Well, Fall is in full swing and with it comes everything pumpkin. I love pumpkin. Pumpkin pie is my favorite. Or should I say, “used to be” my favorite? When I developed allergies as an adult, I also developed some intolerances. Pumpkin is one of them. So, I am not able to partake in all the pumpkin hype that comes along every Fall. In fact, my family does not eat pumpkin. SAY WHAT? I know it’s a strange thing these days. My daughter and husband actually don’t like pumpkin. No pumpkin spice anything for my family.
One Amazing Pumpkin Dessert
My mother-in-law has this dessert recipe for something she calls Pumpkin Cake. It’s seriously amazing. I absolutely love this stuff. She makes it every Thanksgiving. My husband will not eat it. He never has. My daughter won’t eat it either, since they both have a strong dislike for anything pumpkin. Once I developed an intolerance to pumpkin, I didn’t eat it either. Yes, very sad I know.
A No-Pumpkin Alternative
I decided to try and make an allergy-friendly version of this dessert and without the pumpkin. I asked my mother-in-law if I could use her pumpkin cake recipe and modify it a bit. She agreed, and I came up with this recipe that uses sweet potatoes instead of pumpkin. Of course, I also made it completely gluten-free, dairy-free, and allergy-friendly. Now my family can enjoy this delicious fall dessert.
No matter if you are intolerant to pumpkin or not, this Fall dessert recipe is one you are sure to enjoy. And as a bonus, I’ve included the original Pumpkin Cake recipe from my mother-in-law. Why not give both recipes a try?
12ouncesNon-dairy milk + 2 Tablespoons tapioca flour and 1 tablespoon sugarI use oat milk and whisk in the tapioca flour and sugar
1 teaspoon Cinnamon
2large Sweet potatoes cooked, peeled and cooled
1boxGluten-free yellow cake mix
1cup (2 sticks)Non-dairy butter (melted)I use Earth-Balance brand
1 cupchopped pecansOPTIONAL depending on your allergies
Pre-heat oven to 375 degrees
Spray 9X13 baking pan with cooking spray
Cook the sweet potatoes in the microwave until soft. Cut open and set aside to cool.
Pour the non-dairy milk into a 2 cup measuring cup and whisk in the tapioca flour and sugar. Set aside.
Scoop the inside of the sweet potatoes out of the skin and place into a food processor or blender.
Blend the potatoes for about 30 seconds to a minute. Add a few tablespoons of water or non-dairy milk if needed. Potatoes should be look whipped with no lumps.
Add eggs, sugar, non-dairy milk, cinnamon, and sweet potatoes to a large mixing bowl.
Blend mixture until smooth.
Pour the mixture into the prepared 9X13 baking pan.
Sprinkle the cake mix over the top.
Melt the butter and drizzle on top of the cake mix.
OPTIONAL Sprinkle chopped pecans on top.
Place pan in the oven uncovered.
Bake for about 50 minutes or until the top and the sides are golden brown.
Cool for 5-10 minutes on a wire rack before serving.
Calories are based on 1 medium slice.If you are unable to use a store-bought yellow cake mix use my recipe for gluten-free yellow cake mix: (I mix it up in a large measuring cup)1 1/4 cups white rice flour3/4 cup sugar1 tsp baking powder1 tsp salt1 tsp xanthan gum
SHOP THIS RECIPE
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