Let Us All Eat Cake by Catherine Ruehle

Let Us All Eat Cake

Let Us All Eat Cake – Gluten Free Recipes For Everyone’s Favorite Cakes – Review

Imagine you are a renowned pastry chef and cake artist who is known for creating show-stopping cakes.

Imagine you have spent your entire career delighting others with your extraordinary baked goods.

What would you do if you suddenly developed rheumatoid arthritis and learned your symptoms could only be relieved by eliminating dairy, gluten and refined sugar from your diet?

Well, if you’re Catherine Ruehle, you’d find a way for everyone – even those with special dietary needs – to still enjoy your cakes!

In her wonderful book, Let Us All Eat Cake, Catherine Ruehle teaches us how to make extraordinary cakes using healthy ingredients!

Let Us All Eat Cake contains 60 classic cake recipes that are every bit as indulgent as the traditional recipes we adore, but these recipes are gluten-free and made from all-natural ingredients, with options for vegan, dairy-free and nut-free renditions as well!

Catherine includes everything you need to know to get started on your cake-making ventures, including information about tools, ingredients, and decorating tips, tricks and techniques.

Her book is filled with mouth-watering photography and recipes for:

  • Breakfast, Snack and Coffee Cakes
  • Layer Cakes
  • Cupcakes
  • Plated Slices & Little Cakes
  • Decorated Special Occasion Cakes
  • Essential Frostings, Fillings & Glazes

Let Us All Eat Cake is a wonderful addition to any baker’s kitchen and is essential reading for anyone dealing with food allergies and restrictive diets who still wants to enjoy the sweet things in life!

I rate this book 5 out of 5 stars.

Catherine Ruehle’s Video Preview Of Let Us All Eat Cake

About Catherine Ruehle

Catherine Ruehle

Catherine “Cat” Ruehle is a renowned pastry chef, television personality, cake decorating teacher, and holistic health coach who has made it her mission to give everyone’s favorite foods a healthy (and delicious!) makeover.

The New York Times called her desserts “breathtaking in both artistry and taste”, and she and her cakes have made appearances on WE Network’s Get Married and Whose Wedding Is It Anyway?, as well as Style Network’s My Fair Wedding with David Tutera. In 2010 she became a regular cast member of Food Network Challenge, dazzling viewers with her over-the-top cake creations.

A painful and crippling autoimmune disease struck Cat at the end of 2010, threatening to end her culinary career. Instead of turning to a lifetime of toxic medications, she overhauled her diet and lifestyle by removing food triggers and embracing a more holistic and balanced approach to wellness.

Determined to help others overcome health challenges, she received nutrition training from the Institute for Integrative Nutrition and launched a new business, A Well-Nourished Life, which offers holistic health consulting services all over the United States. She lives in Fort Worth, Texas.


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Disclosure: I received a copy of this book from the publisher for review purposes. The opinions expressed in this review are entirely my own.

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27 Responses to “Let Us All Eat Cake by Catherine Ruehle”

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  1. Beth F
    Twitter: BethFishReads

    I love her personality!!! What a fun video. I have a ton of friends who are GF, and this book sounds like winner!

    • Create With Joy
      Twitter: CreateWithJoy1

      I was really excited about reading this book, Beth, because gluten free baked goods do not always measure up to their gluten filled counterparts. Based on this woman’s culinary background and experience, if anyone has the ability to create a delicious gluten free cake, it should be Cat! While I have not had the chance to personally test out the recipes (hope to get back in baking mode again soon!), the video preview doesn’t do the book justice – the cakes and recipes in the book are stunning! If you are on a gluten-free diet and have looking for a book on baking, you should definitely check this one out! 🙂

  2. Interesting approach. I prefer to keep cake at an absolute minimum, especially since I have more problem with sodium than with the other ingredients. I like to make yeast breads in my bread machine that hit some of the same flavor notes as the cakes I used to like. For example, I made chocolate chip bread yesterday and that is plenty sweet enough for our Valentine’s treat without adding a lot of sodium or fat to our day.

    • Create With Joy
      Twitter: CreateWithJoy1

      How interesting, Joy, that you should mention sodium as your problem ingredient! Did you know that you can buy aluminum free baking soda and reduced or sodium free baking powder, which might help with those sensitivities? If you have difficulty finding them at your local stores, search online – you should be able to find them through Amazon and other specialty stores!

      As I have gotten older, I have had an increasing sensitivity to sugar – my body just can’t process it the way it used to. I prefer a lot of quick breads for this reason – for me it’s a “healthy” sort of sweet treat. However, for special occasions, the heart wants what the heart wants (at especially, the other guests at the table!)

      I haven’t had a chance to try these recipes out as of yet but truly, each one looks amazing and I can’t wait to give them a try!

  3. I can’t imagine having to completely relearn and reconfigure everything like Ruehle. That’s impressive that she didn’t just give up. I’ll have to look for this book. I have a cousin who can’t eat gluten due to Celiacs and I think she’s love this one!

  4. jama says:

    I’ll have to look for this one! Thanks for featuring it and posting the video too. 🙂

  5. Cecelia
    Twitter: celialarsen

    Hmm… I don’t know that I’d use this cookbook very often, but I’ll have to bookmark the title for when I have a guest with special requirements. The cake certainly looks scrumptious!

  6. Laurie C says:

    That cake on the cover looks amazing! I’ve been doing gluten-free baking over the last year or two, and I’m getting better, learning a lot! For cakes, though, I’ve had the best luck with the King Arthur Flour cake mixes, so far. Haven’t cut back on sugar in baking too much, and I would think that might be even harder!

  7. Catherine Ruehle says:

    Thanks for the 5 star review, glad you enjoyed my book!

  8. Mary Hill
    Twitter: MaryHill16

    I love cake! Thanks so much for sharing this book with my readers at Literacy Musing Mondays. I have arthritis and inflammation issues. I will have to add this book to my TBR list as well. I am hoping it will give me some great options to enjoy cake!

  9. This sounds great. I’ve been looking for a good gluten free baking book.


  10. this would be the perfect book for my nephew, he has so many allergies but noone should miss out on cake!! thanks for sharing with #readwithme x

  11. Tina at Mommynificent
    Twitter: mommynificent

    How inspiring that she was able to continue with her passion and help others who have to do this massive dietary overhaul as well! Thanks for sharing this review at Booknificent Thursday!

  12. Nish says:

    Sounds good. I am going to recommend this book to a friend of mine who loves to bake but turned gluten intolerant a couple of years back

  13. AlyssaZ
    Twitter: Alyssa_zech

    I would LOVE to read this one! I don’t have a gluten allergy, but I want to learn how to bake more healthy foods. Plus that author is so cute 😀

  14. What a great book and such an inspiring author! She is so inspiring!! I would love if you would share this at my blog party, Celebrate It! It is all about celebrating the everyday!

  15. I think I’d die if I found myself not being able to eat the things I’ve come to love my whole life but….I’d adjust if I had to because who wants to live life without dessert. 🙂 I’m happy Catherine was innovative enough in the kitchen to come up with recipes that work for her health needs as well for others who suffer the same or similar chronic issues. Thanks for sharing, my dear!

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