What Robin Eats

"A Strong Body Equals a Healthy Mind."

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Orange Almond Flour Mini Bundt Cake

It was one of those weeks where I was craving an orange bundt cake so I made an orange bundt cake! Topped it with an orange powdered sugar glaze that tastes heavenly. Scratch your afternoon plans and make this simple, yet so flavorful and orange-zesty, cake.

Orange Almond Flour Mini Bundt Cake (double the recipe to make a normal size bundt cake):

  • 2 cups almond flour
  • 1/4 tsp Himalayan pink salt
  • 1/2 tsp baking soda
  • 1 egg + 1 egg white
  • 6 tbsp of milk of choice
  • 1/2 cup maple syrup
  • 2 tbsp orange zest
  • 2 tbsps fresh orange juice
  • 1 tbsp chia seeds


  • Preheat oven to 350°F. Generously grease a mini bundt cake pan with coconut oil or nonstick spray.
  • Combine almond flour, salt and baking soda in a bowl.
  • In a separate bowl, whisk together the eggs, milk, syrup, orange zest, and orange juice. Add flour mixture, then stir in chia seeds.
  • Pour into prepped pan. Bake for 35-40 minutes.
  • Allow the cake to cool for about an hour before removing from the pan. Flip onto plate and prepare glaze.

Orange Glaze:

  • 1/3 cup monk fruit powder sugar
  • 1/2 tsp orange juice
  • 1/4 tsp vanilla extract
  • 2-4 tbsp milk of choice (may need more or less depending on consistency of the glaze. You want it to be a little runny but still thick!)

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On a slightly different note: oranges semi helped my nausea during my first trimester. It didn’t make it go away but I totally noticed that eating an orange helped ease the all day sea-sick feeling. Oranges sounded the least appetizing at the time but it worked for me. What helped you, if anything, get through any nauseous feeling during pregnancy?


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Peachy Raspberry Probiotic Cake, in collaboration with Lifeway Kefir

Meet me on the patio for some peachy, raspberry, probiotic filled cake.

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If you’re new around here then you must know that my one and only resolution this year was to bake more often. I’ve always loved being in the kitchen but following a baking recipe felt like listening to a long lecture in school. Snooze, snore, get me outta there! I tried baking so many times and decided to just stick to things that didn’t require baking soda/powder (because I honestly couldn’t tell you the difference). But this was my year to change that! Six months into 2019 and I’m feeling pretty good about #whatrobinbakes.

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In a lot of my baked goods you’ll see Lifeway Kefir products. Their kefir is a great substitute for milk and their kefir cups are perfect as a substitute for greek yogurt. In this peachy cake above I used Lifeway Organic Natural Kefir Cup and I’m so glad I did! Click the link in my bio or swipe up in my stories for the recipe. Your patio table needs this cute cake sitting on top!



  • 4 tablespoons salted butter
  • 4 tablespoons Lifeway Organic Natural Kefir Cup
  • 3/4 cup coconut sugar
  • 2 whole eggs
  • 1 teaspoon vanilla
  • 1 1/4 cup whole wheat pastry flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 peache, thinly sliced
  • 1/2 cup rasberries
  • Mixed seeds (chia seeds, sunflower seeds, pumpkin seeds) *optional


  • Preheat the oven to 350 F degrees. Line an 8-inch circular cake pan, or square pan, with parchment paper.
  • Beat the kefir cup, butter, and coconut sugar together until combined. Add the eggs and vanilla, beat until eggs are well mixed.
  • Add the flour, baking powder, and baking soda. Mix until combined, don’t over mix! Transfer batter to the prepared pan and spread evenly.
  • Arrange the peach slices how you’d like on top of the batter. Arrange the raspberries over the top of the cake and sprinkle with seed mixture.
  • Bake for 20-30 minutes depending on your oven. Springy to touch and golden brown around the edges.
  • Let cool slight before serving!

How do you feel about baking? Have any tips that I should know about? Have you tried baking with Lifeway Kefir? Cheers!