Single Serving Chocolate Birthday Cake + A Special Giveaway (AIP, Paleo, Vegan)

A Year in the Life

This past weekend, we celebrated a very special moment. One year ago we met our beautiful little girl for the very first time. We brought her home to our house and introduced her to her three fur siblings and then thought, now what? LOL. Let's face it, no one knows what the heck they are doing as first time parents. It's nerve wrecking, and terrifying and wonderful all at the same time. As each month passed, my husband would say to me, "well we made it one more month." We all still had our fingers and toes and everyone, for the most part, was doing well. Those first few months felt like years of time as the passed. All the time and energy I spent trying to have a beautiful breastfeeding relationship with Emily now seems so distant and a drop of water in the ocean (read about our journey here).

Then in a blink, it was time to let Emily enjoy all my favorite foods as we began baby-led weaning. No surprise at all, she was a natural foodie baby and loved everything I gave her. If you don't already, follow me on Instagram where I often share pictures of what she is having each day. Right around 6 months, was the moment I am sure the world started spinning faster and time sped up because the next thing I knew, it was less than two months until her first birthday and it was time to plan to celebrate a whole year of her life.

To Smash Cake or to Not Smash Cake?

I must be honest, I was not even originally planning on having a smash cake for Emily's birthday. I just didn't see all the hype, and since she is such a fantastic eater, I didn't expect there to be any smashing. BUT after attending a few of her friends first birthdays I couldn't help myself. I wanted her to experience that as well, and then one day we can look back at those pictures and I can share the whole crazy day with her.

When I finally decided to have a birthday cake for Emily, I knew two things right away.

1. I will be making it from scratch.
2. It will use my most favorite flour ever, Otto's Cassava Flour.

Recently, I shared this AIP Chocolate Mug Cake recipe which was in inspiration for the cake. I decided to remove the sweeteners from the cake and add applesauce. This required a little adjusting of the other ingredients. For the frosting, while I knew a simple coconut cream frosting would work just fine, I really wanted something that was more frosting like in texture. While Emily does not eat strict AIP (she does eat eggs and many other paleo foods), I decided to keep this as an AIP cake so that I could use it for other occasions.

I have tested this recipe three times now and Emily has had it twice. I can say for certain it's a winner for both mommy and baby. What I also love about this cake (having tested it so much) is that both the cake and frosting can easily be separately  made ahead and assembled wherever you need them. Or you can make then entire cake ahead, freeze it, and travel to your destination. For Emily's birthday, I made the cake and frosting two days before the party and kept them in the fridge. Then the day before, I put the cake together and froze it and drove to my parents house (2 hours away) and it kept in their fridge until the party the next day. It turned out perfect!

Emily's Birthday Giveaway

Not only am I sharing this delicious birthday cake recipe with you all, but Otto's Cassava Flour has so graciously agreed to giveaway a 5 lb bag of cassava flour to help celebrate Emily's birthday. To enter for a chance to win a bag of cassava flour comment below who you plan to make this birthday cake recipe for next! The winner will be chosen on Sunday, April 23 at 12:00 pm EST. (for U.S. participates only). This giveaway is over. Congratulations, Rebecca Nicodemus for winning a bag of Otto's Cassava Flout. Thank you for all those who entered.

Single Serving Chocolate Birthday Cake

Ingredients

Cake:

• 3 tablespoons cassava flour
• 1 tablespoons coconut flour
• 1 tablespoon carob powder
• 1/4 teaspooon baking soda
• 1 tablespoon applesauce
• 3 tablespoons full fat coconut milk
• 2 tablespoons avocado oil

Frosting:

• 1/2 cup coconut milk
• 3 tablespoons cassava flour
• 1/2 cup of palm shortening (tallow  or lard can also be used)
• 1 teaspoon maple syrup

Option: fruit juice or vegetable juice to color frosting

Instructions

1. Preheat oven to 350 degrees F. Lightly grease two 4-oz ramekins or a muffin tray.
2. Start making the cake batter by sifting the cassava flour, coconut flour, carob powder, and baking soda into a large bow. Whisk to fully combine.
3.  Add applesauce, coconut milk, and avocado oil and stir to incorporate all ingredients.
4. Evenly distribute the batter between the two greased ramekins or two muffin molds. If using ramekins, place them on a sheet tray so they are easier to take in and out of the oven.
5. Place cake batter in preheated oven and back for 25 minutes, or until they pass the tooth pick test (stick a tooth pick in the center of the cake, and if it comes out clean, they are done)
6. While the cake is baking, you can get started on the first two steps to make the frosting.
7. In a small sauce pan, combine coconut milk and cassava flour and warm over medium low heat. Stir until it turns into a paste, about 5 minutes. Remove from heat, and transfer to a fridge safe bowl with a lid, and place in fridge
8. Using a standing mixer with whisk attachment or a large bowl and a hand-mixer, add the palm shortening and maple syrup to the mixer or bowl and whip on high until it is light and fluffy and peaks begin to form. About 10 mins. If it gets too soft and melted, place in fridge for a few minutes to firm up.
9. By now the cakes should be done. Remove them from oven and let them sit for 5 minutes undisturbed. Then carefully remove them from the ramekins or muffin tray and place on cool rack. You will want them completely cooled before your frost them. If you have time, you can allow them to cool at room temperature, or you can place them in the fridge or even freezer to cool faster.
10. While the cakes cool, finish preparing the frosting. Remove the coconut milk/flour paste from the fridge, be sure it is completely cooled. Add the paste to the bowl with the whipped palm shorting, and mix until fully combined and fluffy. About 10 mins. 
11. Once cake is cooled it's time to decorate. Carefully slice the two cakes in half, making four even layers. Begin building your layers. Lay the bottom layer of cake on wax or parchment paper (so you can easily move it to another surface after it's assembled), then add some frosting, then another layer of cake, and so on until you have built your 4 layers.
12. If you want to be fancy, you can first do a crumb coat. Which means you use a light layer of frosting all over the cake. It is just enough to catch all the crumbs so that you don't see them when it is fully frosted. If doing a crumb coat, place cake back in fridge or freezer to allow the frosting to set before doing the final layer of frosting.
13. Now you can be as creative as you want. You can simple use a knife and cover the full cake with thick layer of frosting. You could use a piping bag and make a fun design. You could even mix in a little fruit or vegetable juice (a 1/4 tsp or less) to color the frosting. Similar to what I did for Emily's birthday. 

Note; If frosting gets to soft, simply place in fridge or freezer to let it firm up a little. Or if you leave it in the fridge too long and it is hard, use standing mixer or hand mixer, to whip it back to fluffy goodness. 

Note 2.0: The cake and frosting can be kept in fridge for up to 3 days. Which means, you can make the cake a few days ahead and not stress about it as you finish all other preparations. Or maybe you all aren't procrastinators like myself?

AIP "Chocolate" Mug Cake (AIP, Paleo, Vegan)

I have a confession to make, I have been sitting on this recipe for months, like before Emily was born months. The thing is, the only time I make this is a special after dinner treat, so I was never able to take a picture of it. I know, super lame. BUT I am sharing this simple mug cake with you now, and promise it was worth the wait. And before you begin to ask if you can sub this flour or that, trust me, I tried it. I have made this many, many times, with many different AIP flour combos, and this is the only combo of flours that I have found works for the perfect fluffy goodness.

As a friendly reminder, AIP treats are still treats, so it's important to limit them and not overdo it. I have made that mistake myself enough to know, it's not work with it.

AIP "Chocolate" Mug Cake

Ingredients

• 1 ½ tablespoons of cassava flour
• ½ tablespoon coconut flour, sifted
• ½ tablespoon carob powder, sifted
• 1 teaspoon coconut sugar
• 1/8 teaspoon baking soda
• A pinch of sea salt
• 1 teaspoon maple syrup
• 1 ½ tablespoons coconut milk (the thicker, the better)
•  1 ½ tablespoons avocado oil

Instructions

1. Whisk together all dry ingredients into a small bowl or mug.
2. Add in wet ingredients and stir to fully combined.
3. Place in microwave on high for 90 seconds. 
4. Allow to cool for a few minutes (the hardest part)
5. Enjoy on it's own or topped with some coconut cream.

3-Ingredient Carob Pudding (AIP, Paleo, Vegan)

This pregnancy has brought back my sugar dragon like it's no bodies business. I have done my best to fight it off with veggies and all the good stuff, but sometimes you just need something sweet and chocolaty. Since I have not had any success reintroducing chocolate, carob has become my best friend when the sugar craving comes along. The other thing that is becoming very clear, I am always tired now, guess that is what the third trimester does to you. With this in mind, I often want quick and easy, and this treat meets my needs.

3-Ingredient Carob Pudding

Makes 2-3 servings

Ingredients

• 1 can coconut milk stored in the fridge over night
• 2 tablespoons carob powder
• 1 tablespoon maple syrup

Instructions

1. Remove the cream from the coconut milk and add to medium size mixing bowl.
2. Using a hand mixer, whip until it fluffs up.
3. Sift in carob powder, and add maple syrup. Mix in both with a spoon.
4. Serve in a bowl or simply eat out of mixing bowl.

Blackberry Jam Thumbprint Cookies (AIP, Coconut-Free Option)

It is currently the holiday time, or as I saw on Instagram the other day "Christmas 1st." This means all things Christmas to me including: lights, Christmas Tree, stockings, Christmas Music, holiday treats, and the Hallmark Channel on 24/7. A few days ago I was enjoying one of the many fabulous movies about ice sculpting or something, and the girl in the movie was teaching her current love interest how to make thumbprint cookies. Being a crazy pregnant lady, I immediately needed the cookies.

I have never actually made them before, so I immediately took to Google. I researched to see what the other amazing bloggers out there have already made, and while there were some great recipes already out there, they all used coconut flour. Personally, coconut flour doesn't bother me, but the hubby does not do very well with it and so for most baking dishes I try not to use it. This recipe just some how magically came together and was just perfect on the very first try. YAY! I used some homemade blackberry jam I had previously made using this awesome recipe by A Girl Worth Saving, but you can use any jam you would like.

Blackberry Jam Thumbprint Cookies

Ingredients

• ¾ cup organic palm shortening
• ¼ cup plus 2 tablespoons of crystallized sugar such as, maple sugar, sucanat sugar, muscovado sugar, or coconut sugar 
• 1 cup of cassava flour
• ½ teaspoon baking soda
• ½ teaspoon vanilla extract (optional)
• ½ cup cold water
• ¼ cup blackberry jam

Instructions

1. Preheat oven to 350 degree F.
2. Add palm shortening and sugar to a large mixing bowl, and use a hand mixer to whip them together.
3. Add flour, baking soda and mix with shortening and sugar
4. Then add vanilla, and water to mixing bowl and stir until fully combined into a sticky dough.
5. Line a baking sheet with parchment paper.
6. Using a tablespoon, scoop out dough and rolling into a small ball. Place on baking sheet, and press down with palm to slightly flatten. You want it to be about half the size of the ball. Using your thumb, make a big thumbprint in the middle of the cookie.
7. Fill the thumbprint with about a ½ teaspoon of blackberry jam,
8. Repeat until dough is gone. This recipe makes about 18 cookies.
9. Bake in preheated oven for 13 minutes.
10. When done remove from oven and take parchment paper of pan and place on cooling rack.
11. Now, you must let them cool for at least 10 minutes, yes I know that is the hardest part. However, these must cool for them to set, otherwise they will fall apart if you eat them right of the pan.
12. Enjoy! They should last up to 5 days on the counter in a airtight container, if they make it that long.

Cherry Turnovers (AIP, Paleo, Vegan)

It's cherry season on east coast and while I could eat them by the handful on the their own, I thought it would be fun to try something new. With the discovery of Otto's Cassava Flour, the Paleo baked good game has really changed. I know I've gone on about this flour before, but it is seriously my favorite. When testing, I have been able to successfully sub it 1:1 with regular flour. which is more than any other options out there. Ok, enough about the flour, it's time to get to these yummy treats.

These cherry turnovers are actually pretty easy to make, though they do take some time due to allowing the dough to rest. My favorite part is that the filling uses no sweeteners at all, not even natural ones.

Cherry Turnovers

Ingredients 

Shell

• 1 ½ cup cassava flour
• ¼ cup arrowroot starch/flour
• ½ teaspoon sea salt
• ¾ cup organic palm shortening
• ½ cup ice water

Filling

• 1½ cups cherries, pitted and quartered
• ½ tablespoon arrowroot starch/flour
• 3 teaspoons lemon juice
• 1 teaspoons lemon zest

Instructions

Shell

1. Combine cassava flour, arrowroot starch, and sea salt in a food processor. Just a few pulses to combine.
2. Cut up palm shortening into small pieces (about a teaspoon each) and add to food processor with the flour. 
3. Plus mix a few times, 1-second a time, until it is a mix of crumbled flour.
4. Transfer mix into a large bowl.
5. Added half the ice water and mix until just combined. Add in remaining water 1 tablespoon at a time until it can be clumped by your hand.
6. Transfer mix onto a clean work surface such as a granite counter or parchment paper lined counter top. Your mix should look crumbly.
7. Slowly, one bit of a time, use the bottom of your palm to push and drag out the dough in quick movements. This will help it slowly come together. Do this all the way through twice
8. Once you have made it through the dough, gather it and mold it into a small loaf.
9. Wrap in plastic and place in the fridge for 45 mins.
10. Place dough on a parchment paper lightly dusted with cassava flour.
11. Roll out into a rectangle. The dough should be about a ¼ thick.
12. Fold the dough lengthwise into thirds, then following the narrow edge, roll the dough into a circle. It will fall apart a bit, just mold it into place.
13. Press down the dough into a rectangle and then repeat the process from step 11 once more.
14. After you coil the dough once more, press it down into another loaf.
15. Wrap in plastic and place in fridge while you prepare the filling. You can make the dough about to a day ahead or you can freeze the dough for later use.

The method above is based on the one found here.

Filling

1. In a small bowl, mix cherries, arrowroot starch, lemon juice, and lemon zest until well combined.

Turnovers

1. Preheat oven to 400 degrees.
2. Pull out dough from fridge and roll it out until it is around 1/8 inch in thickness.
3. Cut out circles. I used my Pyrex 2-Cup Round Dish, which is about 4½ inches in diameter to cut out my circles.
4. Pull and roll out dough as needed to get circles. Using my dish, I got 8-10 circles.
5. Place circles on a parchment paper lined baking dish.
6. Carefully spoon filling into the center of each circle, you will use about a tablespoon or so in each. 
7. Lightly wet the edges of the dough and fold over to crease the middle edge. It will come a part a little on top but that's ok. If it doesn't use a knife to make a few slits on top. You can crimp the edge with a fork if you like, but I personally liked the open look.
8. Place in oven for 25-30 mins, or until the edges start to brown and the filling starts to pour out.
9. Cool turnovers on a baking rack.
10. Once cool enough to eat, enjoy on their own, or drizzle with a little melted coconut butter.

Blueberry-Pomegranate Gummies (AIP, Paleo)

Who doesn't love a yummy, simple gummy recipe? As most recipes go in my kitchen, it was created when I grabbed a few things that were already in the kitchen and played with a combo that sounded good to me. These gummy treats only use three ingredients and no additional sweeteners, like honey or maple syrup.

A little fact about me, I have a growing collection of gummy molds. Earlier this year, my sister went to Australia and brought me back a mold that had a koala, kangaroo, and map of the country. It was basically the most awesome thing ever, and goes so well with the cat and dog molds I already had. You can basically find mold for anything you want, but the good news is, you can make this even if you don't have a mold.

Pomegranate-Blueberry Gummies

Ingredients

• ½ cup fresh blueberries
• 3/4 cup pomegranate juice
• 3 tablespoons gelatin (I use Great Lakes Unflavored Gelatin)

Instructions

1. Add the blueberries and pomegranate juice to a small sauce pan over medium-low heat and set timer for 5 minutes.
2. When time is up, use immersion blender to blend up blueberries with pomegranate juice.
3. Take pan off heat and slowly whisk gelatin in ½ tablespoon at a time. 
4. Pour mix immediately into molds or in a parchment paper lined baking dish.
5. Place in fridge for at least an hour or until it gels. 
6. Pop out of molds or cut into squares if using a baking dish.
7. Enjoy! 

Keeps in fridge for about a week, if they last that long

Shared on AIP Recipe Roundtable
Featured on Autoimmune Paleo Recipe Round-Up June '15

Strawberry and Pomegranate Pie (AIP, Paleo)

PIE. I am actually not the biggest pie fan, BUT my mom's strawberry pie was the definition of summer to me. Loaded with sugar and topped with whipped cream, it was my favorite treat growing up. Obviously, there was no way I could have a piece of that now, so I had to figure out how to make something that was just as worthy, but appropriate for my new lifestyle.

This  recipe uses Otto's Naturals Cassava Flour. I am so excited to have found a flour that truly works as a 1:1 substitute to regular flour. It has opened a whole new world for the AIP/Paleo community.

Strawberry and Pomegranate Pie

Ingredients

Crust

• 1 ¼ cup cassavaflour, plus another tablespoon for dusting
• A pinch of Salt (approximately 1/8 teaspoon)
• 2 tablespoons maple syrup
• ½ cup Organic Shortening
• 2 tablespoons of avocado oil
• Up to 6 tablespoons of cold water

Filling

• 1 cup of blended strawberries 
• ½ cup pomegranate juice
• 2 tablespoons of maple syrup
• 1 teaspoon of gelatin
• 2 ½ - 3 cups of diced strawberries (depending on how much you want to stuff your pie, hehe) 

Preparation

Pie crust

1. Preheat oven to 375 degrees F.
2. Lightly grease pie pan with 1 teaspoon of palm shorting. (I have only tested this recipe with a glass pie dish, so I am not sure how another type will bake.)
3. In a large bowl, add cassava flour and salt.
4. Make a small whole in the center of the flour and add in the maple syrup, palm shortening, and avocado oil.
5. Now get your hands dirty. Use them to mix all the ingredients together. It will be crumbly, this is ok, just be sure to combine, so the flour is no longer powder.
6. Finally, add in cold water, one tablespoon at a time. It will begin to become dough like, mixing it with a spatula. First it will get a sticky. Add enough water so that it is no longer stick and can be formed into a ball, but don't over work it either so that it is to smooth.
7. On a clean work surface, lightly dust with cassava flour. Grab your rolling pin and dust it a little too.
8. Form the dough into a large ball and put it on the dusted surface. Roll out the dough to form a large circle. You will need to do this very slowly and work with the dough, be patient. 
9. When crust is ready, transfer to pie dish. Crimp the edges with your finger and use a fork to poke the bottom of the crust.
10. Place in oven and cook for 20 mins. 
11. Once done, remove, and let crust cool.

This crust can be made a day or two in advanced. If you choose to make it on the same day, you will need to allow time for it to completely cool before adding the filling. This could be a few hours.

Filling

1. Add sliced strawberries to cooled pie crust. You want to fill the whole crust and for them to be level with the top edge of the crust or a little over.
2. In a small sauce pan, combine crushed strawberries, pomegranate juice, and maple syrup.
3. Sprinkle on gelatin and let bloom for 1 minute, 
4. Over low heat, warm sauce for 2-3 minutes, lightly whisking as gelatin melts.
5. Once warmed, carefully pour sauce over strawberries so that it evenly covers them.
6. Place in fridge and let it set for at least an hour. Again you can make this pie a day ahead of time.

When ready to serve, let sit out for about 30 mins to an hour. You can eat it right out of the fridge, but letting it warm, just provides a little better of a texture.

Serve it topped with some whipped coconut cream or a little date syrup if you get your hands one some. 

Shared on AIP Recipe Roundtable

Almond Butter Cups (Paleo, Vegan)

As the temptation of Halloween gets closer, my ability to ignore the amount of candy available everywhere because harder and harder. I am not going to lie, if there is candy in the house, we will eat it. This led me to come up with treat that I could enjoy without the guilt and the stomach ache.

These delicious cups are actually pretty easy to eat and are super delicious.

Ingredients

Almond butter layer
½ cup of almond butter (or your choice of nut butter, just make sure it has no sugar or sweeteners in it)
¼ cup of coconut cream concentrate, melted *see note
1 teaspoon of maple syrup

Chocolate layer
½ tbsp. of coconut oil
1/3 cup of coconut cream concentrate
3 ounces of dark chocolate (100% baking chocolate)
1 ½ tbsp. maple syrup

Equipment

Muffin tin

Cupcake shells

1 small mixing bowl

1 medium pot 

1 metal mixing bowl

Note: Coconut cream concentrate also known as coconut butter can also be made easily at home. Here is a very easy recipe to make it: coconut butter.

Assemble

1. Line muffin tins with paper shells.

2. Over a water bath, melt chocolate,m coconut oil and coconut cream concentrate together. Once combined, add maple syrup.

3. Evenly distribute the chocolate in the muffin cups. Start with about a tablespoon of each into all. Leave about a 1/8th of a cup left to decorate the top.

4. Place tray in freezer while you make the next layer.

5. In a small bowl combine almond butter, melted coconut cream concentrate, and maple syrup until it's smooth.

6. When almond mix is ready, pull out the muffin tray. Again, evenly distribute the mix over the chocolate muffin cups. 

7. Now take the remaining chocolate sauce and have fun. To make this design, I put about a dime size amount on top of each cup and then used a tooth pick to make a design.

8, Place muffin tray back into freezer for at least 15 mins.

9. Remove and enjoy!! Keep them in the fridge or freezer so they don't melt.

5 min Chocolate Banana Cake (Paleo)

Yeah, you read that right, you can make a chocolate cake in 5 minutes and I promise you will not compromise taste.

This cake was inspired by a pumpkin microwave cake created by someone I follow on instagram who needs to hurry up and get her blog up because I love everything she cooks. You should totally follow her @the_paleo_partridge.

There are many microwave mug cakes out there and I have tried a lot of them, but in my biased opinion this is the most delicious! It is super easy to make and helps curve my chocolate cravings. The recipe should probably be for two, but I never follow serving sizes, so you have my permission not to share.

Oh and the best part of all about this cake, it is dairy free, processed sugar free, wheat free, peanut free, gluten free and therefore, guilt free!

Ingredients

1 banana

1 large egg

2 tablespoons almond flour

1 tablespoon melted coconut oil

1 tablespoon unsweetened cocoa

1 tablespoon of maple syrup

1 teaspoon cinnamon 

1 teaspoon vanilla

¼ teaspoon baking soda

1 ½ tablespoons of Enjoy life chocolate chips (optional)

Instructions

1. In a lightly greased small bowl mash the banana.
2. Add remaining ingredients and mix to completely combine.
3. Either keep mix in the small bowl or split between two greased mugs or ramekins. Put the mix in your microwave and cook for 4 minutes. This cake can also be cooked in the oven at 350 degrees for 25 minutes.
4. Let it cool for a little, then chow down!

If you want to make the pumpkin cake version simply replace the banana with 1/2 cup of pumpkin puree and don't add the cocoa powder and chocolate ships. Unless of course you want to do some kind of chocolate pumpkin cake which sounds pretty awesome actually. Ok, I am totally going to make that next.

Mini Carrot Cakes with Coconut Frosting (Paleo)

Mini Carrot Cakes with Coconut Frosting

So for the last month I have been on a serious sweet tooth fix. I am not the biggest dessert person, but when I crave something, I have to have it. I’ve made chocolate pistachio clusters (check out paleomg's amazing recipe, she is a genius!) And I've made a few two many 5 minute microwave chocolate cakes (coming soon to the blog, I promise). And then finally, I began craving my most favorite dessert ever: Carrot Cake!

When I searched for gluten free or paleo carrot cake recipes and couldn't find something I like. Either it was too many odd ingredients, or ones I would just never buy. My plan was to find a way to make these treats with simple ingredients most people would have in their kitchen.

Mini Carrot Cakes with Coconut Frosting

Ingredients

• 2 eggs
• 1 banana
• 3/4 teaspoon baking soda
• 1/4 teaspoon cream of tarter
• 1 teaspoon cinnamon
• 1 teaspoon vanilla extract
• 1 tablespoon maple syrup
• 3 tablespoons melted coconut oil, divided
• 3 tablespoons sifted coconut flour
• 3 tablespoons of chopped walnuts
• ½ cup of shredded carrot
• 4 small pitted dates, diced

Coconut Frosting 

Ingredients

• 1 cup of coconut cream
• 1 teaspoon vanilla extract
• 1 teaspoon lemon extract
• ½ tablespoon maple syrup
• 2 tablespoon melted coconut oil
• ½ cup unsweetened shredded coconut

Instructions

1. Preheat oven to 335 degree. Yes a bit odd, but trust me.
2. Mix eggs, coconut flour, vanilla extract, cinnamon, baking powder, baking soda, maple syrup, and  2 tablespoons of melted coconut oil in a medium bowl.
3. Blend banana in food processor or blender until it is at a smoothie consistency. Then add to bowl with other ingredients.
4. Add chopped dates, walnuts, and shredded carrots to mix and fold in.
5. Take remaining tablespoon of melted coconut oil and grease muffin tray. 
6. Pour mix into tray so that each muffin tin is ¾ full. The mix should make 6 mini cakes.
7. Bake in oven for 25 minutes, or until you can put a tooth pick in the center and it comes out clean. 
8. While cakes are cooking, place all frosting ingredients in a medium bowl and use a hand mixer to mix until it is a nice smooth whipped consistency.
9. Pull them out of oven and let them cool for 2-3 minutes in tray. Then put them on a rack to finish cooling.
10. Once cakes are cool, top each one off with an over flowing tablespoon of icing, and top with some walnuts for decoration.

Now enjoy!!

*Source: http://www.patient.co.uk/health/polycystic-ovary-syndrome