My Favourite “Melt-In-Your-Mouth” Swede/Rutabaga Cake! (Gluten Free, Dairy-Free, Failsafe, low FODMAP)
I just have to stop everything I’m doing for a minute, and share this fantastic cake with you!
A lot of people either don’t “understand” swede, don’t use it, don’t know it or think that only cows eat it. I have grown up with it and I seriously LOVE it! It is so healthy, very tasty and seriously versatile. No matter what you might have thought of swede up until today; this cake will be like colourful fireworks in your mouth! It’s moist, flavourful and very, very tasty!
So how did it come about? Well, I have always loved carrot cake, I’m sure you can imagine why! However, on the elimination diet carrots have too many salicylates (what are salicylates?) to be considered “failsafe”, and I’ve had to concoct an alternative. Little did I know that my “crazy” experiment with swede (known to some as rutabaga) would result in a cake which is now the single greatest favourite amongst my friends and family!
My “swede cake” is so popular that has become my most requested treat, and I find myself baking it as silces, birthday cakes and muffins over and over again. People just love it, and I quite frankly can’t get enough of it myself, so I think it’s about time I share this mysterious invention with the world.
The brilliant bonus with this cake is the wonderful goodness of the swede, a vegetable that boasts an almost unrivaled array of nutrients, and that is so low in any known allergen that it is suitable for close to anyone! A fantastic source of vitamin C, the swede brings a healthy element to this moist and moreish cake, and presents a brilliant way of “sneaking” a super vegetable into a yummy treat!
To make Kristine’s Swede Cake for the whole family you’ll need:
A sizable oven tray with tall edges (like a roasting pan)
(You can also make this cake in a muffin tray or two round cake tins)
6 dl sugar (normal refined sugar to remain low FODMAP and failsafe)
3 tsp baking powder (gluten free)
3 tsp bicarb (** If your eggs are medium or small, cut down to 2 tsp of each rising agent)
2 tsp vanilla (organic, natural)
6 dl Gluten Free flour
4 dl grates swede
3 dl antioxidant free (for failsafe) mild flavoured oil (canola, sunflower or similar)
3 tsp cinnamon ( skip for failsafe option!)
1/4 cup Dairy-free butter substitute (I used Nutellex Light)
1 cup icing sugar
2 tsp rice milk (or similar)
1 tsp citric acid
Set oven to 175 c or 345 f (less with fan forced oven)
Start by whisking eggs and sugar with an electric mixer until it’s nearly white. Add vanilla near the end.
Mix the dry ingredients thoroughly and sift it all into the eggs. Fold the flour mixture gently into the egg mixture without beating out the air. You want to be gentle, folding rather than mixing.
Lastly add swede and oil, and once again mix gently.
Pour the mixture into the pan which you have covered with baking paper. Bake for 40-45 minutes or until a skewer comes out clean when you prick it.
Let the cake cool down completely before adding the frosting. I usually freeze the pieces individually, and only add frosting as they are served.
To make the frosting, simply whisk all the ingredients on medium speed in an electric mixer. You adjust the consistency by adding more or less icing sugar or liquid as you see fit.
This cake is seriously delicious, moist and very moreish. Just try to resist it!