After twenty years as a pastry chef and cake artist known for her show-stopping cakes, Cat Ruehle developed rheumatoid arthritis and found relief only through eliminating dairy, sugar, and gluten from her diet. Since then, Ruehle made it her mission to recreate the classic cakes and cupcakes that brought so much joy to her, her kids, and her customers. In Let Us All Eat Cake, she shares 60 classic cake recipes that are every bit as indulgent as the flour-based ones we adore, but gluten-free, all-natural, and with alternatives given for vegan, dairy-free, and nut-free renditions, including Pink Velvet Strawberry Cake made electrifyingly red with strawberries instead of food dye, Carrot Cake still nutty and wholesome with a gluten-free whole-grain flour blend, and Peanut Butter and Jelly Cupcakes that children of all ages will love to find in their lunchboxes. With positivity and careful guidance, Ruehle details the ingredients she uses (coconut oil, agave nectar, and xanthum gum, for example) and how to use them, along with decorating, icing, and plating tips to take your cakes from wonderful to extraordinary. Finally, everyone can celebrate their favorite holidays and special occasions from birthdays to Valentine's Day, Halloween to Christmas--and even the every day--with extraordinary gluten-free cakes.

Author Biography

CATHERINE RUEHLE is a renowned cake artist, pastry chef, television personality, certified holistic health coach, and wellness foods chef. She was the owner of Sublime Bakery and, after being diagnosed with rheumatoid arthritis, started her own health coaching company. Ruehle has been featured on Food Network, Style Network, WE Network, as well as in The New York Times and Los Angeles Times, among others. SARAH SCHEFFEL is a cookbook editor currently enrolled at The Natural Gourmet Institute for Culinary Arts.