the cut up peaches in the pan over the maple syrup.

Prepare the cake batter. Beat the eggs, maple syrup, coconut oil and vanilla extract together. When thoroughly mixed, add coconut flour, himalayan pink salt, a pinch of cinnamon and baking soda. Mix together and pour in pan over the peach layer.

Top with streusel mixture, and bake for 25 – 30 minutes, until cake is baked through and topping is lightly browned.