gluten free / vegan pumpkin spice cakes
Print recipe
| Serves | 6 |
| Prep time | 25 minutes |
| Cook time | 35 minutes |
| Total time | 1 hour |
| Dietary | Gluten Free, Vegan, Vegetarian |
| Meal type | Breakfast, Dessert, Snack |
Ingredients
- 3 Tbs. flax meal + 9 Tbs water
- 3/4 c. sugar
- 1/2 c. vegetable oil (can alternately use 1/4 c. oil, 1/4 c. applesauce)
- 1 c. canned pumpkin puree
- 1 c. brown rice flour
- 2/3 c. sorghum flour
- 1/3 c. tapioca starch
- 1 1/2 tsp. baking powder
- 1 tsp. baking soda
- 3/4 tsp each: cinnamon & ground ginger
- 1/4 tsp. each: nutmeg, allspice, cloves, salt
- 1 tsp. gluten free vanilla extract
- 3 Tbs. nondairy-milk
glaze (Optional)
- 1 1/2 c. powdered sugar
- 3 Tbs. non-dairy milk
Directions
| 1. | Mix the warm water with flax meal and set aside. | |
| 2. | Combine dry ingredients and set aside. | |
| 3. | In a mixer, mix sugar and oil until combined; add flax meal mixture once it has congealed. | |
| 4. | Alternately add pumpkin, milk, vanilla extract and dry ingredients to the sugar/oil mixture. | |
| 5. | Preheat oven to 350 degrees. | |
| 6. | Spoon batter (it will be thick) into mini bundt pans that have been sprayed with non-stick spray; fill no more than 3/4 full or they will puff up too high. | |
| 7. | Bake at 350 degrees for about 35 minutes or unti a cake tester comes out clean when inserted into the cake. | |
| 8. | Remove from the oven and let cool for about 5 minutes. | |
| 9. | Flip pan over onto a wire rack and remove cakes from pan; let cool completely. | |
| 10. | In a measuring cup, add powdered sugar and whisk in non-dairy milk alternate, whisking until smooth and of a pouring consistency (it should be thick, but pourable). | |
| 11. | Drizzle over mini bundt cakes and sprinkle with a bit of cinnamon if desired. |
