Pumpkin Bottomed Cupcakes

Posted by on Oct 28, 2014 in Recipes | 0 comments

Pumpkin Bottomed Cupcakes

Okay, so you have heard of black bottomed cupcakes. You know, those delightfully rich and deeply decadent chocolate cupcakes loaded with a sweet cream cheese filling?

These delicious things are even better. 

I wish there were words that could convey just how spectacular these cupcakes are.  The cake is loaded with pumpkin and warming spices and has a soft, melt in your mouth quality to it.  Without the cream cheese filling, the cake is delicious (just ask my partner, who ate more than one of some plain ones I made piping hot and fresh from the oven).  But with the cream cheese filling, they are a heavenly treat. 

Pumpkin Bottomed Cupcakes 1-2

Seriously people. These cupcakes combine two of my favorite things: cheesecake and cupcakes. Okay, three of my favorite things if you add in the pumpkin. 

Perfection!

Perfection!

And like everything else on this blog, they are gluten free! So without further ado, here is the recipe…

Pumpkin Bottomed Cupcakes
Yields 12
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Cake
  1. 1 cup all-purpose gluten free flour (I use Bob's Red Mill)
  2. 1/4 cup arrowroot powder
  3. 3/4 tsp xanthan gum
  4. 1/4 tsp salt
  5. 1 tsp baking powder
  6. 1 tsp baking soda
  7. 1/8 tsp nutmeg
  8. 1/8 tsp allspice
  9. 2 tsps cinnamon
  10. 1/2 tsp ginger powder
  11. 1/4 cup coconut palm sugar
  12. 1/2 cup pumpkin purée
  13. 1/2 cup vegan milk
  14. 2 tbsps walnut oil or olive oil
  15. 1/2 cup maple syrup
  16. 1 tsp vanilla extract
  17. 1 tsp apple cider vinegar
Cream Cheese filling
  1. 1 cup vegan cream cheese
  2. 6 tbsps powdered sugar
  3. 1/2 tsp vanilla extract
Instructions
  1. Preheat oven to 350 degrees Fahrenheit/180 degrees Celsius.
  2. Prepare a cupcake tin by either placing liners in it, or greasing it lightly.
  3. In a medium mixing bowl, sift together the dry ingredients and stir to combine.
  4. Mix together wet ingredients and then pour into dry ingredients and mix with a spatula until well combined.
  5. Fill each cupcake holder until it is 3/4 full.
  6. Prepare the cream cheese filling by mixing the cream cheese, powdered sugar and vanilla together.
  7. Place a tbsp of the cream cheese mixture in the center of each cupcake.
  8. Bake for 20-24 minutes until a toothpick inserted into the cake comes out clean or with just a few large moist crumbs.
  9. Eat right away, or let cool.
Notes
  1. The cream cheese mixture may boil over a little while they are cooking. That's okay. It's supposed to do that!
Vegan Sweet and Simple http://vegansweetandsimple.com/
I had to test this recipe a couple of times to get it right (what torture, right?).  And apologies to the Food Duo, who suffered through my first not good enough attempt.  Let’s just say, don’t try to make these mini (they don’t hold enough cream cheese filling). I was also a bit too creative with the cream cheese filling.  I learned that you need the filling to be simple to compliment the flavors of the pumpkin and spices in the cake, not overwhelm them. 

Yum!

Yum!

The best thing? You can eat these right from the oven and don’t need to wait for them to cool before you dig in! If you do, they are a pure gooey delight.  

Fresh from the oven...

Fresh from the oven…

And if you don’t, the cream cheese firms up when it cools and they are even better! Yum! 

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Roasted Acorn Squash and Sage Pasta

Posted by on Oct 26, 2014 in Recipes | 0 comments

Roasted Acorn Squash and Sage Pasta

I’m writing this from Oslo, where I spent an energizing day exploring the great art and vegan food this city has to offer. It’s a lovely time to visit: the trees are brilliant shades of yellow and orange as they shed their leaves for the winter; it’s crisp outside, but not too cold; and there is still enough sunlight to enjoy the day.  But, more on Oslo later! 

Today, we’re continuing our love affair with winter squash and comforting fall dishes. This recipe contains roasted acorn squash, kale, pumpkin seeds, sage and gluten-free pasta, all finished with a little cashew cream. And let me just say, this is divine! My partner is not a big fan of creamy pastas and he really, really liked this one. 

Acorn squash is incredibly delicate, so once you roast it and then cut it up it’s going to basically melt into your pasta.  You can roast your squash in advance, so that when you want to whip this up, it takes no time at all. Alternatively, you could also probably just cook it on your stovetop. 

Roasted acorn squash and sage pasta

Roasted acorn squash and sage pasta

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Raw Persimmon & White Chocolate Tart

Posted by on Oct 18, 2014 in Recipes | 0 comments

Raw Persimmon & White Chocolate Tart

Have I told you how much I love persimmons? I love their maple syrup-like taste. I love how you can eat fuyu persimmons while they are still quite hard just like you would an apple, but I also love their over-the-top sweetness when soft. I adore how well they pair with ginger. Yes, I love, love, love them. 

When they are in season I buy them by the bucketload and at least as many as I eat raw, I cut up and freeze so that I can use them for smoothies or ice cream throughout the rest of the year. 

Persimmon and White Chocolate Tart

Persimmon and White Chocolate Tart

And when I bought my first batch this year, I decided they would make a perfect tart. I decided to pair the persimmon with white chocolate for an incredibly rich and delightful fall treat! 

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Tempeh, Butternut and Sage Hand Pies

Posted by on Oct 15, 2014 in Recipes | 0 comments

Tempeh, Butternut and Sage Hand Pies

I don’t know about you, but when the weather starts to get cooler I have a primal desire for comfort food. I crave anything that’s starchy or that feels rich and hearty, like bread, potatoes, pumpkin, beans, kale and tempeh (and I usually pack on a few pounds as well!)

When I woke up on Monday morning and had a vision in my head of hand pies packed with fall goodness: roasted butternut, tempeh and sage. I knew right away that I had to make them a reality. Good thing that I had the day off work, because I ended up putting it to good use cooking up all sorts of deliciousness that day!

Tempeh, Butternut and Sage Hand Pies

Tempeh, Butternut and Sage Hand Pies

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Ultra Dreamy Pumpkin Cheesecake

Posted by on Oct 13, 2014 in Recipes | 0 comments

Ultra Dreamy Pumpkin Cheesecake

Okay so the thing about opening a big can of pumpkin purée is that it goes a really, really long way.  After baking my pumpkin bread the other day, I still had a little left over. What better way to use it up than to make a pumpkin cheesecake? None, I tell you. 

For this cheesecake, I actually do use a cashew cheese that has been fermented overnight.  And to get the creamiest of creamiest mouth feels, I use Irish moss powder, which also thickens it. 

Now, there is a bit of controversy about Irish moss, because it is a source of carrageenan, which, in its heavily processed and isolated state for large-scale food production has been shown to be inflammatory and carcinogenic.  The carrageenan in irish moss however is in its natural whole foods state. It hasn’t been extracted or fundamentally changed and for that reason it is not the same thing. If you are particularly concerned however, you could use 3/4 tsp of agar agar powder instead (although it won’t be as creamy). 

The dreamiest ever pumpkin cheesecake!

The dreamiest ever pumpkin cheesecake!

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Pumpkin & Spice Bread! And of course it’s gluten free!

Posted by on Oct 4, 2014 in Recipes | 1 comment

Pumpkin & Spice Bread! And of course it’s gluten free!

I don’t know about you, but I’m still recovering from VeganMoFo. I’m still catching up on all the amazing blogs that were written during the month. And I’m really enjoying having weekends that are a little more relaxed! Now, I can spend all day if I want to creating a recipe and getting it just right, rather than worrying what I’ll do if I didn’t get at least five recipes perfect in two days!  

This afternoon after I got back from a really great yoga class, I decided I was going to try to get my crumpet recipe right. But then I started it off very very wrong and had a nice frothy cup of yeasty water that I either had to figure out how to use for something else or throw it out. And so right then and there I switched gears and decided to make a gluten-free pumpkin bread instead.  It is the season after all! And today it really felt like it.  The trees all around our neighborhood are gorgeous shades of yellow, orange and red. There was a definite chill to the air and it drizzled steadily all day. In other words, it was a perfect day to stay indoors and bake! 

I needed the luxury of a lazy day and time to get this recipe right.  My first attempt was okay, but not great. I was far too conservative with my spices. And I cooked the bread at far too low a temperature so I didn’t get the kind of oven spring I wanted (and it took a ridiculous amount of time).

Pumpkin and Spice Bread

Pumpkin and Spice Bread

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VeganMofo Round Up: We crossed the finish line!

Posted by on Sep 28, 2014 in Everything Else | 8 comments

Wow. I can’t believe that VeganMoFo is more or less over.  When I started, I set out to go around the world in 20 recipes. I’ve managed more than that! Over the course of the past four weeks, we’ve visited 24 countries, from China, to Indonesia, to South Africa, to Ghana, to Turkey, to Azerbaijan, to Brazil, to Mexico and many places in between! It’s been fun sharing my reflections about some of the countries I have visited and I’m fairly proud of the recipes I have created over the past month as well. 

So without much further ado, here’s a quick recap of the last two weeks worth of recipes! (The recap of the first two weeks of travel through Asia and Africa is here). 

Mediterranean Vegetable Stew

Mediterranean Vegetable Stew

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