I assure you that this cake looks way more complicated than it actually is. I can also assure you that it's one of the best cakes I've ever made.
About a week ago, one of the members in my private Facebook group was looking for a Thanksgiving dessert that was free of gluten, dairy, eggs, nuts and of course refined sugar. I saw this and got excited... I love these challenges!
Challenges like this is one of the reasons I do what I do: support people to find and create delicious food regardless of any existing allergies or lifestyle choices. Delicious and nourishing food is essential to the enjoyment of life.
Nobody should have to suffer eating cardboard-like and bland foods. Where's the joy in that?!
In fact, 20 years ago when I learned of my long list of allergies, gluten and dairy being at the top of the list, everything I ate for a few years was cardboard-like and bland. We've come so far! Never did I dreamed that one day I would be eating the most mouth watering food while being totally nourished. It still kinda blows my mind.
But when you're dealing with allergies, intolerances or sensitivities or simply just looking to improve your health without starving, it's important to find your people. A community. This helps the journey immensely.
Ok, back to this cake.
As I started searching, I found a recipe from Recipes to Nourish that hit all the checks and could easily be modified to fit my needs and the needs of this member. When this happens, it's like striking gold! We were both very excited.
I adpated the recipe quite a bit. The frosting was another added spin which is totally delicious. In fact, my daughter kept sticking her finger on the cake and saying "Mom! This is SO good." I mean, who doesn't want to hear that (now could you get your fingers off the cake)?! This frosting does contain cashews, though I believe you could substitute it with thick coconut cream that has been chilled in the fridge for several hours.
- 1 tbsp chia seeds
- 1/4 cup water
- 3/4 cup pumpkin puree
- 1.5 large or 3 medium organic apples, cored and cut into chunks (skin left on)
- 1/4 cup extra virgin olive oil
- 1/4 cup pure maple syrup
- 1 tsp non-alcoholic vanilla extract
- 1 1/4 cup gluten free oat flour (I used ground rolled oats)
- 1/2 cup raw cacao
- 1/2 tbsp baking powder
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1/3 cup raw cashews (or thick coconut cream scooped off the top of a chilled can)
- 1/4 cup pumpkin puree
- 1/4 cup canned full fat coconut milk
- 1 tsp non-alcoholic vanilla extract
- 5 medjool dates, pitted
- 1 tbsp pure maple syrup
- Preheat the oven to 325 and line a round cake pan with parchment paper.
- In a large bowl, whisk together chia seeds and water. Let sit and allow to become gelatinous.
- In a high speed blender, add apples, pumpkin, oil, maple syrup and vanilla. Blend for about 2 minutes. You what the mixture to be whipped so continue to blend on high even after ingredients have been well combined.
- Pour wet mixture into the bowl with chia seeds and whisk briskly, allowing chia gel to become well distributed.
- Add oat flour, cacao, baking powder, baking soda and sea salt. Again, mix vigorously with a whisk. You want the consistency of the batter for be more like mousse: airy and almost fluffy. Really put your back into the whisking and use those arm muscles.
- Pour batter into the cake pan and smooth out the top, making sure it's even. Bake for 40-45 minutes or until knife comes out clean.
- Once cake is done, let cool completely before adding the frosting. Either several hours or over night, depending on when you plan of baking it... and eating it!
- FROSTING: A few hours before consuming, get your frosting prepared. Put all ingredients into a high speed blender and blend on high until frosting is smooth. You may need to scrape down the sides every so often. And feel free to double this recipe for an extra thick layer of frosting!
- Finally, add a flower of your choice to the top of your cake... real or fake. Get creative and dress it up. I bought mine from a craft store and simply removed the stem. It really added a nice touch.
I apologize for not getting a picture of this cake all sliced up. By the time we ate it at our Thanksgiving dinner it was too dark to get a great picture... so I decided to make cupcakes to show you just how yummy and fluffy they actually are!
To make this cake into cupcakes, cook them at 350 for 20 minutes or until knife comes out clean. This recipe make about 12-14 cupcakes.
Stay tuned for another spin on this delicious recipe! If you want to get updates straight to your inbox, simply sign up for my newsletter below.