Pumpkin Chocolate Cake (Gluten Free)

I tried this moist and delicious pumpkin chocolate cake that was posted at one of my favourite gluten free blogs: The Baking Beauties: Gluten Free Chocolate Pumpkin Sheet Cake.    You can use wheat flour if you don't need a gluten free version and omit the xanthan gum.  I also omitted some applesauce she had in the recipe and used all pumpkin.  I had made a chocolate zucchini cake in the past but not one using pumpkin or squash puree and was please to find out that I like this recipe.  The icing a cream cheese and sour cream mixed.

The photo below shows a great harvest I had on summer when I grew an abundance of lemon pumpkins, baby sugar pumpkins and just plain old fashioned orange pumpkins.  Below is a shot of the pumpkins still on the vine after being hit by an October frost.

Click on this link to go to a printable recipe.

INGREDIENTS:
4 1/2 cups pumpkin puree - 1.25 litres - from a can or a smaller sugar/pie pumpking
1 1/2 cups sugar, cane - 375 ml - I used organic
1/2 cup grapeseed or olive oil - 125 ml
4 eggs
3 cups gluten free flour mix - 750 ml - I used Bob's Red Mill
2 tsp xanthan gum - 10 ml
1 Tbsp baking soda - 15 ml
2 tsp cinnamon - 10 ml
1/2 cup cocoa powder - 125 ml - I used fair trade organic Cocoa Camino
1/2 tsp sea salt - 2.5 ml

ICING:
1 cup sour cream, 14% MF - 250 ml
8 oz cream cheese - 225 g
2 tsp vanilla - 10 ml - I used pure, fair trade
1 cup icing sugar - 250 ml

METHOD:

1. If using fresh pumpkin you will have to cut it in half, scoop out the seeds and bake in a 350'F oven until soft.  I add some water to the baking pan so it steams and bakes..

2.  Add sugar, oil and eggs to bowl of food processor and mix until well combine.  Pour into the pumpkin puree and process until smooth.  

3.  In another bowl use a whisk to combine the gluten-free flour, xanthan gum, baking soda, cinnamon,, cocoa and salt.  Stir the dry ingredients into the wet adding a little at a time as you stir by hand.

4.  Grease cake pan.  I used a spring form pan that is usually used for cheesecakes.  Bake at 350'F for 45-60 minutes or until cake tests done.  Remove from oven and cool completely.

5.  Frost with cream cheese sour cream icing (below).  You can top with chopped nuts like walnuts or even honey roasted pumpkin seeds.

For the icing:

1.  Beat the cream cheese and sour cream with an electric mixer. You can also use a food processor. The cream cheese should be at room temperature.
2.  Sprinkle in icing sugar, vanilla and lemon zest (optional) and beat some more until smooth and well combined.  You can add more sugar if you want it sweeter.
3.  Spread over fully cooled cake.  Your icing will run if you put it on a warm cake.

Nutrition Facts (based on 1/12th of the cake): 360 calories, 12 g fat, 2 g saturated fat, 60 mg cholesterol, 60 g carbohydrate, 6 g fibre, 6 g protein. % Daily Values: 4% calcium, 10% iron, 410% vitamin A, 6% vitamin C.

A rich moist cake.

Roasted the seeds on an oiled pan until lightly browned and toasted.

I baked a sugar/pie pumpkin to get 4 1/2 cups of pureed.  Simply scooped it out.

The caked baked up nicely in a spring form pan.

Yours in good taste,
© Nancy Guppy, RD, MHSc
http://nancyguppy.com/

Spiced Pumpkin Cheesecake with Ginger Nut Crust

This time of year I yearn for pumpkin and squash with maple syrup.  I think it is a perfect fall dessert.  It can be a nice use of your Hallowe'en Jack-o-Lantern or a welcome addition to your Christmas meal or next potluck. You can even make it this week with any leftover cooked squash from your Thanksgiving meal.  Most of us don't need an excuse to make or eat good cheesecake!  The original recipe came from friends and siblings Nora and Guy Few who I knew when I was going to the University of Toronto in the late 80's.



Although pumpkin pie is more traditional I don't enjoy making pastry and find a cheesecake goes over well.  I use Grade B dark amber maple syrup that is more economical and gives a strong maple flavor. This year I bought two of the 2 liter jugs of grade B maple syrup from the Schlosser Farm.

Click on this link to go to a printable recipe.
MAKES 12 servings

INGREDIENTS:
Crust:
1 cup (250 ml) ginger snaps, crushed to crumbs - Use gluten free version or cookie of your choice or even my GF Guppy Granola
1/3 cup (75 ml) butter, melted
1/3 cup (75 ml) almonds, ground
1/2 tsp (2.5 ml) ginger, ground
1/2 tsp (2.5 ml) cinnamom, ground

Filling:
1/2 lb (250 g) cream cheese, light
1 tub (500 g) ricotta cheese, light
1/4 cup (60 ml) yogurt, plain (or cream or whipping cream)
4 eggs, medium
1 1/2 cup (375 ml) pumpkin, cooked (or squash, or sweet potato)
3/4 - 1 cup (175 - 250 ml) sugar
3 Tbsp (45 ml) maple syrup
3 Tbsp (45 ml) cognac, whiskey or rum (optional)
1 tsp (5 ml) ginger, ground
1 tsp (5 ml) cinnamon, ground

Topping:
2 cups (500 ml) sour cream
1 Tbsp (15 ml) maple syrup
1/2 tsp (2.5 ml) ground cardamom
1/4 cup (60 ml) almonds, sliced

METHOD:
Preheat oven to 350'F.

1. Pulse gingersnap cookies onto crumbs in the food processor. Combine crust ingredients and press into the bottom of a 10 inch spring form pan.   I like gingersnaps for the crust but you can also use graham wafer crumbs or even Guppy Granola. Bake crust for 10-15 minutes.

2. Prepare the squash or pumpkin - either work well. I often use squash and still call it pumpkin cheesecake as I don't think the line would be as long for squash cheesecake!!  I use a hammer and my handy "kitchen spike" to pierce the skin of a small pumpkin or squash in numerous places.  Then I microwave on HIGH power for 15-20 minutes or until very soft.  The flesh has to be very soft or it will be hard to scoop out. 

Cool until easy to handle.  Use any extra for a pumpkin or squash soup or freeze in zip lock bags for later use.  If you prefer you can bake in a hot oven - 350'F - for an hour.You can also use canned pumpkin for this recipe.  Buy pure pumpkin puree and not the filling that has added sugar and spices.

3.  Puree cream cheese, ricotta, plain yogurt (or cream) with eggs in food processor until smooth. Add pumpkin or squash, sugar, syrup, cognac and spices and process again until totally smooth. Pour filling over base and bake in preheated oven for 60-75 minutes. Cool one hour.

4. Blend sour cream with maple syrup and ground cardamom and gently spread over cheesecake. You can also decorate the top with toasted almonds but I stirred them into the sour cream. Chill at least one hour before serving.

The dark orange vegetable family, which also includes sweet potatoes and carrots, outshines all others in vitamin A content.  They are also packed with fibre, antioxidants, vitamins B6, C and K as well as calcium, potassium and folate. As you can see this cheesecake is high in calories and fat - why we don't eat it all the time.  All things in moderation.

NUTRITION FACTS (per 1/12th or 188 gram slice of cheesecake):  350 calories, 21 grams of fat, 11 g saturated fat, 110 mg cholesterol, 250 mg sodium, 30 g carbohydrate, 17 g sugar, 2 g fibre, 12 g protein.  %Daily Values are 140% vitamin A, 4% vitamin C, 25% calcium and 4% iron.


Yours in good taste,
© Nancy Guppy, RD, MHSc
http://nancyguppy.com/

Zucchini & Fair Trade Chocolate Cake

This favourite cake recipe is in time for Valentine's Day.  It is a good conversation piece as it combines local, organic and Fair Trade ingredients and you are eating your vegetables!

The original is from The Canadian Living Cookbook by Carol Ferguson that was published in 1987.  Page 239 if you have it.  My copy was purchased for 20 bucks when I was at the University of Toronto.

I usually use my garden zucchini in this cake.  It helps keep it moist and delicious.  I am all out of my grated zucchini that I froze from last summer's garden so I used a few remaining patty pan squash.  These little UFO type summer squash are shown on the vine below.  I had two left sitting in the cold north window in the kitchen.  I not only wanted to use them up but I also want to get the seeds dried for planting.  Worth growing again as they keep so well (i.e., October through to February).  I have also used grated carrots and beets with good success.

Serve the cake plain, iced, dusted with organic confectioners’ sugar, or with nestled with frozen or fresh raspberries around it.  I used the chocolate glaze with organic almonds but it is very good with the raspberries.  The glaze comes together without much effort.  It does contain an egg so store any leftover cake in the fridge. 

ORGANIC INGREDIENTS:

3 eggs, medium
1 cup (250 ml) brown sugar or honey - I used Wholesome Sweeteners
2 cups (500 ml) grated zucchini or summer squash
3/4 cup (175 ml) plain yogurt
1/2 cup (125 ml) walnuts, chopped
1/2 cup (125 ml) oil
1 tsp (5 ml) vanilla - I used Frontier Natural Products
2 cups (500 ml) flour, whole wheat
1/3 cup (85 ml) cocoa powder, unsweetened, Cocoa Camino*
1 1/2 tsp (7.5 ml) baking powder
1 tsp (5 ml) baking soda
1 tsp (5 ml) cinnamon
1/4 tsp (1.25 ml) salt - original asked for 1 tsp

Glaze:
2 Tbsp (30 ml) butter, soft
2 oz (60 g) chocolate chips, Cocoa Camino
1 egg, medium - I used local eggs that are also organic
1 cup (250 ml) icing sugar, SIFTED
1/2 tsp (2.5 ml) vanilla

METHOD:
1.  Beat eggs with brown sugar.  Add grated zucchini, sour cream, nuts, oil and vanilla and mix well.
2.  Mix together flour, cocoa, baking powder, baking soda, salt and cinnamon in a bowl.  Blend into the zucchini batter.
3.  Pour batter into a greased cake pan that is 9 x 13 inches.  I usually make two round layers in my cake pans so I can stack them and put icing between the layers.  Bake in 350'F oven for 35 minutes or until tester inserted in centre comes out clean. Cool.
4.  To make the glaze melt the butter and chocolate in a saucepan.  Whisk in sugar, egg and vanilla, beating until smooth.  Spread over cooled cake and decorate.

NUTRITION FACTS (per 60 g slice - cake cut in 24 - do I hear you laughing?): 190 calories, 9 g fat, 2 g saturated fat, 35 mg cholesterol, 125 mg sodium, 25 g carbohydrate, 2 g fibre, 16 g sugar, 4 g protein.  % Daily Values are 2% vitamin A, 4% vitamin C and calcium, 6% iron.  %DV are based on a 2,000 calorie diet.