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Sweet Potato Spice Cake (Gluten-Free)

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It’s that weird/wonderful/terrible time of year again! Summerfall.

Sweet Potato Spice Cake

I’ve found that most people tend to be at either end of the summer/fall continuum. Some people spend all their time talking about how they’re so sad summer is coming to an end, probably shedding a single tear each day, mourning the loss of that extra minute of brightness and still insisting on drinking iced coffee. Other people have already swapped out their flip flops for boots, their sunglasses for scarves and are spending their mornings hunting for the perfect fallen leaf to post on Instagram. (But for real, where is everyone finding these leaves, I have already seen photos of orange-leafed trees and I swear these people must be posting photos from last year or did some serious photo editing)

You don’t seem to find a lot of people who are simply indifferent to this season change conversation.

So whether you’re #TeamSummer or #TeamFall, time is one of those things we just can’t change (and our capitalist culture won’t let you forget it, I’m looking at you candy corn that’s been on the shelves since August) so get ready to embrace the apples and cinnamon and pumpkin because they are coming!

In fact, they’ve already arrived in my kitchen. This recipe was inspired by traditional German Apfelkuchen which is a simple apple cake. I’m not German and didn’t study abroad there or anything so not sure why the influence was there, but I’ve always been a fan of this style cake! The hidden vegetable surprise comes by way of Japanese sweet potatoes, which I used in place of apples to create the sweet crisp texture in each bite. They have a lower moisture content than their sister the traditional orange sweet potato, and they also are a bit starchier (closer to the texture of an apple!)

A combination of Oat flour and ground almonds helps this recipe earn the Gluten-Free badge. As long as you stick to gluten-free oat flour for the celiacs out there, you can enjoy this cakey treat worry free! (Pro tip: can’t find ground almonds? Buy some almonds whole or slivered and toss them in your food processor or blender and voilà, you have ground almonds)

Sweet Potato Spice Cake

Sweet Potato Spice Cake

I used an 8″ pan for this recipe and left the cake unfrosted because I was feeling a bit lazy and also didn’t want something too indulgent. Without the frosting, I found this cake perfectly acceptable to have with a cup of tea for breakfast – highly recommended as sweet potatoes are high in B Vitamins which are said to help with energy levels. (Though I can’t say I’ve tested this as the energy boost could have been from the tea…)

If you have a mandolin you should totally use it to slice your sweet potato. I don’t have one (on my wish list of kitchen appliances) so I just sliced them by hand, it took me less than five minutes to slice the 2 sweet potatoes I used to produce about 3.5 cups sliced.

If you have a mandolin, like the instrument, you should play a quick tune on it while the cake is in the oven.

Sweet Potato Spice Cake

I hope you enjoy this ‘welcome fall’ treat as much as I did – I swear it’s super easy to make and definitely worth it!

Sweet Potato Spice Cake (Gluten and Dairy Free)
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Sweet Potato Spice Cake (Gluten-Free)

A gluten-free, dairy-free, refined sugar free healthy and delicious autumn spiced cake sure to get you in the mood for fall.
Course Dessert
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 10
Author Fiona Saluk

Ingredients

  • 3/4 cup Ground Almonds or almond meal
  • 1/3 cup Oat Flour
  • 1 tbsp Cinnamon
  • 1 tsp baking powder
  • 1/4 cup Applesauce
  • 1/4 cup Coconut Oil or vegetable oil
  • 3.5 cups Sliced Japanese Sweet Potatoes I left skin on
  • 6 tbsp Maple Syrup
  • 2 large eggs
  • 2 tbsp slivered almonds optional

Instructions

  1. Preheat oven to 350° F and grease an 8" cake pan
  2. Whisk together almonds, oat flour, cinnamon, baking powder in a small bowl
  3. In a separate bowl beat the oil, maple syrup, applesauce, and eggs together until well combined, should take 3-4 minutes.
  4. Pour the dry ingredients into the wet and fold until combined.
  5. In your greased pan, pour about a third of the batter, then spread half of the sweet potatoes evenly in the pan. Cover the layer with batter being sure to reserve the last third for the top.
  6. Place the rest of the sweet potatoes on the second layer of batter before pouring all the remaining batter evenly spread on top. You may need to use a wooden spoon to move around the batter, don't worry if it doesn't seem like enough.
  7. Place in the oven and cook for 45 minutes (knife should come out clean from the center)
  8. Remove from oven when ready and let cool in the pan for about 5 minutes.
  9. Flip over on a cooling rack (you may need to gently use a knife to separate the cake from the sides)
  10. Top with slivered almonds, slice and enjoy!

Sweet Potato Spice Cake (Gluten and Dairy Free)
Sweet Potato Spice cake

 

 

Mocha Chocolate Beet Cake (Vegan, Gluten-Free)

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There is something truly therapeutic about chocolate.

Not being a science whiz, I can’t tell you what magical properties have the chemical reactions in your body that make it so satisfying, but there are few things that something chocolately can’t cure.

If you ever have one of those days where everything is frustrating and nothing/nobody really seems to make sense, this cake will be there for you and act like the warm chocolately hug you really need. If you are someone who finds yourself in those kinds of moods often, this cake will still be there for you, AND there is no shame in indulging in it since you’re getting a healthy dose of beetroot.

Chocolate Beet Cake

What takes this cake truly over the edge, is the dark chocolate avocado frosting. That’s right, two vegetables, one cake.

Chocolate Beet Cake

I know a lot of people really aren’t big fans of beetroot and would prefer to silence the chorus of “what?” “really?” “are you sure?” from the beet lovers, but if you can get down with the earthy chocolately flavors in this cake, you just may be a convert. The toasted hazelnuts on top really round out the hearty fudgy flavors you get in every bite.

Chocolate Beet Cake

The mocha flavoring is optional and is done by simply adding a few teaspoons of espresso powder or instant coffee to the cake batter. Feel free to omit and welcome a richer chocolate flavor, or try substituting cinnamon for a warm and mildly spiced taste. If you aren’t in the mood to roast beets, feel free to substitute pre-cooked beets, like those vacuum sealed ones at Trader Joe’s, in this recipe (just make sure they’re not pickled!)

Chocolate Beet Cake

Make this cake and it’ll make everything better!

Mocha Beet Cake (Gluten-Free,Vegan)
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Mocha Chocolate Beet Cake (Vegan, Gluten-Free)

Course Dessert
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 12
Author Fiona Saluk

Ingredients

  • CAKE
  • 1 1/4 cups roasted pureed beets about 3 small beets; roasting directions below
  • 4 medjool dates soaked in warm water and pitted
  • 1 1/4 cup white sugar
  • 1 3/4 cup GF oat flour
  • 1/2 cup almond meal
  • 1 cup dark cocoa powder
  • 2 cups milk of your choice
  • 1 tbsp cream of tartar
  • 1/2 cup coconut oil
  • 1 tbsp pure vanilla extract
  • 3 tsp espresso powder optional
  • 2 tsp baking soda
  • 1 tsp baking powder
  • pinch of himalayan pink salt
  • FROSTING
  • 2 avocados
  • 1/3 cup maple syrup
  • 2 medjool dates soaked and pitted
  • 2 tsbp melted coconut oil
  • 1/2 cup unsweetened cocoa powder
  • 1/2 tsp vanilla extract

Instructions

  1. Roast your beets wrapped individually in aluminum foil at 400F for about an hour, longer if your using larger beets, once cool enough to handle peel the skins off and throw into the food processor, measure out 1 1/4 cup and reserve the rest for your own use.
  2. Preheat the oven to 350F and grease a bundt pan
  3. Add the beet puree, sugar, vanilla, dates, and coconut oil into the food processor, blend for about 30 seconds until combined.
  4. In a small bowl combine milk and cream of tartar, stirring until it starts to curdle, after a few minutes of stirring add into food processor and blend again about 30 seconds.
  5. Add in remaining ingredients and blend again until incorporated**
  6. Pour into bundt pan and cook about 45-55 minutes until a knife inserted in the middle comes out almost clean (cake will be very moist)
  7. Remove and cool on cooling rack and flip onto your cake stand or plate
  8. In a high powered blender combine two avocados (pitted and skins removed), the cocoa powder, soft dates, coconut oil, and maple syrup until well incorporated. Be sure all the date pieces are blended in.
  9. Once your cake is cool, spread the frosting on top and top with the pan-toasted hazelnuts
  10. **If you do not have a large food processor (12-16 cup) do steps 4-5 in a medium bowl with a hand mixer.


Mocha Beet Cake (Gluten-Free,Vegan)

Cauliflower Chocolate Tart with Aquafaba Mousse (Vegan/Gluten Free)

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You may be asking yourself a lot of questions right now.

Why is the title of this recipe so long?

What is Aquafaba?

How is there cauliflower in this delectable dessert?

When can I eat it?

To address the first question…there were just so many elements to this. I even considered describing the edge as ‘oreo crust’ since it strongly resembles the color and taste (ish) of oreos!

Cauliflower Chocolate TartSecond question, Aquafaba. If you are guilty of spending your evenings scrolling through Pinterest healthy recipes, you have likely come across this mysterious word. For me it evoked visions of a fabulous life in the sea, perhaps the name of a mermaid, aqua, fabulaaaa.

Cauliflower Chocolate Tart

In fact, it’s just a nicer word for chickpea brine, aka that slimey goo that you drain out of cans of garbanzo beans and pour down the drain without a second thought. Who would have guessed that that goopy chickpea water stuff was actually something worth holding onto and a key part of vegan baking!

In the vegan world it’s being touted as miraculous vegan meringue magic. (Now there’s a blog post title)

Cauliflower Chocolate Tart

All you have to do is treat the liquid like you would egg whites and whip them until stiff peaks form, then use it the way you would egg whites in most baking recipes! (I’m afraid to say ALL recipes because I don’t know that for a fact, but I believe it should work universally in place of egg whites). Oh and no, it doesn’t taste like chickpeas!

Cauliflower Chocolate Tart

This recipe isn’t very time consuming, you make it and let it set it your fridge or freezer then have a slice whenever you feel like getting in one of your five a day! It even provides a healthy dose of good fats from nuts.

(For the record most petite slices would not actually fulfill the daily requirements of a serving of vegetables)

In terms of taste testers, I gave a large piece of this creation to my friend who shared it with her family. She claims her mom told her via text and in person how good it was, multiple times. Unless she was just being a really nice friend, that sounds like pretty good feedback to me!

If you feel like you want to skip the aquafaba layer today, you can simply omit the mousse ingredients and steps. I would recommend serving with some kind of fruit compote or topping to give it another texture and flavor though! Enjoy

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Cauliflower Chocolate Tart with Aquafaba Mousse (Vegan/Gluten Free)

Course Dessert
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 16
Author Fiona Saluk

Ingredients

  • CRUST
  • 2 cups raw walnuts
  • 2 tbsp coconut oil
  • 1/4 cup cocoa powder
  • 1/3 cup maple syrup
  • 2 medjool dates pitted and chopped
  • pinch of cinnamon
  • pinch of salt
  • FILLING
  • 1 cup raw cashews
  • 1 cup raw walnuts
  • 1 3/4 cup steamed and cooled cauliflower about half a head raw
  • 1/2 cup cocoa powder
  • 1/3 cup maple syrup
  • 8 medjool dates pitted and soaked
  • 1 tbsp vanilla
  • 1/4 cup melted coconut oil
  • 1 tsp ancho chili powder optional
  • pinch salt
  • MOUSSE
  • liquid from one can of chickpeas
  • 1/4 tsp cream of tartar
  • 6 oz dark chocolate
  • 1 tbsp powdered sugar optional

Instructions

  1. Line the bottom of an 8" springform pan with parchment paper
  2. Place walnuts in a food processor and blend until they reach a coarse, sandlike texture.
  3. Add in the rest of the crust ingredients and process until fully combined
  4. Press the crust into the bottom of the pan and using your hands try to distribute the mixture evenly on the bottom of the pan and up the sides (or go for the uneven look, whatever you're feeling!)
  5. Place the pan in the freezer
  6. Wipe out your food processor to prepare it for the filling
  7. Process the cashews and walnuts until they reach a fine powder
  8. Add in the cocoa powder, dates, maple syrup, cauliflower, vanilla and salt and process again until you see the creamy filling start to form. Add the chili powder if using.
  9. Add in the melted coconut oil and continue to blend until a very creamy texture is reached, can be up to 4 minutes depending on the strength of your food processor (you can also use a high powered blender)
  10. Pour the filling over the frozen crust and even the top before placing in freezer again to set
  11. Melt chocolate in the microwave or using a double boiler, stir until combined and then remove from heat
  12. Whip the chickpea brine and cream of tartart in a medium sized bowl with electric hand beaters until you form stiff peaks, about 5 minutes. If using the powdered sugar, blend in also.
  13. Once chocolate has cooled until it is no longer warm to the touch, fold into the aquafaba peaks and stir until a chocolate mousselike consistency has formed.
  14. Now you can pour this thin mousse topping on your cauliflower chocolate layer and refreeze.
  15. Remove from freezer 5-10 minutes before serving!

Cauliflower Chocolate Tart

Raspberry Cauliflower “Cheesecake”

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I don’t want to lie to you. If you are not a vegan or not accustomed to vegan eating or are terrified by dairy-free or challenging baking please do not look any further. Actually if you’re a vegan I wouldn’t recommend looking at this recipe either because it has like 4 eggs (sorry guys).

IMG_2235This recipe takes a lot of time, planning, and effort. It is comparable to a new york style cheesecake in texture and flavor, but keep in mind, in a side by side comparison with a cheesecake factory slice, you will be able to tell the difference.

IMG_2256

If you are a living that dairy-free lifestyle and miss the creamy goodness that is cheesecake then please, make this recipe. It will satisfy all your cheesecake-y desires. Eat a big slice with a grin on your face while you find self-affirmation that dairy-free desserts CAN be as delicious as dairy-full ones despite what your milk obsessed friends will have you believe.

IMG_2266

As with all my recipes, you’ll be excited to find that I’ve managed to hide almost a full head of cauliflower in there unbeknownst to all of my taste testers!! Maybe you won’t be excited but if you’re trying to eat healthier then maybe you will be.

IMG_2286

A big secret in the world of dairy-free cooking and baking is the amazing creation that is cashew cream. I’m not sure who can be credited with figuring out that soaking raw cashews overnight and blending them can create a hearty ‘cream’ that stands up pretty well when used in place of heavy cream in cooking. But if I met that person I would thank them and give them a big hug.

You will need to prep some ingredients overnight for this one and you’ll need to spend a good chunk of time in the kitchen. If you’re up for the challenge GOOD LUCK. It will be worth it.

This recipe was inspired by a paleo cauliflower cheesecake I spotted over on The Healthy Foodie’s awesome blog.

IMG_2269

Raspberry Cauliflower Cheesecake Gluten and Dairy Free
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Raspberry Cauliflower "Cheesecake"

A dairy-free cheesecake that defies nature. Creamy, tangy goodness of cheesecake with the healthy addition of cauliflower and cashew cream.
Course Dessert
Author Fiona Saluk

Ingredients

  • Crust
  • 1 cup walnuts
  • 1/4 coconut flour
  • 1/4 cup oats or oat flour
  • 1 1/2 cups unsweetened coconut shreds
  • 1/4 coconut oil
  • 2 tbsp maple syrup
  • 1 tbsp brown rice syrup
  • 1 tsp salt I love himalayan pink salt
  • 1 tsp pumpkin pie spice
  • 1/4 cup crystallized ginger
  • Filling
  • 2 cups raw cashews soaked for at least four hours preferably overnight
  • 1 cup coconut milk full fat
  • 1 lb about 2.5 cups raw cauliflower
  • 3/4 cup honey
  • 1/4 cup maple syrup or brown rice syrup
  • 1 tsbp apple cider vinegar
  • 1 tsbp vanilla powder or vanilla extract
  • 6 eggs
  • 1 lemon juice and zest
  • 1/4 cup tapioca flour
  • 1 tsp salt
  • 1 tsp cinnamon
  • Coulis
  • 1/2 cup fresh raspberries
  • 1 tsbp maple syrup
  • 1/2 cup water
  • Garnish
  • 1-2 cups fresh raspberries

Instructions

  1. Take a deep breath
  2. Line a 9" springform pan with parchment paper and grease the sides of the pan
  3. Add all crust ingredients to your food processor and blend until the mixture is thick enough that it stays together when pinched.
  4. Press crust into bottom of your pan about a 1/4 inch thick and press remaining mixture up the sides of the pan
  5. Preheat your oven to 350F, clean out your food processor, and bring 3-5 cups of water to a boil.
  6. Grate the cauliflower in your food processor. Cook cauliflower by either steaming over boiling water for 5 minutes or steam in the microwave. Once cooled use a cheesecloth or dish towel to drain the water from the cauliflower until as dry as you can get it.
  7. Add the cashews, coconut milk to your food processor (it's okay if some cauliflower remains) and blend for 3-5 minutes until creamy.
  8. Add honey, coconut oil, salt, cinnamon, ACV and vanilla and process for an additional minute.
  9. Add tapioca starch and blend for one more minute.
  10. Add the juice and zest of your lemon to the processor and eggs (adding one egg at a time) until smooth and creamy. Add back in the cauliflower and blend until creamy and combined. Pour filling into the crust.
  11. Using a piece of aluminum foil, cover the outside of the springform pan and place in a roasting pan.
  12. Pour boiling water into your roasting pan about halfway up the side of the pan and place pan in center of your oven for 15 minutes.
  13. Decrease oven temp to 250F and bake for 90 minutes
  14. Turn off the oven and open the door slightly and let the cake sit for an hour.
  15. Once cooled run a knife around the rim and let cool in the refrigerator overnight.
  16. Combine all ingredients for the coulis in a saucepan over low-medium heat until reduced to about half the liquid volume. Remove from heat and let cool for about 15 mins before pouring over top of cake and topping with fresh raspberries.

 

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Raspberry Cauliflower Cheesecake Gluten and Dairy Free
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