Doctored Up Red Velvet Cake mix with Chocolate Buttercream Frosting

Remember when I made this Chocolate Beet Cake?

Chocolate Beet Cake via The Diva Dish

Well, let’s consider that a HEALTHY version, because today I have the HAPPY version…

A Doctored Up Red Velvet Cake Mix w/ Chocolate Buttercream Frosting!

It’s perfect for Valentines Day, or really any day you need to whip up a cake! Which, is like…once a week at least right? This is my GO-TO doctored up cake recipe, I’ve been using it for years. To see the original recipe, GO HERE.

Doctored Up Red Velvet Cake Mix via The Diva Dish IMG_2970 IMG_2972 IMG_2976 IMG_2978 IMG_2982 IMG_2983

Doctored Up Red Velvet Cake Mix w/ Chocolate Buttercream Frosting
  • (For the cake)
  • 1 box red velvet cake mix
  • 1 c. sour cream
  • 1 - 3.9 ounce box chocolate pudding
  • 1 c. vegetable oil
  • ½ c. milk
  • 1 TB. vanilla
  • 4 eggs
  • 1 c. dark chocolate chips
  • (Frosting)
  • 2 sticks salted butter, softened
  • 1 TB. vanilla extract
  • 4 c. powdered sugar
  • ½ c. cocoa powder
  • 2-4 TB. milk or heavy whipping cream
  1. Preheat the oven to 350 degrees.
  2. In a medium bowl, add all of your cake ingredients, except the chocolate chips.
  3. Using a hand held beater, mix all of the ingredients together. Fold in the chocolate chips.
  4. Spray your cake pan of choice and add your batter.
  5. Bake for 30-55 minutes. (Depending on the size of the cake pan that you use, the cooking time will vary. So adjust the cooking time accordingly.)
  6. You know the cake is done when you press the middle light with your finger and it bounces back :).
  7. Once it's done cooking, remove from the oven and let cool completely before removing from the pan.
  8. To make the frosting, add the butter to a kitchen aid mixer. Beat the butter until fluffy. Add in the powdered sugar, vanilla, cocoa powder, and 2 TB. of the milk. Beat until fluffy. Add more milk to thin frosting as needed.
  9. Once the cake has cooled, frost the cake as desired :). Store in the fridge until ready to eat, and then let it sit to bring to room temperature.


IMG_2986  IMG_2990 IMG_2994

Sorry for the cake overload, but it was just too pretty not to photograph! What is your go-to dessert recipe for special occasions. I think I’ve always been a cake/cupcake person because I can whip frosting up in my sleep! I can also eat it without hesitation.


The BEST Strawberry Cupcakes w/ Strawberry Buttercream!

*These are hands down the yummiest, fluffiest, and most fresh tasting strawberry cupcakes ever!* 

Valentines Day is kind of a big deal at our household, and to top that off my little baby has a birthday a few days before! We’ve got pink thrown up all over the house, heart pictures and talks of boyfriends, valentine notes attached to sugar…

And cupcakes. The BEST Strawberry Cupcakes!

Now, before we get to the recipe, let’s talk about my wonderful experience with Valentines during…High School.

The BEST Strawberry Cupcakes w/ Strawberry Buttercream! Fresh and from scratch! via The Diva Dish The BEST Strawberry Cupcakes w/ Strawberry Buttercream! Fresh and from scratch! via The Diva DishThe BEST Strawberry Cupcakes w/ Strawberry Buttercream! Fresh and from scratch! via The Diva Dish

When I was in High School, our school did this thing where we could purchase a Valentine Gram for a dollar, and then during one of the periods a bubbly student from student council would deliver you a personalized card to your class. I think there was candy attached or a balloon. Something obnoxious, in which I wanted so bad.

It was the most painful thing every year.


The BEST Strawberry Cupcakes w/ Strawberry Buttercream! Fresh and from scratch! via The Diva Dish

The BEST Strawberry Cupcakes w/ Strawberry Buttercream! Fresh and from scratch! via The Diva Dish

Each Valentines Day the same girls/guys would receive Valentines Grams as they laughed it off as kind of a, “who, me?!” mentality.  Meanwhile I would sit there counting down the minutes until lunch time so I could purchase a BRC (bean, rice, cheese) burrito. Priorities right?

One year I received a Valentines Gram. I don’t exactly remember it, but I’m pretty sure everyone in class looked at me like, “Do you even go here?”

And then one kid shouted, “Yes! She’s the burrito girl!”

The BEST Strawberry Cupcakes w/ Strawberry Buttercream! Fresh and from scratch! via The Diva Dish

The BEST Strawberry Cupcakes w/ Strawberry Buttercream! Fresh and from scratch! via The Diva DishThe BEST Strawberry Cupcakes w/ Strawberry Buttercream! Fresh and from scratch! via The Diva Dish

I remember sitting there with butterflies in my stomach thinking that maybe, just maybe it could be from so and so. Or maybe that other so and so…He was totally hot.

As I ripped in half that little heart sticker that held it together I began to feel flush in the face. Kind of like the same feeling I get just before that burrito hits my mouth. I had visions of my whole life changing and that maybe my life would turn out to be a Mary-Kate and Ashley Movie after all!

The BEST Strawberry Cupcakes w/ Strawberry Buttercream! Fresh and from scratch! via The Diva Dish

The BEST Strawberry Cupcakes w/ Strawberry Buttercream! Fresh and from scratch! via The Diva Dish

This is what the Candy Gram said,

” Roses are Red, Violets are Blue, Sugar is Sweet and So Are You! Happy Valentines Day! Love….”

The BEST Strawberry Cupcakes w/ Strawberry Buttercream! Fresh and from scratch! via The Diva DishThe BEST Strawberry Cupcakes w/ Strawberry Buttercream! Fresh and from scratch! via The Diva Dish

The BEST Strawberry Cupcakes w/ Strawberry Buttercream! Fresh and from scratch! via The Diva Dish


Aka, my best friend. #soabouthoseburritos

The BEST Strawberry Cupcakes w/ Strawberry Buttercream! Fresh and from scratch! via The Diva Dish

Strawberry Cupcakes w/ Strawberry Buttercream Frosting
Serves: 13
  • For The Cupcakes
  • 1½ c. flour, unbleached white
  • 1 tsp. baking powder
  • ½ tsp. salt
  • ½ c. buttermilk, or ½ c. milk + 1 tsp. vinegar mixed together
  • ¼ c. strawberry puree*
  • 1 stick unsalted butter, melted
  • 1 c. pure cane sugar
  • 3 large eggs
  • 1 TB. vanilla extract or 2 tsp. vanilla bean paste
  • Opt: 3-4 drops red food coloring
  • For The Frosting
  • 2 sticks unsalted butter, softened, room temperature.
  • 4 c. powdered sugar
  • 4 TB. strawberry puree
  • 1 TB. Vanilla extract, or 2 tsp. vanilla bean paste
  • (Opt: 2-3 drops red food coloring)
  • dash of salt
  1. (For the Cake)
  2. Preheat the oven to 350 degrees.
  3. In a bowl, sift together the flour, baking powder, and salt. Set aside.
  4. In a mixer bowl add butter and sugar. mix together until fluffy on low speed for 30 seconds. Next add in eggs one at a time, followed by vanilla.
  5. Add your strawberry puree to your buttermilk.
  6. Add ⅓ of the flour mixture to the batter, followed by ⅓ of the buttermilk mixture. Continue doing this until the flour and buttermilk are gone. Do not over mix the batter.
  7. Add in the food coloring if you prefer. You can mix it in, but not fully to give it a swirled look.
  8. Add batter to prepared muffin tins, filling ⅔ of the way full. It will make about 12-14 cupcakes.
  9. Bake for 15-20 minutes, or until done.
  10. (For the Frosting)
  11. While the cupcakes are cooling, make the frosting.
  12. Beat the butter until fluffy. Add in the rest of the ingredients and beat until fluffy.
  13. (opt:) You can tint half of the frosting mixture and pipe both frostings together in one piping bag. Just add one color to one side, and the other color to the other. Then pipe the frosting onto the cupcake! Top with sprinkles and enjoy!


The BEST Strawberry Cupcakes w/ Strawberry Buttercream! Fresh and from scratch! via The Diva Dish

The BEST Strawberry Cupcakes w/ Strawberry Buttercream! Fresh and from scratch! via The Diva Dish

Moral of the story…Burritos before Bros.

Happy Birthday to my little baby! I can’t believe you are one!!

Watermelon American Flag Sheet ‘Cake’

I cannot believe the 4th of July is tomorrow! It feels like I just took my Christmas tree down, when in reality, it’s almost time to put it back up again!

4th of July Watermelon Flag Cake

I really wanted to make a fun dessert for tomorrow, but wanted to keep it pretty healthy and light. I’m sure many of you have seen those watermelons cut into the form of a cake and then frosted with whipped cream right?

So let’s pretend that watermelon cake had a baby with a patriotic flag sheet cake, and well..

This is what I came up with! 🙂

First thing, cut your watermelon. I cut mine into rectangular strips so they would be easy to assemble in the baking dish.


4th of July Watermelon Cake

First you add a layer of watermelon, and then frost it with a layer of whipped cream. You can make this vegan by using Coconut Whipped Cream if you would like.

4th of July Watermelon Cake

Then add more watermelon…

4th of July Watermelon Cake

And then a nice generous spread of more whipped cream.

4th of July Watermelon Cake

Then using blueberries and raspberries, assemble the good ol’ American Flag!

4th of July Watermelon Cake

Watermelon Flag Cake
It may look like your typical 4th of July sheet cake, but it has a nice 'healthy' surprise that's used instead of cake! Fresh Watermelon!
  • (This recipe makes an 8x8 or 9x9 size sheet cake)
  • ½ watermelon, cut into strips
  • 1 pint heavy whipping cream
  • 8TB. powdered sugar
  • 1 TB. vanilla
  • Blueberries, raspberries
  1. Make the whip cream by beating the whipping cream, sugar, and vanilla until peaks form. Set aside.
  2. Assemble the cake by first adding a single layer of watermelon over the entire bottom of the pan.
  3. Frost the watermelon layer.
  4. Then add another layer of watermelon.
  5. Then top it off with another layer of whipped cream. Be sure to cover the entire watermelon so it doesn't show through.
  6. Make an American Flag with the berries.
  7. Keep in the fridge until ready to serve!


4th of July Watermelon Cake


Happy Fourth of July friends!!

Chocolate Birthday Cake

Every year on my birthday, I go all out on Dessert. I indulge in something sinfully delicious, and it’s been a tradition that I really really really enjoy. Like really.

Of course I don’t wait a whole year to have dessert, but if I do happen to be in a situation where dessert is present, I usually don’t eat a big (regular) serving. (Even though I’d be all over that warm brownie and ice cream.)

But on my birthday, I eat a nice big serving of my favorite dessert…

And usually, I’ll eat it for dinner.

Chocolate Ganache Birthday Cake via The Diva Dish

It all started in 2010  when I was 8 months pregnant with my first baby. It was my birthday, and my husband and I went to the Del Mar fair in San Diego. We had been walking all day and I’d watched my husband eat one fried treat after the next. I was insanely jealous because at that time, I was still really careful with what I ate.

As we drove home that night, I got a little sad because I hadn’t allowed my self to enjoy a treat, even on my DANG BIRTHDAY!! I decided that night I wasn’t going to restrict my self so much, and I would allow my self to enjoy dessert here and there without feeling so much guilt.

So I made my husband stop at In N Out for a chocolate milkshake.

Chocolate Ganache Birthday Cake via The Diva Dish

I remember enjoying that milkshake SO much, almost feeling a kid who had no shame in pounding down a few pieces of birthday cake without their parents noticing.

Since then, I’ve made it a tradition to have a rich dessert each year on my birthday. And for the past 4 years I’ve made it a tradition to have it be an insanely rich chocolate cake.

This year I asked my mom to send me chocolate cake recipe from my grandmas cookbook. She sent me this one:



(If you’ve ever made The Pioneer Woman’s Chocolate Sheet Cake, you will notice the recipe is pretty dang similar.)

Now, let’s talk about oleo!

Just kidding. Do they still make oleo?

Chocolate Ganache Birthday Cake via The Diva Dish

I decided that my grandmas PTA cake would be the best base for my birthday cake. But I didn’t stop there.

Next, I made a Whipped Chocolate Buttercream. Back in the days when I used to make cupcakes for people, buttercream was my most requested frosting. I could make it with my eyes closed, and could eat it with my eyes closed too!

Then to top it all off, I poured a dark chocolate ganache over the entire cake.

Chocolate Ganache Birthday Cake via The Diva Dish

Chocolate ganache IS my favorite food, in all seriousness.

If I read chocolate ganache on a  dessert menu, I order it. No matter what.

Now, You could leave the cake as is, but I think we all know that sprinkles on birthday cakes are a requirement. Bonus points if you use chocolate jimmies! My grocery store didn’t have any, which practically sent me into depression, but I recovered quickly.

Rainbow sprinkles work wonders.

Chocolate Ganache Birthday Cake via The Diva Dish

5.0 from 2 reviews
Chocolate Ganache Birthday Cake
  • (For the cake)
  • 2 sticks butter (or 1 cup coconut oil)
  • heaping ¼ c. cocoa powder
  • 1 c. water
  • 2 c. flour (can use white whole wheat, spelt, or oat flour)
  • 2 c. sugar (can use coconut sugar)
  • dash of salt
  • ½ c. buttermilk
  • 2 eggs, beaten
  • 1 TB. vanilla
  • 1 tsp. baking soda
  • (For the Whipped Chocolate Buttercream)
  • 3 sticks softened butter
  • 1 pound powdered sugar
  • 3 heaping TB. cocoa powder
  • 5-6 TB. heavy whipping cream
  • 1 TB. vanilla extract
  • (For the Ganache)
  • 1 c. heavy cream
  • 1 c. chopped dark chocolate
  1. Preheat the oven to 350.
  2. In a medium bowl, whisk together the flour and sugar, then set aside.
  3. In a sauce pan, add the water and bring to a boil.
  4. In another sauce pan melt the butter and cocoa powder. Once the water is boiling, add it to the butter/cocoa mixture and let boil for about a minute.
  5. Remove from heat and let it cool for a minute.
  6. Fold in the chocolate mixture into the flour mixture. Don't over mix.
  7. In a bowl, whisk together buttermilk, then eggs, vanilla, and then baking soda.
  8. Slowly fold it into the cake batter.
  9. Grease two round cake pans, or a jelly roll pan, and bake for 20-25 minutes.
  10. Allow the cake to cool COMPLETELY before removing.
  11. (Make the Whipped Buttercream)
  12. In a mixer, whip the butter until it's creamy. Add in the rest of the ingredients and beat on high until whipped and all combined.
  13. Spread the frosting on top of one cake layer, then place the other cake on top. Spread more frosting on top and all around the sides. Use all the frosting, mostly in the middle and on top. Place in the fridge for a few minutes to set while you make the ganache.
  14. In a small bowl add the chocolate.
  15. In a sauce pan, heat the heavy cream on low/medium heat until it is about to boil. (Don't overcook.)
  16. Pour the heated cream over the chocolate and let it sit for 2-3 minutes, then stir it slowly till the chocolate has melted and it's creamy. Let it sit for about 5 minutes so it cools.
  17. Pour the ganache over the entire cake, top with your favorite toppings and enjoy!
  18. (Keep cake refrigerated, but let it sit out for about 20-30 minutes before serving.)


Chocolate Ganache Birthday Cake via The Diva Dish

Chocolate Ganache Birthday Cake via The Diva Dish

Chocolate Ganache Birthday Cake via The Diva Dish

So the moral of the story is, eat dessert on your birthday. No if’s, and’s, or big butts about it.

Healthy Baked Chocolate Chip Donuts

*My kids request donuts often, and I love baked donuts that I can make from home as a healthier alternative! These are made with pancake mix, so half the work is already done for you! Enjoy these Healthy Baked Chocolate Chip Donuts with your kids anytime without the sugar overload!*


We live somewhat close to a donut shop, and every so often on a  Saturday we will walk over with the kids and get them their favorite chocolate donuts! There is also a green juice place next door, so usually I’ll grab my breakfast there and then stare them down with jealousy as they eat.

It’s a wonderful family tradition.

Healthy Baked Chocolate Chip Donuts from The Diva Dish

I’ve made quite a few baked donuts at home, but I always seem to have a problem with the texture. Especially if I have used bananas in the batter, then I just feel like I’m eating a circle sized banana bread. But lately I’ve been baking with pancake batter, and for some reason the texture has been just perfect!

Light, airy, but still cake like. All that’s missing is a rich chocolate frosting with 1/4 cup of chocolate sprinkles on each donut.

Healthy Baked Chocolate Chip Donuts from The Diva Dish

Healthy Baked Chocolate Chip Donuts from The Diva Dish

Even better, these things bake up in a little over 10 minutes, and you don’t have to wait in a long line only to find out the parent in front of you took the last chocolate donut that would have belonged to your 4 year old. Thank goodness for a game of rock, paper, scissors with your husband to see who has to relay the message to her…#firstworldtoddlerproblems

Speaking of my husband, he ONLY eats glazed donuts. I just. I can’t. It’s all about the cake donut my friends. Am I right?

Healthy Baked Chocolate Chip Donuts from The Diva Dish

Healthy Baked Chocolate Chip Donuts from The Diva Dish

Also, I’ve talked about my love for Kodiak Cakes before, and I swear they aren’t paying me to say this, but they have been my favorite pancake mix to use! I just LOVE the ingredients, so if you haven’t ever tried it, definitely do so!

And while you are at it, drizzle some good quality melted chocolate over the top of your donuts. When the chocolate hardens on the soft donut it’s OH SO GOOD!

Healthy Baked Chocolate Chip Donuts from The Diva Dish

5.0 from 1 reviews
Healthy Baked Chocolate Chip Donuts
  • 1 c. pancake mix-I used Kodiak Cakes
  • 2 TB. cocoa powder
  • ¼ c. coconut sugar
  • 1 egg
  • 2 TB. melted coconut oil
  • ½ c. milk of choice
  • ¼ c. mini chocolate chips
  1. Whisk the pancake mix, cocoa powder, and coconut sugar together.
  2. Then add the egg, coconut oil, and milk and whisk until combined.
  3. Fold in the chocolate chips.
  4. Grease a donut pan.
  5. Add the batter in a large plastic bag, and then cut the corner off.
  6. Pipe the batter into each donut, filling almost all the way to the top.
  7. (This should make about 5 regular sized donuts.)
  8. Bake at 350 for 12-14 minutes.
  9. Let cool and then remove from the pan.
  10. Top with desired toppings~I drizzled some melted white chocolate over and it was delicious!


Healthy Baked Chocolate Chip Donuts from The Diva Dish

Healthy Baked Chocolate Chip Donuts from The Diva Dish

In the spirit of Valentines, feel free to sprinkle a touch of pink love on each donut. It appeals to little eyes even more! No pink box needed ;).

Just Desserts Mother’s Day Recipes

As promised, I have all the recipes from THIS Mother’s Day: All Desserts Menu. I will say that I’ve gladly been enjoying each and every single dessert on a…daily basis. Especially the Chocolate Truffles! I’ve had to fight my husband off for those.

I hope everyone had an enjoyable Mother’s Day! The recipes will be a link that you click on that will take you to a PDF Word Document of the recipe (Since there are 4 recipes on this post.) Once you click on the PDF, you can print them out!




Chocolate Vegan Cupcakes with Vegan Vanilla Frosting 

I’ve been wanting to make a vegan frosting FOREVER that didn’t use powdered sugar! So grateful I found the perfect recipe to play around with, and actually make a FLUFFY frosting that I could add to a piping bag!

Vegan Chocolate Cupcakes w: Vegan Chocolate Frosting



Chocolate Peanut Butter Crispy Bars (TO DIE FOR)

I find myself sneaking a bite here and there from the fridge. They remind me of no bake peanut butter cookies, which I remember making and eating all the time as a kid!

Click the link below for the recipe:

Chocolate Peanut Butter Crispy Bars



Dark Chocolate Ganache Drizzled Strawberries 

The ganache is so simple to cook up and incredible delicious, you will most likely start making it often and putting it on everything. Even pizza…maybe?

Click the link below for the recipe.

Dark Chocolate Ganache Covered Strawberries




Rich Chocolate Truffles (I WILL MAKE THESE WEEKLY!)

If you have ever had  a truffle from See’s candy that just satisfies that chocolate craving like no other…well, life is about to get a whole lot better :). These cure ANY chocolate craving, and they have the added health benefits! Cocoa powder, healthy fats from coconut oil, and naturally sweetened with maple syrup!

Click the link below for the recipe.

Rich Chocolate Truffles


Mother’s Day Menu: Just Desserts

 There was a time a few years ago where I wanted to open a restaurant dedicated to just chocolate & desserts. A place where you could order the best chocolate cake with rich chocolate ganache frosting, or a decadent chocolate fudge filled brownie with warm ice cream and hot fudge sauce…

And when you left said restaurant, it would be similar to a scene from Willy Wonka and The Chocolate Factory. No, you wouldn’t get a dip in a chocolate waterfall/lake, although that would be fantastic. Instead, you’d need to be rolled out of the restaurant like a large blueberry.

 Sounds incredible right?

This Mother’s Day, I decided to put together something that would speak directly to my love language. Food & chocolate. (Another love language of mine is a day at the spa, a nap with my sleeping babies, a new wardrobe, a facial, a haircut, time to shave my legs, a bubble bath in a clean bathtub, new shoes, eyebrow wax, and a nap. Did I say that already?)


On The Menu:

Vegan Chocolate Cupcakes w/ Fluffy Vegan Vanilla Frosting

Dark Chocolate Ganache Covered Frosting

Peanut Butter & Chocolate Chunk Crispy Bars

Rich Chocolate Truffles

So this Mother’s Day, do those woman in your life a favor. Screw a nice candle light steak dinner. Send her straight to a table full of chocolate.

Trust me.

1 million points for you!

(P.S. All of the recipes for the desserts will be up on the blog in the next few days!)


A special thanks to Party Pail for sending me such adorable party accessories to make this Mother’s Day Dessert Party perfect! The table cloth, napkins, straws, streamers, and plates were all from Party Pail!

Chocolate Beet Cake with Dark Chocolate Ganache Frosting

Valentines Day is a national holiday in our household. (Well, unless your my husband. It’s just a typical day for him….) 🙂

A day dedicated to love, chocolate, and the color pink…COME ON!! So badly I want to throw pink glitter in every direction, where a frilly pink tutu, and shove chocolate down my throat. (Note-I’m 25)


This year my 3 year old is starting to understand holiday’s better, and I know this holiday will be well embraced in our household. Sadly this means that we won’t be able to talk about Christmas anymore and use Santa Clause as a way to make our child behave. Hashtag Great Parenting.

SO in the spirit of chocolate and the color pink, I feel and probably always will, that chocolate cake is language of Love. And obviously a chocolate cake with four sticks of butter and sugar would be delicious, I’ve found a way around that.

A perfectly moist cake (hate that word), with the right amount of sweetness, topped with a delicious layer of rich chocolate ganache. Put on a frilly pink tutu and coat that cake with pink sprinkles. True Love.

Oh…and there’s a nice serving of Beets inside the cake. You will love it, I promise!

Chocolate Beet Cake with Dark Chocolate Ganache Frosting
Prep time
Cook time
Total time
Although beets are frequently turned down by many, they are what make this cake incredibly moist! You won't even notice their taste, because the other ingredients do their part and make this cake any lovers dream!
  • (for the cake)
  • 2½ c. whole wheat white flour
  • 1½ c. coconut sugar
  • 1 TB. cocoa powder
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 2-3 medium beets
  • 2 eggs
  • ¾ c. melted coconut oil
  • 1 c. almond milk mixed with 1 TB. vinegar
  • 1 TB. vinegar
  • 1 tsp. vanilla
  • 2 oz. water
  • (for the ganache)
  • 1½ c. dark chocolate chips
  • 1 c. full fat coconut milk
  1. (For the Cake)
  2. Cute end of the beets and peel. Cut the beets up a little bit, and place in a steamer basket. Steam until beets are soft and poked with a fork.
  3. Once the beets are soft, add them to a food processor and blend until they become a puree. Add a few TB. of water if needed.
  4. Preheat oven to 350. In a medium bowl add flour, sugar, cocoa powder, salt, and baking soda. Whisk together well.
  5. In a separate bowl add the rest of the wet ingredients. Make sure the eggs and milk are room temp. so they don't solidify the coconut oil. Add in the beet puree. Whisk together well.
  6. Add the wet to the dry and beat on medium speed until incorporated.
  7. Add cake batter to greased pans of choice. (I chose a bundt pan, but a layer cake would taste fabulous!)
  8. Bake for 30-35 minutes, of until the cake is baked all the way through.
  9. Remove from oven and let sit in the cake pan for 10 minutes, then transfer to a cooling rack.
  10. (For the ganache)
  11. In a small pot at water and set over a heated stove. Add a large glass bowl on top of the pot to create a double broiler.
  12. Add chocolate and milk and continue stir with a rubber spatula until chocolate is almost all the way melted.
  13. Remove from heat and continue to stir until chocolate is fully melted.
  14. Let it cool for a few minutes, then pour over the cake. (If you made a layer cake, pour a little between layers and on top.)
  15. Add your choice of toppings like sprinkles or chopped chocolate.
  16. Enjoy!


I was really nervous my kids wouldn’t love this cake, but they haven’t stopped begging for it! If you are ever nervous to give your kids  a ‘healthier’ dessert option, there is nothing wrong with dressing it up a little with eye catching sprinkles!

You also wouldn’t believe how incredibly moist this cake is! I plan to bake with beets more often, because it added to the cake so many wonderful things!

Happy Valentines Day my friends! Be sure to hug the ones you love and share a piece of chocolate cake with them!


Sunday Activities & Cupcakes-Egg Free, Dairy Free, Sugar Free Vanilla Cupcakes

I declare that every Sunday should be spent like this from now on…

A day full of long naps, sweet cuddly baby, princess dress ups, mommy please do my makeup, walking around the LDS temple, and filling our bellies with cupcakes.

Vanilla cake Printable, Chocolate Frosting Printable

Homemade Whole Wheat Cake Flour Printable

Homemade Powdered Sugar-natural Printable

Have a great week everyone!!



Banana Cake with Chocolate Fudge Frosting

Most days I crave cake…Normal right?

I also found out Boo does too, because she asks for a slice almost every day. Along with a bowl full of berries, pancakes, and chocolate milk. I can’t be mad because we all know deep down inside that would taste delicious, and she’s really just doing what two year olds do by speaking their minds.

So this week I decided to it would be fun to experiment with a cake we could possibly bring to Easter dinner, or maybe a cake for someones 1st birthday coming up. Either way, experimenting with cake is usually always a good thing even if it fails. No one ever complained licking the batters…

But there might be a little complaining when mom licks the batters before the two year old…That ain’t a place of sharing.

Banana Cake with Chocolate Fudge Frosting

Ingredients: (Banana Cake)

2 1/2 c. whole wheat pastry/spelt/GF flour

1/2 tsp. cinnamon

1/4 tsp. nutmeg

1 TB. baking soda

pinch of salt

1/2 c. solid coconut oil

1 1/4 c. coconut sugar/date sugar/ maple sugar (if you don’t have any of those you could sub brown sugar)

2 eggs-or 2 flax eggs

4 very ripe bananas mashed

1 TB. vanilla

2/3 c. greek yogurt, or a homemade buttermilk made w/ your choice of milk and less than 1 TB. vinegar

(Optional add ins-1/2 c. chopped walnuts or chocolate chips)

Ingredients: (Chocolate Fudge Frosting)

8 oz. cream cheese, or 2 cans full fat coconut milk that had been in refrigerator the night before

1/2 c. cocoa powder

1 TB. vanilla

1/3 c. honey (more for a sweeter frosting)

optional: 1/2 c. peanut butter for a PB chocolate fudge frosting

Directions: (For the cake)

1. Pre heat oven to 350. In a medium bowl add flour, spices, baking soda, and salt and whisk together. Set aside.

2. Next beat together coconut oil and sugar until there are no more huge chunks of oil,and it’s fully incorporated. Next beat in eggs one at a time, followed by bananas and vanilla. Next add in a little bit of flour, then alternate with yogurt/buttermilk and then flour again until it’s all incorporated.

3. Prepare two circle cake pans by greasing them and divide batter evenly in both. Bake for 30 minutes, then remove from oven and let cool before removing from pans. While it’s cooling make the frosting.

Directions: (For the frosting)

1. Combine all ingredients in a bowl, and beat until creamy. Spread on cooled cake. Lick bowl clean.

A little indulging is always a good thing. 🙂