October 14th is National Dessert Day! Let's celebrate with these allergy-friendly desserts!
by Kristy Lawton
Oh, the many joys that October brings! Beautifully colored leaves falling from trees, the return of cozy sweaters and boots, the yummy scent of spiced candles filling our homes, and all things pumpkin! And, of course, we can't forget that all of these wonderful, sensorial delights lead up to one very spooky holiday on the last day of the month. But let's not get ahead of ourselves! There is some sweet celebrating to be had before we get to the witches, bats, and ghosts...and turtles (my four-year-old's costume choice this year).
October 14th is National Dessert Day! To be honest, it's not like most of us need a national holiday or much motivation at all to eat something sweet...but I digress! Let's do the right thing by celebrating! And what better way to celebrate than with delicious, allergy-friendly desserts for the whole family to enjoy!
If we want to stick with the fan-favorite flavor of October, check out these allergy-friendly pumpkin bars from https://www.eatingwithfoodallergies.com. They are egg, dairy, and wheat/gluten free, free from the top eight allergens, and they are delicious! Serve them as dessert after dinner. Or, how great would these be even served up for breakfast with a nice cup of coffee? (It's National Dessert Day after all! I'm allowing you, no insisting, that you have dessert as part of all three meals on October 14th!)
Allergy-Friendly Pumpkin Bars
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Servings: 20 servings
- 2 tablespoons flax seed meal
- 6 tablespoons warm water
- 1 (15) ounce can of pumpkin puree
- ½ cup unsweetened applesauce
- ¾ cup cooking oil - vegetable, soy, grapeseed, etc
- 1 ¼ cups granulated sugar
- 2 cups gluten-free all purpose flour mix
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 teaspoons cinnamon
- Non-dairy cream cheese or vanilla frosting
- Preheat oven to 350 degrees F. Grease the bottom of a jelly roll pan or cake pan.
- In a small bowl, whisk together the flax seed meal and warm water. Set aside for a few minutes until the mixture thickens. In a mixing bowl, cream together the pumpkin puree, applesauce, oil, flax seed and water mixture and sugar. In a separate bowl, combine the flour, baking soda, baking powder, salt, and cinnamon. Add the flour mixture to the pumpkin mixture and beat with mixer until well blended.
Pour batter into prepared pan.
- If using a cake pan, bake at 350 degrees F for 25 minutes.
- If using a jelly roll pan, bake at 350 degrees F for 15-20 minutes.
When cooled, frost with your favorite "allergen-safe" frosting.
If you're looking to try something a bit more decadent, rich, and chocolatey (yum!), check out this gluten, egg, and dairy-free cake from https://www.momables.com. It is truly scrumptious and one that others would never guess is gluten and dairy-free! Be sure to butter your cake pan with a non-dairy butter (my personal favorite is Earth Balance), or line your cake pan with parchment paper, as the cake tends to stick a bit and this will help you to lift the cake out of the pan after baking.
Gluten, Egg, and Dairy-Free Chocolate Cake
Prep Time: 15 minutes
Cook Time: 25 – 30 minutes
Total Time: 45 – 50 minutes
Servings: 2 layer 9-inch cake, 12 slices
- 3 cups gluten-free all-purpose flour
- 1 ¾ cups granulated sugar
- 6 tablespoons unsweetened cocoa powder
- 2 teaspoons baking soda
- 2 teaspoons xanthan gum* if using
- 1 teaspoon salt
- 2 cups chocolate non-dairy milk
- ½ cup vegetable oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon vanilla
- Preheat the oven to 350F. Coat 2 9-inch cake pans with cooking spray and set aside.
- In a large bowl, combine the flour, sugar, cocoa powder, baking soda, xanthan gum (if using), and salt.
- In a medium bowl, combine the milk, oil, vinegar, and vanilla.
- Pour the wet ingredients into the dry ingredients. Stir until smooth, scraping the bottom and sides of the bowl.
- Pour into greased cake pans and place in the preheated oven.
- Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and transfer the cakes to a wire rack to cool completely.
- While the cakes are cooling, make the frosting.
- Frost the cake by placing one base layer on your plate or cake stand, spreading about a cup of frosting on top. Top it with another cake layer, and spread remaining chocolate frosting over the top and sides.
Finally, if you are looking for a way to use up all of those apples you have hanging around after your day of apple picking at the orchard, here is a gluten-free, vegan apple crisp recipe from https://minimalistbaker.com. Top off the warm crisp with some non-dairy ice cream and you've got yourself the most amazing fall dessert! That combo of warm apple crisp with cold ice cream is unbeatable!
- 8 small-medium apples (peeled, cored and chopped // a variety of both sweet and tart // 8 apples yield ~6 cups)
- 1 dash lemon juice
- 1/3 cup sugar
- 1 Tbsp cornstarch
- 1/2 heaping tsp cinnamon
- 1 pinch salt
- 1/3 heaping cup packed light brown sugar
- 1/4 cup gluten-free flour blend
- 1/2 cup gluten-free old fashioned oats
- 1/4 cup almond meal
- 1/4 tsp cinnamon
- 1 pinch salt
- 1/3 cup non-dairy butter (melted // such as Earth Balance // a little more than 1/2 stick yields 1/3 cup)
- Preheat oven to 375 degrees F (190 C) and lightly grease a 9×9 baking dish (adjust number/size of pan if altering batch size).
- Add apples to a large bowl or plastic bag and sprinkle with lemon juice. Toss to coat with granulated sugar, cornstarch, cinnamon, and salt.
- Transfer to baking dish and set aside.
- Rinse and dry bowl and add brown sugar, flour, almond meal, oats, cinnamon, and salt and stir. Add melted butter and mix until it resembles wet sand.
- Sprinkle topping over the apples and bake until apples are soft and topping is golden brown (between 45 minutes to 1 hour).
- Let rest 10-15 minutes before serving. Tastes great with non-dairy vanilla ice cream!
However you choose to celebrate National Dessert Day on October 14th, may the day and rest of October be a sweet one for you!