Happy December 1st! the count down to Christmas is on.
we loved our no sugar added gluten free apple bundt cakes and wanted to try them with pumpkin puree instead of the applesauce. the first time we made them we used no sugar, just added pumpkin spice for flavor. and they were pretty good, but not quite what we were looking for. so this second time we made them we added a little bit of sweetness.
perfect.
Pure2raw recipe: Mini Pumpkin Bundt Cakes (gluten free, vegan, dairy free)
prep-time: 5 minutes
bake-time: 18-20 minutes
tools needed: bowl, spatula, mini bundt cake pan or muffin pan
Makes 8 mini bundt cakes
Ingredients:
- 3 tablespoon arrowroot
- 2 tablespoon tapioca starch
- 1/3 cup amaranth flour
- 1/3 cup buckwheat flour
- 3/4 teaspoon baking soda
- 3 tablespoon mila flour (ground chia seeds)
- 2 teaspoon cinnamon
- 2 teaspoon pumpkin pie spice
- 2 teaspoon apple cider vinegar
- 1 cup pumpkin puree
- 2 tablespoons coconut oil
- 2 tbsp maple syrup
- 1 tablespoon vanilla (we use an alcohol free so adjust to your liking)
Directions:
*how we scoop our flour: think we might have mentioned this already before but again we spoon flour into a measuring cup and then level off.
- Place in a all dry ingredients large bowl and whisk.
- Next add in your vanilla, vinegar and pumpkin puree.
- Then stir in your coconut oil and maple syrup. Stir everything till combined. Batter will be a little thick.
- Scoop batter into slightly oiled mini bundt cake pan or muffin liners.
- Place in a pre-heated 300 degree oven.
- Bake for about 18-20 minutes.
then let them cool a little before popping out of pan.
Substitutions:
- 1 cup flour total – any flour of your choice
- you can use flax meal instead of mila
- agave for the maple syrup or 15 drops of stevia, or about a 1/4 tsp stevia powder
- coconut oil – use any oil of your choice
- pumpkin puree – any winter squash puree
the texture of these came out more like a quick bread, just in cake form. not light and fluffy like a traditional vanilla cake would be. these pumpkin cakes would go great with an orange glaze on top if looking for something more.
hope you enjoy our new favorite gluten free mini cake!
they freeze great too! so make a bunch and you will always have a healthy cake in arms reach.
and then of course we played around with our photo editing. since our composition of these cakes were not the best, we played around with other editing things, like adding warmth and fading the color a bit.
we feel it has been awhile since we really played in the kitchen creating new recipes. we have a stack of recipe ideas, just trying to find the time to make them. hopefully soon.
Twins Question: If you could buy one thing (money not being an issue) what would it be??
{ 22 comments… read them below or add one }
Looks delicious! I need to buy a mini bundt pan!
Rebecca @ Naturally Healthy and Gorgeous recently posted..Maybe she’s born with it….maybe it’s….full of toxins?
Rebecca we love ours
These look great girls! For some reason, you weren’t showing up in my google reader, so I haven’t been getting your posts these past couple days? I don’t know if its just me, or if others are having this same problem. I’ll try “re-subscribing” with my google reader…
Alex@Spoonful of Sugar Free recently posted..Grain-Free Pumpkin Bars with Creamy Frosting
Alex others have mentioned this and we are trying to figure it out, not sure what happened or how to fix it. so we are struggle with getting our post to show through feed again.
These look so deeelish!!! I need to get a mini bunt pan. xo
Heathy recently posted..Pumpkin Lucuma Cheesecake
still not coming up in my reader!
these look delicious!
Felicia (Natural + Balanced) recently posted..My Pottery Addiction
Sorry Felicia, we are still working on the issue, just not sure why all of a sudden it stopped
These look so fabulous! I love pumpkin anything
Casey recently posted..Day 1 Of 40 Day Juice Fast – 100% Commitment
Cute! I use buckwheat flour, but never used amaranth flour before. Sounds interesting. Nevermind the flours though, pumpkin is always delicious
Side note: this post actually showed up in my google reader! Yay
Heidi @ Food Doodles recently posted..Whole Wheat Gingerbread Men
Heidi, it did that is great news!! Hopefully it will start working for everyone else soon!!
They look and sound great! I have a bunch of pumpkin puree in the fridge and may just have to try these if I could make the time.
I don’t know how to answer your question–it’s a difficult one! Maybe I would buy a publishing house or literary magazine…
love
Ela
Ela recently posted..Drowning in Gray; Rainbow Salad
Not only cute, but sugar free and pumpkiny! Oh and mini. Bonus. I love these. Does the arrowroot powder help it stick together?
Lori yes plus it helps give it a little lighter texture without using eggs in GF vegan baking.
That’s so funny because I’m actually going to be featuring a Pumpkin-Cranberry Spice Bundt cake on tomorrow’s blog post too! I love the mini bundt cakes, especially during the holidays when you have to really get good at portion control. I’m going to have to buy a mini-bundt cake pan! Thanks girls!
Lara @ beingLA recently posted..7 Brazil Butt Exercises & Week 3 Review!
Lara great minds think alike
These are SO adorable! I’m sharing these with my gluten free friend!!!
Liz @ iheartvegetables recently posted..What I Ate [with the OTHER Boy]
Thanks Liz
All of your recipes look unbelievably good! Just when I thought I was done with pumpkin for the season, this recipe pulls me back in!
Matt @ FaveDiets recently posted..Amazon Bean Soup With Winter Squash Greens, Inspired by Michelle Obama’s White House Garden
My mom and aunts all make this pumpkin bundt cake to bring to holiday parties and they cover it with a cream cheese glaze. I may adapt this recipe to make a vegan version of the beloved favorite!
Kaitlyn@TheTieDyeFiles recently posted..How Do You Take Your Pizza?
cute and yummy! Now I need a donut pan AND a mini-bundt pan. lol
hihorosie recently posted..Thoughtful Thursday
So delicious looking! I can see myself enjoying these on Xmas morn! You gals want to come over and make them for me? Haha
Lauren recently posted..Time For Catch Up
Hi! I just made the recipe with a few substitutions, such as using molasses, chickpea flour + brown rice flour + buckwheat flour. It turned out quite denser than I thought, but I still like it! Thank you for such wholesome & nutritious recipe – as always!