A delicious Fall desert, in miniature form! This tiny cake packs a huge flavor, and tastes just like a pumpkin spice donut. These mini cakes are fast and easy to make, and are the perfect size for an individual desert.
Working Around Your Allergies
Cake often contains eggs, milk, and gluten. This one is inherently free of dairy, but be prepared to make adjustments if your list includes eggs or wheat. I recommend using an egg replacer such as Bob’s Red Mill egg replacer if you are allergic to eggs, and an all purpose gluten free flour blend such as Better Batter if wheat and gluten are a problem for you. Oftentimes we must adjust how much flour is used when converting from traditional to Gluten Free flour, however, in this case a quarter cup of flour will work either way. I use Canola or Avocado oil in this recipe for their mild flavors. Avoid flavorful oils such as olive oil, as this will greatly impact the flavor of your cake. Remember to make each recipe your own!
Ingredients:
Cake:
15 g White Rice Flour
12 g Brown Rice Flour
6 g Corn Starch
6 g Tapioca Starch
1 g Xanthan Gum
-or-
¼ Cup All-purpose Gluten Free Flour
1 Tablespoon Canola Oil
1 Tablespoon Pumpkin Puree
¼ Cup Sugar
¼ Teaspoon Vanilla Extract
¼ Teaspoon Baking Soda
1 Egg
1/4 Teaspoon Nutmeg
1/4 Teaspoon Pumpkin Pie Spice
Top 8 Safe Icing:
¼ Cup Powdered Sugar
¼ Teaspoon Vanilla Extract
1-2 Teaspoons Water
Instructions:
Preheat your oven to 325 degrees. Start the batter by cracking the egg into a small mixing bowl. Beat the egg together with the canola oil, pumpkin puree, and the vanilla extract. Next, sift the dry ingredients into the wet ingredients. Stir well with a rubber spatula until the batter becomes smooth and free of any clumps. Spoon or pour the batter into a small cocotte, making sure to leave plenty of room for the cake to rise. Bake the cake for about 25 minutes. While it bakes, prepare the icing in a small bowl by adding the sugar, then vanilla extract, then add 1 teaspoon of water. Whisk together. The icing may not come together without the addition of more water, but you will want to add it slowly to avoid thinning it out too much. You can test the cake by poking a dry toothpick into the cake. If it comes out clean it is ready. Let cool then ice or frost your cake.
Tips:
- If using an egg replacer, prepare one egg replacement in the mixing bowl before sifting the flour in.
- Sifting the dry ingredients is crucial! Also consider double or even triple sifting them before combining with the wet ingredients.
- Be sure to let the cake cool before topping it. Icing will melt into a hot cake while frosting tends to melt then unincorporate when on top of a hot cake.
Mini Pumpkin Spice Cake
Equipment
- 1 Kitchen Scale
- 1 Flour Sifter
Ingredients
- 15 g White rice flour
- 12 g Brown rice flour
- 6 g Tapioca starch
- 6 g Corn starch
- 1 g Xanthan gum
- 1/4 cup Sugar
- 1/4 tsp Vanilla
- 1 tbsp Pumpkin Puree
- 1 tbsp Canola Oil
- 1 Egg
- 1/4 t Nutmeg
- 1/4 t Pumpkin pie spice
Frosting
- 1/4 cup Powdered sugar
- 1/8 t Vanilla extract
- 1 t MCT powder Optional
- 1-2 t Water or Dairy free milk of choice Start with 1t water and add more until you reach your desired consistency,
Instructions
- Mix together 15g white rice flour, 12g brown rice, 6g tapioca starch, 6g corn starch, 1g xanthan gum, 1/4c sugar, 1/4t nutmeg, 1/4t pumpkin pie spice in a small bowl.
- To dry ingredients add 1T pumpkin puree, 1T canola oil, 1/4t vanilla extract, and 1 egg. Using a fork whisk all ingredients together.
- Pour cake mix into mug filling no more then 2/3 full.
- Place the cake in a pre-heated oven and bake for 25min.
- While the cake cooks in a small mixing bowl add 1/4c powdered sugar, 1t MCT powder (if using), 1/8t Vanilla extract, and 1t of liquid, mixing until combined. You can add up to 1 additional teaspoon of liquid to thin the frosting if you prefer.
- Remove the cake from the oven and let cool for 15min before drizzling cake with frosting.
- Eat and Enjoy!