Author Archives: sweetlaurel

Churro Cake // Sweet Laurel

Churro Cake

Have you made our Snickerdoodle 25 times since the quarantine began? Well if you have, get your date sugar out because you will be sure to love this new recipe! This cake is a variation of the Churro Bars featured in the Sweet Laurel Cookbook. With the perfect amount of cinnamon and just the right amount of sweet, this delightful cake is the perfect baking project this weekend. Served with coffee or some melted cacao (as featured in the Sweet Laurel Cookbook) every bite is absolutely divine!

Yield: One 8×8 cake

Bake Time: 30 – 35 minutes


For the Cake:

3 cups almond flour

1 teaspoon baking soda

½ teaspoon Himalayan pink salt    

1 teaspoon ground flaxseed

2 large eggs

½ cup maple syrup

½ cup coconut oil melted

1 tablespoon vanilla extract


1/4 cup date sugar

1 tablespoon cinnamon 


Preheat the oven to 350°.

Line an 8-by-8-inch square baking pan with parchment paper, letting the paper hang over the sides for easy removal.

Make the topping: Mix the date sugar and cinnamon together in a small bowl, and set aside.

Make the cake: In a medium bowl, mix the almond flour, baking soda, salt and flaxseeds. In a large bowl, mix the eggs, maple syrup, coconut oil and vanilla.

Pour the dry ingredients into the wet, stirring to combine. Pour the batter into the prepared baking pan. Sprinkle with the cinnamon date sugar topping and bake for 30 to 35 minutes, until golden brown and a toothpick inserted into the center comes out clean.

Allow the cake to cool fully in the pan.

Remove the cake from the pan by gently lifting up on the parchment paper, then cut into thin slices, about 1-by-4 inches. Sprinkle with additional date sugar if you like and enjoy your Churro Cake!

DIY “Bleach” for Spring Cleaning // Sweet Laurel

DIY “Bleach” for Spring Cleaning

Clean baking and clean living go hand in hand, and are equally important in my opinion. When I cleaned up my diet for the first time in 2014, I also realized quickly how sensitive I became to cleaning supplies and beauty products in my home. One such item that I am very sensitive to is bleach. The smell is often overwhelming for me, and discovering a natural alternative was of utmost importance. Here is my recipe for a DIY “bleach”. It smells incredible and will be your secret weapon for spring cleaning!

Yield: Makes enough bleach for 1 load of laundry


Juice of 1-2 lemons

1 cup hydrogen peroxide

1 cup water

1 drop lavender oil


It’s so easy! When you are placing your laundry in the washer and adding your soap, simply add the four ingredients as well, and start your laundry load!

Paleo Matcha Meringues // Sweet Laurel

Paleo Matcha Meringues

With St. Patrick’s Day around the corner, I couldn’t help but get festive with these delicious green delights! They are super easy to prep. Note that some matcha powders are more potent then others, so you may need to add more matcha to your recipe to get the color you’re looking for.  Be sure to enjoy these with my Mint Chip Shamrock Shake, it’s personally favorite way to celebrate St. Patty’s Day!!

Yield: 24 meringues

Prep Time: 40 minutes

Bake Time: 2 hours


2 egg whites (room temp)

1/2 cup maple syrup

1/8 teaspoon cream of tartar

1 teaspoon matcha powder (plus more for garnish)

Pinch of vanilla bean powder

Pinch of pink salt


Preheat oven to 200 and line a baking sheet with parchment paper.

Whisk all the ingredients together over the heat of a double boiler for about 3-5 minutes, and measures 140 degrees.

Remove from heat, then beat egg white mixture in stand mixer until stiff peaks form. 

Move mixture into a piping bag and pipe onto the cookie sheet.

Bake for 2 hours at 200 degrees. Remove from oven and using a sifter, sprinkle with about a 1/2 teaspoon of matcha powder before serving.

Keto Bran Muffins // Sweet Laurel

Keto Bran Muffins

We love keto here at Sweet Laurel, and our keto baked goods are usually the first to sell out everyday in our cake shop. Our keto recipes are also super popular with our online family (YOU!). Hope you enjoy this delicious version of a bran muffin. It is one of my favorite breakfasts and can be thrown together in minutes!

Yield: 9 muffins

Total Time: 35 minutes


1 grated apple

2 cups almond flour

1/4 cup monk fruit

2-3 tablespoons water

1/2 cup shredded coconut flakes

2 tablespoon flax seeds, ground

1 tablespoon cinnamon

2-3 tablespoons raisins

1 egg


Preheat oven to 350 and prepare muffin tin with muffin liners.

Place all ingredients in a bowl and stir well.

Place in muffin tins and bake for about 20 -25 minutes.


New York Style Coffee Cake // Sweet Laurel

New York Style Coffee Cake

In high school I had a teacher who always ate the New York Style Coffee Cake from Starbucks in front of us while teaching. While I did occasionally enjoy the Starbucks coffee cake in my younger, not as health conscious days, I was much more interested in figuring out how to make it myself. I discovered one thing quickly… it’s all about the topping!! You’ll notice there’s loads of topping here. Enjoy!!

Yield: One 8×8 pan, about 16 servings

Prep Time: 40 minutes


For the cake

3 cups almond flour

1/4 cup arrowroot (plus extra for sprinkling on top)

1/3 cup coconut oil

1/3 cup 100% maple syrup

4 egg whites

1 teaspoon baking soda

1/2 teaspoon pink salt

For the topping

1 cup almond flour

1 tablespoon cinnamon 

3 tablespoons coconut oil

3 tablespoons 100% maple syrup

1/4 teaspoon pink salt


Preheat oven to 350.

To prepare cake: Line an 8×8 pan with parchment paper.

In a bowl, stir together the almond flour, arrowroot powder, baking soda and pink salt.  Add the egg whites, 100% maple syrup and coconut oil and stir the batter together until evenly mixed.

Pour into an 8×8 pan then bake for about 25 minutes, and prepare your topping while the base of the cake is baking. 

To prepare topping: In a bowl, combine all the topping ingredients and mix with your fingers. If you like lots of topping, feel free to double the recipe.

Sprinkle on top of the cake after the first 25 minutes of baking, then bake the cake with the topping for another 20 minutes. 

Allow to cool completely and then dust with a bit of arrowroot before serving.