Pumpkin Gingerbread Cake

I do love gingerbread but I also love pumpkin. This cake doesn’t have a pronounced pumpkin taste – the ginger overwhelms it so if you want more pumpkin taste, reduce the amount of ginger you add. It’s wonderfully moist and delicious served with a vanilla frozen dessert or a non-dairy whipped cream.

Preheat oven to 350 degrees and grease an 8×8 square or round pan (to take the entire cake out of the pan to serve, cover the baking pan with parchment paper and then grease). In a small bowl combine:

1 tablespoon ground flax

3 tablespoons aquafaba*

*Add 1 teaspoon aquafaba powder to 3 tablespoons hot water. Don’t have aquafaba powder or a can of chickpeas handy? Substitute 1 tablespoon vinegar and 2 tablespoons hot water. Let the mixture sit for 5 minutes or until a flax gel forms. In a medium sized bowl (at least 3 cups) combine:

1/3 cup honey

1/3 cup unsulfured molasses

3/4 cup pumpkin puree

1/2 cup hot (the hotter the better) water

Mix until the molasses and honey are fairly thin. In another medium size bowl (at least 6 cups) sift together:

1 cup sorghum flour

3/4 cup tapioca flour or arrowroot

1 teaspoon xanthan gum

2 teaspoons ginger

1 teaspoon cinnamon

1 teaspoon allspice (or nutmeg)

1 1/2 teaspoons baking soda

Pour the wet ingredients into the dry and mix thoroughly. Pour into the prepared pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool slightly before cutting.

Carob Zucchini Cake

So much zucchini, what to do with it all! Not a bad dilemma to have. Here’s a way to use some.

Preheat oven to 350 degrees. Grease an 9×13″ baking dish or line it with parchment paper with a light spray of non-stick cooking spray. In a large (and I mean large!) bowl, mix together:

2 cups date sugar

2 1/2 cups all purpose gluten-free flour

1/2 cup carob powder

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon xanthan gum

1 teaspoon salt

Add and mix well:

2 1/2 cups grated zucchini (1 smallish medium sized unpeeled)

In a smaller bowl, using an electric mixer, beat:

6 tablespoons aquafaba

Until double in volume, then add:

1/4 cup date sugar

1/2 teaspoon cream of tartar

Beat on highest speed until stiff peaks form – the mixture shouldn’t move when you move the bowl on its side.

In another small bowl combine:

1/2 cup unsweetened fruit sauce: pear, apple, peach, plum etc.

1 cup avocado oil

2 teaspoons vanilla extract

1/2 cup oat milk

1 tablespoon rice vinegar

Whisk to combine thoroughly. Make a hollow in the middle of the dry zucchini mixture and add the wet ingredients. Mix thoroughly making sure all the dry mixture is combined. Add the whipped aquafaba and carefully fold it into the rest of the batter. Pour into prepared pan and bake approximately 30-40 minutes or until a toothpick inserted in the middle comes out dry.

This is a very dense, moist (if not overbaked) rich cake so once cooled, cut into small squares. Freezes well. If more decadence is wanted, top with carob ganache and serve with non-dairy whip or vanilla frozen dessert of choice. I served mine with some plum coolee.

TIP: It would be more like zucchini brownies if baked in a roll cake pan (this is a large “cookie” sheet like pan except it has higher sides). Baking time should reflect size of pan so the larger and shallower the mixture, the less baking time needed.

Zucchini Cupcakes

I think if I’m going to continue to post cupcake recipes, I need to buy a regular size muffin pan! Again, I just placed the cupcake papers in a rectangular pan and once again I have cupcakes of all shapes and sizes. But delicious cupcakes nonetheless. This is a very thick batter so the dry mixture will need to be combined with the wet using a spoon instead of a mixer.

Preheat oven to 350 degrees. Makes 15-24 cupcakes depending on size so line appropriate number of muffin pans with paper cupcake liners.

In a large bowl combine:

9 tablespoons ground flax

1 cup aquafaba (I use a powdered aquafaba which you can find on on-line so I used 1 tablespoon aquafaba powder and 1 cup of warm water)

Let sit until it forms flax gel, about 3-5 minutes. Add:

1 1/3 cup date sugar

1/2 cup oil (I used olive but any oil will work)

1/3 cup orange juice

2 tablespoons rice vinegar

1 teaspoon vanilla extract

Mix using a hand mixer until well combined. In a separate bowl stir together:

2 1/3 cup all purpose gluten-free flour

1 teaspoon xanthan gum

2 teaspoons ground cinnamon

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1/2 teaspoon ground cloves

Add the dry ingredients and the zucchini to the wet and mix until thoroughly combined. Depending on the amount of moisture in your zucchini, you might need to add a few tablespoons of water or flour but mixture should be very stiff. Fill the cupcake papers 2/3 full and smooth top if possible. Bake for 25-30 minutes depending on size. Cool completely before frosting. I used carob ganache but 7 Minute Frosting would also be good if you want a very sweet frosting.

Vanilla Cupcakes

Who doesn’t like a good cupcake? And this one is great – light and fluffy, very unusual for a gluten-free cake. I didn’t have a regular size muffin pan so I simply put the cupcakes papers in a 9×12″ baking pan instead. They didn’t all come out perfectly round but they still tasted delicious! Partnered with the Carob Buttercream Frosting, they are wonderful.

Preheat oven to 350 degrees. Place cupcake papers in 1 or 2 regular (12 hole) muffin tins. The recipe made 14 muffins when I made it, so depending on how full you fill the papers will determine exactly how many cupcakes.

In a medium bowl, whisk:

3 tablespoons ground flax

3/4 cup agave nectar, coconut nectar, or date syrup

3/4 cup non-dairy milk

1/3 cup avocado or other light tasting oil

2 tablespoons vanilla extract

2 teaspoons rice vinegar

Set aside. In a large bowl, combine:

1 cup millet flour

1/3 cup chickpea flour

1/3 cup tapioca flour

1/3 cup potato starch

1 1/2 teaspoons xanthan gum

2 teaspoons baking powder

1 teaspoon baking soda

1/4 teaspoon sea salt

Mix to combine the dry ingredients. Pour the wet mixture over the dry and whisk again to combine. Don’t overmix or the cupcakes will get tough. Fill the cupcake papers 2/3 full of batter (or, if preferred, use 2 8″ cake pans lined with parchment paper and sprayed with a non-stick spray, dividing the batter equally between the 2 pans). Bake 20-25 minutes rotating the pan after 10-12 minutes, until a tester comes out clean. If making a cake, bake 30-35 minutes. Cool in the pan(s) for at least about a half hour before removing to a cooling rack. Frost with Carob Buttercream or your favorite frosting.

If a cake is made instead of the cupcakes, freeze the layers before frosting to reduce crumb.

Upside Down Cake with Fruit

One of my mother’s favorite cakes was pineapple upside down cake. Since I can’t eat pineapple anymore, I used a different fruit for my upside down cake – pears. Turned out quite delicious and moist since pears are full of liquid which drained pineapple doesn’t have. Any fruit can be used for this cake and can be arranged decoratively – I just tossed mine in the bottom of the spring form pan but feel free to make one that’s prettier.

Preheat oven to 325 degrees. In a small bowl, whisk:

1/4 cup ground flax seed

1/2 cup aquafaba

Let sit while you get the baking pan ready. Using a 10″ spring form pan, or if authenticity is desired, a cast iron Dutch oven, spray the bottom with non-stick spray and add a round to fit of parchment paper. In a small sauce pan melt:

1/4 cup vegan margarine

Pour into the prepared pan and sprinkle with:

1/2 cup fine date sugar (the courser sugar doesn’t work as well here – you could use the date syrup squeeze bottle to squeeze 1/2 cup of syrup over the melted margarine instead)

Peel (if desired) 2 large pears, 2-3 apples. Also could use 1 1/2 cups mixed berries or pineapple rings. I also shaved a fresh piece of ginger and grated about 2 teaspoons on top of the pears. Cinnamon or allspice could also be sprinkled over the fruit in the pan.

Arrange the fruit on top of this mixture and set aside. In a medium bowl mix:

1 1/4 cups all purpose gluten-free flour

1/2 cup fine cornmeal

2 teaspoons baking powder

1/2 teaspoon sea salt

1/2 teaspoon baking soda

1 teaspoon xanthan gum or guar gum

In the smaller bowl, add to the flax gel:

3/4 cup date sugar

1 cup dairy free milk mixed with 1 teaspoon vinegar

2 teaspoons vanilla extract

Whisk until well mixed and then add to the flour mixture and either mix with a hand mixer or a spoon until combined. Do not over mix. Let sit for 5-10 minutes before pouring over the fruit (or pour over the fruit and let sit). Bake for 30-40 minutes and then reduce heat to 325 degrees and bake another 10-20 minutes or until a toothpick inserted in the center comes out clean. Cool in pan at least 15 minutes before removing from pan onto plate. Remove parchment paper.

Quick and Easy Orange Spice Coffee Cake (dairy-free, gluten-free, egg-free, soy-free, cane sugar-free, nut-free, vegan)

It’s difficult to find recipes for desserts that are delicious along with being allergy free. Here’s a light, delicious cake that’s quick to mix and bake. Takes longer to get all the ingredients together than to make. And nobody will believe you that it is gluten-free or egg-free, never mind that there’s no refined cane sugar in it. I used a “Honey Bee Glaze” topping but it would also work well with the standard coffee cake streusel topping. The honey bee glaze made a gooey sticky cake best served hot while the caramel like goo is still pliant. And would work well with any kind of non-dairy frozen vanilla or orange “cream”.

I’m allergic to nuts so I used hemp hulls in the topping but any nut if you can have them would work, sesame seeds or pumpkin seeds would even work well.

Preheat oven to 350 degree. Generously grease an 8×8″ baking dish. Here’s what you’ll need for the cake:

In a 2-cup bowl mix together:

1 tablespoon ground flaxseed and 2 tablespoons water

1/4 teaspoon aquafaba powder and 2 tablespoons water

Let sit several minutes while you,

Mix in a medium mixing bowl:

2 cups all-purpose gluten-free flour

2/3 cup date sugar

1/2 teaspoon guar gum

1/2 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon

1 teaspoon allspice (feel free to substitute the cinnamon and allspice for whatever spices your family likes such as nutmeg, mace, ginger, or cloves)

Mix until combined.

Now back to the smaller bowl add:

1/2 cup oil (I used avocado oil because of its light flavor but any oil would work)

1/2 cup non-dairy yogurt (my 5.5 ounce container was exactly a 1/2 cup)

1/3 cup agave nectar

1/3 cup orange juice

2 teaspoons grated rind (rind from one large orange)

1 tablespoon vinegar

3/4 cup raisins, dried cranberries, currents, etc. (Optional)

Pour the wet ingredients into the dry ingredients and mix just until combined. Don’t worry if there are dry spots but you don’t want too many. The batter is like a biscuit or scone batter when combined.

Spread the batter in the greased pan and top with Honey Bee Glaze or coffee cake streusel (the cinnamon mixture used in the Easy Cinnamon Swirl Bread would work here, just double the recipe). Bake for 25-35 minutes or until toothpick comes out clean.

Here’s the recipe for Honey Bee Glaze adapted from the Joy of Cooking.

1/2 cup agave nectar

1/4 cup non-dairy milk

1/4 cup avocado oil

1/4 cup honey or date syrup

1/2 cup crushed nuts, seeds, or hemp hulls

Pour over coffee cake batter before baking.

Yule Log (dairy-free, gluten-free, egg-free, sugar-free, vegan)

One of my favorite desserts when I was younger was a rolled cake. That’s all a Yule Log is — a rolled cake that’s made to look like a tree log.  I remember when I first made them in the 1960s, we used almonds to make the bark; today, one just uses a fork or toothpick to make the frosting look like bark, much easier than lining up all those almonds slices!  I struggled a long time to develop a recipe for a sponge cake that doesn’t use any eggs but I finally came up with this one.  It makes a small roll so if you want something bigger, make the recipe twice (I don’t recommend doubling it, instead just make 2 batches).  This will serve 8 normal people (in my family my two brothers would have demolished it all by themselves!).  

Preheat oven to 400 degree.  Grease a small cookie sheet with sides.  Place a piece of parchment paper on top and grease the paper.

In a large mixing bowl add:

  • 3/4 cup aquafaba
  • 1 teaspoon cream of tartar

Beat on medium speed until peaks start to form and then increase speed to high.  Add, a few tablespoons at a time:

  • 2/3 cup date sugar
  • 1 teaspoon vanilla extract

When the sugar is completely combined, fold in by hand:

  • 1/2 cup all purpose gluten-free flour
  • 1/4 cup arrowroot or tapioca flour

Again, add the flour slowly, a few tablespoons at a time.  Fold in gently just until combined.  If your merengue falls, add 1 teaspoon baking powder to the mixture. [You can go ahead and use it but it will make a tougher sponge.] Spread in the prepared pan – makes about a 6″x8″ cake.

Obviously, if you’re doubling the recipe, you’ll want to use a larger pan and it will spread to approximately 12″x16″.  Bake 10 minutes in preheated oven.  When done, turn out onto a CLEAN dish towel (doesn’t matter what fabric towel it is as long as it isn’t too thick and its clean).  Let sit for about 1 minute and then roll long side to long side including the towel.  Let cool completely before filling and frosting.

I used the Carob Buttercream frosting but any brown frosting would work including a Nut butter and cream cheese (or tahini and cream cheese) frosting.  

Spice Cake with Parsnips (dairy-free, gluten-free, egg-free, refined sugar free, vegan)

My mother always made a spice cake for my sister’s birthday.  It was her favorite and she would have loved this one.  Its light and moist texture will make even the pickiest cake eater happy.  Topped with a spiced cream cheese frosting, its a delight.  

Preheat oven to 350 degrees.  You’ll need:

  • 9×13 baking dish, lightly sprayed with non-stick cooking spray
  • 1 cup cooked and pureed parsnips (steam the parsnips until tender; blend in food processor with a little water, up to 1/4 cup, to make puree; you’ll need approximately 1 pound of parsnips to make a cup of puree)
  • 1 1/2 cups all purpose gluten-free flour
  • 1/2 cup tapioca flour
  • 1 teaspoon xanthan gum
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon allspice or nutmeg (I don’t like nutmeg so I usually use allspice but if you do like nutmeg, feel free to use it instead of the allspice)
  • 1/2 cup date sugar
  • 1 tablespoon lucuma
  • 1 teaspoon vanilla
  • 1/4 cup avocado oil
  • 3 tablespoons ground flax combined with 1/3 cup hot water, cooled
  • 1 teaspoon baking powder
  • 1/2 cup non-dairy milk
  • 1/2 cup club soda
  • 1/2 cup hemp hearts (or if you can eat them, chopped walnuts)

Before beginning anything else, combine the ground flax and hot water so that it can stand for about 5 minutes and cool for later use.  Combine the dry ingredients in a large bowl.  Whisk to aerate and set aside.  Combine the parsnips, oil, date sugar, lucuma, vanilla, baking powder and flax gel and beat to combine with a hand or stand mixer.  Add to the dry ingredients along with the milk and club soda and beat until well combined.  

Spoon into the prepared baking dish.  Mixture is quite thick so needs to be spread evenly in the pan.  Bake for 20 minutes or until toothpick comes out clean.  Remove and let cool on the counter for an hour before frosting.

To make the frosting, combine:

  • 1/4 cup of vegan margarine
  • 10 ounces of non-dairy cream cheese
  • 1/2 teaspoon monk fruit powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg or allspice

Using a hand mixer, beat until smooth and ingredients well combined.  Frost the cake and top with hemp hearts or chopped nuts.  

Vanilla Cake with Chocolate Swiss Butter Cream Frosting (dairy-free, gluten-free, egg-free, refined cane sugar-free, vegan)

This is a fairly easy cake to make if you have a hand mixer.  Using the coconut sugar makes it look a little funky since coconut sugar is brown, it certainly can’t be called a “yellow” cake which is what one would think a vanilla cake should be.  However, I tried it out on four different people and they all said it was vvvveeerrrryyyy tasty!  Its versatile as well — the batter can be used as a bundt cake, layer cake, sheet cake, cupcakes, or as the base for a coffee cake.  In fact, that’s what tasters said it tasted more like, coffeecake, than a yellow cake.  Unfortunately, I’m allergic to coconut so I couldn’t taste it myself although it smelled REALLY good.  I’ll be trying this again with different sweeteners to see how it works so stay tuned.  It would also be very delicious with the strawberry cream cheese frosting already posted on my blog.

Preheat your oven to 350 degrees.  Grease and flour whatever baking pan used (I only had the jumbo cupcake pans and those were really too big for these cupcakes so if you want to make cupcakes, I would suggest using smaller tins).

With an electric mixer in a large bowl, combine:

  • 2 cups coconut sugar (or date sugar)
  • 1/2 cup avocado oil
  • 1/2 cup olive oil

Mix until blended (the coconut sugar will stay granular at this point.  Add:

  • 1 1/2 cups all purpose Gluten-free flour blend (I used Bob’s Red Mill)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons vinegar
  • 1/2 cup non-dairy milk

Mix until blended and then add:

  • 1 1/2 cups all purpose Gluten-free flour
  • 3 teaspoons vanilla extract
  • 3/4 cup club soda

Again, mix until well blended.  I had to use a scraper to keep the batter from climbing the mixer blades.  Pour into prepared pan(s).  It will make three 8″ or 9″ cake layers, a 10×14″ sheet cake, 10-12 jumbo cupcakes, or a bundt cake.  Baking times will differ depending on what pan you choose to use.  My jumbo cupcakes took 30 minutes; a bundt cake will probably take 50-60 minutes.  Layers I would think would take around 20 minutes.  I used the toothpick into the center of the cake to be sure it was done and I could see it was pulling away from the sides of the baking pan.  Cool in pan for a few minutes before removing to a cooling rack.  This is a very moist cake so I suggest that you don’t put these cupcakes into a plastic bag (I made that mistake and they all stuck together the next day when I went to frost them).

Chocolate Swiss Butter Cream Frosting

Combine in a small pan:

  • 1 1/2 cups date sugar
  • 1/4 cup agave nectar
  • 1 1/2 cups water
  • 1/8 teaspoon salt (or a couple of dashes)

Using a candy thermometer, heat mixture to soft ball stage (220 degrees).  Stir frequently. Date sugar doesn’t dissolve like regular white cane sugar so expect it to take quite awhile to get to 220 degrees (like a half hour; I actually gave up after about 20 minutes when it finally reached 200 degrees and my frosting turned out a little softer than it should). While the sugar syrup is cooking, beat:

  • 1/4 cup aquafaba
  • 1/4 teaspoon cream of tartar

Beat at medium speed until stiff peaks form and then continue beating for another 3-5 minutes at high speed.  Slowly add the sugar mixture and beat on high for another 3-5 minutes.  Add:

  • 2 ounces melted baking chocolate OR 2 tablespoons carob powder dissolved in 1 tablespoon olive oil

When well combined, slowly add in small pieces:

  • 1/4 to 1/2 cup vegan margarine (the amount depends on how buttery and fluffy you want the frosting; I use Earth Balance Soy Free)

Continue beating until the margarine is well combined (you can tell from the picture that I didn’t quite achieve this task and that was mainly because I forgot it in the original beating so adding it later using a whisk and you can see how well that worked!).

Tahini Cheesecake with Chewy Brownie Crust

What a wonderful combination!  Who can resist a rich, decadent, chewy fudge brownie topped with a nutty creamy cheesecake.  This is not one of my quick, easy desserts; it takes some doing but not a great deal of skill, other than folding the brownie dry ingredients into the meringue.  Well worth the trouble.

First make the brownies.  Heat oven to 350 degrees; grease 8×8″ pan.  In a medium size bowl, combine:

  • 1/2 cup aquafaba (bean water)*
  • 1/4 teaspoon cream of tartar

Whip the aquafaba and cream of tartar to stiff peaks and then continue whipping for several more minutes.  Slowly beat in the monk fruit powder and then the date sugar and continue beating for 2-3 more minutes.

  • 3/4 teaspoon monk fruit powder
  • 1/3 cup date sugar

Sift:

  • 3/4 cup carob powder (or cocoa if you can use it)
  • 1/2 cup brown rice flour
  • 1/4 cup tapioca flour
  • 1/2 teaspoon baking powder
  • dash of salt

Pour into the meringue.  Add on top of the dry ingredients:

  • 1/4 cup avocado oil
  • 3 tablespoons hemp milk (or soy or rice milk) [If you use almond butter in the cheesecake, you could use almond milk here]
  • 2 teaspoons vanilla extract

Using a folding mix technique (using a spatula, bring the meringue from the bottom middle out to the edge in a sweeping motion; turn the bowl 1/4 of the bowl and repeat until the mixture is well mixed) mix the dry and wet ingredients into the meringue.  It will deflate somewhat.  Pour into the baking dish and spread out in an even layer.  Bake 12-15 minutes, remove from oven and top with the cheesecake mixture.

For the cheesecake mixture, combine in your food processor:

  • 12 ounces non-dairy cream cheese
  • 1/2 cup tahini (or nut butter if you can have one)
  • 1/2 cup agave nectar (or 1 teaspoon monk fruit powder, or 1/2 cup date sugar)
  • 2 teaspoons vanilla extract
  • pinch of sea salt
  • 1 tablespoon lemon juice (optional)

Blend until smooth.  Pour over brownie in an even layer.  Return to oven and bake an additional 25-40 minutes depending on your oven.  If you have some sugar free chocolate or carob chips, you can sprinkle them on top of the cheesecake mixture before baking.  Turn off oven and open door and let cool for a half hour before removing from the oven.  Cool on draft-free counter for an hour before placing in the refrigerator.  This will keep the cheesecake layer from splitting.  Serve ice-cold, if you can keep your family from eating them sooner!

*Aquafaba is the liquid you drain from a can of beans and usually discard.  It is a great substitute for eggs.  Usually used is garbanzo bean liquid.