1 year ago – Vegan Sweet Potato Cheesecake
Featured in the Sunday, Sept. 23 round up for Vegan MoFo, thanks!
Anyone who’s familiar with South Eastern Pennsylvania in the United States will most likely boast about the traditions of the Amish and Mennonites. Home-baked cakes and pies have their roots in the hard working people of this area of the U.S. ‘Shoo-Fly Pie’ is said to have originated from the pools of molasses which form in the top of the pie while baking. The sweet smells of caramelizing sugars attract insects as they do the rest of us.
A sweet treat, made a little fancier here with a sprinkling of pomegranate berries mixed in with the batter in drizzled on top.
I wanted to add the pomegranate berries to add a little more nutrition to this treat. It is just that: a treat, not to be eaten so regularly that you’ve added a few pounds on along with the benefits of the pomegranates….maybe for a special get together with friends or to cheer up a friend with a small slice of delicious, moist, sugary cake?
- 2 Pomeganates cleaned, or 2 cups of berries divided in half
- 4 cups flour
- 2 cups sugar
- 1½ cups Vegan butter softened
- ½ tsp. salt
- 1 cup boiling water
- 1¼ cup sugar
- ½ cup blackstrap molasses
- 1 Tbsp. vinegar
- 1 Tbsp. baking soda
- 4 Tbs. ground flax seed
- Heat water in a large bowl. Add in salt, sugar, molasses, vinegar and butter. Stir to melt and mix and set aside.
- In a large bowl, stir together flour, baking soda and flax. Stir in the wet ingredients and fold together until a wet batter is formed. Stir in 1 cup of fresh pomegranate berries.
- Pour batter into a 9" X 13", well greased baking pan.
- Bake at 375 for 40 minutes or until a toothpick comes out clean.
- Makes 8 small or 6 large squares. Dust with powdered sugar and ½ cup of Pomegranates.
Enjoying the last week of Vegan MoFo. Keep watching this week for more RED and another wonderful cookbook giveaway!
More from my site
- Peanut Butter Caramel Sauce
- Kathy Hester’s ‘Chocolate Chip Cookies For Two’ – plus a giveaway!