sweet laurel bakery cake shop

I had been plotting my visit to the Sweet Laurel Bakery Cake Shop over in the Palisades for quite some time now. I’m a huge fan of Laurel herself (and her cottage is to die for), as well as her delectable baked goods! But as well all know, the pandemic hit, and so I really haven’t been out & about all that much. In the meantime, I’ve been baking up a storm from the cookbook, and boy are there some tasty recipes to be had! Sweet Laurel recipes are all gluten, grain, and refined sugar free, and many are also vegan as well, making them a great choice for anyone with allergies or dietary restrictions. My bestie Rachel McConn (an amazing nutritional therapy practitioner & natural foods chef, by the way) came up from San Diego to hang for a night, and since she has Celiac Disease, the bakery has been on her must-visit list as well. We headed out on a (safe & socially distanced) mission for sweets, and we were not disappointed.

The star of the show was the ice cream sandwich- snickerdoodle cookies with chocolate ice cream. This was so delicious, not to mention all vegan & gluten free! It totally hit the spot on a hot summer day. I can never say no to carrot cake, so had to get a slice of that as well. This one is lightly sweet, and studded with walnuts and raisins. The probiotic cashew cream frosting is super unique and provides such a nice tang! Even my one year old got in on the sampling, and he was definitely a fan. I can’t wait to return to try some of their super food lattes and keto frappes- yum! And lastly, don’t miss Laurel’s new savory cookbook, which is now available for preorder!

turmeric rye banana bread

Honestly, who doesn’t love a good banana bread?? I feel like it’s one of life’s simple, but oh so delicious pleasures, and always nice to have on hand. It can be made as healthy or as decadent as you want, but I tend to love the heartier loaves chock full of good-for-you ingredients like whole grains, nuts, and seeds. My husband and I have been on a bit of a banana bread kick, and he recently whipped up such a unique & tasty version, I just had to share. Fresh ground turmeric really shines through in both flavor and appearance, giving this moist loaf a beautiful golden hue, and rye flour lends a hearty, but not overpowering hand. The pecans, hemp hearts, and chia seeds add a lovely texture, and the raw honey creates just the right amount of sweetness. It’s damn near perfect on its own, but lightly toasted with a pat of butter (or carrot cake jam, as pictured above), and it’s absolute heaven!

Turmeric Rye Banana Bread:

  • 7 oz whole wheat flour

  • 3 oz rye flour

  • 1 tsp ground turmeric

  • 1/8 tsp black pepper

  • 1/2 tsp ground cinnamon

  • 1 tsp baking soda

  • 1/2 tsp salt

  • 4 oz butter, melted

  • 4 oz raw honey

  • 2 large eggs

  • 4 extra ripe bananas (2 mashed, 1 chunky, 1 sliced)

  • 4 oz almond (or other non-dairy) milk

  • 1 tsp pure vanilla extract

  • 1/2 cup pecans, toasted & chopped

  • 1/4 cup hemp hearts

  • 1/4 cup chia seeds

Preheat the oven to 350 F. Sift both flours, baking soda, turmeric, black pepper, cinnamon, and salt into a large mixing bowl. In a separate bowl, mix the butter and honey together until smooth. Add the eggs, mashed bananas, almond and vanilla extract to the butter mixture until well combined. Then add in the chunky banana pieces as well. Fold in the flour mixture, then gently add the pecans, hemp hearts, and chia seeds. Grease a loaf tin, and pour in the batter, smoothing and evening out if necessary. Top with reserved sliced bananas. Transfer to the oven and bake for about 50-60 minutes, or until the top is golden-brown and bananas are lightly caramelized. Remove from the oven and cool in the tin for a few minutes, then turn out onto a wire rack to cool completely before serving.

*Adapted from Banana Bread from BBC.

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carrot cake with coconut cream frosting

Carrot Cake is my all-time favorite dessert in the world- it was even my wedding cake! I love all the textures and flavors, and would really be happy eating it every day of my life. Everyone has their preferred way of making it- with or without nuts, raisins, pineapple, coconut, etc. After many trials and tastes, below is my version of the ultimate carrot cake! It's a denser cake that's full of tasty ingredients. I love the depth of flavor that toasted nuts & coconut add to this cake, along with spices like cinnamon & nutmeg. I wouldn’t call it a tropical carrot cake though, because you definitely won’t find pineapple in my version! Rolled oats add a nice textural component, but you may also sub out another type of flour (all-purpose works fine) if you prefer. I’m not the biggest fan of cream cheese, but I do enjoy the tangy flavor it lends to frosting in carrot cake. Alternatively, I’ve made a coconut cream cheese frosting using both coconut cream & cream cheese, making it a bit lighter & fluffier, but still creamy & delicious! If you use vegan cream cheese (or leave it out altogether), this cake is also entirely vegan & full of healthy ingredients like carrots, applesauce, nuts, and coconut oil, so feel free to indulge as much as you please! PS- I'm by no means a pastry chef, and am still learning ow to nicely decorate a cake in that perfectly precise way. Thanks to my husband for lending his technical skills!

Carrot Cake with Coconut Cream Cheese Frosting:

Cake:

  • 2 cups whole wheat pastry flour

  • 1 cup rolled oats

  • 2 teaspoons baking powder

  • 2 teaspoons baking soda

  • 2 teaspoons ground cinnamon

  • 1/4 teaspoon ground nutmeg

  • 1/2 teaspoon salt

  • 2/3 cup coconut oil, melted

  • 1 cup coconut palm sugar

  • 2 cups unsweetened applesauce

  • 2 teaspoons pure vanilla extract

  • 2 cups carrots, shredded (plus extra for topping)

  • 1 cup pecans, toasted & chopped (plus extra for topping)

  • 3/4 cup shredded coconut, toasted (plus extra for topping)

Frosting:

  • 2 cans coconut milk, refrigerated overnight

  • 6 oz. cream cheese

  • 2 teaspoons pure vanilla extract

  • 1 cup powdered sugar

  • 1/4 teaspoon salt

Preheat oven to 350 F. Spray two 9” cake pans with non stick spray, line them with parchment paper, and then spray the parchment paper.

Make the coconut cream cheese frosting first. Remove the coconut milk from the refrigerator, and turn upside down. Open cans from the bottom, pour out the coconut liquid (save for smoothies!), and scoop out the solid coconut cream. Add to the bowl of a stand mixer fitted with whisk, along with cream cheese, powdered sugar, vanilla, and salt. Whip the cream, starting slowly at first & gradually increasing your speed, until it’s nice and fluffy. Move frosting to an airtight container, and refrigerate to allow it to set.

Sift all dry ingredients together in a large bowl. Combine wet ingredients in another bowl (oil to vanilla), then add the two together until just combined. Fold in carrots, pecans & coconut last. Pour the cakes into pans, and bake for about 30 minutes. Allow cakes to cool a few minutes, then transfer them to a wire rack.

Once the cakes have fully cooled, you may even them out by removing any domed shape on top (this will allow them to stack more evenly). Place one cake on a cake stand, add a layer of frosting, then stack the second cake on top. Add a thin, “crumb layer” of frosting over the entire cake, then allow it to chill for 30 minutes to set. Now apply a thicker layer of frosting over the entire cake. Top with remaining carrots, pecans & coconut as desired. Slice and enjoy!

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*Can be made with three 6” round cake pans to create a 3-layer cake. Increase baking time to about 35-38 minutes.

**Adapted from Carrot Cake in Skinny Bitch in the Kitch.