Cookies & cream no-bake cheesecake bars but with a Cookies & cream no-bake cheesecake bars but with a PEANUT BUTTER twist🥜🍪🥜 Recipe below! Crust -2 cups (~160g) @emmysorganics Peanut Butter Brownie Snaps -1/4 cup (50g) coconut oil Filling -1 1/2 cups (180g) raw cashews, soaked overnight -1 cup (240g) full-fat coconut milk -1/3 cup (105g) agave or maple syrup -1/2 cup (125g) creamy peanut butter -1/4 cup (50g) coconut oil -1 tsp vanilla extract -1 bag @emmysorganics Peanut Butter Brownie Snaps Line a 8x8” square pan with parchment paper. In a food processor, grind the Brownie Snaps for the crust to fine crumbs. With the mixer still running, slowly stream in the coconut oil until the crumbs begin to clump. Press the crust into a thin layer in the bottom of the pan. Freeze. Drain and rinse the cashews. Blend with coconut milk, agave/maple syrup, peanut butter, coconut oil, and vanilla until very smooth and creamy. Crumble half of the bag of Brownie Snaps into the blender and pulse to mix in but not grind. Pour the filling on top of the crust and smooth the top. Add the remaining cookies on top, pressing in slightly. Freeze overnight. Slice into 12 squares. Keep in the freezer and defrost 5-10 minutes before serving. #veganrecipes #dairyfreerecipes #nobakecheesecake #healthydesserts #cookiesandcream
Blueberry Crumble Bars! Sweet jammy blueberries pl Blueberry Crumble Bars! Sweet jammy blueberries plus the yummiest cinnamon oatmeal streusel. Swipe to see inside 🤩 Three glorious reasons to start making your berry crumbles with @ndmedjooldates [sponsored] instead of sugar… 1. The usually just jammy berry becomes ever so slightly creamy in the most delicious way😋 2. A boost of wholesome healthfulness that means you can/should a) eat then for breakfast or b) add lots of ice cream on top🍨 3. You never want to make berry crumble bars any other way again💙 New recipe on the blog (link in my bio!) #veganrecipes #blueberrycrumble #medjooldates #healthydesserts #glutenfreevegan
The EASIEST vegan chocolate mousse with just 6 sim The EASIEST vegan chocolate mousse with just 6 simple ingredients🍫🍫 Ingredients -13.5oz can coconut cream, shaken -10oz dairy-free semi-sweet chocolate chips -1/4 cup cocoa powder -2 tbsp maple syrup -1 tsp vanilla extract -pinch of salt Melt the chocolate chips. Set aside 10 minutes to cool. In a large bowl, beat together coconut cream, cocoa powder, maple syrup, salt, and vanilla. Add melted/cooled chocolate and continue beating until combined and smooth. Chill for 2-4 hours. Remove from the fridge, and beat again briefly until fluffy. Transfer to a piping bag (or simply spoon) in jars/bowls. Add toppings or just grab a spoon! #chocolovers #veganrecipes #veganchocolate #dairyfreemousse
Banana tahini muffins with a little friday flair ( Banana tahini muffins with a little friday flair (aka FROSTING)🧁 Try them… Ingredients -2–3 overripe bananas (~250g) -1/2 cup (125g) tahini (or nut/seed butter of choice) -1/3 cup (105g) coconut sugar -3/4 cup (180g) almond milk -1 tbsp apple cider vinegar -1 tsp vanilla extract -1 1/4 cup (175g) cassava flour -3 tbsp (23g) coconut flour -1 tsp baking soda -1/4 tsp salt -2 tsp cinnamon -1/3 cup chopped walnuts (optional) Stir apple cider vinegar into the almond milk and set aside for 10 minutes. Whisk together flours, baking soda, salt, and cinnamon. Blend bananas, coconut sugar, almond milk + vinegar mixture, tahini, and vanilla. Add blended mixture to the dry ingredients, and mix to combine. Fold in chopped nuts. Scoop into a lined or greased muffin pan, filling each 3/4 of the way. Bake for 23-25 minutes at 350ºF. Cool for 10-15 minutes in the pan, then transfer to a cooling rack to cool completely. Frost if desired, and eat! https://feastingonfruit.com/vegan-paleo-banana-tahini-muffins/ #veganbaking #veganpaleo #tahinirecipes #bananamuffins #healthysnacks
It’s the sparkly sugar coating on an already per It’s the sparkly sugar coating on an already perfect PB + melty chocolate middle cookie for me✨ The important peanut butter blossom components: LOTS of peanut butter, a touch of cinnamon, and @emmysorganics Peanut Butter Coconut Cookies folded in for extra PB flavor🥜🥜🍫 Ingredients (makes 16) -1 cup (250g) creamy peanut butter -1/2 cup (80g) coconut sugar -1 tsp vanilla extract -1 flax eggs (2 tbsp flax meal + 6 tbsp water) -2 tbsp (30g) almond milk -1/2 cup (60g) gluten-free flour -1/2 tsp baking soda -1/2 tsp salt -1/2 tsp cinnamon (optional) -4-5 @emmysorganics Peanut Butter Coconut Cookies -Coarse sugar for rolling (optional) -Dark chocolate kisses (or place a few choc chips in the middle instead!) Use a hand mixer to beat together the peanut butter, coconut sugar, prepared flax eggs, vanilla, and almond milk. Add the flour, baking soda, salt, and cinnamon. Mix again until just combined. Crumble the cookies into the batter in large chunks. Gently fold in. Line a baking sheet with parchment paper. Scoop/roll the dough into balls (2 tbsp per cookie), roll in coarse sugar, and flatten slightly on the pan. Leave room for them to spread, I recommend 8 per pan max. Bake for 12-14 minutes at 350°F. Remove them from the oven and immediately press a dark chocolate kiss into the center of each. Cool 10 minutes on the pan, then transfer to a cooling rack to cool completely.
Cinnamon Roll Baked Oatmeal! The yummiest, gooiest Cinnamon Roll Baked Oatmeal! The yummiest, gooiest, sweet-stickiest breakfast recipe I’ve ever created✨ Oats -1 1/2 cup (145g) rolled oats -1/4 cup (35g) chia seeds -2-4 tbsp (15-30g) coconut sugar -1 tsp baking powder -1/2 tsp salt -2 tsp cinnamon -6 @emmysorganics Vanilla Bean Cookies -1 1/4 cups (300g) almond milk -1/4 cup (55g) vegan butter or coconut oil Cinnamon Swirl -1/4 cup (30g) coconut sugar -1/2 tsp vanilla -1 tsp cinnamon -2 tbsp (32g) almond butter -1 tbsp (15g) melted vegan butter or coconut oil Glaze -1/2 cup powder sugar -1 tbsp milk Mix together oats, chia seeds, coconut sugar, baking powder, salt, and cinnamon in a bowl. Crumble in the cookies. Combine almond milk and vegan butter/coconut oil, and microwave 60-90 seconds until warm and butter is fully melted. Pour into the oats mixture, and mix. Transfer the oats to a greased baking dish (9x9”). Mix together the cinnamon swirl ingredients. Use a spoon to make small wells in the top of the oats and fill/dollop with the cinnamon swirl. Bake 35-40 minutes at 350°F. Allow the oats to cool for 10 minutes or so, then drizzle with glaze. Slice, serve, and enjoy! #bakedoatmeal #cinnamonrolls #veganrecipes #healthybreakfastideas
For all your spring no-bake dessert needs: Lemon B For all your spring no-bake dessert needs: Lemon Blueberry Cheesecake Bars! Swirly berry bars with an unconventional trick for the light and CRISPY gluten-free crust, and the creamiest no-bake citrus sweet filling🍋🫐 Recipe linked in my bio! Happy friday✨ https://feastingonfruit.com/lemon-blueberry-cheesecake-bars/ #veganrecipes #nobakecheesecake #lemonblueberry #healthydessert
Prep a peanut buttery protein snack for yourself o Prep a peanut buttery protein snack for yourself on monday 👉 have a sweet choc + pb moment in your day all week🥜🍫 But hide them. Don’t share. They are too good. Everyone in your house will be hooked and they’ll be gone by wednesday. Learn from my mistakes, friends🥺 Ingredients -1 bag @emmysorganics Peanut Butter Coconut Cookies -1/2 cup (60g) protein powder of choice (I use @sproutliving) -1/4 tsp salt -1 cup (256g) peanut butter -2 tbsp (40g) maple syrup -1 tsp vanilla -2-3 tbsp almond milk if needed -3/4 cup (120g) semi-sweet chocolate chips In a food processor, blend the cookies with protein powder and salt. Add peanut butter, maple syrup, vanilla, and almond milk. Process until it starts to form a ball. Press firmly into a lined dish (9x5”). Melt the chocolate chips. Spread evenly on top of the bars. Refrigerate at least 4 hours (preferably overnight). Slice into 12 squares, and eat! Keep leftovers in the fridge. #chocolatepeanutbutter #vegansnacks #veganrecipes #peanutbutterlover
Blueberry Walnut Coffee Cake! THE coffee cake for Blueberry Walnut Coffee Cake! THE coffee cake for cozy mornings while we count down days until spring☀️ Vegan and grain-free with an ultra moist fluffy crumb! Recipe below… Cake -3/4 cup (180g) non-dairy yogurt -1/2 cup (125g) almond butter or tahini -1/2 cup (160g) maple syrup -1 tsp vanilla extract -1/3 cup (40g) coconut flour -1/3 cup (40g) tapioca flour -2 tsp baking powder -1/4 tsp salt -1 cup blueberries (fresh or frozen) Streusel -1/4 cup (50g) coconut oil -1/4 cup (35g) coconut sugar -2 tbsp (15g) coconut flour -1 tsp cinnamon -1/4 cup (30g) chopped walnuts Preheat the oven to 350F. Whisk together yogurt, nut butter, maple syrup, and vanilla. Add dry ingredients and mix to combine. Gently fold in the berries. Spread into a greased or lined baking dish (mine was 9x6”). In a small bowl combine all the crumble ingredients. Mix with a fork until clumpy. Sprinkle evenly over the top of the cake batter and press in gently. Bake for 38-40 minutes (the center should feel firm to the touch when it’s done). Remove from the oven, cool for at least 30 minutes before slicing. #veganbaking #coffeecake #glutenfreevegan #brunchrecipes
  • Home
  • About
  • Recipes
  • Recipes
    • vegan
    • gluten-free
    • paleo
    • fruit-sweetened
  • Shop
  • Contact
  • Video Production

Feasting on Fruit

  • Recipes
    • vegan
    • gluten-free
    • paleo
    • fruit-sweetened
  • Shop
  • Contact
  • Video Production

vegan, gluten-free, cakes & breads, paleo, fruit-sweetened, oil-free, sweet · October 3, 2017

Vegan Vanilla Custard Cake

Jump to Recipe·Print Recipe

Dreamy meets healthy in this Vegan Vanilla Custard Cake with 2-ingredient pecan crust, low-fat vanilla bean filling, and easy berry compote to top!

Vegan Vanilla Custard Cake

Cream cake? Pudding cake? Cheesecake minus the cheese…cake? Mousse-like must-make magical vanilla stuff? Shockingly un-pumpkin for the first post of October?

YES. All of the above.

Vegan Vanilla Custard Cake

This recipe is inspired by the low-fat chocolate lusciousness that came before it, but with a change of color and flavor and crust. You may have noticed I nixed the low-fat part from the name too. Because lately I’ve been on mission embrace all the yummy fats and eat coconut like it’s my job (hey, sometimes it kinda is!), so that part of the title just didn’t sit right with me anymore.

In favor of focusing on what the recipe is rather than what it’s not, I almost called it: Very Extra Uber Velvety Vanilla Bean Custard Cake That Makes All The Cheesecakes Jealous.

But I didn’t want to start something with Cheesecake.

Not to say the filling isn’t surprisingly low in fat – free of cashews and coconut and all the usual creamy cake things. Ah sweet potato, how I love thee. If you hadn’t noticed I’m kind of on a sweet potato kick at the moment. Can’t help it, I’m just a big fan of everything that root does whether cookie or cake or cold and creamy.

Vegan Vanilla Custard Cake

Crust. Pecans + maple syrup makes for the simplest but so delicious nubbly crust. The same method works with any kind of nut (or even hemp seeds if you want it nut free!) Or you can use the more fine-textured almond flour crust recipe from the chocolate version instead. Or you can even use this medjool date crust to keep the entire cake fruit-sweetened.

Also, did I mention the entire crust is totally optional and I fully support eating the filling straight from the blender?

Vegan Vanilla Custard Cake

Vanilla custard. It’s about the simplest mix of things you can imagine: sweet potato, medjool dates, non-dairy milk, and vanilla bean. I used white sweet potato so no one would confuse it with the pumpkin EVERYTHING floating around right now. Because it’s officially October, so when on Pinterest and in doubt assume it’s pumpkin flavored. But orange sweet potato would work as well if that’s the kind you’ve got.

You don’t need too many medjool dates as the sweet potato itself is already naturally sweet, but 5 or 6 amp up the flavor nicely and help to thicken the filling without having to rely starch of any kind.

For the milk, I used light coconut milk because I somehow always seem to have 3 or more open and half-empty cans/containers of that in my fridge. But almond works too, or any kind you like.

Vegan Vanilla Custard Cake

Since I wanted the vanilla flavor to be front and center, I opted for real vanilla bean instead of extract. I am currently out of vanilla bean powder, so instead I threw half of a bean in there and blended (pod and all) to get the tiny black speck effect. And potent flavor of course. If you wanted to substitute extract, I would recommend 2 teaspoons. Or if you have vanilla bean powder then 1 teaspoon of that would work too.

Also, can we just agree whole vanilla beans = better than any perfume.

Similar to a custard or cheesecake, this cake does need to bake and then chill overnight before to set properly. Easy to make. Hard to wait. 100% worth it.

Vegan Vanilla Custard Cake

Berry compote. Because what’s a healthier cheesecake replacement without a berry compote to spoon on top? Keeping things simple as per the theme here, you only need 3 ingredients and about 10 minutes + cooling time. Frozen mixed berries (or cherries would be delicious too!) + maple syrup + arrowroot starch to make it thick. Ten minutes of stovetop cooking and stirring later, and you have thick sweet-tart purple perfection.

Vegan Vanilla Custard Cake

And it didn’t hit me until I was editing, but there is something a little sinister about the color scheme of this cake. So maybe it’s October apropos after all.

Vegan Vanilla Custard Cake

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan Vanilla Custard Cake

★★★★★ 4.8 from 18 reviews
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 6 people 1x
  • Category: dessert
  • Method: baking
  • Cuisine: american
Print Recipe
Pin Recipe

Description

Dreamy meets healthy in this Vegan Vanilla Custard Cake with 2-ingredient pecan crust, low-fat vanilla bean filling, and easy berry compote to top!


Ingredients

Scale

Crust

  • 1 1/2 cups pecans (*)
  • 3–4 tbsp maple syrup

Vanilla Bean Custard

  • 1 1/2 cups white sweet potato, baked and mashed ((or the orange kind works too))
  • 5–6 pitted medjool dates
  • 1 1/4 cup non-dairy mik
  • 1/2 a vanilla bean ((pod and all)**)

Berry Compote

  • 1 cup frozen berries
  • 2 tbsp maple syrup
  • 1 tsp arrowroot starch (***)

Instructions

  1. Preheat the oven to 350F.
  2. For the crust, add the pecans to a blender or food processor and process until broken down into small pieces.
  3. While it’s running, stream in the maple syrup to form a sticky clumpy texture.
  4. Press into the bottom of a 6″ springform pan lined that has been lightly sprayed with oil. Set aside.
  5. For the filling, blend all the ingredients on high until smooth and creamy.
  6. Pour on top of the crust. Smooth the top.
  7. Bake for 45-50 minutes at 350F.
  8. Remove from the oven and allow to cool before chilling overnight.
  9. For the berry compote, stir together all the ingredients in a saucepan on the stove. Cook over medium heat stirring regularly until you have a thick chunky sauce (about 10 minutes).
  10. Release the cake from the pan, top with berry compote, slice, and enjoy!

Notes

*Can sub any kind of nut you like, or even hemp seeds for a nut-free option. Or use this date-sweetened crust recipe instead. **Can sub 1 tsp vanilla bean powder or 2 tsps vanilla extract. ***Can sub cornstarch or tapioca starch.

Keywords: baking, dessert, vegan, cheesecake, paleo, sugar free

Did you make this recipe?

Tag @feastingonfruit on Instagram

Pin It

 Vegan Vanilla Custard Cake

SaveSaveSaveSave

SaveSave

Pin
Share
Tweet
Email

In: vegan, gluten-free, cakes & breads, paleo, fruit-sweetened, oil-free, sweet · Tagged: blender, easy, medjool dates, pudding, sweet potato, baking, dairy-free, egg-free, vanilla bean, paleo, cheesecake

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

recipes to your inbox

enter your email to get on the list!

You’ll Also Love

SunButter & Jelly Cupcakes
Raspberry Fudge Bars
Caramel Cookie Dough Cups

Comments

  1. Wende says

    October 3, 2017 at 12:25 pm

    This sounds delish..I’ll be making them for sure. I’ve been making the lemon tart you shared recently..so darn good..an probably a good thing that I only get 6 small tarts..I also started using Kashi organic cinnamon oat cereal for the crust..it’s way easier to find around these parts..I did order the crackers the first time I made it..then tried the cereal..it’s working out great. I also subscribed to your youtube channel.

    Reply
    • Natalie says

      October 3, 2017 at 6:48 pm

      Yay, can’t wait for you to taste it. That is such a good idea using cereal for the crust! You have my recipe wheels turning now… 🙂 I am so happy you like that one too though, thanks for the support Wende!

      Reply
      • Wende says

        October 3, 2017 at 11:04 pm

        I’m glad I gave you something to think about =^)
        I’ll be making this non cheesecake the weekend..I love that you use the blender..couldn’t be easier to make your desserts..an clean up afterwards.!

        Reply
        • Natalie says

          October 4, 2017 at 9:41 am

          Lazy bakers/cleaners who still love sweet treats UNITE! 🙂 Hope it turns out wonderfully!

          Reply
          • Wende says

            October 4, 2017 at 10:13 am

            I wish there was a “like” to click on your comment..

  2. Kris says

    October 3, 2017 at 2:05 pm

    Can’t buy white sweet potatoes here. The recipe sounds amazing and I really want to make it? Can I sub regular sweet potatoes? Thsnks for the help, Kris

    Reply
    • Natalie says

      October 3, 2017 at 6:47 pm

      Yep, regular sweet potatoes will work perfectly too! Enjoy 🙂

      Reply
  3. Mireille | the Tortilla Channel says

    October 3, 2017 at 4:05 pm

    Natalie, what a beautiful recipe! That crust, that crust, it looks so appetising. Will need to try it. Thank you for sharing!

    Reply
    • Natalie says

      October 3, 2017 at 6:50 pm

      Mmmm yes the crust is so simple but delicious, and the pecan flavor tastes delicious in the finished cake too! Thanks Mireille and I hope you do get a chance to try it 🙂

      Reply
  4. Sara says

    October 3, 2017 at 4:50 pm

    Okay girl when I saw this on Pinterest I about DIED at how pretty it is and I literally thought to myself “that HAS to be something Natalie made” and of course I was right! With two of my favorite foods of all time, sweet potatoes AND dates, I’m pretty much sold already. But OMG the texture looks crazy good too! So thick and luscious…and I find it refreshing that you dared to stray from pumpkin during October, this looks too good to wait any longer for 🙂

    Reply
    • Natalie says

      October 3, 2017 at 6:52 pm

      Ha you are so sweet!! If only I had worked bananas into the crust or something too 😀 But we’ll let sweet potato be the star with this one. I love how thick and creamy and just freaking delicious they make things too! Thanks friend, hope you are having a good week 🙂

      Reply
  5. Jojo says

    October 3, 2017 at 8:16 pm

    Amazing recipe! Can’t wait to try it. Do you think I could use pumpkin puree instead of sweet potato? I plan on making the recipe as is, but later I wouldn’t mind making a pumpkin custard/cheesecake in October!

    ★★★★★

    Reply
  6. The Vegan 8 says

    October 4, 2017 at 2:46 pm

    So glad I finally have a chance to come over and check this out! Those berries on top are so freaking gorgeous with how they are shiny and glistening all over the place! I just love how they photograph. You are going to laugh too, but I literally had 2 people ask me about subbing my yukon gold potato in my vanilla ice cream with white sweet potato and vanilla bean!! I died laughing when your recipe posted and I thought, well I will just point them over here now, haha! I totally agree with you on vanilla bean being better than vanilla extract too..it’s infinitely better but they are just so darn expensive that I rarely ever use them and resort to my cheap self using the extract, but I can’t deny that the bean is just soo aromatic and elegant and amazing. And you are right, your berry topping totally is perfect for the Halloween coming up…see you didn’t even know it, but you created something October-festive without even planning it, lol!

    Reply
    • Natalie says

      October 5, 2017 at 9:12 pm

      Ha that’s funny, always in sync I tell ya! Although I actually had someone ask if they could sub regular white potato here and i was like NOOOOO. I don’t even want to think what that would taste like with so much potato in the recipe and so little sweetener. I think I’ll leave the white potato desserts to you, you are much better at using it sparingly lol 😀 Totally agree vanilla beans do feel massively overpriced. I’ve found vanilla powder to be a nice middle of the road, but I left mine at home when i moved oops! Need to order more. Accidental berry toppings that look like blood–it’s just what I do 🙂

      Reply
  7. Alana says

    October 17, 2017 at 10:55 pm

    I made this and it was amazing ! Wow

    ★★★★★

    Reply
    • Natalie says

      October 18, 2017 at 7:52 am

      Alana!! I am so so happy to hear it turned out well. Thanks for the feedback and enjoy the rest 🙂

      Reply
  8. Jessica says

    October 20, 2017 at 3:56 am

    Made this with a couple substitutes (thanks for the options at the bottom of the recipe) and it was fantastic. Thank ya, you creative genius!

    ★★★★★

    Reply
    • Natalie says

      October 20, 2017 at 7:54 am

      I am so happy it turned out well, thanks Jessica 🙂 Enjoy the rest!

      Reply
  9. Sammi says

    October 21, 2017 at 11:15 pm

    I enjoyed this! This was my first time making a sweet potato-based recipe. I was especially impressed that the texture turned out so perfect with very little fat. My family liked the texture but they each said something about a flavor they couldn’t put their finger on, “a vegetable flavor or something… I can’t put my finger on it.” I was surprised they could tell, but they are less accustomed to healthy desserts than I am. I used murasaki sweet potatoes, light coconut milk, 5 (90 g total) medjool dates, added a little lemon juice because I felt it needed a little tartness. I’m looking forward to trying the chocolate one! The cocoa should outweigh any noticeable sweet potato flavor. Thanks for the creative recipes.

    Also, it would be super helpful to include gram measurements on these recipes. Medjool dates vary so much in size and the amount that you pack the potatoes into the measurer could totally change the amount. Gram measurements are so helpful!

    ★★★★

    Reply
    • Natalie says

      October 22, 2017 at 12:24 pm

      Hi Sammi! I am so happy you tried this one, yes it certainly does have a healthier more plant-y taste compared to a traditional cheesecake. That flavor is much less noticeable in the chocolate one, even my mom (who hates sweet potato) loves the chocolate one so maybe give that one a shot next 🙂 I am not used to baking by weight but am getting into the habit and have started including the gram measurement on my most recent ones, so hopefully that helps! Thanks for the feedback 🙂

      Reply
  10. Alexandria Phillips says

    October 30, 2017 at 6:31 pm

    I made this today and it turned out AMAZING!! Thank you so much!

    ★★★★★

    Reply
    • Natalie says

      October 30, 2017 at 7:02 pm

      YAY!! I am so so happy you loved it, thanks for the awesome feedback Alexandria and enjoy the rest 🙂

      Reply
  11. Beth says

    October 30, 2017 at 7:30 pm

    Can this recipe be adapted for a regular sized pie pan? If that isn’t possible could this be adapted for a 9 inch spring form pan? I don’t have any spring form pans, but could borrow a 9 inch one from a friend. I visited 3 different shops with good selections of kitchen items, but none of them had a 6 inch spring form pan. The closest size available was a 7 inch. That maybe would work, but I would rather not buy a specialty pan because my kitchen is small.

    Reply
    • Natalie says

      October 31, 2017 at 11:42 am

      Hi Beth! I haven’t tried it in any other size pans as that is the only springform I have, although it would likely work in a 9 inch just be a bit thinner. But a 7 inch spring form would work great! It will again be slightly thinner but close enough that it will still cook the same and not be too thin–that would be my best suggestion. If you do go with the 9 inch though, the bake time may be a little less–40-45 mins or so. Hope that makes sense 🙂

      Reply
      • Beth says

        November 2, 2017 at 12:31 am

        I would like to make this recipe as well as your Chocolate Mousse Cake so maybe the 7 inch pan is worth it. Your recipes are exceptionally good as well as healthy. Thank you for your advice as well as all the remarkable recipes.

        Reply
        • Natalie says

          November 2, 2017 at 11:58 am

          So sweet! Thanks for the kind words Beth 🙂

          Reply
  12. Emily says

    November 10, 2017 at 10:40 am

    Did you use Japanese sweet potatoes for this? I’m so excited to make this!

    Reply
    • Natalie says

      November 10, 2017 at 11:36 am

      I did indeed! Those are my favorites because they are just so tasty, but any kind will work 🙂

      Reply
  13. Andrea says

    November 10, 2017 at 12:41 pm

    I made this last night for a small dinner party. It was a hit! In fact, the most picky of my friends took leftovers home with her. What a compliment! I didn’t have berried so I made a plum/orange compote instead. It was excellent. I also added more vanilla since the half bean didn’t seem like enough.

    A couple of suggestions — I wasn’t quite sure when it was done so I had to use some guesswork. You know, a lot of recipes for cakes will say things like “it’s done when it springs back to touch.” or “a knife comes out clean with when inserted.” It would be really helpful to add that kind of a tip. I think I over-baked it since my cake didn’t turn out as custardy as yours is in the photos. It was still good but it turned out to be just a different kind of cake.

    Advice to others: be sure to use a springform. I didn’t have the small size, so I didn’t use one and the presentation was sadly lacking. I’ll buy one just to make this again! All in all, it was a really nice dessert.

    ★★★★

    Reply
    • Natalie says

      November 10, 2017 at 5:32 pm

      Yay!! I am so happy to hear it was a success, and plum + orange on top sounds delicious😋 So I usually do include notes on doneness for more traditional baked recipes but since this one is more like baking a pie the touch/toothpick test doesn’t really apply. I usually just go by appearance and golden color on the top/edges here, but thanks for the feedback Andrea!

      Reply
  14. Larissa says

    November 12, 2017 at 8:53 am

    Ooooooemmmgeeee looks sooo good! Can’t wait to try this with purple sweet potatoes too 😉

    ★★★★★

    Reply
    • Natalie says

      November 12, 2017 at 8:58 am

      Omg that will be AMAZING! Talk about a fun dessert, please send me a photo if you do💜

      Reply
  15. marko says

    November 13, 2017 at 11:51 am

    Looks delicious!
    For some of your recipes you include grams as well… Any chance for this recipe too? 🙂

    Reply
    • Natalie says

      November 13, 2017 at 4:26 pm

      Hi Marko! I’ve just recently started including the gram measurements, so any recipe before October 9th doesn’t have the weights. I don’t really have the time to go back and add it to all of them, but if there is one ingredient in particular here you are having trouble with I’d be happy to help give you a gram estimate😊

      Reply
      • maRKO says

        November 13, 2017 at 5:27 pm

        if you could just estimate the amount of sweet potato…. that would be really helpful!
        Thanks in advance!

        ★★★★★

        Reply
        • Natalie says

          November 13, 2017 at 5:44 pm

          Sure! 1 1/2 cups baked sweet potato will be about 300g 🙂

          Reply
          • marko says

            November 14, 2017 at 1:21 am

            Thank you so much! ☺️

            ★★★★★

  16. Maree says

    November 29, 2017 at 12:34 am

    I have homegrown strawberries at home , can i freeze these and use them in the recipe instead of buying frozen supermarket ones , Thanks

    Reply
    • Natalie says

      November 29, 2017 at 9:57 am

      Ooh how lucky! Yes, absolutely you can freeze and use them. But you can make the compote with fresh ones too, I just used frozen because that’s what I had and they’re cheap 🙂 Hope you enjoy!

      Reply
  17. Elizabeth says

    December 17, 2017 at 12:02 pm

    I don’t usually leave comments but I had to for this one, this cake is absolutely delicious one of the best desserts I have ever tried thank you so much for such a great recipe!!

    ★★★★★

    Reply
    • Natalie says

      December 17, 2017 at 8:58 pm

      Hi Elizabeth! Ahhh I am thrilled to hear that you loved it! Thank you so much for taking the time to leave feedback this time, truly appreciate it 🙂 Enjoy the rest!

      Reply
  18. Merna says

    December 17, 2017 at 8:45 pm

    Hi, I love this recipe but over here dates and dried fruit are quite expensive and not my preferred go to, would it be possible to sub them for some sort of non-dried fruit puree like applesauce or bananas?

    ★★★★★

    Reply
    • Natalie says

      December 17, 2017 at 8:57 pm

      Hi Merna! Totally understand, although for this one you really need the thickness of the blended fruit to get the right custard texture as well as the sweetness. You could try adding coconut sugar or maple syrup for the sweetness and then more sweet potato for the thickness but I cannot guarantee the texture will set correctly. You could also try adding a tablespoon or so of tapioca or cornstarch help it set. You will have to just try it, but I hope that helps 🙂

      Reply
  19. kath says

    December 26, 2017 at 12:31 am

    this looked so Christmassy i made it for xmas day,,,was worried about the possible kumera (we call sweet potato that here in nz) taste,,no one batted an eyelid everyone loved it,,,i used the golden sweet potato as its by far the sweetest one of all,,,thankyou for the lovely recipe,,will definitely make it again

    ★★★★★

    Reply
    • Natalie says

      December 26, 2017 at 4:38 pm

      YESSS!! Always a good sign when no one even suspects the unconventional ingredients hiding in there😉 Mmm golden sweet potato, that sounds marvelous I bet it tasted extra amazing. Thank you for the lovely feedback and I hope you had a wonderful holiday!

      Reply
  20. Melissa says

    September 24, 2018 at 8:05 am

    I have made this, and am now waiting for the berry compote to chill. I honestly cannot wait to try it! Unfortunately, I do have a soggy bottom, and I’m gonna have to serve it with the parchment paper still underneath. Was there a way to avoid this? Should I have baked it longer?

    ★★★★

    Reply
    • Natalie says

      September 24, 2018 at 5:17 pm

      Hmm not sure why the bottom came out soggy. You could try subbing half the maple syrup with coconut oil to get a more crispy crust😊

      Reply
      • Melissa says

        September 25, 2018 at 5:03 am

        Okay, I’ll try that. Because tastewise, it was just… wow! So it would be great if I could get the crust right. Otherwise, I might browse on your site if you have more crust recipes and try it with a different crust.

        Reply
        • Natalie says

          September 25, 2018 at 9:59 am

          Yep! If you are open to trying other crusts, this one might be good: https://www.feastingonfruit.com/sweet-potato-pumpkin-pie/

          Reply
          • Melissa says

            September 25, 2018 at 12:54 pm

            Thanks, I’ll be sure to try it out. Also, thank you for the measurements in grams in this new recipe. Very useful!

  21. Karin says

    October 21, 2018 at 11:15 pm

    Hi, I haven’t tried this yet, but was wondering if there might be a pressure cooker cooking method. I am missing custard pie a lot since becoming WFPB, but, I think this might do the trick. Any thoughts?
    Thank you

    Reply
    • Natalie says

      October 22, 2018 at 4:34 pm

      Hmm I don’t own a pressure cooker and have no experience with them, so I’m not sure if it would be possible to make that way or not😕 You would just have to experiment!

      Reply
  22. Susie says

    November 12, 2018 at 5:49 pm

    Can I double the recipe and use a 9 inch pan? I am taking it to Thanksgiving and need more servings. If I do this, any changes needed? Thanks.

    ★★★★★

    Reply
    • Natalie says

      November 13, 2018 at 9:23 am

      Hmm so I haven’t tested it in a larger pan but I think it will be fine. You will probably only need to 1.5x the crust though and double the filling. My only concern is if the filling is really thick it may take a bit longer to bake through so consider adding an extra 5-10 minutes to the cook time if it still seems really jiggly in the middle. Good luck!

      Reply
  23. Susie says

    November 12, 2018 at 6:04 pm

    One more question. Sweetened or unsweetened almond milk.thanks!

    Reply