The Healthy Cake Cookbook

The
HEALTHY
CAKE
Cookbook
©Sarah Lynn 2016

The Healthy Cake Cookbook
Copyright 2016 Sarah Lynn.
No unauthorized use is permitted absent the express written permission of Sarah Lynn©.
1

CONTENTS
Welcome 4
Ingredients + Substitutions 5
v Healthy Cakes
Pumpkin Spice Cake 8
Frosted Fudge Brownie Cake 9
Vanilla Butter Cake 10
Classic Chocolate Cake 11
Cinnamon Coffee Cake 12
Flourless Chocolate Fudge Cake 14
v Single Serving Healthy Cakes
Cinnamon Bun for One 16
Chocolate Chip Cookie Cake 18
Funfetti Vanilla Cake for One 19
Personal Fudge Brownie 20
Chocolate Cake for One 21
v Healthy Frosting + Icing
Whipped Vanilla Cream Frosting 23
Salted Caramel Frosting 24
Whipped Chocolate Frosting 25
Brown Sugar Cinnamon Frosting 26
Chocolate Fudge Frosting 27
2

Cream Cheese Frosting 28
Raspberry Cream Frosting 29
Coconut Butter Icing 30
Simple Dark Chocolate Sauce 31
v Healthy Pudding
Vanilla Cake Batter Pudding 33
Chocolate Pudding 34
Cinnamon Bun Pudding 35
Pumpkin Spice Pudding 36
v Healthy Parfaits
Pumpkin Pie Parfait 38
Chocolate Cake Parfait 39
Cookies n’ Cream Parfait 40
Cinnamon Bun Parfait 41
Blueberry Vanilla Pie Parfait 42
v Bonus Recipes!
Secret Cookie Dough 44
Chocolate Bark 45
3

W elcome to The Healthy Cake Cookbook!
It has always been a dream of mine to write a cookbook. Thank you so much for
supporting me and making my dream a reality. I am passionate about making sure
everyone is able to enjoy dessert daily, even if you prefer to eat a healthy diet.
Unfortunately, desserts are often associated with guilt or “cheating” on one’s diet. The
best part about this cookbook is that all of the recipes are healthy enough to eat daily –
as a dessert, an afternoon snack, or even for breakfast!
I tried to cover any questions you may have in my “Ingredients + Substitutions” section
on the next page. If you have more specific questions that are not answered, the best
way to contact me is by email at sarahlynnfitness@gmail.com.
I hope you enjoy these recipes as much as I do!
With Love & Healthy Cake,
Sarah
PS: When you make a recipe, share a photo on Instagram! I love to see your creations
and may feature your photo on @baketobefit.
Tag me @sarahlynnfitness and @baketobefit and use the hashtags

#healthycakecookbook and #baketobefit on your post J
4

Ingredients + Substitutions
PROTEIN POWDER:
I use Slap Nutrition whey protein powder. Slap Nutrition whey is a cold processed, micro-
filtered whey protein isolate that is high quality and easily digestible. It has a very short
ingredient list and it is naturally sweetened with stevia. The nutritional breakdown for
one scoop is 100 calories (28.4 g), 0 g of fat, <1 g of carbs, and 25 g of protein. Slap
protein comes in seven delicious flavors: Vanilla, Chocolate, Cake Batter, Strawberry,
Cinnamon Swirl, Peanut Butter, and Mint Chocolate. My favorite flavors for baking are
Cake Batter and Vanilla because they are very versatile - these two flavors can be
successfully used in any of my recipes. However, all of the flavors are delicious.
If you would like to try Slap protein powder or any other Slap Nutrition products (like
Salted Caramel BCAAs!), you can use my discount code SARAH for 10% off at
WeSlap.com.
Other brands of whey protein, a whey + casein blend, egg white protein, vegan protein
powder, etc., will also work in the recipes. Depending on the type of protein, certain
proteins may slightly change the texture of the recipe. My main recommendation is that
you enjoy the taste of the protein powder you are using.
If you prefer not to use protein powder, you can omit the protein powder from the
recipe. Simply decrease liquid ingredients (milk/water or applesauce if milk/water is not
called for) in the recipe by about 1-2 teaspoons per ¼ scoop of protein called for. If
milk/water or applesauce is not called for in the recipe, increase coconut flour by 1
teaspoon per ¼ scoop of protein called for. You may also need to add extra flavor
extract and/or sweetener to taste. Feel free to email me for help with this
{sarahlynnfitness@gmail.com}
TYPES OF FLOUR:
Coconut flour: I use Bob’s Red Mill coconut flour, but any brand of coconut flour will
work. Coconut flour has a very unique texture, and there is no other flour that I know of
that can be used as a one-for-one replacement.
Arrowroot starch: I use Bob’s Red Mill arrowroot starch or tapioca starch, but you can
also use potato starch. Some readers have also reported success using corn starch.
5

DAIRY FREE SUBSITUTIONS:
The recipes call for Greek yogurt as an ingredient. I use Fage 0% plain yogurt.
You can substitute with dairy-free yogurt or full-fat canned coconut cream. I
recommend using So Delicious brand Greek coconut yogurt. If you use a different dairy
free yogurt that is not as thick as Greek yogurt, you may want to decrease the liquid
and/or slightly increase the amount of flour in the recipe.
SWEETENERS:
I use Stevia in the Raw as a sweetener in the recipes (1:1 ratio for sugar). In frosting
recipes and single serving recipes, I use stevia packets because they are easy to add
one or two to a recipe. I use PureVia brand of stevia packets.
If you do not like stevia, you can use any other granulated sweetener with equivalent
sweetness. One stevia packet is equal to two teaspoons of sugar. I recommend tasting
the batter to make sure it has the right amount of sweetness. There are no eggs in any
of the recipes, so you can always taste the batter safely.
SWEET POTATOES:
I use Japanese yams because they impart a distinct vanilla cake flavor to recipes.
Japanese yams are a variety of white sweet potato. They have purple skin with white
flesh. You may substitute other varieties of white sweet potato.
OVENS:
All ovens vary, so always keep an eye on your cake while baking. I have had success
baking many of these recipes in my toaster oven as well as the regular oven. If using a
toaster oven, you may have to slightly decrease temperature and/or baking time.
FROSTING:
All frosting recipes are only 1-2 servings because I recommend frosting your pieces of
cake as you eat them, rather than frosting the entire cakes in advance. You can frost
the entire cakes in advance by making extra frosting, but make sure to store them in
the refrigerator and eat within 1-2 days for freshness.
NUTRITONAL INFORMATION/MACROS:
The nutritional information provided for each recipe is for one serving, not including
frosting or other add-ons in the photos, unless specified.
6

Healthy Cakes
SARAH’S TIPS:
v Take a square of cake and cut it on the diagonal. Frost each piece and stack
the pieces on top of each other for a double layer slice of cake.
7

Pumpkin Spice Cake
SERVES: 9 – 70 calories 0 F / 7 C / 9 P
INGREDIENTS:
ü 1 can pumpkin (15 ounces/425 g)

ü 1 cup Greek yogurt (227 g)
ü 3 Tablespoons coconut flour (21 g)
ü 1 tablespoon arrowroot starch (7 g)
ü 2 scoops cinnamon swirl protein powder
(56 g)
ü 1 teaspoon cinnamon
ü 1 teaspoon pumpkin spice
ü 1/2 teaspoon baking soda
ü 1/4 teaspoon salt
ü 1/3 cup stevia in the raw (adjust to taste
based on the sweetness of your protein
powder)
DIRECTIONS:
Preheat oven to 350 degrees F. Grease an 8x8 square or round glass pan with non-stick
spray.
First combine the pumpkin and yogurt, either by hand, or with a blender, food
processor, or electric mixer. Next, add all your dry ingredients to a separate bowl and
stir. Add the dry ingredients to the pumpkin yogurt mixture and blend until completely
smooth.
Pour the batter into the greased pan, and bake for 40-45 minutes. Allow to cool before
slicing and frosting. I actually prefer this cake after it has cooled in the refrigerator for a
few hours. Store covered in the refrigerator.
SARAH’S TIPS:
v Add chocolate chips to the batter for chocolate chip pumpkin cake!
SERVING SUGGESTIONS:
v Slice and frost with frosting of choice. Whipped vanilla cream, brown sugar
cinnamon, and cream cheese are my favorite frostings with this cake.
v Make a Pumpkin Pie Parfait.
8

Frosted Fudge Brownie
Cake
SERVES: 9 – 112 calories – 4 F / 12 C / 7 P
INGREDIENTS
ü ¼ cup coconut flour (28 g)

ü ¼ cup arrowroot starch (28 g)
ü 1/3 cup Hershey’s special dark
cocoa powder (40 g)
ü 1 ½ scoops chocolate protein
powder (42 g)
ü 1/3 cup stevia in the raw
ü 1 teaspoon ground flaxseed
meal (3 g)
ü ½ teaspoon baking soda
ü ¼ teaspoon salt
ü ½ cup applesauce (or mashed sweet potato or pumpkin) (113 g)
ü ½ cup Greek yogurt (113 g)
ü 2 tablespoons pure maple syrup (30 ml)
ü ¼ cup unsweetened almond milk or water (60 ml)
ü 2 tablespoons coconut oil (28 g)
ü 3-4 tablespoons chocolate chips (*optional, but recommended – not included in
nutritional information)
DIRECTIONS:
Preheat oven to 325 degrees F. Grease an 8”x8” square glass pan with nonstick spray.
In a large bowl, combine all dry ingredients. Add applesauce, yogurt, maple syrup, and
water/milk. Stir just until combined. Heat coconut oil in the microwave or on the stove
until melted and hot. Add to the batter and stir until combined. Fold in chocolate chips
if desired. Scoop batter into the greased pan and bake for 17-20 minutes. It will not be
completely firm in the center, but will firm up as it cools.
v Pictured: layered with secret cookie dough, frosted with chocolate ganache
(page 14), and drizzled with nut butter mixed with melted coconut oil.
v Serve warm with ice cream or frozen yogurt.
9

Vanilla Butter Cake
INGREDIENTS:
ü 330 g Japanese Yam, baked, skin

removed (one medium size yam)
ü ½ cup applesauce (113 g)
ü ¼ cup coconut flour (28 g)
ü 2 scoops vanilla or cake batter
protein powder (56 g)
ü ¼ cup stevia in the raw
ü ½ teaspoon baking soda
ü ¼ teaspoon salt
ü 1 teaspoon ghee or butter (5 g)
DIRECTIONS:
Preheat oven to 325 degrees F. Grease an 8x8 square glass pan with non-stick spray.
Add the first three ingredients to a food processor or blender and blend until very
smooth. Add the rest of the ingredients and blend again until combined. Scoop the
batter into the greased pan, and smooth out the top. Bake in preheated oven for 45
minutes, or until firm in the center. Allow to cool before slicing and serving. Store
covered in the refrigerator.
SARAH’S TIPS:
v Use different flavored protein powders to change up the flavor, or try adding
chocolate chips, cinnamon, coconut flakes, fruit, etc.
v The yam + applesauce should equal 443 g total. If your yam yields less than 330
g, use an equivalent amount of applesauce in its place.
v Slice and frost with frosting of choice. Chocolate Ganache, Whipped Vanilla,
Brown Sugar Cinnamon, and Raspberry Cream are my favorite frostings with this
cake, but it goes well with all of them.
v Make a Blueberry Vanilla Pie Parfait.
10

Classic Chocolate Cake
SERVES: 9 – 75 calories <1 F / 9 C / 10 P
INGREDIENTS:
ü 1 can pumpkin (15 oz./425 g) (can

sub mashed sweet potato)
ü 3 tablespoons coconut flour (21 g)
ü 1/3 cup cocoa powder (40 g)
ü 1/2 cup stevia in the raw
ü 2 scoops chocolate protein powder
(56 g)
ü ½ tsp instant coffee granules
(*optional, for richer chocolate flavor)
DIRECTIONS:
Preheat oven to 350 degrees F. Grease an 8x8 square glass pan with non-stick spray.
Either by hand or in a blender or food processor, combine the pumpkin and yogurt. In a
separate bowl, combine all dry ingredients and stir. Pour the dry ingredients into the
pumpkin yogurt mixture, and blend until well combined.
Scoop the batter into the greased pan, and bake for 40-45 minutes or until firm in the
center. Allow to cool before slicing and serving. I refrigerate this cake until completely
cool before frosting. Store covered in the refrigerator.
SARAH’S TIPS:
v Add flavored chips to the batter! Chocolate chips, white chocolate chips,
peanut butter chips, etc.
v This cake is delicious with whipped vanilla cream, whipped chocolate, salted
caramel, or chocolate fudge frosting. Top the frosting with a dollop of chocolate
or vanilla pudding for an extra treat.
v Make a Chocolate Cake Parfait.
11

Cinnamon Coffee Cake
SERVES: 6 – 100 calories 4 F / 7.5 C / 9 P
INGREDIENTS:
Cake:
ü 6 tablespoons coconut flour

(42 g)
ü 1 1/3 scoops cinnamon swirl
protein powder (or use vanilla
protein + ½ teaspoon
cinnamon) (37 g)
ü 1 tablespoon ground flaxseed
meal (7 g)
ü ¼-1/3 cup stevia in the raw
ü ¾ teaspoon baking soda
ü ¼ teaspoon salt
ü ½ cup applesauce (113 g)
ü ½ cup unsweetened almond
milk or milk of choice (120 ml)
Streusel filling/topping:
ü 1 teaspoon cinnamon
ü 1 tablespoon ghee, butter, or coconut oil (14 g)
ü 3-4 stevia packets
ü 1-2 teaspoons coconut flour (if needed to thicken)
DIRECTIONS:
Preheat oven to 350 degrees F. Grease an 8”x4” loaf pan with non-stick spray.
Start by assembling the cake. Add all dry ingredients to a medium sized bowl, and stir
well. Add all wet ingredients to a separate bowl and mix well. Pour the dry ingredients
into the wet ingredients, and stir just until combined. Do not overmix.
Now make your cinnamon streusel. Melt the ghee or butter in a small bowl, and then
add cinnamon and stevia. Depending on what kind of stevia you use, you may need to
add a teaspoon or two of coconut flour to thicken.
12

Scoop half the cake batter into the greased pan. Take half the streusel topping and
crumble it on top of the batter. Scoop the remaining cake batter into the pan, and top
with the remaining streusel.
Bake for 25-30 minutes, until golden brown and firm in the center. Store covered in the
refrigerator.
SARAH’S TIPS:
v Take this coffee cake to a potluck brunch or to the office – it’s a healthy, protein
packed option that everyone will enjoy!
v Allow to cool, and then drizzle with coconut butter icing. Refrigerate for a few
minutes to harden the icing.
v Warm a slice up in the toaster, spread with butter or cream cheese, and enjoy
with a hot cup of coffee.
13

Flourless Chocolate Fudge
Cake
INGREDIENTS
ü 1 medium sized sweet potato, baked,

skin removed (~350 g)
ü 2 ½ tablespoons coconut oil (35 g)
ü 2 scoops chocolate protein powder
(56 g)
ü ¼ cup cocoa powder (30 g)
ü Stevia to taste, if needed
DIRECTIONS:
Preheat oven to 350 degrees F. In a food processor or blender, blend sweet potato,
Greek yogurt, and coconut oil until combined. Add protein powder and cocoa
powder and blend until very smooth. Taste-test the batter and add stevia to taste.
Reserve ¼ of the batter in a small bowl and put it in the refrigerator (this will be your
chocolate ganache frosting)
Scoop the batter into greased ramekins or an 8x4 loaf pan. Bake for 15-20 minutes, or
until firm in the center. Refrigerate for several hours before slicing, then frost with
chocolate ganache frosting. Store in the refrigerator.
SARAH’S TIPS:
v Don’t stress if your sweet potato is slightly more or less than 350 g – I have had
success using sweet potatoes that yielded anywhere from 300-400 g.
v This cake is dense and rich. Use more coconut oil for an even richer, fudgier
texture, or use less to lighten it up.
v Add chocolate chips to the batter before baking for an extra treat!
v After frosting with the chocolate ganache, add a layer of whipped vanilla
cream or whipped chocolate frosting, nut butter of choice, and dark chocolate
sauce.
14

Single Serving Healthy Cakes
SARAH’S TIPS:
v Each single serving recipe makes one big piece of cake – it may be enough for 2
servings depending on how hungry you are J
v One frosting recipe is enough to frost 1-2 single serving cakes.
v To make a double layer slice of cake: Bake your single serving cakes in a 4 inch
round glass ramekin. After baking and cooling, frost the cake and then cut it in
half. Stack the halves on top of each other to make a double layer cake.
v Try making 2-3 cupcakes rather than one larger cake. You may have to
decrease the baking time, so keep an eye on your cupcakes in the oven.
15

Cinnamon Bun for
One
SERVES: 1
175 calories 7.5 F / 13 C / 14 P
INGREDIENTS:
Cake:
ü 1/3 scoop cinnamon swirl

ü 1 ½ tablespoons coconut
flour (10 g)
ü 1 teaspoon ground
flaxseed meal (3 g)
ü Pinch of salt
ü 2 stevia packets
ü 2 tablespoons applesauce (30 g)
ü 2 tablespoons Greek yogurt (30 g)
ü 2 tablespoons unsweetened almond milk or water (30 ml)
Cinnamon swirl topping:
ü ¼ teaspoon cinnamon
ü 1 teaspoon ghee, butter, or coconut oil (5 g)
ü 1 stevia packet
ü ½ teaspoon coconut flour
DIRECTIONS:
Preheat oven to 350 degrees F. Grease a 4 inch round glass ramekin or other small
baking dish with non-stick spray.
Start by assembling the cake. Add all dry ingredients to a small bowl, and stir well. Add
all wet ingredients to a separate bowl and mix well. Pour the dry ingredients into the
wet ingredients, and stir just until combined. Do not overmix.
Now make your cinnamon swirl topping. Melt the ghee or butter in a small bowl, and
then add cinnamon, stevia, and coconut flour.
16

Scoop half the cake batter into the greased baking dish. Take half the streusel topping
and crumble it on top of the batter. Scoop the remaining cake batter into the pan, and
top with the remaining streusel.
Bake for about 15-20 minutes, or until golden brown and firm in the center.
SARAH’S TIPS:
v Make a few cinnamon buns ahead of time and take as a grab-and-go

breakfast!
v Allow to cool, and then drizzle with coconut butter icing.

v Allow to cool and frost with whipped vanilla, vanilla maple, or brown sugar
cinnamon frosting.
17

Chocolate Chip Cookie
Cake
INGREDIENTS:
ü 1/4 scoop vanilla protein powder

(7 g)
ü 1 tablespoon coconut flour (7 g)
ü 1 tablespoon arrowroot starch
(7 g)
ü 2 stevia packets
ü 1 teaspoon oil (5 g)
ü 1 tablespoon applesauce (15 g)
ü 1/8 teaspoon vanilla extract
ü 1 tablespoon chocolate chips and/or chunks (I use Enjoy Life)(15 g)
DIRECTIONS:
Preheat oven to 350 degrees F. If you want one jumbo size cookie, grease a 4 inch
round glass ramekin or other small baking dish with non-stick spray. If you would rather
make 4-5 smaller cookies, grease a baking sheet or line with parchment paper.
Add all dry ingredients to a small bowl, and stir well. Add all wet ingredients to a
separate bowl and mix well. Pour the dry ingredients into the wet ingredients, and stir
just until combined. Fold in half the chocolate chips. Scoop the batter into the greased
baking dish, or drop by the spoonful onto lined baking sheet. Top with remaining
chocolate chips. Bake for 10-12 minutes. You may have to decrease baking time for
smaller cookies.
SARAH’S TIPS:
v Add extra chocolate chips or chunks for an extra treat.

v Make it a “monster cookie” by adding extras such as nuts, dried fruit, coconut,
white chocolate chips, peanut butter chips, etc.
v Enjoy warm with a glass of cold almond milk or frozen yogurt/ice cream.
v Allow to cool and frost with whipped vanilla frosting.
18

Personal Fudge Brownie
SERVES: 1 – 188 calories 8.5 F / 18 C / 13 P
INGREDIENTS:
ü 1/3 scoop chocolate protein powder

(9 g)
ü 1 tablespoon Hershey’s special dark
cocoa powder (can sub regular
cocoa) (5 g)
ü ¼ teaspoon ground flaxseed meal
ü Pinch of salt
ü 3 stevia packets
ü ½ tablespoon oil (7 g)
ü 1 tablespoon unsweetened almond milk or water (15 ml)
ü 1 tablespoon chocolate chips (15 g) (*optional, but recommended – not
included in nutritional information)
DIRECTIONS:
baking dish with non-stick spray. Add all dry ingredients to a small bowl, and stir well.
Add all wet ingredients to a separate bowl and mix well. Pour the dry ingredients into
the wet ingredients, and stir just until combined. Do not overmix. Fold in chocolate chips
if desired. Scoop the batter into the greased baking dish.
Bake for 10-13 minutes. It should still be slightly underdone in the center.
v For a Cookie’s N’ Cream Brownie, allow to cool and frost with whipped vanilla
cream frosting, top with a crushed Oreo-style cookie, and drizzle with dark
chocolate sauce.
v Serve warm with ice cream or frozen yogurt.
19

Chocolate Cake for One
INGREDIENTS:
ü 1/3 scoop chocolate protein

powder (9 g)
ü 1 1/2 tablespoons coconut flour
(10 g)
ü 1 tablespoon cocoa powder (5 g)
ü 1 teaspoon ground flaxseed meal
(3 g)
ü Pinch of salt
ü 3 stevia packets
ü 2 tablespoons unsweetened
almond milk or water (30 ml)
DIRECTIONS:
just until combined. Do not overmix.
Scoop the batter into the greased baking dish.
Bake for 15-20 minutes, until firm in the center. Allow to cool before frosting.
SARAH’S TIPS:
v Use Hershey’s special dark cocoa powder for a dark chocolate cake.
v Frost with whipped chocolate frosting and top with dark chocolate sauce (as
pictured).
20

Funfetti Vanilla Cake for
One
INGREDIENTS:
ü 1/3 scoop vanilla or cake batter

ü 1 1/2 tablespoons coconut flour (7g)
ü 1 teaspoon ground flaxseed meal (3 g)
ü Pinch of salt
ü 2 stevia packets
ü 2 tablespoons unsweetened almond
milk or water (30 ml)
ü 1/2 teaspoon colored sprinkles (I used Let’s Do Organic natural sprinkles)
DIRECTIONS:
just until combined. Do not overmix. Fold in sprinkles if desired. Scoop the batter into the
greased baking dish.
Bake for 15-20 minutes, until firm in the center. Allow to cool before frosting.
SARAH’S TIPS:
v Try adding white chocolate chips and a splash of vanilla extract for an extra
boost of flavor!
v This cake pairs well with all frosting flavors. Pictured, it is frosted with whipped
vanilla cream frosting and topped with dark chocolate sauce and an extra dose
of sprinkles.
21

Healthy Frosting + Icing
SARAH’S TIPS:
v Use 2% or whole milk Greek yogurt for creamier frostings. Provided nutritional
information is calculated using Fage 0% Greek yogurt.
v Use PB2 instead of coconut flour if you want to add a peanut butter flavor to
your frosting.
v Use more or less coconut flour to make the texture thicker or thinner.
v Feel free to omit the protein powder from your frosting – it simply adds an extra
dose of flavor and protein, but all frostings are still delicious without added
protein powder.
22

Whipped Vanilla Cream Frosting
SERVES: 2 – 75 calories 0.5 F / 7.5 C / 9.5 P
INGREDIENTS:

ü 1 ½ tablespoons coconut flour (10 g)
ü 1 teaspoon pure maple syrup (5 g)
ü 2 stevia packets
ü ¼ scoop vanilla protein powder (7g)
ü 1 teaspoon almond milk or water (5 g)
DIRECTIONS:
Dissolve protein powder in milk or water in a small bowl. Add Greek yogurt, coconut
flour, maple syrup, stevia, and stir. Whip with a fork or electric mixer until thick and fluffy.
SARAH’S TIPS:
v Try using different flavors of protein to change up the flavor.
23

Salted Caramel Frosting
SERVES: 2 – 73 calories 0.5 F / 7 C / 9.5 P
INGREDIENTS:

ü 1 teaspoon coconut nectar, honey, or caramel sauce (5 g)
ü 2 stevia packets
ü Pinch of salt
DIRECTIONS:
flour, “caramel” of choice, stevia to taste, and stir. Whip with a fork or electric mixer until
thick and fluffy.
If you have Slap Nutrition Salted Caramel BCAAS:
Salted Caramel BCAA Frosting
INGREDIENTS:

ü ½ - 1 scoop Slap Nutrition Salted Caramel BCAAs
ü Pinch of salt
DIRECTIONS:
Dissolve protein powder and BCAAs in milk or water in a small bowl. Add Greek yogurt,
coconut flour, salt, and stir. Whip with a fork or electric mixer until thick and fluffy.
SARAH’S TIPS:
v Coconut nectar is a relatively nutritious, low glycemic sweetener that has a thick,
caramel-like texture and flavor. I highly recommend it for making salted caramel
frosting!
24

v To make a salted caramel drizzle, simply add a pinch of salt to a few teaspoons
of coconut nectar or honey, and drizzle over your cake.
v Add some extra muscle recovery to your healthy cake with Salted Caramel
BCAA frosting. The BCAAs add authentic salted caramel flavor, while also
providing amino acids to assist with muscle recovery. You can order them at
WeSlap.com and use code SARAH for 10% off.
Whipped Chocolate
Frosting
SERVES: 2 – 72 calories 1 F / 6.5 C / 10 P
INGREDIENTS:

ü 2 stevia packets or to taste
ü ¼ scoop chocolate protein powder
(7 g)
ü 1-2 teaspoons almond milk or water
(5-10 g)
DIRECTIONS:
Dissolve protein powder and cocoa powder in milk or water in a small bowl. Add Greek
yogurt, coconut flour, and stevia to taste, and stir. Whip with a fork or electric mixer until
thick and fluffy.
25

Brown Sugar Cinnamon Frosting
INGREDIENTS:

ü 1 teaspoon coconut palm sugar or brown sugar (5 g)
ü 2 stevia packets
ü ½ teaspoon cinnamon
ü ¼ scoop vanilla or cinnamon swirl protein powder (7g)
DIRECTIONS:
flour, brown sugar, cinnamon, stevia to taste, and stir. Whip with a fork or electric mixer
until thick and fluffy.
26

Dark Chocolate Fudge Frosting
INGREDIENTS:
ü 1 tablespoon Hershey’s special dark cocoa powder (5 g)

ü 1 tablespoon PB2 or coconut flour (7 g)
ü ¼ scoop chocolate protein powder (7 g)
ü 2 stevia packets
ü 2-3 tablespoons almond milk or water (30-45 g)
DIRECTIONS:
In a small bowl, mix cocoa powder, coconut flour or pb2, protein powder, and stevia to
taste. Slowly add almond milk until you reach your desired consistency.
27

Cream Cheese Frosting
INGREDIENTS:
ü 2 tablespoons cream cheese (28 g)

ü ¼ cup Greek yogurt (56 g)
ü 2 stevia packets
ü ¼ scoop vanilla or cake batter protein
powder (7 g)
DIRECTIONS:
Dissolve protein powder in milk or water in a

small bowl. Add Greek yogurt, cream cheese, coconut flour, maple syrup, and stevia to
taste, and stir. Whip with a fork or electric mixer until thick and fluffy.
SARAH’S TIPS:
v Use low fat or fat free cream cheese to lighten it up, or use full fat cream cheese
for a creamier, richer frosting. The nutritional information is calculated using
Philadelphia whipped cream cheese (4.5 g F per two tablespoons).
28

Raspberry Cream Frosting
INGREDIENTS:

ü 1 tablespoon raspberry preserves (9 g)
ü 2 stevia packets
DIRECTIONS:
Dissolve protein powder and cocoa powder in milk or water in a small bowl. Add Greek
yogurt, coconut flour, stevia, and stir. Whip with a fork or electric mixer until thick and
fluffy.
29

Coconut Butter Icing
INGREDIENTS:
ü 1 tablespoon coconut butter (16 g)

ü ½ - 1 stevia packet
DIRECTIONS:
Melt the coconut butter in a small bowl, then stir in stevia to taste. Drizzle over cooled
cake, and refrigerate to harden. This amount makes enough to top about one
cinnamon coffee cake or 2-3 single serving cinnamon buns.
30

Simple Dark Chocolate Sauce
SERVES: 1 – 27 calories 0.5 F / 7.5 C / 1 P
INGREDIENTS:

ü 2 stevia packets
ü 1 tablespoon water (15 ml)
DIRECTIONS:
Add the first three ingredients to a small bowl and stir. Very slowly add water until
desired consistency is reached.
31

Healthy Pudding
SARAH’S TIPS:
v If you prefer not to add protein powder to your pudding, all pudding recipes are
delicious without protein powder. However, you may need to add additional
sweetener, so make sure to taste test.
v Make your pudding when your yams or sweet potatoes are still warm for easier
blending.
v Top with fresh berries and/or whipped cream, and enjoy as a healthy dessert,
breakfast, or snack.
v Make a healthy pudding parfait!
v Use a dollop of pudding as a topping for a slice of cake.
32

Vanilla Cake Batter
Pudding
SERVES: 5
200 calories 6 F / 20 C / 16 P
INGREDIENTS:
ü 450 g Japanese yam,

baked, skin removed
(about one large yam or
two small yams)
ü 2 tablespoons virgin
coconut oil (28 g)
ü ¾ cup unsweetened almond milk or milk of choice (180 ml)
ü 2 scoops cake batter or vanilla protein powder (56 g)
DIRECTIONS:
Add yam, coconut oil, and yogurt to a food processor or high speed blender and
blend until combined. Add milk and blend until smooth. Add protein powder and blend
for a few minutes until you get a very smooth, silky, pudding-like texture. Depending on
what type of blender you use, this may take a few minutes.
Once you achieve your desired texture, taste the pudding and add stevia to taste if
needed (I usually do not need any). Pour the pudding mixture into a glass pan or bowl,
cover and refrigerate for several hours or until chilled and set. The pudding will thicken
as it chills.
33

Chocolate Pudding
INGREDIENTS:
ü 450 g sweet potato, baked, skin

removed (about one large or two
small sweet potatoes)
ü 2 tablespoons coconut oil (28 g)
ü ½ cup unsweetened almond milk
or milk of choice
ü ¼ cup cocoa powder (30 g)
ü 2 scoops chocolate protein
powder (56 g)
DIRECTIONS:
Add sweet potato, coconut oil, and yogurt to a food processor or high speed blender
and blend until combined. Add milk and blend until smooth. Add protein powder and
cocoa powder and blend for a few minutes until you get a very smooth, silky, pudding-
like texture. Depending on what type of blender you use, this may take a few minutes.
cover and refrigerate for several hours or until chilled and set.
34

Cinnamon Bun Pudding
INGREDIENTS:
ü 450 g Japanese yam, baked, skin

removed (about one large or two
small yams)
ü 1 tablespoon virgin coconut oil (14 g)
ü 1 tablespoon ghee (14 g)
ü ¾ cup unsweetened almond milk or
milk of choice (180 ml)
ü 2 scoops cinnamon swirl or vanilla
ü 1/2 teaspoon cinnamon
DIRECTIONS:
Pictured: Vanilla butter cake layered with cinnamon bun pudding, brown sugar cinnamon
frosting, and fresh berries.
35

Pumpkin Spice Pudding
INGREDIENTS:
ü 450 g Japanese yam, baked, skin removed (about one large yam or two small
yams)
ü 2 tablespoons virgin coconut oil (or use 1 tablespoon coconut oil + 1 tablespoon
ghee) (28 g)
ü ½ cup canned pumpkin (120 g)
ü ½ cup unsweetened almond milk or milk of choice (120 ml)
ü 2 scoops cinnamon swirl or vanilla protein powder (56 g)
ü 1/2 teaspoon pumpkin spice
ü 1/2 teaspoon cinnamon
DIRECTIONS:
36

Healthy Parfaits
SARAH’S TIPS:
v Make your parfaits in clear glass bowls or dishes so that you can see all of the
layers.
37

Pumpkin Pie Parfait
SERVES: 1-2
INGREDIENTS:
ü One Serving Pudding: Pumpkin Spice, Vanilla, or Cinnamon Bun

ü One Serving Pumpkin Spice Cake
ü One Serving Healthy Frosting: Whipped Vanilla or Brown Sugar Cinnamon
ü Optional: fruit or berries of choice
DIRECTIONS:
Cut pumpkin spice cake into small chunks. Layer one third of the chunks on the bottom
of a bowl. Cover with 1/3 of your frosting. Add a layer of fruit if desired, and then cover
with a layer of pudding. Continue these steps two more times, finishing with the
remaining pudding, cake pieces, frosting, and fruit.
38

Chocolate Cake
Parfait
SERVES: 1-2
INGREDIENTS:
ü One Serving Pudding:

Vanilla or Chocolate (or ½
of each!)
ü One Serving Chocolate
Cake
ü One Serving Healthy
Frosting: Whipped Vanilla or
Whipped Chocolate
ü Optional: fruit or berries of
choice
DIRECTIONS:
Cut cake into small chunks. Layer one third of the chunks on the bottom of a bowl.
Cover with 1/3 of your frosting. Add a layer of fruit if desired, and then cover with a
layer of pudding. Continue these steps two more times, finishing with the remaining
pudding, cake pieces, frosting, and fruit.
39

Cookies N’ Cream
Parfait
SERVES: 1-2
INGREDIENTS:
ü One Serving Pudding:

Vanilla
ü One Serving Fudge
Brownies
Frosting: Whipped
Vanilla
ü Topping: Chocolate
Bark with an Oreo-style
cookie or a Healthy
Oreo Cookie from The
Healthy Cookie
Cookbook
DIRECTIONS:
Cut brownie into small chunks. Layer one third of the chunks on the bottom of a bowl.
Cover with half of your frosting, and then add half of the pudding. Repeat each layer,
finishing with pudding. Smooth out the pudding so it is completely flat on top. Place in
the refrigerator while you make the Chocolate Bark topping.
Follow directions for making Chocolate Bark, and pour on top of the pudding. Top with
a crushed Oreo style cookie (I used gluten free Glutino brand), or any other toppings of
choice. Return to the refrigerator for a few minutes to harden.
v Make a large portion in a casserole dish and bring to a party for dessert or serve
to guests! You can make it ahead and store in the refrigerator until ready to
serve.
40

Cinnamon Bun Parfait
SERVES: 1-2
INGREDIENTS:
ü One Serving Pudding: Vanilla or Cinnamon Bun

ü One Cinnamon Bun for One or one serving Cinnamon Coffee Cake
ü One Serving Healthy Frosting: Whipped Vanilla Cream or Brown Sugar Cinnamon
ü Optional: fruit or berries of choice
DIRECTIONS:
Cut cake into small chunks. Layer one third of the chunks on the bottom of a bowl.
Cover with 1/3 of your frosting. Add a layer of fruit if desired, and then cover with a
layer of pudding. Continue these steps two more times, finishing with the remaining
41

Blueberry Vanilla Pie
Parfait
SERVES: 1-2
INGREDIENTS:
ü One Serving Vanilla Pudding

ü One Serving Vanilla Butter
Cake
Frosting: Whipped Vanilla
Cream
ü ½ cup fresh blueberries
DIRECTIONS:
Cut vanilla cake into small chunks. Layer one third of the chunks on the bottom of a
bowl. Cover with 1/3 of your frosting. Add a layer of fruit if desired, and then cover with
a layer of pudding. Continue these steps two more times, finishing with the remaining
42

Bonus Recipes
43

Secret Cookie Dough
INGREDIENTS:
ü 3 tablespoons tapioca or
arrowroot starch (21 g)
ü 2 ½ tablespoons coconut flour
(18 g)
ü ½ scoop vanilla protein powder
(14 g)
ü 1 teaspoon coconut palm
sugar or brown sugar (5 g)
ü 3 stevia packets
ü ¼ teaspoon salt
ü 1 tablespoon coconut butter (16 g)
ü ¼ cup Greek yogurt (56 g)
ü 2 teaspoons pure maple syrup (10 g)
ü ¼ teaspoon alcohol free vanilla extract
ü 2 tablespoons chocolate chips and/or chunks (I use Enjoy Life) (30 g)
DIRECTIONS:
In a small bowl, combine all dry ingredients (except chocolate chips).
Heat the Greek yogurt, applesauce, and maple syrup slightly (either in the microwave
or on the stove). Only heat enough so that the coconut butter will melt – it does not
have to be very hot. Add the coconut butter and stir until it melts and combines with
the yogurt/applesauce mixture. Add vanilla extract and chocolate chips.
Scoop the dough into a shallow bowl or dish, and flatten out the top with the back of a
spoon. Follow the instructions for Chocolate Bark on the next page, and top with extra
chocolate chips if desired.
v Enjoy on its own, use as a topping for cake, or add pieces to ice cream or frozen
yogurt for healthy chocolate chip cookie dough ice cream J
44

Chocolate Bark
INGREDIENTS:
ü 2 tablespoons chocolate chips (I use Enjoy Life) (30 g)

ü ½ tablespoon coconut oil (7 g)
ü 2 teaspoons cocoa powder (3 g)
ü 1 stevia packet, if needed
ü Optional add-ons: Oreo-style cookie crumbles, chocolate chips, nuts, coconut
flakes, marshmallows, pretzel pieces, etc.
DIRECTIONS:
Melt chocolate chips and coconut oil together in a small bowl. Stir until combined. Add
cocoa powder and stevia to taste. Pour on top of your cookie dough or pudding
parfait, top with add-ons of choice, and put in the refrigerator for a few minutes to
harden.
Copyright 2016 Sarah Lynn.
No unauthorized use is permitted absent the express written permission of Sarah Lynn©.
45

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The Healthy Cake Cookbook

Copyright 2016 Sarah Lynn.

Pumpkin Spice Cake 8

Frosted Fudge Brownie Cake 9

Vanilla Butter Cake 10

Classic Chocolate Cake 11

Cinnamon Coffee Cake 12

Flourless Chocolate Fudge Cake 14

v Single Serving Healthy Cakes

Cinnamon Bun for One 16

Chocolate Chip Cookie Cake 18

Funfetti Vanilla Cake for One 19

Personal Fudge Brownie 20

Chocolate Cake for One 21

v Healthy Frosting + Icing

Whipped Vanilla Cream Frosting 23

Salted Caramel Frosting 24

Whipped Chocolate Frosting 25

Brown Sugar Cinnamon Frosting 26

Chocolate Fudge Frosting 27

Raspberry Cream Frosting 29

Coconut Butter Icing 30

Simple Dark Chocolate Sauce 31

Vanilla Cake Batter Pudding 33

Cinnamon Bun Pudding 35

Pumpkin Spice Pudding 36

Pumpkin Pie Parfait 38

Chocolate Cake Parfait 39

Cookies n’ Cream Parfait 40

Cinnamon Bun Parfait 41

Blueberry Vanilla Pie Parfait 42

Secret Cookie Dough 44

I hope you enjoy these recipes as much as I do!

With Love & Healthy Cake,

Tag me @sarahlynnfitness and @baketobefit and use the hashtags

ü 1 can pumpkin (15 ounces/425 g)

ü ¼ cup coconut flour (28 g)

ü 330 g Japanese Yam, baked, skin

ü 1 can pumpkin (15 oz./425 g) (can

ü 6 tablespoons coconut flour

ü 1 medium sized sweet potato, baked,

175 calories 7.5 F / 13 C / 14 P

ü 1/3 scoop cinnamon swirl

Cinnamon swirl topping:

v Make a few cinnamon buns ahead of time and take as a grab-and-go

v Allow to cool, and then drizzle with coconut butter icing.

ü 1/4 scoop vanilla protein powder

v Add extra chocolate chips or chunks for an extra treat.

ü 1/3 scoop chocolate protein powder

ü 1/3 scoop chocolate protein

Scoop the batter into the greased baking dish.

ü 1/3 scoop vanilla or cake batter

ü ½ cup Greek yogurt (113 g)

v Try using different flavors of protein to change up the flavor.

ü ½ cup Greek yogurt (113 g)

If you have Slap Nutrition Salted Caramel BCAAS:

Salted Caramel BCAA Frosting

SERVES: 2 – 64 calories 0.5 F / 5 C / 9.5 P

ü ½ cup Greek yogurt (113 g)

ü ½ cup Greek yogurt (113 g)

ü ½ cup Greek yogurt (113 g)

ü 1 tablespoon Hershey’s special dark cocoa powder (5 g)

ü 2 tablespoons cream cheese (28 g)