Vegan Food For The Gods Bundt Cakes (Gluten-Free)

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This Food For the Gods dessert is vegan, gluten-free, and naturally sweetened. One of my favorite Filipino desserts that my mother makes is food for the gods. Sounds fancy right. It’s actually a humble-looking dessert that’s typically wrapped into small little snacks or baked in a sheet pan and cut into rectangles. This dessert is also one of my husband’s favorites and he requested this as his cake for his birthday. He would get so excited when my mom would surprise him with this dessert during her visits. But I wanted to make these using ingredients that I could eat, always hate missing out on good food! So I figured I’d make these into cute little bundt cakes. Plus I wanted to fancy it up and make it seem like a dessert that I imagine the gods eating. You can also make this recipe in an 8-inch baking dish and just bake it for longer, about 25 – 30 minutes, or until a toothpick comes out with a few crumbs.

What Makes These Healthier

• Food for the Gods is typically made with flour and I’m making this recipe gluten-free with almond flour, potato starch, and arrowroot starch, which also makes this grain-free. The texture will be a little bit different than the traditional recipe because of this.
• There’s a lot of butter and eggs in the traditional recipe and I’ll be making this vegan, thus reducing the fat from the dairy products.
• I’m removing the processed sugar by using date sugar, which is more highly nutritious and high in fiber.

How-To Video

Let’s Make These Vegan Food For The Gods Bundt Cakes

What You’ll Need

Dry Ingredients

• 3 1/4 cup Almond flour
• 1 cup Potato Starch
• 1/3 cup Arrowroot Starch,  Tapioca Starch or corn starch can also work
• 1 1/2 tsp baking soda
• 1 1/2 tsp baking powder
• 1 1/3 cup Date Sugar or use sugar of choice
• 3/4 cup Dates, chopped
• 3/4 cup chopped Walnuts
• 1/2 tsp pink Himalayan salt

Wet Ingredients

• 1 2/3 cup almond milk or milk of choice
• 1 1/2 tsp Apple Cider Vinegar
• 1 tsp vanilla extract
• 1/3 cup unsweetened applesauce

Coconut Cream Custard

• 1 can coconut cream or cream from a can of coconut milk left in the fridge overnight
• 2 tbsp Maple syrup, add more to your liking
• 1 tsp vanilla extract
• 2 tsp Tapioca Starch

Bundt Cakes

• Preheat oven to 350°F. Grease bundt came molds with neutral oil.
• Chop the walnuts and dates and set them aside.
• Pour almond milk into a measuring cup and add in the apple cider vinegar and mix. Let stand for 2 minutes to create vegan buttermilk
• Add in the vanilla extract and applesauce. Set this mixture aside

• In a large bowl add the almond flour, potato starch, arrowroot starch, baking soda, baking powder, and date sugar. Mix well, make sure date sugar is broken up well, it tends to have large lumps of sugar.
• Add the Milk mixture and blend well.
• Fold in the dates and walnuts and mix well. Do not over-mix.

• Add mixture to bundt cake molds and distribute evenly. It will be overfilled since I want to create a seal at the bottom of the bundt cake.
• Place bundt cakes in the oven and bake for 18 – 20 minutes or until toothpick comes out with a few crumbs. Do not overbake or the cake will come out dry.
• Let cool for 15 – 20 minutes

Gently insert a knife into the sides of the bundt cake molds to loosen the cake from the mold. Place a wire rack on top and flip mold to remove cakes.

Let cool for 20 – 30 minutes.

Coconut Cream Custard

• Add the coconut cream to a medium saucepan and heat over medium heat.
• Add the maple syrup, vanilla extract, and tapioca starch and mix with a whisk.

• Continue to whisk the mixture until it starts to thicken, about 5 – 10 minutes. Remove from heat and let cool. Place in fridge and mixture should thicken more in the fridge.

• If doing the dot design use a knife to cut the custard drip from the piping tip. The custard has a sticky texture that will not loosen easily from piping tips.
• Fill the middle hole with the coconut cream custard. You can also just drizzle the cake with coconut custard.

• Serve with some strawberries or blueberries and enjoy!

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