VEGAN VANILLA CUSTARD CAKE

Cream cake? Pudding cake? Cheesecake minus the cheese…cake? Mousse-like must-make magical vanilla stuff? Shockingly un-pumpkin for the first post of October?

YES. All of the above.

This recipe is inspired by the low-fat chocolate lusciousness that came before it, but with a change of color and flavor and crust. You may have noticed I nixed the low-fat part from the name too. Because lately I’ve been on mission embrace all the yummy fats and eat coconut like it’s my job (hey, sometimes it kinda is!), so that part of the title just didn’t sit right with me anymore.

In favor of focusing on what the recipe is rather than what it’s not, I almost called it: Very Extra Uber Velvety Vanilla Bean Custard Cake That Makes All The Cheesecakes Jealous.

But I didn’t want to start something with Cheesecake.

Not to say the filling isn’t surprisingly low in fat – free of cashews and coconut and all the usual creamy cake things. Ah sweet potato, how I love thee. If you hadn’t noticed I’m kind of on a sweet potato kick at the moment. Can’t help it, I’m just a big fan of everything that root does whether cookie or cake or cold and creamy.

INGREDIENTS
CRUST

• 1 1/2 cups pecans (*)
• 3-4 tbsp maple syrup

VANILLA BEAN CUSTARD

• 1 1/2 cups white sweet potato, baked and mashed ((or the orange kind works too))
• 5-6 pitted medjool dates
• 1 1/4 cup non-dairy mik
• 1/2 a vanilla bean ((pod and all)**)

BERRY COMPOTE

• 1 cup frozen berries
• 2 tbsp maple syrup
• 1 tsp arrowroot starch (***)

INSTRUCTIONS

1. Preheat the oven to 350F.
2. For the crust, add the pecans to a blender or food processor and process until broken down into small pieces.
3. While it’s running, stream in the maple syrup to form a sticky clumpy texture.
4. Press into the bottom of a 6″ springform pan lined that has been lightly sprayed with oil. Set aside.
5. .....................................

for full recipes please see : www.feastingonfruit.com

Share this post