Mini Pumpkin Spice Cake
This cake is sure to satisfy your fall time craving for pumpkin spice.
Servings: 1 person
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!