I am the first to admit it – as healthy as I try to be, I have a perpetual sweet tooth. But cancer feeds off of sugar, so you can see where this would be a big issue for me. So rather than setting myself up for failure by avoiding all sweets, I eat them as occasional treats – and I do my best to curb the sugar content.
I’m happy to say that today is treat day.
This cake has a moist and velvety texture – almost a cross between a cake and a pie. Add the caramel drizzle, and it’s sheer indulgence. Caramel is not vegan, but brown rice syrup is. If you’re not familiar with brown rice syrup, it has a consistency like caramel, but is lighter in color and not as sweet. I chose to bump up the sweetness a bit with 1 packet of NuStevia, but you may choose to omit it to suit your sweet tooth. The great thing about brown rice syrup is that it doesn’t spike your blood sugar level the way other sweeteners do; instead, the natural sugars from brown rice syrup are released slowly into your bloodstream, giving brown rice syrup a glycemic index of 3 (out of 100). More good news – stevia has a glycemic index of 0.
Vegan Pumpkin ‘Custard’ Cake with ‘Caramel’ Coconut Glaze
2 c. barley flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. cardamom
1 c. pureed pumpkin
2 c. almond milk
2 tbsp. oil
1 tsp. natural maple flavor
1 tsp. natural vanilla flavor
2/3 coconut cream*
(*NOT coconut milk)
2/3 c. brown rice syrup
1 tsp. natural butterscotch flavor
1 packet of NuStevia natural sweetener
4 tsp. coconut flour
Combine dry ingredients in one bowl. In another bowl, mix all wet ingredients until combined. Stir wet ingredients into dry until combined. Divide batter between 2 =greased round cake pans. Bake at 350 degrees F until cake springs back to the touch – about 40 minutes.
Combine coconut cream, brown rice syrup, butterscotch flavor, and NuStevia in a small pot. Stir over low-medium heat until blended. Add coconut flour a teaspoon at a time, blending well after each addition. Stir frequently until the mixture thickens. Remove from heat.
Once both cake and glaze have cooled, spread some glaze over 1 layer of the cake. Lay the other cake layer on top of the glaze. Then, glaze the top.