PARTNER POST: Note new techniques to comprise seasonal teas into your vacation cooking and cakes with Celestial Seasonings.
Whip up an straightforward, gluten free mini pumpkin cake loaded with warmth spices and flavors that is most though-provoking with a warmth cup of tea and shared with excellent a pair of pals.
I made cake. And now not excellent any cake, a gluten free mini pumpkin layer cake! No longer handiest is it gluten free, however it undoubtedly’s also dairy free and among the finest part? It’s MINI. Admire, it handiest serves 2-3 of us. It’s likely you’ll maybe well maybe even stretch it a chunk and motivate 4, it may maybe probably probably maybe well also be relish though-provoking a cupcake however excellent in layer cake create.
Mini layer cakes discover me huge infected. They originate it straightforward to originate any day a chunk celebration without going fully overboard and having to originate a normal sized cake huge ample to feed a occasion.
The foremost mini cake I made used to be my Mini Chocoalte Layer Cake. I’ve been engaged on mini cake recipes ever since. They is continuously a chunk tricky at instances and I favor to be certain that I even possess nailed the stout cake recipe earlier than scaling it the total formulation down to alter into mini, which is why this is handiest the second mini cake I’ve shared on the weblog.
This recipe uses handiest ¼ cup of pumpkin puree. It’s the most though-provoking blueprint to make command of up extra pumpkin will possess to you may maybe well need some leftover from one other recipe.
While you’d relish some recipe suggestions, I will be able to utter you that one traditional size can of pumpkin has about 1 ¾ cups of pumpkin puree. It’s likely you’ll additionally originate this gluten free mini pumpkin layer cake, my Gluten Free Pumpkin Banana Bread, and my Gluten Free Pumpkin Chocolate Chip Bread all from one can of pumpkin. While you don’t need two breads, you may originate the Gluten Free Pumpkin Chocolate Chip Muffins rather than the pumpkin chocolate chip bread.
Since I’ve tested it so a lot, I will be able to utter you that the cakes freeze VERY smartly. All you wish to make is wrap them in plastic wrap, verbalize them in a freezer rep and then freeze till you’re ready to make command of them. You don’t even favor to await them to defrost earlier than frosting them. Appropriate frost the frozen cakes as you would a normal cake and then refrigerate for a pair hours earlier than serving.
Since these cakes are mini sized, they’re most though-provoking for afternoon tea and even a weeknight dessert. I relish to pair mine with Celestial Seasonings Candy Harvest Pumpkin tea. Pumpkin on pumpkin <3
I’m loving tea in the afternoon/evenings at this time since I will be able to’t drink traditional espresso after 3pm (or else I’m up till 2 am). They’ve got some in actuality huge seasonal flavors as smartly as to pumpkin – Candy Cane Lane, Gingerbread Spice, Nutcracker Candy, Cranberry Vanilla Wonderland, and Caramel Apple Dream. Set up a series of these out along with your vacation spread this year and your guests will thanks!
You’ll be loving this mini pumpkin cake along with your tea – it’s such a huge combo. I drink my tea dusky without a sugar and I LOVE the formulation it tastes with the cake. SO appropriate. Indulge in!
Should take a look at out a fun scone recipe for the vacations? Test out these Sugar Cookie Sleigh Wander Scones! Recipe here.
Click here for the cream cheese frosting recipe.
- 1 natty egg (room temperature)
- ¼ C pumpkin puree
- 1/3 C granulated sugar
- ¼ C avocado oil (or canola oil)
- ½ tsp vanilla extract
- ½ C gluten free all-cause flour
- ¼ tsp xanthan gum
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp comely sea salt
- ¼ tsp floor cinnamon
- pinch of floor nutmeg
For the Frosting:
- ½ batch of dairy free cream cheese frosting (gape hyperlink above for the recipe)
Cease your screen from going sad
- Preheat oven to 350F levels and spray two 4-amble ramekins with non-stick spray.
- In a medium bowl, budge collectively the egg, pumpkin, sugar, oil, and vanilla.
- Sift in the flour, xanthan gum, baking powder, baking soda, salt, cinnamon, and nutmeg. Shuffle to combine and be certain that the entire dry formula are mixed in.
- Pour the batter evenly between the 2 ramekins and verbalize the ramekins on a rimmed baking sheet (for without disaster getting them in and out of the oven). Bake at 350 levels for 22-26 minutes or till a cake tester comes out swish.
- Frigid on a wire rack, do away with cakes from ramekins after 10 minutes to frigid fully earlier than frosting or freezing.
- Prep Time: 10 minutes
- Cook dinner Time: 24 minutes
- Class: Baking, Cake
Sharon Lachendro
Unusual Englander born and raised. I am the wife of a gluten-sensitive sweets and carb lover and mom to 2 stunning girls. I am the creator of What The Fork Meals Weblog, home of straightforward gluten-free recipes that will maybe without disaster be tailored for gluten-eaters. I relish, like, like vanilla, Julia Tiny one quotes and espresso. Heaps and masses of of espresso.
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