I'm usually not a big fan of icing-less cakes -- the coffee cake genre in general, really. But apple cake has always been a favourite of mine. Lightly spiced cake stuffed to the brim with caramelized spiced apples -- what's not to love? Well, apart for the fact that its almost never vegan or gluten free -- until now!



My Healthy Apple Cake is the perfect 'company's coming' cake. The secret recipe to keep in your back pocket for last minute get togethers that require something sweet, but not too fancy. This no-fuss cake is a breeze to make and a dream to eat. You probably have most of the ingredients already in your pantry -- making it an especially great option for a spur of the moment dessert. 



Oats are a great pantry item if you're gluten free, but not necessarily if you're celiac. A lot of celiacs cannot tolerate them so if you're making this cake for a friend who is celiac be sure to ask if they can eat oats and be sure to use certified gluten free (or wheat free) oats if you use them. 



Oats make this cake soft, tender and give it some lift. If you need to replace them you could try quinoa flakes but the flavour will be much more bitter so sweeten up your batter a little more.


 The key to this cake is cinnamon, apples, and brown sugar (coconut sugar). They make this amazing apple pie filling style topping that seeps down into the cake as it bakes, flavouring every bite. 



Try this Healthy Apple Cake for your next get-together, or just for you. I enjoyed it with my husband on an easy going Thursday night, and then again for breakfast the next day. Its excellent warm, hot or cold.



HEALTHY APPLE CAKE

• 1 large ripe banana
• 1.5 cups quick cook oats
• 1 cup white rice flour + 1 cup brown rice flour (OR use two cups of either rice flour)
• 1/4 cup arrowroot starch
• 4-5 tbsp maple syrup
• 2 tbsp coconut oil
• 1 tsp vanilla
• l/2 tsp cinnamon
• Pinch of salt
• Stevia to taste
• 2 cups of water or non dairy milk
• 1/2 tsp vinegar (acv)
• 1 tsp baking powder
• 1/2 tsp baking soda

• 3 gala apples, skin on, chopped into small equal size pieces
• 1/2 cup coconut sugar (or sub brown sugar or demerera sugar)
• 2 tbsp maple syrup
• Tiny pinch of salt
• 1/2 tsp cinnamon
• 1 tsp vanilla extract
• 1 tbsp arrowroot starch

 

• 1/3 cup vegan chocolate chips
• 1/3 cup non dairy milk

Melt chocolate and non-dairy milk together over lowest heat in a pot until smooth. Remove from heat and set aside.

Dry Ingredients:

• 2 cups gluten free flour (1 cup white rice flour + 1 cup brown rice flour OR use all purpose GF flour)
• 1/4 cup arrowroot starch
• 1/4 tsp baking soda + 1 tsp baking powder
• Pinch of salt + a dash of cinnamon
• 2 tbsp cacao or cocoa powder

Wet Ingredients:

• 1/3 cup apple sauce
• 1/2 cup non dairy milk
• 1 small ripe banana
• 1 tsp vanilla extract
• 1/4 cup maple syrup
• 1/2 tsp apple cider vinegar

•  1/4 cup mini chocolate chips.

• 2/3 cup + 1/3 cup pitted dates (divided)
• 2/3 cup water
• 1/4 cup non dairy milk
• 1/4 cup vegan chocolate chips
• 1 tsp arrowroot starch
• 1 tsp vanilla extract
• Tiny pinch of salt

I won't be celebrating Thanksgiving this week because I'm Canadian (our Thanksgiving was in October), but I have many American readers and I hope you will all have a great time! Eat some mashed potatoes and gravy for me :)

I thought you might enjoy this recipe roundup of Thanksgiving-worthy Baking Backwards recipes. If you add these vegan and gluten free dishes to your holiday table please take a pic and tag #BakingBackwardsThanksgiving -- I'd love to see what you've made!

To view the recipes below, click on the titles under each image.

APPETIZERS AND SIDE DISHES:

Crab Cakes with Green Tartar Sauce (gluten-free, vegan)
Crunchy on the outside, tender and flaky on the inside. These vegan crabcakes are healthy and hard to beat.


Divine Rice (gluten-free, vegan) 
Spicy, creamy and so delicious -- this wholegrain rice dish makes an excellent side for a festive family meal.

 Crusty Wholegrain Bread (gluten-free, vegan, yeast-free)
 Pass this bread and you'll make a few new friends at the Thanksgiving table. This bread is dense, moist and rich like an Irish Soda bread. 



Super Salad 
This salad is super healthy and anything but boring. Roasted and fresh veggies hang out in a zesty creamy dressing. The spiced roasted chickpeas add an amazing crunch and make this dish filling. A great vegetable side dish for a family meal.


Tandoori Cauliflower Wraps (gluten-free, grain-free, vegan)
This creative vegan appetizer is light yet full flavoured. If you like Indian food give it a try.


Super Rutabaga Fries (gluten-free, grain-free, baked, vegan)
If you're over mashed potatoes this Thanksgiving, shake things up with these healthy low fat baked rutabaga fries. The rutabaga makes them naturally a little spicy.



PUMPKIN SOUP
This creamy pumpkin soup whips up in minutes. An easy and healthy vegetable side dish for your holiday meal.

MAIN MEAL:

Vegan Chickn' with Mashed Potatoes, Gravy and Greens (gluten-free, vegan)
If you aren't trying to reinvent the Thanksgiving table, but you're expecting a vegan, serve them this. They will thank you.


Super creamy Stovetop MacNCheese (gluten free, vegan)
I never understood the American trend of Mac and Cheese at holiday meals but if you're into it, this recipe is delicious, super creamy, easy to make, wholesome and full of hidden veggies and healthy fats.


The BEST Vegan Baked MacNCheese (gluten free, vegan)
This recipe takes vegan mac and cheese to a new level -- baked! Crispy on top, creamy inside, hot, cheesy and delicious. Also hides a lot of vegetables for the kiddos.


Zucchini Noodle Lasagna with Parsnip Cream, Lentils and Green Olives (grain-free, gluten-free, vegan)  
This lasagne is a showstopper. If someone you love doesn't eat pasta anymore but loves lasagne, make this grain free lasagne (made with zucchini noodles). Its even omnivore husband approved. 

PIES AND CRUMBLES:

Cardamom Apple Cookie Crumble (gluten-free, vegan)
A delightful Indian twist on apple crumble.


Chocolate Harvest Tart (gluten-free, vegan)
This chocolate tart is so intensely good. Chocolatey, rich, full bodied -- even my sister (who hates dessert) had two slices! It also hides a ton of butternut squash.

 
Pear Pockets (gluten-free, vegan)
These pear pockets are really unique. The crust is lost between pizza pocket and pie crust and the filling is sweet and delicious.


Healthy Key Lime Pie (gluten-free, vegan) 
This is a crazy pie. It conceals a lot of cauliflower and avocado but tastes like creamy key lime pie with a chocolatey crust! Super easy to make too.

 

CHOCOLATE BROWNIES AND CAKES:

Plant Fuel Brownies (gluten-free, vegan)
These brownies are loaded with super healthy ingredients like buckwheat flour and sweet potatoes. They are softer than a typical brownie but so delicious.


Healthy Steamed Chocolate Molten Cakes (gluten-free, vegan)
Who doesn't like chocolate molten cakes? Now you can have your indulgent dessert without the guilt and without the oven (they're steamed!).

 

HEALTHY COOKIES:

Wholegrain Chocolate Chip Cookies (gluten-free, vegan)
These chocolate chip cookies are similar to chocolate chip shortbread cookies-- delicate and slightly crumbly. 


Pumpkin Chocolate Chip Cookies (gluten-free, vegan)
 Soft and chewy, these pumpkin chocolate chip cookies are healthy as f#$%. Full of chickpeas and pumpkin puree, forget Thanksgiving, these are perfect for any day of the year.

SMALL BATCH DESSERT RECIPES: 

Single Serving Raw Vegan Cinnamon Rolls (gluten-free, grain-free, vegan, raw)
These require coconut date rolls like the ones sold by Natural Delights. They are insanely easy to make and require no cooking. 




PB Mousse Jars with Chocolate Magic Shell (gluten-free, grain-free, vegan)
These are intense. If you are a Reese fan, you will LOVE this little pots of heaven. Peanut butter mousse with a decadent raw chocolate shell topping. So good.



Raw Key Lime Cups

These elegant little cups are creamy, crunchy and bursting with sweet and tangy lime flavour. The perfect dessert for a more formal dinner party or lunch.

Lime filling ingredients:

• 1 (400 ml) can full fat coconut milk (not shaken and chilled overnight)
• Dash coarse sea salt
• 1 teaspoon cinnamon
• 1 teaspoon extra virgin olive oil
• 2-1/2 tablespoons maple syrup
• 1-2 teaspoons raw honey (or substitute agave or coconut nectar for vegan)
• Juice of 1 large lime
• 2 tablespoons creamed coconut, melted (or you can substitute coconut butter that should also be melted, not to be confused with coconut oil)

Directions:

1. Chill a small mixing bowl for 5 minutes in freezer.
2. Do not shake and do not flip your can of chilled coconut milk. Open the can and remove only the thick white cream that will have solidified at the top of your chilled can, try to avoid scooping out any of the watery liquid at the bottom.
3. Add skimmed coconut cream, salt, maple, cinnamon and olive oil. Beat together in your chilled bowl with an electric mixer for 1 minute.
4. Add lime juice and beat for 1 to 2 minutes.
5. Add the honey and the melted creamed coconut and beat until the mixture appears thickened.
6. Scrape down the sides of the bowl and beat for 10 more seconds. Chill the bowl in the freezer while you make the crumble topping.

Crumble topping ingredients:

• 1 cup shredded, reduced-fat coconut
• Dash coarse sea salt
• 1/3 cup pitted dates
• 1-2 teaspoons cinnamon
• 1-2 tablespoons chia seeds
• 1 tablespoon extra virgin olive oil

Directions:

1. Pulse then blend all ingredients to a crumble consistency in your food processor. Spoon half the mixture into the bottom of 2 glasses or jam jars.
2. Spoon the chilled lime filling into the cups evenly.
3. Top with remaining crumble mixture evenly and garnish with a slice of fresh lime.
4. Chill the cups in the freezer for 10 minutes or more, serve.

Ok so show of hands how many of you folks reading this post are renters? Homeowners? Well my husband and I are renters, long time renters. This is our first home together and we like it just fine. More than that, we love it. Often what takes a rental from nice to fantastic is a great landlord. In our case we have two great landlords. They have become our friends since we moved in. They are interesting, artistic and incredibly friendly and considerate. I have been driven crazy by a couple former landlords so finding two awesome and supportive landlords is priceless. To show our appreciation my husband and I occasionally have them over for drinks,  food or both. They live close by so casual get-togethers are not too difficult to arrange.

For those of you outside of Britain or Canada, this weekend is a long weekend in celebration of Queen Victoria. It's the first big weekend of the Canadian summer roster and often means barbeques, family get-togethers, picnics, concerts and camping. We are trying to tick as many of these fun ideas off our imaginary list before Tuesday morning. So far we've had a little get together with our friendly neighborhood landlords and are in the process of trying to get out of town and down by a lake somewhere.

Since I created Baking Backwards a couple months back I've become pretty obsessed with making vegan and gluten free desserts using as little or no refined sugar as possible. This little get together at our place  last night was the perfect opportunity to test out some recent dessert ideas on my unsuspecting landlords/friends, let's call them L and T. I say unsuspecting because these folks love food, I mean really love food. Not just that, they know their stuff. Self-proclaimed foodies and avid-travelers they have experienced different cultures and cuisines the world over and don't restrict themselves when it comes to fine dining. They have no allergies and are not on special diets. To me they are the perfect people to taste test my creations. They are unbiased and enjoy "normal" desserts so they can honestly let me know if something falls flat or knocks their socks off. Last night I took the opportunity to test out three desserts on them which I served in small quantities. They loved them! To me this meant a major success on my part.


I also used our dessert party to try pairing gluten-free alcohol with dessert. L and T really enjoy nice alcohol, particularly fine wine from around the world. I enjoy wine as well and I have particular favorites but I don't pretend to know a lot about wine, honestly that's like saying you know a lot about food. There is so much to "know" out there I don't pretend to be an expert. I am getting more and more into making boozy desserts.
Exhibit A is my Instant Whiskey-Banana-Date-Raspberry Ice Cream, otherwise known as my new favorite ice cream flavor! When I was a kid I really hated alcohol, particularly when it ruined a nice dessert for me (fucking rum balls). My husband still detests most booze-filled desserts but has taste tested and loved all of the ones I've made lately. For last night's dessert I decided to try and find anther alcohol to pair well with fruit and chocolate.  


I went to the local liquor store near my house and asked one of their very knowledgeable staff to help me pick out the right liquor for the job. The very friendly man informed me that Port would be perfect to serve alongside or accent chocolate and fruit.  He even found me a great bottle for around $15.  So Port it was! I did some research to see if port was ever used in ice cream and it was, often on top of it as a syrup or blended right in. I opted for the latter and decided to make an instant raspberry and port ice cream to pair with my chocolate main course.  



The Zucchini Mini Molten Cakes were similar to the molten cakes I made last week only even more healthy as they are full of zucchini and not just fruit. I think I prefer them to my original recipe as they get a little firmer the next day and taste a bit more intensely chocolatey. The little milkshakes were lovely and provided a bit of a palate cleanse from the chocolate overload. The ice cream paired really well with both the port we drank and the little chocolate cakes.

Overall it was a great way to start the long weekend! I hope you give these recipes a try. They're all winners whether you're gluten intolerant, avoiding refined sugar, or just want to make a great dessert.

 Zucchini Mini Molten Cakes:


Makes 7 or 8 mini-mason jar cakes

• 1/3 cup + 2.5 tbsp cocoa powder
• 1 1/4 cup pitted Sayer dates
• 1 cup finely grated zucchini
• 2.5 tbsp amaranth flour
• 2.5 tbsp millet flour
• 2 tsp vanilla extract
• 6 tbsp pear sauce (unsweetened)
• 1 tbsp chia seeds
• 2.5 tbsp Danielle's Vegan Butter (recipe coming soon!) OR frozen olive oil OR vegan buttery spread
• 1 tbsp frozen olive oil
• 1 cup + a little over 1/2 cup water
• 2 dashes coarse sea salt
• 1 tsp cinnamon
• 1 tsp vinegar (apple cider or rice vinegar)
• 1 tbsp baking soda
• 1.5 tsp baking powder

Preheat oven to 350F. Lightly grease 5 mini mason jars (tiny jars) with a piece of parchment paper and a little frozen olive oil.

Pulse then blend first 1 cup of water with all ingredients except millet and amaranth in a food processor until smooth, stopping to scrape down the sides and blend again. Add millet and amaranth flour and blend until smooth. Add additional 1/2+ cup water and blend thoroughly. Taste! Add extra tsp cocoa if not chocolatey enough. Add extra water if too thick. Add extra dates if too bitter. The batter should be the texture of thick chocolate pudding.

Carefully spoon cake batter into mini-mason jars and fill each jar 3/4 full. Wipe the edges clean if you get batter on the rims of the jars to avoiding burning. Place mason jars in a DIY bain marie and bake 25 minutes in 350F oven until the top forms a dark crust but the middle is loosely set. They should look risen but not quite baked like a cake. DO NOT OVERBAKE!  Serve immediately with a scoop of homemade ice cream (raspberry-port ice cream recipe below) and a tiny raspberry shake.






Tiny Raspberry Shakes
Makes 4-6 tiny raspberry shakes

• 1 package frozen raspberries (2 1/2 cups)
• 2 large frozen bananas
• 2 tsp chia seeds
• 2 dash coarse sea salt
• 4 pitted Sayer dates (about 30g)
• 2 cups water
• 2 tsp vanilla extract
• 2 dashes cinnamon
• pinch baking soda
• pinch baking powder
• tiny squeeze of lemon juice

Blend all ingredients in a food processor until very smooth and creamy. Pour into mini glasses and serve with fun straws!










 
Raspberry 'N' Port Ice Cream
Makes 4 servings

• 1 package (about 2 cups) frozen raspberries (or another dark berry)
• 2 large frozen bananas
• 2 tsp vanilla extract
• dash coarse sea salt
• dash cinnamon
• 1.5 tbsp chia seeds
• pinch baking soda
• pinch baking powder
• 4 + 3 extra pitted Sayer dates (about 40g)
• 1/3 cup Port or Creme de Cassis Liquor or Framboise Wine or Chambord
• 1 heaping teaspoon veganaise

Blend all ingredients except the extra 3 dates together until very smooth and thick in a food processor. Add the 2 extra dates and pulse to incorporate. You want the dates to dot through the ice cream in visible pieces. Scoop and serve immediately or chill in freezer up to 30 minutes before serving.