Pamela, Author at Pamela Salzman

Dinner Planner – Week of November 25, 2024

Hi Friends! We’re in the Thanksgiving home stretch! I hope you’re excited, organized, and looking forward to a beautiful holiday with loved ones. Don’t go for perfection or bite off more than you can chew (so to speak). Ask for help, prep in advance, don’t stress, and roll with the punches if something doesn’t go according to plan. See Monday’s Substack newsletter for my exact timeline for Thanksgiving day.

Here’s your dinner planner for the week:

Meatless Monday: Chipotle Cauliflower Tacos, refried beans, Guacamole and baked tortilla chips

Tuesday: Slow cooker white bean soup with sausage and collard greens

Wednesday: Easy One-Pot Pasta recipe From My Bowl, I’ll add either cubed smoked mozzarella or some cooked chickpeas or both!

Thursday: Happy Thanksgiving! If you’re still searching for recipes and tips, my Thanksgiving e-book is here.

Friday: Thanksgiving Leftovers Reuben Wrap, Leftover Mashed Potato Croquettes, any vegetables you have left or broccoli. If you are feeling like you want something lighter, my Thanksgiving Leftovers Salad with Cranberry Sauce Vinaigrette!

Saturday brunch: Leftover Stuffing and Egg Bake + yogurt with berries

Sunday: Any leftover meat you have or roasted chicken, The Best Root Vegetable Gratin, sautéed spinach

I have LOVED seeing all your creations of my recipes on Instagram. If you make any of my recipes, please tag me @pamelasalzman #pamelasalzman so I can check them out! I have a free Monday newsletter with my thoughts, new recipes, and things I’m loving lately. Subscribe here!

Dinner Planner – Week of November 18, 2024

I’ve been getting busy prepping for Thanksgiving! 15 minutes here and there adds up to a lot of help on the big day. If you are feeling like you are not well organized yet for Thanksgiving, my Thanksgiving e-book is a LIFE-SAVER! No scouring my site for every recipe or searching for trouble-shooting turkey tips. It’s all in one handy PDF and it’s only $15. A few of you have asked me if I am doing a gift guide this year and yes, I am planning on it for the Monday after Thanksgiving!

Here is your dinner planner for the week:

Meatless Monday: Cozy Roasted Butternut Squash and Apple Soup + Fall Market Salad with Pomegranate Vinaigrette and Savory Granola

Tuesday: Quinoa and Jicama Salad with Avocado Dressing + rotisserie chicken (or any protein that you choose)

Wednesday: Parmesan Baked Tofu (I’m going to skip the cherry tomatoes) + Roasted Fall Vegetables with Italian Agrodolce

Thursday: Quick and Easy Pistachio Crusted Salmon, Crunchy Kale Salad Recipe with Almond Vinaigrette, roasted carrots

Friday: Minestrone Soup from Love & Lemons (I might add precooked or browned sausage to this) + Cornbread (with quinoa!)

Saturday brunch: Individual baked oatmeal cups, Pumpkin Spice Yerba Mate Latte, and fruit

Sunday: Turkey Bolognese Spaghetti Squash Casserole, roasted cauliflower, Sweet Potato Brownies (for a sweet treat!)

Dinner Planner – Week of November 11, 2024

dinner planner with 9 images of ready to eat meals

I used to post my weekly to-do list for Thanksgiving on my site, but now I’m putting it all in my Su bstack newsletter. Not to sound like a broken record BUT the sooner you commit to a menu, the sooner you can start prepping ahead. I do most of my grocery shopping for Thanksgiving THIS week. You can buy canned goods, frozen items, spices, baking supplies, nuts and dried fruit, winter squashes, sparkling water and booze, even butter, and many dairy products. Now is also a good time to get your knives sharpened and check your serving pieces. If you need a guidebook to help you figure out which recipes to include in your Thanksgiving menu, troubleshooting tips, how to plan your timeline and more, you can order my Thanksgiving e-book here!

Here’s your dinner planner for the week:

Meatless Monday: Split Pea and Barley Soup, Thanksgiving Salad with Homemade Pomegranate Vinaigrette

Tuesday: Easy Balsamic Chicken from The Mediterranean Dish, Cauliflower Mashed Potatoes, Roasted Brussels Sprouts

Wednesday: Mediterranean fish stew, fennel and green bean salad with olives

Thursday: Deconstructed stuffed cabbage casserole (you can swap lentils for the meat to make this vegetarian), baked parsnip “fries”

Friday: Turkey meatballs with pasta or polenta, sautéed spinach

Saturday brunch: Pumpkin Pancakes with Yogurt and Homemade Applesauce

Sunday: Spicy Salmon Sushi Bake + cucumber and avocado salad with creamy miso-ginger dressing

Dinner Planner – Week of November 4, 2024

I hope you all had a nice Halloween! For those of you who take my online monthly classes, the new Thanksgiving class is uploaded! You can purchase just a single class if you’re not a subscriber. Here’s the menu if you’re looking for some new inspiration and/or if instructional videos help you!

Here’s the new menu:

Caramelized Pear Salad

Cheddar-Jalapeno Corn Pudding

Chocolate Cream Pie with Gingersnap Crust

Make-Ahead Turkey

Roasted Acorn Squash with Sage Brown Butter, Hazelnuts, and Raisins

Here’s your dinner planner for the week:

Meatless Monday: baked ziti* (you can opt for not meatless and add browned sausage), garlicky broccoli

Tuesday (election night): It’s going be a long night and I will likely need a Spicy Tequila Cocktail plus chicken pot pie, sauteed green beans with shallots, and maybe something sweet like this apple fritter skillet cake

Wednesday: Creamy Chicken and Wild Rice Soup (this is enough for us for a meal, but add a kale salad with citrus vinaigrette if you need more)

Thursday: Harvest Chopped Salad, simple roasted salmon (or rub with olive oil and your favorite seasoning blend)

Friday: Turkey and Pinto Bean Sloppy Joes (serve with a toasted bun or over rice), classic cole slaw

Saturday brunch: Chickpea “tuna” salad on toast or lettuce cups

Sunday: One Pot Farro with Cauliflower and Golden Raisins, Herb-crusted Beef Tenderloin from Smart in the Kitchen

*baked ziti: Spread a thin layer of marinara sauce on the bottom of a 13-9 baking dish. Combine 1 pound ziti, cooked until al dente, with 1 15-ounce container of ricotta and about 2 cups sauce. Mix well. Add to baking dish and cover with a thin layer of sauce, sprinkle with grated parmesan and shredded mozzarella. Bake in a preheated 350 oven for about 30 minutes or until bubbling and cheese is melted.

I have LOVED seeing all your creations of my recipes on Instagram. If you make any of my recipes, please tag me @pamelasalzman #pamelasalzman so I can check them out! I have a free Monday newsletter with my thoughts, new recipes, and things I’m loving lately. Subscribe here!

Creamy Chicken and Wild Rice Soup Recipe

creamy chicken and wild rice soup in a large pot.

This creamy chicken and wild rice soup is one of the best bowls of soup I’ve had in a long time! It has tender chicken, hearty wild rice, savory mushrooms, a creamy broth that’s rich but not heavy (thanks to coconut milk), and blended white beans, which create a velvety texture without relying on dairy.

Why You'll Love This Creamy Soup

Soup season is officially here, and this is one of my favorite soups to make when I need something cozy, nourishing, and filling. All you need is a large pot to make a soup with wholesome ingredients that your family will ask for again and again.

If you love cream-based soups but want a lighter alternative, this one is perfect – its velvety texture comes from coconut milk and pureed white beans instead of heavy cream. Whether you’re making it for a weeknight meal or prepping ahead for the week, this is a great recipe to keep on hand. The flavors deepen as it sits, so leftovers taste even better the next day!

No matter the occasion, a bowl of soup is always welcome at the dinner table. Try my red lentil tortilla soup recipe or my pasta e fagioli soup recipe next with a side of my whole wheat Irish soda bread.

Ingredient Notes

Wild rice or wild rice blend: Quinoa or farro would work for a different grain vibe. Use brown rice, white rice, or jasmine rice if preferred.
Water: You could swap in stock for more depth.
Unrefined, cold-pressed extra-virgin olive oil: Avocado oil or ghee are great alternatives.
Boneless, skinless chicken thighs or breast: Provides protein and richness; tofu or tempeh would be good plant-based options. Using leftover chicken or rotisserie chicken makes this recipe super easy.
Yellow onion: Leeks or shallots would also work.
Garlic
Shiitake, cremini, and/or white button mushrooms: Offers texture; any mix of wild mushrooms would elevate the flavor.
Fresh flat-leaf parsley: Brightens the soup; cilantro or chives could lend a different fresh note.
Fresh thyme: Adds a subtle earthiness; rosemary or sage could bring a cozy twist.
Crushed red pepper: Adds a little heat; omit if you want it mild or try smoked paprika for warmth without spice.
Sea salt
Black pepper
Almond, cashew, or soy milk: I prefer a richer milk like soy. Milk contributes to the creaminess of the soup. You can also use whole milk if you prefer.
White beans: Boost protein and fiber, making the soup more filling; chickpeas or navy beans would also be nice.
Chicken, vegetable, or mushroom stock: Mushroom stock adds extra umami for a plant-based option.
Coconut milk: Provides silky richness and a hint of sweetness; use full-fat oat milk, heavy cream, or any of your preferred milk if preferred.
Handful of collard greens, kale, or other tender greens: Adds color and nutrients. Spinach or Swiss chard would also complement the soup.

See the full recipe card below for exact ingredient amounts.

Step-by-Step Instructions

Step 1: In a 2-quart medium saucepan, combine the wild rice, water, and a pinch of salt. Bring it to a boil over medium-high heat, then reduce the heat to low and let it simmer for 40 – 45 minutes, or follow the package instructions. If you’ve soaked the rice, it’ll be ready in 20 – 30 minutes. Drain any excess water and set the rice aside.

Step 2: While the rice cooks, heat a 5-quart soup pot (or large Dutch oven) over medium heat. Add the olive oil, then place the chicken pieces in a single layer – avoid overcrowding the pot. Cook until golden brown on both sides. The chicken doesn’t need to be fully cooked yet. Transfer to a plate and repeat if needed.

Step 3: In the same pot, add a little more oil if it looks dry. Add the onion, garlic, and mushrooms. Sauté for 5 – 7 minutes until browned. Season with parsley, thyme, crushed red pepper, salt, and pepper to taste.

Step 4: Blend the milk, white beans, and mushroom stems in a blender until smooth.

Step 6: Add the stock, blended bean mixture, browned chicken (and any accumulated juices), cooked wild rice, and coconut milk to the pot.Bring the soup to a boil, then lower the heat and simmer uncovered for 15 minutes. Remove from heat. Use two forks to shred the chicken into bite-sized pieces. Stir in the tender greens until wilted. Taste and adjust the seasoning. The soup will thicken as it sits. Enjoy!

Slow Cooker Instructions

Step 1: Rinse the wild rice and drain well.
Step 2: Place the wild rice, chicken, onion, garlic, mushrooms, parsley, thyme, crushed red pepper, salt, and black pepper into the slow cooker. Pour in the stock and coconut milk. Stir everything to combine.
Step 3: Cook on low for 6 – 7 hours or on high for 3 – 4 hours. The chicken should be tender and easy to shred, and the rice fully cooked.
Step 4: About 20 minutes before serving, blend the white beans, plant milk, and reserved mushroom stems until smooth.
Step 5: Stir the white bean mixture into the soup, and use two forks to shred the chicken. Add greens and stir until they wilt.
Step 6: Taste the soup and adjust the seasoning with more salt, pepper, or crushed red pepper if needed. Enjoy!

Recipe Tips

Add whole thyme sprigs to the soup as it simmers – the leaves will fall off as it cooks. Just be sure to remove the stems before serving.
Omit the chicken and swap in cooked white beans, frozen peas, or tofu for a vegan version. Use vegetable or mushroom stock for extra flavor.
The soup thickens as it sits, so when reheating leftovers, add more stock or water to loosen it up.

Serving Tips

Serve this hearty soup with a loaf of crusty bread or a side salad, and you’ve got a complete meal that everyone will love.

Top with freshly grated lemon zest just before serving.

Storage Tips

Store leftovers in the fridge in an airtight container for 4 – 5 days.

To freeze, let it cool completely, then transfer to a freezer-safe container. Freeze for up to 3 months. When ready to eat, thaw overnight in the fridge and reheat on the stovetop.

Recipe FAQs

Can I use rotisserie chicken?

Absolutely! Shred the rotisserie chicken and add it in Step 6 to warm through.

Can I make this soup gluten-free?

Yes! This recipe is naturally gluten-free as written. Just make sure any stock you use is also certified gluten-free.

What can I substitute for wild rice?

Quinoa, farro, or brown rice will all work, though each will bring a different flavor and texture.

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If you give this recipe a try, snap a pic and tag @pamelasalzman so I can see your beautiful creations. I also really appreciate readers taking the time to leave a star rating and review! I have started a weekly Monday newsletter with tips, musings, new recipes not published here, fun new finds, and more. Subscribe for free here.

For more delicious recipes and to learn how to be a better cook, check out my monthly online cooking classes. I have been teaching people for 15 years how to cook healthy food that their families love! Join me!

Creamy Chicken and Wild Rice Soup

Pamela

This creamy chicken and wild rice soup is one of the best bowls of soup I’ve had in a long time! It has tender chicken, hearty wild rice, savory mushrooms, a creamy broth that’s rich but not heavy (thanks to coconut milk), and blended white beans, which create a velvety texture without relying on dairy.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10

Cook Time 45

Total Time 55

Course Main Course, Soup

Cuisine American

Servings

Ingredients

1 cup wild rice or wild rice blend all wild rice has more flavor
1 3/4 cups water
2 Tablespoons unrefined cold-pressed extra-virgin olive oil
1 ½ pounds boneless skinless chicken thighs or breast cut into 2-inch pieces
1 yellow onion diced
2 cloves garlic minced
2 heaping cups shiitake cremini, and/or white button mushrooms, stems reserved and caps chopped
2 Tablespoons fresh flat-leaf parsley finely chopped
2 teaspoons fresh thyme
Pinch crushed red pepper
2 teaspoons sea salt
freshly ground black pepper to taste
2 cups plain unsweetened plant milk almond, cashew or soy milk (I prefer a richer milk like soy)
1 ½ cups or 1 15-oz can white beans such as great northern or cannellini, drained
2 cups chicken broth or vegetable, or mushroom stock
1 cup canned coconut milk
Handful of collard greens kale or other tender greens, chopped

Instructions

Place wild rice, water and a pinch of salt in a 2 qt saucepan over medium high heat. Bring to a boil, reduce heat to low and let it simmer for 40-45 minutes, or until rice is cooked or follow package instructions. If you use soaked wild rice, it should be ready in about 20-30 minutes. Drain any excess liquid and set aside.
While the rice is cooking, heat up a 5 qt pot over medium heat. Add the olive oil to warm through and add the chicken pieces in one layer. Don’t overcrowd the pot. Cook until the chicken is golden brown on both sides. Don’t worry if the chicken is not fully cooked at this point. Transfer to a plate and repeat with the remaining chicken if it didn’t all fit at once.
To the same pot, add a bit more oil if it looks dry and add the onion, garlic, and diced mushrooms. Sauté them for 5 to 7 minutes until they start to brown. Add the parsley, thyme, crushed red pepper, salt and pepper to taste.
To a blender, add the milk, white beans and mushroom stems and blend until smooth.
In the pot with the vegetables, add the chicken stock, white bean and mushroom blend, browned chicken and any juices that accumulated while sitting on the plate, cooked wild rice, and coconut milk.
Bring the soup to a boil, lower to a simmer and cook uncovered for another 15 minutes. Remove the soup from heat. Using two forks, shred the chicken into bite size pieces. Stir in the fresh tender greens and stir until wilted. Taste for seasoning and serve. The soup will thicken further the longer it sits.

Notes

Add whole thyme sprigs to the soup as it simmers - the leaves will fall off as it cooks. Just be sure to remove the stems before serving.
Omit the chicken and swap in cooked white beans, frozen peas, or tofu for a vegan version. Use vegetable or mushroom stock for extra flavor.
The soup thickens as it sits, so when reheating leftovers, add more stock or water to loosen it up.
Serve this hearty soup with a loaf of crusty bread or a side salad, and you’ve got a complete meal that everyone will love.
Top with freshly grated lemon zest just before serving.
Store leftovers in the fridge in an airtight container for 4 - 5 days.
To freeze, let it cool completely, then transfer to a freezer-safe container. Freeze for up to 3 months. When ready to eat, thaw overnight in the fridge and reheat on the stovetop.

Tried this recipe?Let us know how it was!

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Dinner Planner – Week of October 28, 2024

A lot happening this week! Monday, Hubs and I should be able to do our regular IG Live at 5 pm. We are a house divided for Monday Night Football since it’s my NY Giants v his Pittsburgh Steelers! It is Halloween on Thursday and it also marks 4 weeks until Thanksgiving. It is GO time! On Friday, I plan to upload the new November/Thanksgiving class if you take my monthly classes.

Here’s your dinner planner for the week:

Meatless Monday: Sweet Potato and Black Bean Tacos, jicama slaw

Tuesday: Crispy Rice Salad from Dishing Out Health with Creamy Miso-Ginger Dressing topped with simply roasted salmon

Wednesday: Shrimp with tomatoes, white beans and spinach (we love this with rice or garlic bread) + Bell Pepper Jack o’ Lanterns (such a cute night before Halloween addition)

Thursday: Turkey chili (to make this plant based: swap out turkey for an equal weight of cooked beans or cooked lentils) + topping bar and cornbread and Roasted Stuffed Fondue Pumpkin

Friday: Sumac spiced chicken, jeweled rice (there are some veggies in the rice, but if you have time, roast some cauliflower to go with) Ok, this rice is more involved than the typical side dish, but it’s GORGEOUS and delicious!

Saturday brunch: Savory dutch baby pancake with spinach and gruyere

Sunday: Roasted cauliflower steaks served with roasted Brussels sprouts, red onion, and grapes (good recipe for Thanksgiving, too!), slow cooker chicken

Easy Gluten-Free Vegan Chocolate Cake with Healthier Sweet Potato Frosting

a slice of gluten-free vegan chocolate cake with sweet potato frosting on plate

If you’re looking for a dessert that’s indulgent yet wholesome, this gluten-free vegan chocolate cake with sweet potato frosting is about to become your go-to recipe. Not only is this cake incredibly moist and chocolatey, but it’s also a fun nod to history.

This “Crazy Cake,” also known as Wacky Cake, was born during the Great Depression when eggs, butter, and milk were hard to come by. But let me tell you, there’s nothing lacking in this cake—it’s got all the rich flavor you crave, plus a light, fluffy texture that makes it perfect for any occasion.

Why You'll Love This Recipe

This cake is a miracle on so many levels! It’s naturally free from gluten, dairy, and eggs, but you’d never know it. The cake is tender and moist, and the frosting is rich and creamy, all without any processed ingredients. Plus, the fact that you can make it without fancy tools or hard-to-find ingredients makes it a keeper in my book. Whether you’re celebrating a birthday, Halloween, or just the end of a long week, this cake has your back.

And then there’s the frosting. Sweet potato frosting may sound unconventional, but trust me, it’s a game-changer. It’s velvety, chocolatey, and secretly packed with nutrients. Even my husband, who usually avoids sweet potatoes, loved it! So, whether you’re baking this cake for a Halloween treat or just need a special dessert to share with family and friends, this cake checks all the boxes: easy, budget-friendly, and 100% delicious.

What is Crazy Cake?

Crazy Cake (or Wacky Cake) was invented during the Great Depression when pantry staples like butter, eggs, and milk were scarce. Instead, it uses vinegar and baking soda for leavening, oil for moisture, and water or coffee to bring the batter together. The result is a light, fluffy cake that’s perfect for layering with frosting or enjoying all on its own.

Ingredient Notes

For the Cake:

Gluten-free flour blend (or all-purpose flour): This is the foundation of the cake. A good gluten-free blend will give you that tender, light texture you want without needing wheat flour. It’s an easy swap, and honestly, no one will notice the difference.
Granulated sugar (organic, unbleached): Sweetens the cake while also keeping it moist. I like to use organic, unbleached sugar because it’s a little less processed, but regular sugar works too.
Unsweetened cocoa powder (Dutch-process or natural): The cocoa powder is what makes this cake deeply chocolatey. Dutch-process has a smoother taste, while natural cocoa is a bit more robust. Both work here, so use whatever you have on hand!
Sea salt: A little pinch goes a long way in balancing the sweetness and enhancing the overall flavor. Salt and chocolate are a match made in heaven, trust me.
Espresso powder (optional): This is totally optional but worth adding if you want to take that chocolate flavor up a notch. You won’t taste the coffee.
Baking soda: This is what helps the cake rise and get that nice fluffy texture, especially since we’re not using eggs.
Apple cider vinegar (or white vinegar): Paired with the baking soda, vinegar is the magic that makes this cake rise. It’s an old-school trick from the Crazy Cake days that really works!
Unrefined cold-pressed extra-virgin olive oil: I love using olive oil in cakes for the moisture and richness it adds without making the cake heavy.
Water (or cold brewed coffee): Both work to bring the batter together, but cold brewed coffee will give the chocolate a deeper, more intense flavor.
Pure vanilla extract: Vanilla is key for adding warmth and rounding out all the flavors.

For the Sweet Potato Frosting:

Sweet potatoes: Sweet potato puree is the base for this frosting, and it’s amazing how creamy and smooth it gets. It adds a natural sweetness and tons of nutrients.
Semi-sweet chocolate chips: These melt right into the sweet potato and make the frosting rich and decadent. You can also use dark chocolate if desired.
Unsweetened cocoa powder (or cacao powder): Cocoa powder gives the frosting its deep, chocolatey flavor.
Unrefined virgin coconut oil: This gives the frosting its creamy texture and helps it set up nicely.
Sea salt: A little pinch of salt is essential to balance the sweetness.

See the full recipe card below for exact ingredient amounts.

What Color Sweet Potato is Best?

You can use any color you want, however, the flavor profile varies. Here are some tips for each:

Orange sweet potatoes: The sweetest variety. I recommend starting here first.
White sweet potatoes: Less sweet, and more mild tasting.
Purple sweet potatoes: Less sweet. You can add a little bit of pure maple syrup or sweetener of choice to sweet up the frosting.

Step-by-Step Instructions

This gluten-free vegan chocolate cake with sweet potato frosting is a total winner. The cake is moist, rich, and chocolatey, and the frosting is smooth, creamy, and surprisingly nutritious. Whether you’re making this for a special occasion or just because, it’s sure to be a hit with everyone—even those who think they don’t like sweet potatoes!

Preheat the oven to 350 F degrees. Lightly grease an 8 x 8-inch baking dish with olive oil and line with unbleached parchment paper.

In a medium bowl, whisk together the flour, sugar, cocoa powder, salt, espresso, if using, and baking soda.

In a large bowl, whisk together the vinegar, oil, water/coffee, and vanilla until emulsified.

Pour the dry ingredients into the wet and combine until no flour is visible.

Transfer the cake batter to the prepared baking dish and smooth the top with a spatula.

Bake for 25-35 minutes, until the center of the cake springs back. Let your cake cool on a wire rack.

Raise oven temperature to 425 F. Place the sweet potato on a parchment-lined baking sheet. Roast in the oven until very tender. The amount of time will depend on the size of your sweet potato. This could take 35 minutes or up to an hour. Let the sweet potato cool slightly. Peel and measure 3/4 cup of the sweet potato flesh. In a high-speed blender or food processor, puree the sweet potato, chocolate chips, cocoa powder, coconut oil, and salt until smooth like a frosting. If the sweet potato is still warm, the heat will help melt the chocolate. Otherwise, melt the chocolate in the microwave or over a pot of simmering water before adding to the blender. Frosting can be made up to 5 days in advance.

Spread frosting over the COOLED cake when ready to serve. The unfrosted cake can stay at room temperature for 2-3 days and then needs to be refrigerated.

Recipe Tips

Don’t Overmix the Batter: Once you combine the wet and dry ingredients, stir until just combined. Overmixing can make your cake dense rather than light and fluffy, so stop as soon as you see no visible streaks of flour.
Use Brewed Coffee: If you want to enhance the chocolate flavor, go for cold brewed coffee instead of water. It won’t make the cake taste like coffee but will deepen the chocolate flavor in the most delicious way!
Frost When Cooled: I know it’s tempting, but don’t rush it! Make sure your cake has cooled entirely before frosting it. Otherwise, the sweet potato frosting could melt and slide off.
Customize: This cake is perfect as-is, but it’s also a great canvas for adding your favorite touches. Sprinkle flaky sea salt on top for a sweet-salty contrast, add toasted coconut or chopped nuts, or even layer the cake for a more festive occasion.
Extra Silky Frosting: If you want your sweet potato frosting to be extra smooth, let the sweet potato cool slightly before blending. Too hot, and you may end up with a runny consistency; too cool, and it can be stiff.
Storage Tips: You can store this cake at room temperature for a couple of days, but if it’s frosted, I recommend popping it in the fridge after the first day. Just make sure to bring it back to room temp before serving to keep that perfect texture.

Why Sweet Potato Frosting is a Fantastic Alternative to Buttercream

Traditional buttercream, while undeniably delicious, is usually loaded with butter and powdered sugar, which can be a little heavy and overly sweet. This healthy frosting offers a lighter, more wholesome option without sacrificing flavor or texture.

Here’s why it works so well:

Naturally Sweet and Creamy: Sweet potatoes have a built-in sweetness, so you don’t need to rely on lots of sugar. Their creamy texture also blends beautifully into a smooth, luscious frosting that mimics the richness of buttercream (or cream cheese), but without all the butter or dairy.
Nutrient-Dense: This frosting is packed with whole food ingredients, vitamins and nutrients. Sweet potatoes are high in vitamin A, fiber, and antioxidants. It’s a sneaky way to add a little extra nutrition to your dessert!
No Powdered Sugar Needed: Sweet potato frosting doesn’t require any powdered sugar to thicken or sweeten, which makes it a great option if you’re looking to avoid refined sugars.
Allergy-Friendly: This frosting is a great option for those with dairy allergies or sensitivities, since it’s naturally dairy-free and vegan.

Recipe FAQs

Can I make this cake ahead of time?

Absolutely! You can bake the cake a day or two in advance and store it at room temperature. The frosting can also be made up to 5 days ahead and stored in the fridge. Just give it a quick stir or let it come to room temperature before spreading it on the cake.

Can I use a different type of flour?

Yes! While I love using a gluten-free flour blend to keep this cake gluten-free, you can also use regular all-purpose flour if gluten isn’t an issue. The texture will be just as delicious.

How do I know when the sweet potato is done roasting?

Your sweet potato is done when it’s fork-tender. The skin should be slightly wrinkled and the flesh should be very soft. You want it to be soft enough to easily puree into a smooth frosting.

Can I freeze this cake?

Yes! This cake freezes well, both frosted and unfrosted. Just wrap it tightly in plastic wrap and store it in an airtight container in the freezer for up to 3 months. Thaw at room temperature before serving.

How else can I use sweet potato frosting?

You can put it in a piping bag and use it on top of cupcakes, for first birthday cakes (no added sugar!), in between the layers of your favorite cakes, on cookies, and more!

More Gluten-Free Desserts

a slice of applesauce coffee cake on a white plate.

Applesauce Coffee Cake Recipe with Streusel Topping

Spiced Peach Shortcake Recipe with Homemade Whipped Cream

Italian Semifreddo Recipe with Crushed Biscotti & Cherries

Easy Mini Strawberry Swirl Cheesecake Recipe

Red, White, and Blue Vegan Ambrosia Salad Recipe

Easy Ricotta Cake Recipe with Fresh Berries

If you give this this recipe a try, snap a pic and tag @pamelasalzman so I can see your beautiful creations. I also really appreciate readers taking the time to leave a star rating and review! I have started a weekly Monday newsletter with tips, musings, new recipes not published here, fun new finds, and more. Subscribe for free here.

Easy Gluten-Free Vegan Chocolate Cake with Healthier Sweet Potato Frosting

Pamela

If you’re looking for a dessert that’s indulgent yet wholesome, this gluten-free vegan chocolate cake with sweet potato frosting is about to become your go-to recipe.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 35

Total Time 45

Course Dessert

Cuisine American

Servings