Cinnamon Bun Cake

Cinnamon Bun Cake

Dairy free, nut free, gluten free, sugar free, this would be an S if following the Trim Healthy Mama plan.

This reminds me of a cinnamon roll. But, in a cake. I will post another recipe, later of a variation of this recipe. Cinnamon buns with cream cheese icing! But, for now, here is this recipe. Update: will link the buns at the end of this post!

Cinnamon Bun Cake

Wet ingredients:
4 eggs
6 Tablespoons coconut oil
3 Tablespoons xylitol
3 Tablespoons Pyure
2 Tablespoons vanilla
6 Tablespoons water

Dry ingredients:
4 Tablespoons oat fiber
4 Tablespoons coconut flour
2 tablespoons golden flax meal
2 Tablespoons collagen
1 1/2 teaspoons glucomannan
1/4 teaspoon salt
2 teaspoons baking powder

Cinnamon Sprinkle:
1 Tablespoon xylitol
1 Tablespoon Pyure
1 Tablespoon cinnamon

Topping (optional)
1/2 cup chopped pecans

1 package Let’s Do Organic Coconut Cream
1 Tablespoon Powdered Sweetener (either Gentle Sweet or my powdered sweetener recipe…)

Chop the pecans if using, and set aside. In a separate small bowl, mix up the cinnamon sprinkle. Lightly grease a 9×9 baking dish. Mix the dry ingredients together in another bowl. Put the wet ingredients into the blender. Mix by blending, then pour into the dry ingredients and mix with a fork. Drop a few spoonfuls of the batter into the baking dish, then sprinkle with some of the cinnamon sprinkle, repeating in layers, till you have used up both the batter and the cinnamon sprinkle. Place chopped pecans on top of the cake batter, if using. Bake at 350 degrees for about 30 minutes, or until done.

While the cake is baking, place the unopened plastic bag of coconut cream into a bowl of warm water. Periodically change the water and squish the coconut cream package with your fingers. By the time the cake is done, it should be totally melted.

Now for icing the cake! Don’t you hate it when you have to wait for your cake to cool? Me, too…I can be impatient! This cake should be iced while it is still hot! Open the bag of coconut cream, and mix in the powdered sweetener. Pour over the hot cake!

I like to place this on a potholder and refrigerate it just till the icing hardens… then serve it warm. Enjoy!

And check out my store at to see the products I offer, including the coconut cream, collagen, oat fiber, glucomannan, sweeteners and flaxmeal I use in this recipe! 🙂







Cinnamon Buns

Mint Roses

Mint Roses

This is a companion recipe to my last one, Cacao Hearts,

Like the other, it uses creamed coconut. You can either make this in your vitamix or other strong gadget, or you can start with the equal weight, 14 ounces, of creamed coconut. I have made it both ways. I used the Let’s Do Organic brand of creamed coconut.

If you want to cut the recipe in half, I would encourage you to go with the already made coconut cream from the box, as my vitamix seems to need the bulk of the full 14 ounces of coconut to pulverize it.

I believe you could easily sub the boxed creamed coconut in place of making your own in the previous recipe, as well.

You may need to adjust the peppermint oil, according to the brand you use. I used Aura Cacia. Which says right on it that it is not intended for internal use. I just figure, it is from peppermint. Nothing else. Not like all these food colorings and dyes approved for our food! I know they have to put disclaimers on things. But you should not do as I do! Do as I say, and use a food grade oil! 🙂

And by the way, you can mold these in any shape you like. I like the roses, because I think they are pretty. But, I make stars for my husband. You could even just pour them into a dish and cut into squares after they harden.

My husband loves these! But then, he loves mint. I do not know why he told the little girls they are soap! But he did think it was funny when I was puzzled as to why they kept asking for, “More soap, Mommy!”.

Here is the recipe:

Mint Roses

14 ounces dried coconut or 14 ounces creamed coconut, softened
6 Tablespoons Pyure
30 drops mint essential oil (use a food grade! 🙂 )
1 cup finely shredded coconut (do not blend-stir in whole)

Turn the 14 ounces of coconut into cream, using your vitamix. Or if you are using the creamed coconut, just mix all the ingredients together. Put into molds. Set into the freezer to harden. Remove from the molds and store in a bowl or a container in the refrigerator.

Pretty easy!

Introducing Collagen!


I’m so excited to introduce you to a new product!

Collagen is a naturally gluten free product. And this particular brand is kosher, as well. It is sourced from beef.

Some of the many benefits of collagen are said to be healing of painful joints, supporting skin tone, and increasing hair and nail strength. Many claim it has relieved their arthritus symptoms, and aided in the healing of broken bones.

I love to use Collagen as a source of protein. Sometime I stir it in my tea. It is also great in a shake. (I really don’t think there is much flavor). And I’ve heard it gives a good texture added to baked goods! I am still experimenting, but over all, I have been impressed with the baked goods I have added it to.

But the best part? I’m putting this on sale ($2 off) to give you an extra good deal! And not only that, but whoever orders collagen during the sale will receive a free jar of my homemade jam! 🙂

Cacao Hearts


I recently came up with this great recipe (At least I think it’s great! 🙂 ), when I discovered that I could make coconut cream myself, by just grinding dried coconut in the blender! It really uses ‘from scratch’ ingredients, which I think is so neat! I mean, even cacao nibs, which I have recently fallen in love with, and which are about as close as you can get to the ‘real thing’! You do need a really strong ‘blender’. My vitamix does the job, but I think perhaps a strong food processor could be even better? I have not tried it in a food processor as my last one has deceased… (My donut recipe did it in…I gotta get another!!) But I do not think you would want to try this recipe in a regular blender.

Cacao Hearts

14 ounces coconut
1/3 cup cacao nibs
2 Tablespoons Pyure (erythritol, stevia blend), or use another sweetener if you prefer.
2 teaspoons vanilla
1/8 teaspoon salt (I like Real Salt)

Combine all ingredients in vitamix.
Blend till it is well broken down, scrape sides, and blend again. Press dough into molds. Set in the freezer for 15 minutes or until they have hardened. Remove from molds and refrigerate.


I’m also including a short video of making this recipe!


Hello! My name is Rebekah Lamb. I live in Montana and have 11 children, ages 1-19. I’m excited to be starting my own blog. Soon, with an attached store! With Trim Healthy Mama products and homemade sugar free jams, granolas…and lots more, hopefully, both from myself and my creative kids!

My hopes are to also post lots of yummy recipes. 🙂 I’m into THM…so, many should be compatible with their eating plan. But some will just be wholesome good stuff that’s great for the rest of the family!

I’m excited! I hope you are, too! 😀