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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

Sweet Potato Vegan Biscotti (with Spent Grain!)

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This recipe has a LOT going on, as the title implies. This is my version of the ever so crunchy Italian classic cookie, made vegan, and with hidden vegetables.

It is also made with spent grain. If you don’t know what spent grain is, don’t worry, this can easily be modified to use spelt, or another grain, in its place. If you’re like me and have a talented home brewer in your life, then you’re probably eager to hop on the spent grain train.

Sweet Potato Vegan Biscotti (with Spent Grain!)

Spent grain refers to the leftover grains that have been stripped of most of their starches (as far as my loose understanding of the beer-making process goes). They are most often thrown away which is an absolute tragedy in my opinion. Baking with spent grain is a great way to recycle a brewing byproduct in a delicious and sustainable way.

The most convenient way to use them for baking is to dry the grains out in an oven at a low temperature for a few hours then grind it into ‘spent grain flour’ in a spice/coffee grinder or Vitamix. Then again it’s not particularly convenient as this process takes pretty much all day to do.

Sweet Potato Vegan Biscotti (with Spent Grain!)

The result though, is a much nuttier, heartier flavor than its un-spent counterpart. You can use the grains wet (which I haven’t tried for this recipe but stay tuned) and use one cup in place of a cup of flour in your favorite bread recipe for a bit of added texture.  Lots of possibilities with spent grain!

 

Sweet Potato Vegan Biscotti (with Spent Grain!)Okay back to these cookies. This recipe was born out of my desire to showcase spent grain, make a delicious dessert, and use up the sweet potatoes in my kitchen. I would say these qualify as pretty healthy, they use healthy grains, chia ‘eggs’, a vegetable, and have a drizzle of dark chocolate on top (you can drizzle with whatever you want, vegan as necessary).

If you don’t have sweet potatoes hanging around like I did, you can always use pumpkin in its place for a similar flavor.

Sweet Potato Vegan Biscotti (with Spent Grain!)

Biscotti is fun to make, and this is recipe can serve as a base for experimenting with all different kinds of biscotti flavors.

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Sweet Potato Vegan Biscotti (with Spent Grain!)

Course Dessert
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 24
Author Fiona Saluk

Ingredients

  • 1 cup almond flour
  • 1 cup spelt flour
  • 1 cup spent grain flour can sub with spelt flour or brown rice flour, or all-purpose
  • 2 chia eggs
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 1 tbsp pumpkin pie spice
  • 1 tsp pure vanilla extract
  • 1 cup coconut sugar can sub white sugar
  • 3/4 cup sweet potato puree
  • 2 tbsp coconut oil
  • 1/2-1 cup chopped walnuts optional

Instructions

  1. Preheat oven to 325F and line a baking sheet with parchment paper
  2. In a medium bowl combine flours, baking powder, and spices
  3. In a small bowl, combine sugar, vanilla, chia eggs, sweet potato and oil
  4. Stir the wet ingredients into the dry until incorporated, add in the walnuts if using
  5. Remove the dough from the bowl onto a lightly floured surface and gently knead the dough until no flour is visible, and it has become soft. Dough will be sticky.
  6. Divide the dough into two equal parts and roll into logs about 3/4" high and 4-5" wide, depending on how long you want your cookies to be.
  7. Place on parchment lined baking sheet and bake for 30 minutes or until golden brown
  8. Remove both logs from oven and let cool on the pan for about 15-25 minutes
  9. Once logs have cooled down, use a serrated knife to slice them into cookies, each about 1" thick
  10. Line the cookies up on the baking sheet and return to the oven for another 12-15 minutes.
  11. Remove the cookies and flip each one oven before returning to the oven for another 12-15 minutes.
  12. Depending on your oven and the thickness of your cookies they made need an additional 5-10 minutes in the oven. They will not be crunchy immediately leaving the oven but will harden as they cool.
  13. If desired, drizzle with vegan chocolate once cooled.

 

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.

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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.

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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.

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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.

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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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Chickpea Peanut Butter Blondies

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I have always been a lover of chickpeas.

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I love them blended in hummus, oven roasted for a crunchy snack (or crouton alternative), ground into delicious falafel, etc etc. Needless to say they made their way into my desserts a few years ago making my love for them only grow deeper.

Peanut Butter Chickpea Blondies

 

Admittedly I’m not a huge peanut butter fan, but the texture and nuttiness of peanut butter beautifully compliments that of the chickpeas in this recipe. I’m excited to share it since I know you PB lovers out there will enjoy these yummy treats even more than I do! That being said, feel free to substitute your favorite nut butter in these to make it your own (almond butter with chocolate anyone? Sounds pretty delish to me).

Peanut Butter Chickpea Blondies

I swear to you, if you make these and give them to people, they will NEVER guess that chickpeas are the secret ingredient. (I tried this out with several unsuspecting dessert lovers!) They are moist, chewy, and a little chocolatey – the ultimate trifecta.

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This recipe is vegan because I used vegan chocolate chips. If you are dairy or chocolate free you could also consider carob chips. If you just want a tasty treat and all you have are regular chocolate chips on hand and you’re not a vegan, then definitely use those. These are sweetened only with a little maple syrup and are SO easy to make. It’s one of those dreamy ‘throw everything in the blender and go’ delights.

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Chickpea Peanut Butter Blondies

Moist and chewy peanut butter blondies are lightened up thanks to a can of chickpeas and a handful of oats.
Course Dessert
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 12
Author Fiona Saluk

Ingredients

  • 1 15 oz can chickpeas
  • 1/2 cup peanut butter
  • 1/2 cup maple syrup or liquid sweetener of your choice
  • 2 tbsp coconut sugar
  • 1/2 cup oats GF if need be
  • 1 tsp baking powder
  • 1/4 cup milk of your choice I like almond or cashew milk for this recipe
  • 1/4-1/2 cup vegan chocolate chips

Instructions

  1. Preheat oven 350F and grease an 8x8 inch pan or line it with parchment paper
  2. Throw all ingredients EXCEPT chocolate chips into a blender or food processor. Blend until smooth (batter will be very thick, continue to blend until most chunks are gone, some will remain)
  3. Pour batter into prepared pan and add in chocolate chips. Stir with a wooden spoon to lightly mix.
  4. Bake for about 25 mins depending on your oven (shouldn't be more than 30 mins). Blondies will still appear moist when done, but a knife in the center should come out clean.
  5. Let sit for at least 15 minutes to cool and enjoy!

Chickpea Peanut Butter Blondies

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Easy Carrot Cake Cinnamon Rolls (Vegan)

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Cinnamon rolls have never really been my thing. I always found them to be too doughy, and have crunchy sugary toppings. I must have been having them at the wrong places because in recent years I’ve discovered how truly divine they can be.

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I have yet to truly master the art of gluten-free baking. That being said, these cinnamon rolls have a lot of flour in them so avert your eyes celiacs, there’s nothing for you here unfortunately.

Knowing that they were so gluten-full, I wanted to find a way to bring some semblance of health to them. Hence the addition of carrots! This recipe took a few tries to get it just right but I’m confident that if you follow these steps you’ll come out with a cinnamon-y, dough-y and not healthy tasting treat.

I also used a vegan ‘cream cheese’ frosting instead of the traditional sugar+water drizzle cinnamon rolls gets.

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These were fed to my friend’s boyfriend who is NOT the biggest fan of veggies (not even a little fan). I prompted her to tell him they were natural sprinkles but after a few bites he insisted on hearing the secret ingredient. When he found out they were carrots he claimed to have known the whole time…but apparently he ate and enjoyed a whole one before finding out they were carrot based!

IMG_1403I need to make these again so that I can take proper photos for you to see how truly decadent they are. Unfortunately every time I make them I seem to ruin any chance of a good shot by eating them right away (testament to how good they are I guess!) IMG_1574

Don’t be scared by the yeast. It’s really very simple if you follow the directions carefully!

raw cinnamon rolls in a pan together
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Easy Carrot Cake Cinnamon Rolls (Vegan)

A healthier version of your favorite morning or afternoon treat - carrot cake cinnamon rolls. A vegan icing makes this a dairy and guilt-free recipe.
Course Breakfast
Prep Time 1 hour 35 minutes
Cook Time 18 minutes
Total Time 1 hour 53 minutes
Servings 12
Author Fiona Saluk

Ingredients

Cinnamon Rolls

  • 2 cups almond milk
  • 1/2 cup vegetable oil
  • 1/2 cup white sugar
  • 1 .25 oz package active dry yeast or rapid rise
  • 4 cups plus 1/2 cup all-purpose flour divided (I like to sub one cup for whole wheat sometimes)
  • 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 2 tsp himalayan sea salt
  • 3/4 cup coconut oil slightly melted
  • 2 cups brown sugar
  • 4 tbsp ceylon cinnamon
  • 2 1/2 cups carrots grated

Frosting

  • 1 cup soaked raw cashews
  • 1/4 cup water
  • 2 tbsp maple syrup more for sweeter
  • 1/2 tsp vanilla extract
  • 1 1/2 tsp lemon juice

Instructions

  1. In a small saucepan stir together the almond milk, sugar vegetable oil over low-medium heat until heated through, don't let it come to a boil.
  2. Remove saucepan from heat and let cool until temperature is warm enough to stick your finger in without burning it but not cold.
  3. Add the yeast to the milk mixture and let is sit for about 3-5 minutes. It'll start to smell yeast-y
  4. In a large mixing bowl combine 4 cups of flour and yeast mixture, stir until combined into a sticky, tacky mixture and let sit covered with a dish towel for an hour.
  5. Remove the towel and add the baking powder, baking soda, salt, remaining flour and 1 cup of the carrots. Knead mixture with your hands for about 5 minutes or until it becomes powdery and smooth.
  6. Preheat the oven to 375 degrees and line a 9 x 13 baking pan with parchment paper
  7. On a clear, clean surface sprinkle about 4 tbsp flour before placing the dough on it. Flour a rolling pin and roll out the dough into as close to a rectangular oval as you can! The more even you roll it out the more uniform your rolls will come out.
  8. In a small bowl combine coconut oil, brown sugar and remaining carrots. Spread this mixture out over the dough all the way to the edges. Sprinkle dough with cinnamon (be liberal here, you can't add too much cinnamon! The carrots will absorb a lot of it so feel free to add loads!)
  9. Start rolling the dough into a log starting one from of the long sides being careful to roll it tightly.
  10. Once in a log lay it seam-side down, and cut into 12-14 servings.
  11. Place the individual rolls down in the lined baking dish and cover with a dish towel to let them rise for another 20 minutes
  12. Remove the dish towel and place in the oven for 15-20 minutes depending on how hot your oven is.
  13. While they are baking, combine all ingredients for the icing in a food processors or blender and blend until smooth. Increase amount of maple syrup for a sweeter flavor.
  14. When rolls are finished baking drizzle with vegan cream cheese frosting while still hot and enjoy!

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Raw Coconut Chocolate Mini Mousse

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Mini mousses are my new favorite thing. Mini mice? Mini mousse? Either way, these are one of the tastiest things I’ve made in a while. That is truly saying something since I make like a gazillion baked goods every week.

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Photo Credit – Nina Sheffield

This one isn’t quiiiiite as veggie filled as my usual recipes. HOWEVER, I did sneak in some dehydrated zucchini powder into the crust which, to be fair, is not an ingredient most people have lying around the house so apologies to those of you out there who feel deceived.

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That being said, it is gluten-free, vegan, with no added sugar, so I don’t feel so badly about the lack of veggies. A generous dose of chia seeds also gives it a boost of fiber and omegas – just more reasons to feel good about eating this dessert!

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These are so insanely delicious, the mousse just melts inside your mouth. Coconut oil does a beautiful thing when creating a vegan mousse.
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Lemon Zucchini Cake

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Lemon cake always seems to satisfy my craving for something tart but sweet. It’s the perfect antidote to chocolate overload (a condition very common in my kitchen, usually brimming with chocolate vegetable treats).

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Photographer Nina Sheffield

This cake is gluten-free and a great way to use up that almond meal lying around in your cupboard. Or maybe I’m the only one who has almond meal lying around??

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The almond meal gives it a very decadent, rich texture so you only need a sliver to feel satisfied. If you are a fan of super moist cakes this is the cake for you.

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A key technique to achieving a lemony flavor that isn’t too bitter is in the boiling of the lemons. You have to boil the lemons (whole) several times to achieve the mild and sweet flavor that they bring to this cake.

This cake is like the sophisticated older sister of lemon squares and surprise – it has a healthy dose of zucchini tossed in!
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Ginger Carrot Beet Cake

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IMG_0956 I always think it’s a shame when people can’t get into yoga. I have some of my greatest realizations on the mat. When practicing at home I often use a YouTube video as a guide, one of my favorites being Lesley Fightmaster. She always ends her videos with a quote to meditate on, this week was one from Wayne Dyer – “Change the way you look at things and the things you look at change”

You’re probably wondering how this relates to these photos of delicious cake. While I was pondering this quote I was focusing on my desire to make people see vegetables as more than what they traditionally are (a side dish, a bed for meat, something to pretend to eat but secretly hide in your napkin). On a more superficial level, as it was a class about handstands and going upside down, I thought it would be fun to do a cake upside down in a bundt pan!

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When deciding what to put into this creation I figured, why limit myself to just one vegetable. Who can resist a good challenge (I cannot. FYI).

Incorporating carrots into a dessert is not a new concept. Carrot cake was a birthday staple in my childhood home. That being said, for quite a long time I refused to eat it as the word ‘carrot’ grossed out my adolescent self being that close to ‘cake’. The usual additions of raisins and nuts didn’t make it anymore appealing.

When I finally did try carrot cake I realized how much moisture the vegetable added to the cake and the bright warming flavors the spices provide.

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Beets are naturally very sweet so they are a great addition to a dessert especially when trying to reduce the amount of added sugar.

This cake has some truly earthy flavors, combined with a sweetness and spiciness that all work together to form a triad of deliciousness.

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Ginger Carrot Beet Cake

An earthy, moist, midly sweet spiced carrot cake with the addition of beets and ginger. Topped with a light and tangy cream cheese/whipped cream frosting.
Course Dessert
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 14
Author Shay Bocks

Ingredients

  • 1 1/3 cups white sugar
  • 3 eggs separate yolks and whites
  • 3/4 cup coconut oil
  • 1 tsp vanilla extract
  • 1/4 cup hot water
  • 2 1/4 cups white whole wheat flour
  • 1 tbsp baking powder
  • pinch of salt
  • 2 tsp pumpkin pie spice
  • 2 1/4 cups grated carrot
  • 1 cup grated beetroot can add 1-3 extra tablespoons if desired
  • 1/4 cup crystallized ginger chopped
  • Frosting
  • 1 cup whipping/heavy cream
  • 6 oz cream cheese
  • 1 tsp vanilla extract
  • pinch salt
  • 1/2 cup coconut date cream**
  • 1/2 tsp pumpkin pie spice optional
  • 1/4 cup crystallized ginger

Instructions

  1. Preheat oven to 350 and grease a bundt pan with cooking spray (I love coconut oil spray)
  2. Sift the flour, baking powder and spices into a medium bowl
  3. Combine the sugar, water, egg yolks, and oil in a bowl and beat with a hand mixer
  4. Add the flour and spice mixture into the wet ingredients
  5. In a small-medium bowl, beat the egg whites until they form stiff peaks
  6. Using a wooden spoon, add the grated carrots, beetroot, and ginger to the mixture, before gently folding in the egg whites.
  7. Pour the mixture into the cake pan and cook for 40-50 minutes depending on how hot your oven is. Be sure a knife comes out clean from the center.
  8. Frosting
  9. Whip cream with hand beater until it forms stiff peaks
  10. In second bowl beat the cream cheese with a hand beater and add in the coconut date cream
  11. beat in the whipped cream until combined.
  12. Add vanilla, salt and pumpkin pie spice.
  13. Once cake has cooled frost cake and top with chopped crystallized ginger to taste
  14. **coconut date cream can be made by combining a half a can of coconut milk with 6-8 pitted medjool dates on the stove in a small pan over low heat, stirring and simmering until dates are broken down. Blend in a food processor or use immersion blender to reach a creamier consistency. Increase number of dates to sweeten.

 

Upside Down Peach Squash Tart

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I’m not much of a TV watcher (other than the occasional Netflix binge) but when I do find myself tuning into cable, there’s a 98% chance I’ll be watching the Food Network.

Particularly ‘old school’ Food Network, I’m talking chef’s in their kitchen cooking up a delicious whole meal, not the competitions that are all over that channel these days.

I loved most of the shows however I always felt quite disdainful towards  “semi-homemade cooking”. I didn’t understand the point of watching someone cook using mostly packaged and prepared foods. Isn’t the point of watching a cooking show to learn how to NOT cook like that??

That being said, as I’ve grown older and busier I now understand the appeal of this style of cooking (though I still make everything I can from scratch when possible).

In this recipe, I am joining the ranks of the semi-homemade chefs because I didn’t make the crust. It really does speed up the process and feels homemade.

I decided that it’s not the worst thing in the world because all the research I did on making puff pastry make it look extremely time consuming and I was hungry and ready to bake. IMG_1194

This tart is a real surprise when it comes out of the oven because you bake it upside down. No matter how many times you turn on the oven light or open the door to check on it (which I try not to do), you’ll have no idea what it really looks like until you take it out and flip it.

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This is good though because it makes you patient and trust the recipe! Luckily for you I’ve already tested it so you rest assured that it’s delicious.

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It comes out of the oven with such intense moisture in the squash and peach since they’ve been protected by the crust for the duration of the cooking. If you’ve never baked an upside down tart, or, tarte tatin, I suggest you try it and exercise some trust and oven faith!

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I brought this to a party at a friend’s house and left it there when I left. I got a text the next morning from her demanding I give out the recipe because it was so good she had eaten it in one sitting. Don’t mean to brag here, but that is a factual quote. Time to discover the magical combination that is squash and peaches!

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Upside Down Peach Squash Tart

The traditional sweet tarte tatin gets a healthy upgrade with the addition of butternut squash.
Course Dessert
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 12
Author Fiona Saluk

Ingredients

  • 1 frozen sheet of puff pastry thawed
  • 3 cups raw butternut squash cubed
  • 1 cup peaches cubed or nectarines
  • 1-2 tbsp coconut oil
  • 1/4 cup coconut oil butter if not vegan
  • 1/2 cup sugar
  • 1 tsp cinnamon

Instructions

  1. Preheat your oven to 400F, toss the squash in 1-2 tablespoons of coconut oil and roast until tender (about 30 mins depending on your oven) Stir pan to flip squash after 15 mins.
  2. Remove from oven and let cool, tossing the cubed peaches in the same pan to combine.
  3. Melt 1/4 cup coconut oil in a saucepan over medium heat. Once in liquid form stir in sugar and heat for about 8 minutes, stirring often.
  4. Once it begins to brown add in the cinnamon and stir another 1-3 minutes until very fragrant.
  5. Pour the sauce into an 8x8 pan to cover the bottom.
  6. Dump the peach/squash mixture evenly on top of the sauce.
  7. Place the sheet of puff pastry over the peach/squash, folding down the sides so as to tuck the fruit in and create a seal.
  8. Using a wooden skewer or fork, poke holes over the pastry and place in the oven for about 30 minutes.
  9. Remove from oven and let cool for 5-10 mins before flipping over onto a plate to serve!
  10. Instructions
  11. For the squash: heat oven to 400˚F. Toss the squash cubes in 1–2 tablespoons of canola oil, sprinkle with a pinch of salt and roast until tender, about 30-35 minutes, turning once during baking to insure even cooking and browning. Remove from the oven and set aside to cool while you make the caramel.